In Japan, in autumn is the season of kabocha かぼちゃ, a Japanese pumpkin widely used in Japanese cuisine both in savory and sweet dishes. Discover in this article, this autumnal Japanese pumpkin.
We tested several wasabi in tube and we give you our opinion on the best wasabi of the market to decorate your Japanese dishes.
Cooking Japanese rice is an essential element to have very good sushi. We will see in this article how to prepare it well.
Sushi is a dish that has become extremely popular all over the world, but do you really know which sushi sauce to choose to accompany it?
Matcha (抹茶、粉茶 ), is a finely ground, high-quality green tea powder that has been consumed in Japan for centuries.
The katsuobushi is dried bonito, it is omnipresent in Japanese cuisine and is found in particular in the dashi. Discover its characteristics:
Rice vinegar or “komesu” “米酢” is a typical Japanese seasoning. It is initially in Japan that this vinegar was elaborated for the first time.
Miso is made from cooked soybeans, with rice and/or wheat depending on the region. It is used in many dishes including the famous miso soup.
The mirin “みりん” or “味醂” is a typical Japanese seasoning. It is very interesting because it adds subtle sweet notes to the dish and allows the ingredients to be lightly lacquered and caramelized. Its slightly golden color perfumes and subtly colors all dishes.
Very versatile, shoyu soy sauce is often used in Japanese dishes or as a side dish. It is an indispensable product in Japanese cuisine.