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Apple, shiso and sansho berries entremet

Ingredients for a 18cm wide and 4cm high entremet
Insert of raw and cooked candied apple with shiso syrup

125g of granny smith apple
20ml of lemon juice
5 grated sansho berries
15g of caster sugar
20g of vitpris (gelling agent for jam)
1g of gelatine (½ sheet)
60ml of concentrated shiso syrup
100g finely diced granny smith apple
1 teaspoon of lemon juice

Almond dacquoise

40g of egg whites
30g of caster sugar
40g of almond powder
20g of icing sugar
10g of flour
a pinch of salt

Apple mousse

6g of gelatine (3 sheets)
240g of unsweetened apple sauce
15g of lemon juice
15g of cornstarch
20g of butter
110g of whipped whole liquid cream

Whipped ganache with sansho berries

1g of gelatine (1/2 sheet)
25g of white chocolate
110g of whipped whole liquid cream
12 grated sansho berries

Jellied sansho syrup cubes

100ml of concentrated shiso syrup
10ml of lemon juice
50g of vitpris
5g of caster sugar

Velvet pink spray for the finish

Instructions


Insert of raw and cooked candied apple with shiso syrup

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.

Whipped ganache with sansho berries

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.

Jellied shiso syrup dices

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.

Almond dacquoise

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.

Apple mousse

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.

Assembling the apple, shiso and sansho berries 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.

Decoration of the apple, shiso and sansho berries entremet

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 !

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Somen with tsuyu, fresh wasabi and mint

Ingredients for 2 people


200g of somen Shimabara Tenobe
3-4 tablespoon of tsuyu
200ml of water
Some leaves of mint

Some chives
Some beansprouts
3 small gumbos
A little bit of crispy ume plum flakes

Some centimeters of peeled  fresh wasabi


Preparation

1. For the sauce, heat 200ml of water mixed with 3-4 tablespoons of tsuyu.
2. Clean the mint, chives, beansprouts and gumbo. Cook the gumbo 1-2min in hot water. Meanwhile, chop the mint and chives. Once cooked, slice the gumbos. 
3. Cook the somen noodles as mentioned on the packet (1.30-2min for our somen Shimabara Tenobe). 
4. In a bowl set the cooked somen with the beansprouts, sliced gombos, chives and the mint. Sprinkle some crispy ume plum flakes. Pour the tsuyu by the side. 
5. Add some small cubes of freshly peeled wasabi to bring fresh and spicy  !
You can also enjoy this recipe cold ! To do so, mix the tsuyu with cold water or let it cool down and rinse your somen noodles with cold water after cooking to get rid of their starch.  
Bon appétit !
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Eho maki

Ingredients for 3 big maki


210g of dry haenuki rice
½ carrot
2 eggs
30g of frozen spinach or a generous handful of fresh spinach, in leaves or minced)
1 tablespoon of sesame oil
3 tablespoons of mirin
1 tablespoon of soy sauce
About 10 sliced shiitake
½ tablespoon of sugar
3 nori sheets
A bamboo mat
30ml of sushi rice vinegar
A little bit of white or golden sesame seeds


Directions

1. Wash the rice several times with clear water. Cook it in a rice cooker or a saucepan. If cooking in a pot, follow the instructions on “how to cook rice in a pot”.
2. While the rice is still hot, add sushi rice vinegar and fan while mixing slowly to keep moisture to a minimum. Set the rice aside.
3. Cook the shiitake with 1 tablespoon of soy sauce, 2 tablespoons of mirin and ½ tablespoon of sugar. Once the shiitake are tender and have fully absorbed the liquid, set aside.
4. Peel the carrot and slice thinly lengthwise. Cook in boiling water and set aside.
5. Cook the spinach for a few minutes. For frozen spinach, add it to a saucepan with 2-3 tablespoons of water and cook over medium heat for a few minutes. For fresh spinach, boil for a minute in salted water and drain. Once the spinach are cooked, add a tablespoon of sesame oil and a small pinch of white or golden sesame seeds. Please mind that spinach shrinks when cooked.
6. Beat 2 eggs and add 1 tablespoon of mirin. Cook as thinly as a french pancake on a pan greased with a bit of cooking oil. Cut into thin strips and set aside.
7. To make the eho maki, lay a sheet of nori with the rough side up. With wet hands, spread a thin layer of rice starting from the edge in front of you and without going all the way to the other edge.
8. On the edge in front of you, place a few slices of omelet, a few slices of carrot, a few shiitake and a bit of spinach on the layer of rice.
9. Roll everything with the bamboo mat : Slowly and tightly fold in the edge in front of you until you reach the other edge.

Eho maki is typically eaten without cutting it but you can slice it and enjoy it with soy sauce.
 
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  string(31) "Umami buckwheat sourdough bread"
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Umami Buckwheat Sourdough

Ingredients


50 g whole wheat flour
50g freshly milled sobacha buckwheat (grind in a blender)
300 g T65 flour
272 ml water
240 g mature sourdough starter
8 g salt
Flowers such as daisies in colors other than white or yellow


