Yuzu is a yellow citrus with a thick and bumpy peel, mainly cultivated on the island of Shikoku. Yuzu has many seeds and gives very few juice. It has a very fruity and rich flavor, less acidic than lemon, with aromas in between lemon, citron and mandarin.
Ponzu is a well appreciated sauce in Japan that combines soy sauce, dashi, vinegar and citrus juice. It is a very easy to use sauce because its fresh and umami flavor matches with a lot of dishes, as well as European cuisine. Ponzu is delicious as a part of a salad dressing, with raw scallops, white butter, fatty meats, etc. Umami Paris offers a large range of ponzu sauce, made by citrus or soy sauce producers for example, with each one a unique recipe. Each ponzu uses different citruses such as yuzu, sudachi or mikan and has different quantities of dashi broth and vinegar !
Mirin is a type of rice alcohol used in cooking. It is made with fermented rice, water, salt and sometimes shochu. Mirin is lighter and sweeter than sake. Its sweet taste comes from the sugar naturally created during the fermentation process. This cooking alcohol has a texture slightly more sirupy than sake and it is used to add a rich and umami flavor to sauces like the famous teriyaki sauce. It gives sweetness and body to sauces and reduces the bitterness or the acidity of a dish.
Miso is a fermented cereal paste (usually rice, soy or barley) that is a staple of Japanese cuisine. Miso can be distinguished according to the cereals used and their fermentation time. The darker the color, the more fermented and flavorful the miso is. Traditionally, miso is added to a dashi broth to prepare the famous miso soup. It can also be used in marinades and sauces as well as sweet dishes.
Dashi broth is a staple of Japanese cuisine and is full in umami. It is a broth mainly made of kombu seaweed and bonito flakes. This broth is traditionally used to prepare miso soup but also as a base added in a lot of other dishes such as noodles (ramen, soba), to cook vegetables, meat or fish. Dashi can be made from scratch or be found in powder or liquid form for an easier use. It is also used to flavor many other Japanese products such as soy sauce or sesame.
Black garlic is a natural, additive and preservative free product. White garlic heads are cured 30 to 40 days in a place with a very precise and controlled humidity rate. This process transforms the garlic and makes it perfectly digest, gets rid of its bad smells and gives it a nice creamy texture that reminds of candied fruits. Black garlic is famous for its health benefits like its high amount of antioxidants. It is known to be one of the ingredients behind Japanese people longevity.
Wasabi is a plant from Japan, traditionally used grounded in a thin paste called by the same word. Wasabi is often referred as "Japanese mustard" but its flavor is fresher with a spiciness that goes up to the nose. Wasabi has been eaten in Japan for centuries and the oldest mention of it dates back to 685. It is known for its antibacterial properties, one fo the reason why wasabi often accompany raw fish dishes such as sashimi.
The word “kombu” is a Japanese term that refers to a group of edible Laminaria seaweed, traditionally eaten in Asia. The island of Hokkaido regroups 90% of the Japanese kombu production. They grow out at sea, between 5 and 7 meters of depth and develops with photosynthesis. Kombu is one of the richer food in umami. Indeed, it has the bigger content of glutamic acid, the amino acid creating the umami flavor. Kombu seaweed is also very rich in iodine, magnesium, iron, protein and contains more tan 20% of vitamins and minerals.
Konjac is a plant from the Araceae family that can be found mainly in South-east Asia. With konjac tuber, we obtain a konjac powder that can be used to make various ingredients used in Japanese cuisine. Konjac has a neutral flavor but resists very well heat and that is why it can be used in a large variety of dishes. Very rich in fibers, konjac helps regulate slow digestion, blood sugar and cholesterol. It is an ingredient with a very low calorie content (3 kcal for 100g) that fill the stomach, lower hunger sensations and clean the intestine.
Soy is one of the most used plant in Asiatic diet and especially in Japanese cooking. Rich in oil and proteins, soy is consumed fermented like in soy sauce or as it is. Discover here a selection of Japanese products made of non fermented soy such as soy milk. Enjoy as well azuki, a bean very much used in Asia. It can be of various colors and can be added to savory and sweet dishes. Azuki beans are used to make anko, a sweet paste that can be found in a lot of traditional Japanese pastries.
Traditionally used in Japan during the tea ceremony, matcha is a thin green tea powder made of young tea leaves that have been shadowed several weeks before the harvest. When the tea plant is completely exposed to sunlight, the light beams transform the theanine the plant contains in catechine. Theanine gives the tea its umami flavor while catechine gives it bitterness. In order to prevent the tea to become bitter and to give it a great umami flavor instead, the tea plants are shadowed before harvest. Matcha is one of the richest product in antioxidants. It helps fight against aging signs, fortify the immune system and is largely consumed for its relaxing and energizing effects.
Sake is a Japanese alcoholic drink made by fermentation of rice. It is not distilled and does not exceed 20 percent proof. In Japan, sake is called "nihon shu" to distinguish it from other alcohols, referred as "sake" in Japanese. In the begining, sake was made with two ingredients : rice and water. Rice grains were first steamed and then chewed before being fermented in water. When chewing, the enzymes contained in the saliva transformed the starch of rice. Some centuries later, this chewing process was replaced by the introduction of koji.
Binchotan charcoal is a type of natural activated charcoal made from Ubamegashi oak tree. Very dense and tinted like meat, binchotan has a very slow combustion and a strong infrared radiation power that cook through all ingredient without burning them while giving them a subtile taste. It can also improve your water quality thanks to its absorbent properties that filter particules like chlorine or limescale. At the same time, its solvent power allows binchotan charcoal to add your water its own minerals.
