Importer of Japanese artisanal fine foods and ingredients
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Description : Jun-nigari sachet is a natural coagulant for tofu. It reacts to the proteins present in soy milk, so the soymilk used in tofu making has to be particularly rich in...
Description : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...
Description : The shiokoji is a Japanese paste made with koji, rice and salt. This unpasteurized product is the first shiokoji in a liquid form. It is easier to use and keep...
Description: Kinako is a thin powder of roasted soybeans. In Japan, it is mixed with sugar and sprinkled on many desserts such as warabi mochi.
Description : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...
Description : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...
Description : The binchotan is a metal look-alike very thick vegetal charcoal made from ubamegashi oak. The use of vegetal charcoal dates back to Antiquity where it was already...
Description: Kinako is a thin powder of roasted soybeans. In Japan, it is mixed with sugar and sprinkled on many desserts such as warabi mochi.
Description : It is a variety of small red beans, which are very popular in Japan. Instructions : Cook 15 min in a pressure cooker without soaking them beforehand.
Description : It is a variety of small white beans also called Shiro Azuki. They are rarer and more tastier than red azuki beans. Instructions : 15 min in a pressure cooker...
Description: Panko is a type of breadcrumbs of Japanese cuisine, it is made from cooked bread. It is used for fried dishes such as panned pork (tonkatsu). The akes of panko are...
Description : Active plant charcoal powder is known for its bene ts for the stomach and its coloring power without taste or odor.
Description: It comes from the roots of a plant, it is the best of all starches and is well-known for its many benefits.
Description : This sweet potato powder is violet and has a strong coloring power. You can use it in pastry, it will bring lightness to your preparations. Its flavour is soft and...
Description: Panko is a type of breadcrumbs of Japanese cuisine, it is made from cooked bread. It is used for fried dishes such as panned pork (tonkatsu). The flakes of panko...
Description : Traditionally, the cooking of tempura requires a clear understanding of water temperature and a particular technique for mixing all the ingredients. With this mix...
This cookbook was born during the first French lockdown. It gathers more than 80 recipes to travel all around the world from home. Enjoy recipes and tastes that Mathieu and...