Préparation

1. Mill the sobacha buckwheat to a fine flour
2. Combine the buckwheat with the other flours and water in a large bowl. Cover with a damp towel and let rise for 30 minutes.
When your starter is fully mature (has doubled or tripled), mix 240 g into the dough thoroughly. Let sit, lightly covered, for 30 minutes.
3. Sprinkle the salt on top of the mixture and pinch and fold it into the dough. Cover and let rest for 1 hour.
4. Wet your hands with water and perform a series of stretch and folds. Repeat the stretch and folds every 30 minutes 3 more times for a total of 5 times until the dough is smooth and elastic, and the dough has almost doubled in size. Let sit, lightly covered, for an additional 30 minutes.
(Average total time for bulk fermentation: 3 - 4 hours.)
5. Place the dough on a clean, lightly floured surface and form into a circle. Let rest for 10 minutes. Flour the top of the dough and turn the dough over. Lightly flour your hands, then grab the bottom of the dough and stretch it lightly downward towards your body and then up and over about 2/3 the way to the top. Then, grab the left and right sides of the dough and stretch them away from each other, fold one side over toward the other and repeat with the other side. Then, grab the top of the circle and stretch away from your body and fold down to the bottom of the resting dough. It should resemble a letter.
6. Flour your banneton with a mixture of half T65 flour and rice flour. Place the dough seam side up. Place into the fridge for 12- 15 hours or until ready to bake.
Next Day
7. One hour before baking, place a Dutch oven into your oven on a middle and preheat the oven to 250 degrees celsius. Turn the dough out onto a piece of parchment paper, dust the top of the dough with flour, and score. Arrange flowers as you wish. Immediately place into the Dutch oven with the parchment paper and put the lid on. Bake covered for 30 minutes. Remove the lid and bake 15 minutes more at 220 degrees.
8. After 15 minutes, turn off the oven and slightly open the door until the oven is completely cooled. Remove from the oven once completely cooled, and place bread on a cooling rack.
Let cool at least an hour before cutting.
Bon appétit ! Thanks to Ashley Stephens for this amazing recipe ! 
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  string(51) "Matcha and Yuzu custard pie with white miso caramel"
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  string(110) "A delicious french flan pie with matcha and white miso caramel to end your meal with a sweet and light bite ! "
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Matcha and yuzu custard pie with white miso caramel

Ingredients for 1 custard pie

For the chocolate pastry pie 

210g of t55 flour
85g of butter
30g of ground almonds
75g of icing sugar
3g of salt
15g of cacao powder
45g of egg

For the matcha and yuzu custard :

150g of liquid cream
500g of milk
75g of cornstarch
3 egg yolks
120g of sugar
1 vanilla pod
5 teaspoons of matcha superior
3 teaspoons of yuzu juice

For the white miso caramel : 

150g of sugar
60 ml of water
240 ml of liquid cream
2 tablespoons of white miso 


Préparation

1. Chocolate pie pastry : 
Dice cold butter into small cubes. Add to mixing bowl with flour and mix together till a sandy texture is achieved. Add ground almonds, icing sugar, salt and cocoa powder and mix till combined. Add egg and mix till dough is formed. Put dough on counter and gather into a ball. Flatten dough into a disc, cover with plastic wrap and place in fridge for at least an hour. 
Butter your tart ring. Once dough is chilled, roll dough between two sheets of parchment to a thickness of 4mm. Cut dough into one long strip that is the size of your tart ring. Place inside your tart ring, pinching together the sides where the ends meet. Roll out the leftover dough into a circle the size of the bottom of the tart ring. Cut the dough to the size of your ring and place the dough inside the tart ring, making sure to connect the sides and bottom together. Place the prepared tart ring in the fridge to chill while you make the filling. 
2. Matcha and yuzu custard :
Cut the vanilla pod in half lengthwise and scrape the seeds with a knife. Put the milk, cream, and vanilla seeds and vanilla pod in a large pot. Bring to a boil. Take off the heat and add the matcha powder and let the vanilla and matcha powder infuse for about ten minutes. Whisk the egg yolks and sugar in another large bowl. Then whisk in the cornstarch till combined. Once combined, add the yuzu juice and whisk till combined. 
Remove the vanilla pods from the pan of milk and bring the milk and cream mixture to an almost boil again. Once the milk mixture is at a steam, pour a little of the milk mixture over the yolk-based mixture, and whisk together to temper the eggs. Pour the egg mixture into the pan with the milk and put it back on low heat. Whisk constantly till the cream thickens slightly but not completely the texture of custard. 
Strain the custard into another bowl and let the cream cool. Once it has cooled, pour it into the mold and place into the fridge until the top of the custard has crusted over. 
Then bake for 60 minutes at 170 ° or until it has browned slightly, but the center of the custard still jiggles. 
3. White miso caramel : 
Combine miso paste with 2 tbsp of water in a small bowl, then strain using a sieve. Heat the cream in a small saucepan till just before reaching boiling point. Turn the heat off and let it sit while you make the caramel. Place sugar and water in a large and deep saucepan and stir together to dissolve the sugar. Heat the sugar and water mixture over medium heat, bringing it to boil without further stirring. 
When the sugar mixture becomes golden brown, remove the pan from the heat and add the heated cream a little at a time. Stir to combine then whisk in the miso mixture. Put the saucepan back on low heat and simmer for a minute. Allow the caramel to cool slightly then pour over the matcha flan. 

Thanks to Ashley Stephens for this amazing recipe ! 

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Fried chicken ramen by Plus une miette

Ingredients for 2 bowls


3 eggs
70g of wheat noodles udon
1 large chicken breast or 2 small chicken breasts
80g of panko ou breadcrumbs
20g of corn starch
salt & pepper
cooking oil
800ml of chicken broth
1 tablespoon of Tamari gluten free smoked soy sauce
2 tablespoons of rice miso
2 green onions
2 teaspoons of shiso & sesame furikake (can be replaced with gomashio or sesame)


Directions

1. Cook 2 eggs for 6 minutes in boiling water and transfer the eggs to a bowl of cold water for 10mn. Shell carefully.
2. Break the 3rd egg, whisk it and pour it into a plate. Pour cornstarch in a second plate and panko mixed with salt and pepper in a third plate. Lightly tap the chicken with a mallet or the back of a pan and dip it in cornstarch, in the beaten egg and lastly in panko. Fry the chicken for a couple of minutes in a pan filled with cooking oil. When golden brown, place the chicken on a cooling rack.
3. Cook udon according to the package directions and strain.
4. Bring the chicken broth to a boil and add the Tamari gluten free smoked soy sauce. Reduce the heat and cook for 5 minutes. Take a ladle of the preparation and use it to dilute theReduce the heat and cook for 5 minutes. Take a ladle of the preparation and use it to dilute the rice miso. Pour into a saucepan. Add cooked noodles and cook for an additional 1 minute on the lowest heat.
5. Pour noodles and broth in 2 bowls. Slice the chicken and place the slices on the noodles. Cut the soft boiled eggs in 2 and place then on the noodles. Sprinkle with chopped green onions and furikake.