Koji is a Japanese ferment created by sowing a substrate with a mushroom called Aspergillus oryzae or Koji-kin. On this substrate, made usually of cereals (rice, soy, barley, etc.), spores produced by Koji-kin are sprinkled. After a few days, a thin white coat reminding of moss, appears on the substrate, it is koji : a living matter ready to be used ! Adding it to cereals, salt, water and using several traditional methods, we can create numerous products such as sake, mirin or miso.
You need a sauce to make a seasoning ? You would like to add flavor to a broth ? You are looking for the ingredient that is going to make a difference in your next pastry ? In order to fin the Japanese product that is going to match your need, find here selections of our products organized by use !
Umami offers to you a reactive sales team available to help you, prices adapted to your activity, shipping from boxes to pallets or trucks. Give us your contact details in order for our team to get in touch !
Thanks to the partnership Japan Mall, established with JETRO, the Japanese foreign trade organization, discover exclusively unique know-how and authentic products imported directly from Japan, around cooking and the table art. Immerse yourself in Japanese craftsmanship and explore new Japanese lands and flavors.
You need a sauce to make a seasoning ? You would like to add flavor to a broth ? You are looking for the ingredient that is going to make a difference in your next pastry ? In order to find the Japanese product that is going to match your need, take a look at our selections of products organized by use !
Umami works in close collaboration with more than 80 craftpersons in all Japan. Discover each one of them and their products !
Discover some sweet, savory recipes to make at home with your favorite Umami products
In our blog discover the origins of our products, our producers and Japanese culture !
Address : 22 rue Béranger 75003 Paris
Timetable : Monday - Friday 09:00am - 07:00pm / Saturday - Sunday 10:00am - 07:00pm
Contact : +33 (0)1 48 04 06 02
Address : 5 rue Pierre Demours 75017 Paris
Timetable : Monday 11:00am - 07:00pm / Tuesday - Friday 09:30am - 07:00pm / Saturday 10:00am - 07:00pm
Contact : +33 (0)1 45 74 73 22
NO SALE ON SITE
Address : 2 avenue Jean Moulin 94120 Fontenay-sous-Bois
Timetable : Monday - Friday 09:30am - 05:30pm
Contact : contact@umamiparis.com / +33 (0)1 43 94 97 91
You can find all of our products or collect your orders made on our website in our two Parisian shops, the Matcha Cafe.
In the Matcha Cafe, as well as a delicatessen corner, you can enjoy a seasonal homemade food with Japanese flavors, a great selection of Japanese teas and matcha, specialty coffees. The food highlights the Japanese products we import. The Matcha Cafe are opened for breakfast, lunch, snacks and for brunch on weekends.
Orders are shipped from our warehouses, located in Parisian region. Orders can be collected by appointment only. Sales on site are not possible.
Insert of raw and cooked candied apple with shiso syrup
Almond dacquoise
Apple mousse
Whipped ganache with sansho berries
Jellied sansho syrup cubes
Velvet pink spray for the finish
Rehydrate the gelatine sheet in cold water. Cut 125g of apple into small cubes, add them to a small pan with the lemon juice, sugar, vitpris and grated sansho berries. Cook on low heat for 15 to 25 minutes. In the meantime, finely dice the remaining 100g of apple and mix them to a teaspoon of lemon juice.
Take the pan off the heat and add the wrung out gelatin, shiso syrup and 100g of finely diced apple. Mix well, pour into a 16cm wide round mold or in a ring lined with parchment paper and put in the freezer overnight.
Rehydrate the gelatin sheet in cold water. Melt the white chocolate and bring the cream to a boil with grated sansho berries. Take off the heat and add the wrung out gelatin. Pour in 3 times on the melted chocolate and mix well in between each time to obtain a smooth ganache. Cover with a plastic wrap and make sure it touches the ganache then set aside in the refrigerator overnight.
Heat up the syrup with lemon in a small saucepan. Mix vitpris and granulated sugar together and pour it into the saucepan immediately after the shiso syrup starts boiling. Cook for an additional 2 minutes while boiling. Pour into a square shaped container or any small container to cut small cubes later. Set aside in the refrigerator overnight so the preparation can solidify.
Whisk the eggs until firm while incorporating sugar when they start foaming. Slowly add the mix of powdered sugar, almond powder, flour and salt using a spatula and put the dacquoise in a piping bag with a large tip. Pipe out a 16cm wide biscuit, smooth out the surface if needed and bake for 175°C for approximately 12 minutes.
Heat up the applesauce with lemon, add cornstarch, bring to a boil and take off heat. Incorporate the butter and wrung out gelatine and mix together. When the mixture reaches 37°C, incorporate the cream whisked into a soft whipped cream beforehand. Immediately start assembling the entremet.
It will be a reversed assembly : Line a 18cm wide and 4cm high circle with parchment paper and rhodoid. Pour the apple mouse in the circle, unmold the apple and shiso insert and place it in the center of the circle while pressing to squeeze out a bit of mousse. Follow with the almond dacquoise, smooth out the edges with a spatula if necessary and put in the freezer for at least 7 hours.
Take the entremet out of its mold and place it on a grid and spray it with the velvet pink spray. It can be done in a dishwasher or in a large cake box to protect the counter as cocoa butter is difficult to clean. To avoid cracks, place the spraying bottle 20cm away from the entremet to spray. Once done, place the entremet on a cardboard or a serving plate.
With a hand mixer, whisk the ganache with sansho berries for 5 minutes until reaching the consistency of a smooth and soft whipped cream. Put the ganache in a piping bag and pipe it out into a whirl on top of the entremet.
Dice out cubes from the shiso syrup jelly and placce them apart on the entremet. To finish, put a few sansho berries on the whipped ganache;
Let the entremet thaw in the fridge for 8 to 9 hours before serving.
Enjoy ! Thanks to Olivia Haim for this amazing recipe !