This recipe can also be found on Plus une miette blog
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  string(32) "Stewed pear with yuzu and wasabi"
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Stewed pears with yuzu and wasabi

Ingredients for 4 people


6 Comice pears
15cl of water
4 tablespoons of yuzu juice
3 tablespoons of brown sugar
1 teaspoon of shredded wasabi paste


Directions

1. Dice the pears.
2. Add the diced pears, water, yuzu juice and brown sugar and mix well.
3. Cook for 30 minutes.
4. Once the pears are cooked, mix with a hand mixer until reaching the desired consistency.
5. Add a teaspoon of wasabi and combine well. Set aside to chill before serving.
Enjoy !
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Soba, cockles and wakame

Ingredients for 2 people


500g of cockle
200g of soba
5-10g of dried wakame
A few roasted white sesame seeds
A few shiso flakes
A bit of furikake
A dash of sesame oil
A dash of cooking saké
A bag of superior dashi Makurazaki


Directions

1. Thoroughly wash the cockles with water several times to desand them.
2. Make a dashi broth by boiling 500ml of water with a bag of dashi. Once it starts boiling, remove the bag and set aside.
3. Cook soba according to package instructions (6-7 minutes).
4. Rehydrate wakame in plenty of cold water for a few minutes.
5. In a hot pan, add the cockles and drizzle with cooking saké. Cook for a few minutes, until the cockles open. Once they do, pour the dashi broth in.
6. Put the soba into bowls. Drizzle with broth and add a nice amount of cockle. Add rehydrated wakame and a dash of sesame oil. Sprinkle it with white sesame seeds, shiso flakes and furikake.
Enjoy this bowl of soba paired with a glass of Hakuko Junmai Yodanjikomi red label.
Bon appétit !
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Golden sesame and chocolate tartlets 

Ingredients for 10 7cm wide tartlets

Divide the quantities in half to avoid too much leftovers or freeze them.
Sweet muscovado pastry dough

250g of softened butter
125g of muscovado sugar
1 egg
1 egg yolk
125g of almond powder
3g of salt
400g de farine T55

Chocolate whipped ganache

60g of dark chocolate 65%
30g of milk chocolate
990g of whole liquid cream
15g of glucose
150g of cold whole liquid cream
A pinch of salt

Almond and golden sesame flavored praline

70g of whole roasted almonds
50g of golden roasted sesame
100g of sugar
A nice pinch of salt

Golden sesame crémeux

2g of gelatin (1 sheet)
340g of whole liquid cream
60g of egg yolks
20g of sugar
80g of golden sesame paste

Neutral glaze

9g of gelatin
300g of sugar
195ml of water


Directions

1. Sweet muscovado paste: 
Knead the softened butter with sifted muscovado sugar, add the whole egg and then the egg yolk. Add the almond powder and salt. Lastly, incorporate the flour without kneading the batter too much. Cover with plastic wrap and put in the refrigerator for at least one night.

2. Chocolate whipped ganache: 
Make it the day before or at least 4 to 5 hours before whipping.
Melt both chocolates. Bring to a boil 90g of cream with glucose and pour it gradually, in 3 times, on the melted chocolate mix for a smooth ganache. Incorporate 150g of cold liquid cream , add the pinch of salt and mix one last time if necessary. Cover with plastic wrap and make sure it touches the ganache. Set aside in the refrigerator for 4 to 5 hours.
Once the ganache is cold, take it out of the refrigerator and whip it with a hand mixer until obtaining a whipped cream-like consistency.
To make the flower-like shape, you will need two dipping papers and a flat surface like cardboard for cakes. You can replace dipping paper with parchment paper.
Trace circles that have a diameter of 7 centimeters on one paper using a cookie cutter or anything else that is convenient for you and flip the paper over to pipe out 6 small and even balls of whipped ganache within the circle. Follow the circle but pipe out a smaller ball as it will widen out once flattened and we want to keep a diameter of 7 centimeters to match with the bottom of the tartlets. Therefore, make sure to make quite high ganache balls.
Place the second piece of dipping paper or parchment paper on top of the ganache balls and carefully flatten them. Put in the freezer for at least 3 hours.

3. Golden sesame cremeux:
Rehydrate gelatin in cold water.
Bring the cream to a boil. In the meantime, beat the egg yolks with sugar and pour in boiling cream. Put the mixture back in the pan and cook until it reaches 83°C, like a custard. Remove from the heat, add gelatine after removing excess water and golden sesame paste. Mix if needed and cover with a plastic wrap that touches the cremeux. Set aside in the refrigerator overnight.

4. Almond and sesame praline: 
Put the sugar in a small saucepan and make an amber colored dry caramel. Pour in the almonds and roasted sesame seeds and stir to coat them in caramel. Pour the mixture on parchment paper and set aside to cool down.
Once the caramelized nuts are completely cooled down, break it into slivers using a rolling pin (which will make the blending process easier) and put them in a blender.
Start to blend the slivers : In the beginning, the slivers will turn into a powder and then, the oil will come out of nuts, resulting in a smooth and homogeneous paste. It can take between 5 to 10 minutes depending on how powerful your blender is. Do not forget to add a pinch of salt.

5. Lining out and baking the pie crusts:
Roll out the pastry dough to a thickness of 3 cm (not too thin to keep some consistency) and line the 7-centimeters-diameter tartlets tins.
Bake at 220°C for approximately 5 minutes, lower the temperature down to 160°C and continue baking for 20 minutes, until the pie crusts are golden brown.
You can brush a beaten egg yolk on the edges of the pie crusts 5 minutes before removing from the oven for shiny crusts.

5. Neutral glaze:  
Rehydrate gelatin. In a saucepan, pour in water and sugar and bring to a boil. Remove from the heat and pour out in a container to cover with plastic wrap, making sure the plastic wrap touches the glaze. (You can make the glaze beforehand and set it aside in the refrigerator until d-day. It can be preserved for several weeks.) 

6. Plating and finishing golden sesame and chocolate tartlets:
Fill to the brim the bottom of pie crusts with golden sesame cremeux and smooth out to the edges. Put it back in the refrigerator.
Take out the whipped chocolate ganache from the freezer, place them on a cooling rack and glaze them with neutral glaze heated up to 36°-37°C. Put them on the pie crusts, on top of golden sesame cremeux.
Use a bit of praline (half of it will be more than enough) and mix it with a small amount of liquid cream to obtain a creamy consistency. Put this mix in a piping bag and pipe out small balls of praline in the middle of whipped ganache. 
Sprinkle the golden sesame and chocolate tartlets with roasted sesame seeds and set in the refrigerator to defrost for at least 4 hours before serving.
Enjoy these cute tartlets by Olivia Haim !
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Karaage chicken sandwich, miso-yuzu mayo and crunchy cabbage by No Diet Club

Ingredients for 1 big dwich

Chicken :


2 boneless chicken thighs
2 tablespoons of 3 years old soy sauce
1 tablespoon of mirin or sake
1 garlic clove
1 teaspoon of grated ginger
100 g of cornstarch
frying oil

Toppings : 


Baguette bread
¼ of Chinese cabbage
1 tablespoon of rice vinegar and 3 years old soy sauce
pepper

Miso-yuzu mayo :

1 egg yolk
20 cl of vegetable oil
1 tablespoon of rice vinegar
1 teaspoon of mustard
1 teaspoon of sugar
1 tablespoon of miso-yuzu paste (can be replaced with garlic miso, sriracha sauce etc.)
sauce Matshi (or any hot sauce)
salt & pepper


Directions

1. Miso-yuzu mayo: Mix in a mixing bowl the egg yolk, mustard, rice vinegar, a pinch of salt and incorporate gradually vegetable oil while whisking. Once the mayonnaise reaches a good consistency, add miso-yuzu paste, Matshi sauce and sugar. Add pepper and mix. Add salt to taste.
2. Karaage chicken: wash, bone if necessary and cut in bite size pieces the chicken. As Claudia says, no need to cut it into perfect pieces. Marinate the chicken in a mixture of 1 tablespoon of rice vinegar and soy sauce, 1 tablespoon of mirin, chopped garlic and grated ginger. Heat up the oil to 190°C. While it is heating up, dip each piece of chicken in cornstarch and place them on a plate. Fry until crispy.
3.Toppings: Slice the chinese cabbage thinly, add 1 tablespoon of soy sauce and rice vinegar.
4.Presentation: Toast the baguette bread, garnish with yuzu miso mayonnaise, cabbage and crispy karaage. Cover with ground pepper et voilà !
Bon app' ! 
Thanks to Claudia from the No Diet Club for this crispy recipe 
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French toast brioche with kinako

Ingredients for one serving


1 egg
5cl of milk
1 ½ tablespoon of brown sugar cane
2 tablespoons of kinako
2 slice of brioche
5g of butter


Directions

1.  In a mixing bowl, mix the egg, milk, sugar and kinako together.
2. Heat up a buttered pan.
3. Dip the brioche slices in the mix until well soaked.
4. Once the butter in the pan is foamy, add the slices and cook for approximately 3 minutes on each side.
Enjoy while it is hot, served with fresh fruits, agave syrup or honey for more sweetness. Once chilled, the kinako flavor will be stronger.
Enjoy !
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Matcha croissants

Ingredients for 6 Croissants
Croissant Dough

80g of water
50g of milk
10g of fresh yeast
125g of flour T45
125g of flour T55
30g of sugar
5g of salt
25g of butter tournage, chilled and cut in cubes/li>
125g of butter tournage

Matcha pastry cream

450g of milk
150g of sugar
40g of corn starch
3 egg yolks
30g butter
one pinch of salt
1 1 teaspoon of vanilla
2 teaspoons of sifted Umami matcha

Matcha White Chocolate Glaze

150g of white chocolate
1 teaspoon of sifted  matcha


Directions

1. Croissant dough

Heat water to 40°C and add to mixing bowl. Add the milk, both flours, cubed butter, salt to one side of the bowl, sugar to another side of the bowl, and yeast to another side of the bowl.**Do not let the salt and yeast touch each other. Mix on low medium speed for 3 minutes until smooth. Turn to medium speed and continue mixing for another 3 minutes. Shape into a ball, loosely cover with plastic wrap and leave in fridge for up to 24 hours at 4°C.
2. Tournage

1 hour before preparing the dough, take the 125g butter for the tournage. Roll the butter between a sheet of parchment to a 14cm square. Place in fridge. Roll the croissant dough into a 20cm diameter circle. Take out the butter and place in the center of the dough and press down the butter slightly. Fold the dough over the butter, pinching together the seams.
Roll the dough on a lightly floured surface to a 60 cm length rectangle, making sure to keep straight corners and edges. Make a half way mark on the dough. Fold the top dough down to meet the halfway mark, then fold up the bottom of the dough to meet the other half. Then fold the dough in half. Cover with plastic and place the dough in the fridge for an hour. After an hour, roll the dough on a floured surface to a 60 cm rectangle, fold the top of the dough 1⁄3 of the way down, and fold the bottom of the dough over this like a letter. Cover with plastic and place in fridge for an hour.
Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the oven and close the door. The steam released inside the oven will create an ideal proofing environment.
On a floured surface, roll the dough to a 25x40 cm rectangle. Then use a sharp knife to cut a 21x35 cm rectangle. Along the 21cm side of the rectangle, cut 7cm strips. Then cut those strips into triangles so that you end up having 6 triangles that are 7x35cm. Starting at the base, roll up the dough keeping the point centered. Place the croissants on a parchment lined baking sheet, leaving room between each dough for them to expand. Place the baking sheet in the oven and let rise for 2 to 3 hours or until they double in size. Prepare the glaze by mixing one egg yolk and a splash of cream. Then using a pastry brush, gently brush the smooth size of the croissants, making sure to avoid the cut side of the dough.
Heat the oven to 180°C, bake the croissants for 20 minutes, then rotate the tray and continue to bake for another 5-10 minutes until they are nice and deeply brown.
3. Matcha pastry cream

Bring the milk to a simmer. In a separate bowl, whisk the yolks, sugar, and cornstarch. Add the simmered milk to the egg mixture while whisking continuously to avoid scrambling the eggs. Then add this mixture back to the pan and cook over medium heat while whisking continuously. Cook on medium heat till the mixture starts to bubbles and thickens. Take off the heat and add the butter, vanilla, and sifted  matcha. Whisk till the mixture is smooth and homogeneous. Then strain into a bowl and cover with plastic wrap, making sure to make contact with the cream. Cool in the fridge.
4. Glaze

Melt the white chocolate over a ban marie. Add sifted  matcha to the chocolate to make a nice light green color.
5. Assembly

Add the cooled cream to a pastry bag. Make a hole in the side of the croissant and add the cream. Then dip the croissants in the white chocolate halfway. Then sprinkle with  sesame seeds,  matcha, and dried raspberries.

Bon appétit ! Once again, thanks to Ainsley Stephens for this delicious recipe ! 

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Speculoos and Sudachi cheesecake

Ingredients for 6-8 people


250 g of speculoos
70 g of soft butter
6 fresh sudachi  or 6 tablespoons of sudachi juice
1 lime (approximately 4 tablespoons of juice)
400g of Philadelphia
whipped cream
4 gelatin sheets
90 g of Sensoto brown sugar
neutral oil


Directions

1. Crush speculoos to obtain a sand like consistency and mix with butter slowly melted in the microwave.
2. Slightly oil the mold, pour the speculoos mix into the mold and use a plate to flatten the mix. Keep in the fridge.
3. Soften the gelatine sheets in a bowl of cold water. While it is softening, zest the sudachi lime then squeeze the citruses and set the juice aside. Bottled juice can easily replace fresh citruses in case you do not have any.
4. Pour Philadelphia in a mixing bowl and soften it for 30 seconds in the microwave to make it more malleable. In a smaller bowl, put 2 tablespoons of softened Philadelphia and citruses juice and heat it one more time in the microwave to obtain a warm mix. Dilute the drained gelatine sheets in the same small bowl and transfer into the mixing bowl with remaining Philadelphia and stir well.
5. Add 90 g of Sensoto brown sugar, part of the zest and stir again. Keep the remaining zest to decorate.
6. Progressively add the whipped cream while gently mixing.
7. Take the mold with speculoos base out of the refrigerator, pour the preparation on the base and and leave to cool for at least 4h.
Sudachi has a dark green peel but if you leave it out of the refrigerator for a few days its color can lighten or even become as yellow as a yuzu ! The taste remains the same but your zests will be lighter.
You can also make this recipe with other citruses such as yuzu , yuko  etc. Of course you can also use other biscuits but the speculoos goes particularly well with the sudachi!
Bon appétit !
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Black sesame, soy milk and black sugar sirup ice cream

Ingredients for 3-4 people


400ml of soy milk
4 tablespoons of black sugar sirup
1 tablespoon of sugar
3 tablespoon of black sesame paste 
6g of gelatin
1 tablespoon of kinako
1 teaspoon of black sesame


Directions

1. Soften the gelatin few minutes in warm water.
2. In a pan, heat the soy milk (40-50°C) and add in it sesame paste, black sugar sirup and the regular sugar. You can add a little bit more sugar if you prefer. 
3. Add the gelatin and mix well. 
4. Pour in a freezing bag (or a mold, a tray) and put in the freezer for 1h.
5. Take off the freezer, blend ( with a blender or a fork) and freeze again for 1h or 2h.
6. Enjoy with black sugar sirup and kinako ! You can also use a bit of black sesame seeds to plate! 
Bon appétit !
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Panna Cotta matcha and soy milk

Ingredients for 3-4 people


400ml of soy milk
9g of matcha premium
50g of sugar
2 gelatine sheets
2 tablespoons of water
black sugar sirup
kinako

Here is the recipe created by our administration manager Marié ! It is a yummy and light one perfect to smoothly end a meal ! 

Preparation

1. Put the gelatine sheets in water 5-10 minutes.
2. In a bowl, incorporate little by little the matcha with 2/3 of the soy milk and mix well. Then add the sugar. 
3. Heat the last 1/3 of soy milk 30 secondes in the microwave and add the gelatine. 
4. Mix both preparations. Put in a baking pan and let set in the fridge for 4h-5h.
5. Enjoy with black sugar sirup, sprinkled kinako, coconuts chips or red berries (strawberry, raspberry. You can also melt some pieces of Okinawa black sugar for 10 to 20 seconds in the microwave.  
Bon appétit !
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Tsurumiso marinated pork chop

Ingredients for 3-4 pork chops


3-4 pork chops
50g of rice miso
30g of mirin
20g of sugar
5g of sake for cooking
5g of sugar or honey

This is the secret recipe of our miso producer for incredible marinades. We tasted it with pork chops and it was amazing ! 

Preparation

1. Put the rice miso, marin, sugar, sake for cooking and honey in a bowl and mix. 
2. Pour in a congelation sachet and add the pork chops. Beat well and let in the fridge 1 to 3 days. The enzymes of the miso, the mirin and the sake will soften the meat and the umami it contain is going to enhance its flavor. 
3. Before cooking it, take out the meat and remove the marinade excess, don't get ride of it but set aside.  

4. For cooking, put a little bit of oil in your pan or plancha (you can also put oil in a plate for an oven cooking). Add the meat and cook according to your taste. 
5. Add a little bit of water to the rest of the marinade and heat. Let reduce to obtain a dressing sauce to go with the meat. You can add to the sauce a little bit of yuzu juice, yogurt or matcha as well !  
Bon appétit !
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  string(77) "a very umami homemade hummus recipe with black sesame paste and black garlic "
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Black sesame and black garlic houmous

Ingredients for 1 bowl


265 g of cooked canned chickpeas
1 tablespoon of black sesame paste
The juice of half a lemon
Olive oil
A little bit of salt 
1 teaspoon of black garlic purée


Préparation

1. Dry the chickpeas put keep a little bit of chickpea water aside. Peel them and then mix slightly. Add the black sesame paste, the black garlic purée and the lemon juice. 
2. Mix it all while pouring a trickle of olive oil. If your houmous is still too thick, add a little bit of the chickpea water and mix again. When you obtain a creamy texture, put in a bowl.  
3. Adjust seasoning with a little bit of salt according to your taste. Serve with a bit of sesame oil, cumin or coriander !  
Bon appétit !
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Smash cucumber salad 

Ingredients for 2 people


3 small noa cucumbers
A dozen of cherry tomatoes
1 teaspoon of sumo spicy miso sauce
1 teaspoon of gluten free tamari soy sauce
2 tablespoons of pure rice vinegar
2 teaspoons of sesame oil
White or golden sesame seeds


Directions

1. Wash the cucumbers and tomatoes
2. Smash the cucumbers with a rolling pin or a large knife by hitting them. The goal is not to completely destroy the cucumbers but to soften them.
3. Cut the cucumbers in half lengthwise and remove the seeds. Bevel the cucumber pieces.
4. Add the cucumber pieces to a mixing bowl and sprinkle with salt, mix well and set aside for 10 minutes. Drain the cucumber water.
5.  Cut the cherry tomatoes in half and add to the cucumber pieces.
6. In a bowl, mix the spicy miso sauce, rice vinegar, soy sauce and sesame oil together. Pour the mixture onto the cucumber and tomato mix.
7. Sprinkle with sesame seeds and enjoy!

Bon appétit !
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  string(53) "Enjoy a savory and refreshing bowl of udon with yuzu "
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Udons, dashi and yuzu

Ingredients for 1 person


1 fresh yuzu
100g of Tenobe udon
a few sprigs of cilantro
1 boneless chicken thigh (keep the bone)
1 bag of Makurazaki superior dashi
some white sesame seeds


Directions

1. Pour approximately 600ml of water and 1 bag of Makurazaki superior dashi into a saucepan. Bring to a boil, lower the heat and let brown. 
2. In the meantime, bone the chicken if not already done and cut it in small pieces. Add bones and chicken pieces with or without the skin to the broth. Increase the heat to cook the chicken for a few minutes, add salt and pepper and set aside.
Wash a few sprigs of cilantro and the fresh yuzu then slice it.
3. In a different saucepan, bring to a boil a large quantity of water and add udon. Cook for 10 minutes, drain and arrange in a bowl
4. Wash a few sprigs of cilantro and the fresh yuzu then slice it.
5. Place the chicken on top of the  udon pour the broth over then add cilantro and yuzu slices. Sprinkle with white sesame seeds.

Bon appétit !
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  string(17) "Seaweed guacamole"
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  string(79) "Try an delicious alternative to Mexican guacamole adding dried wakame seaweed !"
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Seaweed Guacamole

Ingredients for 1 bowl


1 avocado
½ tomato
⅛ onion
5g of dried wakame
1 lemon
a bit of Espelette pepper and salt


Directions

1. Rehydrate the wakame in a large bowl of cold water. Peel the avocado and cut it in pieces. Mix lightly or crush with a mortar until you obtain a paste with few pieces. Chop the onion, cut the tomato in small pieces and mix with the avocado.
2. Once the seaweeds are well rehydrated, chop and combine them to the rest. Add the lemon, a bit of salt and Espelette pepper.
Here it is ! Redy to be enjoyed with a pita bread, some fajitas or raw vegetables for example. You can top it with a bit of kizami nori or sesame.
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Gyudon with koji soy sauce

Ingredients for 2 bowls


300g of beef carpaccio
160g of Tsuyahime rice
3 tablespoons of koji soy sauce
1 garlic clove
1 piece of ginger
2 tablespoons of sugar
1 tablespoon of cooking sake
1 tablespoon of golden sesame oil
2 tablespoons of white sesame seeds
cooking oil
scallion
2 egg yolks
some marinated ginger
½ onion

This superb recipe was concocted by our new supplier Horaiya Honten, with their koji soy sauce.

Directions

1. Cook Tsuyahime rice in a pot or a rice cooker. If you don’t know how to cook rice in a pot, we’ve got you. Take a look at this article : How to cook rice in a pot
2. Using a grater, turn the garlic and the ginger into a paste. If you don’t have a grater, you can finely chop them instead. Chop the onion too.
3. In a bowl, thoroughly mix koji soy sauce, garlic, ginger, sugar, cooking sake, golden sesame oil, white sesame seeds and meat.
4. In a pan, add a dash of cooking oil, heat it up, add the onion and let it brown. Add meat and its marinade and brown until the meat is well-cooked.
5. Fill 2 bowls with cooked Tsuyahime rice pour the cooked meat on top of the rice and top it with 1 egg yolk, green onion and marinated ginger.
Enjoy !
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  string(18) "Spring Buddha Bowl"
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Spring Buddha Bowl

Ingredients for 2 bowls


120g of brown rice
90g of red azuki beans and/or white azuki beans
⅓ of red cabbage
20g of seaweed salad
½ golden apple
1 tablespoon of soy sauce
1 tablespoon of mirin
1 tablespoon of sesame oil
1 teaspoon of lemon juice
Some golden roasted sesame seeds and white roasted sesame seeds


Directions

1.  Wash brown rice by rubbing it between hands until the water is clear then cook in a rice cooker or a pot. If you don’t know how to cook rice in a pot, we’ve got you. Take a look at this article : How to cook rice in a pot.
2. In a pan filled with cold water, add red azuki beans and heat up. When it boils, drain the water and repeat the process a second time. Cook for about 75 minutes, until the beans are tender. You can check by poking the beans with a knife. Please note that if you mix red azuki beans and white azuki beans, the white azuki beans will darken during the cooking process.
3. While beans and brown rice are cooking, rehydrate the seaweed salad in a large bowl of cold water for approximately 20 minutes. Chop ⅓ of red cabbage, rinse it so its color does not stain the other ingredients and set aside. Once your seaweeds are rehydrated, add to red cabbage. Season with dressing made with mirin, soy sauce, lemon juice and sesame oil.
4.Once the rice is cooked, drain and set aside in 2 bowls. Once the beans beans are cooked, strain and let cool down. Add 2 tablespoons of beans in each bowl to give some color and mix the rest with golden roasted sesame seeds and a dash of sesame oil to make hummus. Add salt and pepper to taste.
5. Plating : Rice and azuki beans in the bottom of the bowl. Cover with seaweed salad and red cabbage. Add diced apple for a refreshing taste. Make a quenelle of azuki beans hummus with a tablespoon and carefully put it on top. Sprinkle with white roasted sesame seeds.
Bon appétit !
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Marinated eggs - Niitamago

Ingredients for 3 eggs


3 eggs
6 tablespoons of Tsuyu
40 ml of Shiokoji
a few ice cubes


Directions

1. Cook eggs for 6 to 7 minutes, depending on the desired texture. For a soft boiled egg, cook for 6 minutes. Cook for 7 minutes for a slightly harder egg. Once cooked, plunge the eggs in a bowl of water and ice cubes to completely stop the cooking process.
2. In a plastic bag or a food container, pour tsuyu and shiokoji then mix. Peel the egg and place in the marinade. Shiokoji is optional but it will make the eggs much softer.
3. Marinate the eggs for at least half a day. If the marinade does not cover completely the eggs you can flip the eggs from time to time to allow the marinade to impregnate each side. The eggs will darken, as in the picture !
Enjoy !
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Marinated chicken and shiitake bibimbap

Ingredients for 2 people


160g of Tsuyahime rice
2 chicken breasts
10cl of Yagisawa less salty soy sauce
2 tablespoons of sesame oil
2 tablespoons of mirin
3 tablespoons of brown sugar
2 carrots
150g of spinach
30g of minced shiitake
½ cucumber
green onions
fresh ginger / garlic
roasted sesame seeds


Directions

1. Cook Tsuyahime rice. If you don’t know how to cook rice in a pan, we’ve got you. Take a look at this article : How to cook rice in a pot
2. Rehydrate the shiitake for at least 30 minutes. Shred the carrots and cover them with salt to let them disgorge for 30 minutes. Dice chicken breasts and marinate for 30 minutes in 10 cl of Yagisawa less salty soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of mirin, 3 tablespoon of mirin, 2 minced garlic cloves, minced ginger and sliced green onions.
3. Stir fry carrots and set aside. Cook spinach in boiling water for 5 to 10 seconds and transfer directly to cold water or water with ice cubes to stop the cooking process. Gently squeeze to remove excess water and season with 2 tablespoons of sesame oil and roasted sesame seeds. Set aside.
4.Stir fry shiitake with 1 tablespoon of vegetable oil, 1 minced garlic clove and 1 tablespoon of soy sauce then set aside. Cut cucumber into thin strips and set aside or stir fry for a few seconds.
5. Stir fry marinated chicken until brown.
6. Plating : Fill a big bowl with cooked rice. Place each ingredient without mixing them, mimicking a quadrant and leaving the middle empty. Put a raw egg yolk in the middle. The egg yolk can be replaced with an egg sunny side up. You can also slightly season each ingredient with sesame oil but keep in mind that sesame oil flavor can be really strong. Avoid cooking with sesame oil as it tends to burn when in contact with high temperature. We also recommend thoroughly whipping your pan after stir frying each ingredient to avoid colors mixing together and getting a more aesthetically pleasing result.
Enjoy !
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Twelfth Night cake with hojicha

Ingredients for one 6 portions Twelfth Night cake or 3 small Twelfth Night cakes


2 puff pastries
140g of almond powder
100g of sugar
2 eggs + 1 egg white
70g of softened semi-salted butter (take it out of the refrigerator 30 minutes prior to baking)
20 to 30g of hojicha tea leaves


Directions

1. Preheat the oven at 200°C.
2. Ground the hojicha leaves into a powder using a small blender.
3. In a mixing bowl, mix the almond powder, sugar, eggs, softened butter with hojicha powder that was sifted beforehand. Make sure to soften the butter well enough before mixing it to the other ingredients or it will not blend well into your batter. However, using softened butter rather than melted butter ensures a better texture.
4. On a baking tray lined with parchment paper, spread out one of the puff pastry. Cover the dough with hojicha flavored frangipane starting from the center of the dough and stopping 2cm away from the edges of the puff pastry. If you are making small Twelfth Night cakes, use a mixing bowl to cut out small circles of dough from your puff pastry and place them on a baking tray lined with parchment paper. Cover with frangipane, making sure to leave space between the edges of the dough and frangipane.
5. Place your feve in the Twelfth Night cake !
6. Cover with the second puff pastry and firmly tighten the edges of both pastries together using your fingers or a fork. If you are making small cakes, cut out the same amount of dough of the second puff pastry and cover each frangipane covered circles with small circles of puff pastry.
7. Draw a spiral design to decorate the Twelfth Night cake and baste with egg yolk.
8. Bake in the oven for 20 to 25 minutes and make sure to check the baking process from time to time. The bottom should be firm and golden brown. If the top is golden brown before the bottom, bake for a few additional minutes using bottom heat settings only.
Your hojicha flavored Twelfth night cake is ready! 
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Marbled focaccia with charcoal and black garlic

Ingredients for 2 people

For the white dough :


250g of flour
175g of lukewarm water
15g of olive oil
8g of dry baker’s yeast
4g of salt

For the black dough :


250g of flour
15g of charcoal powder
175g of lukewarm water
15g of olive oil
8g of dry baker’s yeast
4g of salt

For the marinade :


30g of olive oil
30g of water

For the toppings :


3 black garlic cloves or 50g of black garlic purée
fresh or dry rosemary


Directions

To make the dough and first raise :
1. Weight the ingredients separately for each dough. Activate the dry yeast of each dough in the warm water.
2. In a mixing bowl, starting with the white dough (to avoid stains from the black dough residues), pour the salt at the bottom of the bowl then add flour and oil to avoid deactivating the yeast by getting in direct contact with the salt. Pour the lukewarm water with the foamy activated yeast and knead for 10 minutes by hand or using a stand mixer until the dough is soft and elastic.
3. Once the dough is kneaded, you can incorporate a few slices of black garlic cloves in the dough and set aside in a big bowl, covered with a clean cloth. Let rise in a warm place (20/25°C) for about an hour and a half or until the dough has doubled in size.
Repeat the process with the black dough.
4.  Degas, transfer on a baking tray and let rise one more time. Once the dough has doubled in size, degas by pressing it.
5.  Make the marinade by mixing water and oil. Transfer the pieces of both doughs on a baking tray (for a thin focaccia) or on a high edge plate (for a puffed/raised focaccia as shown on the picture) oiled and salted beforehand. It would be best to use a metal plate to obtain a nice coloration and a dough crunchy where it was in contact with the plate.
6. Slightly wet or oiled hands can prevent the dough from sticking when manipulating the dough.
To bake the focaccia :
1. Preheat the oven to 190°C.
2. Before baking the focaccia, spread the remaining marinade on the dough. Place in the oven for 35 to 40 minutes and check frequently. The focaccia is cooked once it has a nice color and a knife comes out dry when pricked with.
Plating : 
Serve warm as an appetizer, paired with a premium olive oil, salt and pepper You can also cut open the focaccia height wise and garnish it with pesto, roasted seasonal vegetables and mozzarella cheese for example. 
 
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Chocolate coated candied yuzu peels

Ingredients


60g of candied yuzu peels
150g of 70% dark chocolate or couverture chocolate


Directions

1. Chop the chocolate into a bowl or a soup plate.
2. Melt the chocolate using a double boiler or a microwave. The ideal temperature to obtain a smooth chocolate is 32°C. It is easier to control the temperature when using the double boiler method, especially if you own a food thermometer. If you do not own one and to avoid overheating the chocolate, you can melt part of the chocolate and pour it on the remaining chocolate to smoothen and slowly melt the chocolate. If you are using a microwave to melt the chocolate, melt it for 20 seconds, stir and repeat the process until the chocolate chunks are almost completely melted. Stir to completely melt the chocolate.
3. On a refrigerator safe plate, lay a layer of parchment paper. Using a fork or chopsticks, dip the candied yuzu peels into the melted chocolate, let the excess chocolate drip and put on the plate. Chill in the refrigerator until the chocolate hardens.
Feel free to replace candied yuzu peels with candied iyokan peels ! Obtaining a chocolate smooth enough but not too liquid is the trickiest part of this recipe. Therefore, make sure to melt it slowly.
Enjoy !
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Hojicha Latte

Ingredients for 1 cup


2 teaspoons of organic hojicha tea powder (and a small amount to sprinkle on top of your drink at the end)
150ml of milk
1 teaspoon of sugar of your choice


Préparation

1. Pour 100ml of milk into a cup and warm it up in the microwave for 1mn30 (500 W), add the organic hojicha tea powder, sugar and stir well.
2. In another bowl, pour the remaining 50ml of milk and froth it using a small whish or a milk frother. Top your drink with the obtained milk foam and dust the hojicha powder on top.
Enjoy !
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Matcha mille crepes cake

Ingrédients pour 8 personnes


2 tablespoons of  superior matcha
250g of flour
4 eggs
475ml of milk
2 tablespoons of sugar
1 pinch of salt
50 g of melted butter

For the cream

500g of mascarpone
100g of sensoto brown sugar
40cl of liquid cream


Directions

1. [Crepes] Sift flour and matcha powder together into a mixing bowl. Add sugar, salt and combine. Add eggs and butter melted in the microwave beforehand. Mix and progressively incorporate milk, avoiding lumps. It is possible to warm up the milk beforehand as warm milk helps prevent lumps. Set aside to rest for at least an hour.
2. [Filling] Mix the brown sugar into the liquid cream and slowly incorporate mascarpone while whipping using an electric mixer. Whip until obtaining a nice and thick cream. Set aside.
3.[Dressing] Place one crepe on a plate, as the base of the mille crepe cake. Spread a dollop of cream starting from the center without going too far towards the edges as the weight of the other crepes will spread the cream to the edges. Repeat the process until reaching the desired height. The ideal amount of crepes is 12. Let rest for 2 hours in the refrigerator.
4.Before eating, sprinkle matcha powder on top, you can also top your mille crepe cake with berries to add freshness and a hint of acidity.
For a neater result, prepare a larger crepe to be used as a base. Cover a slightly incurved plate with plastic wrap and place the larger crepe in the center. Add the smaller crepes alternating with cream on top as explained above. Fold the edges of the bigger crepe over using the plastic wrap and tightly wrap the entire cake. Using another plate, turn over the cake and let rest for 2 hours in the refrigerator. Remove the plastic wrap when ready to serve. The edges of the mille crepe cake will be nicely and neatly folded over.
Bon appétit !
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Yuzu-almond Epiphany cake

Ingredients


2 puff pastries

[Frangipane]

60g of softened butter
60g of sugar
80g of almond powder
1 egg (and a little more to brush it on top before cooking)

[Yuzu curd]

yuzu juice
1 lemon
75 g of white caster sugar
50g of sweet butter
2 eggs


Directions

- Almond yuzu frangipane : In a mixing bowl, mix softened butter cut into pieces with sugar. Add the egg and almond powder. Add the yuzu curd. To make it, you can follow the recipe to make a lemon-yuzu curd available here or make a yuzu curd only by replacing lemon juice with yuzu juice and peels with candied yuzu peels.
- Dressing : Preheat the oven at 180°C for 10 minutes. Spread the first disk of puff pastry on a parchment paper lined baking sheet, spread the cream in the middle, stopping 2cm away from the edges and brush the edges with water. Cover with the second disk of puff pastry and tighten the edges together. Brush a beaten egg on top of the puff pastry for a nice brown result. You can also decorate using a sharp knife. Bake for 30 minutes.

Enjoy !
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Yuzu syrup hot chocolate

Ingredients for 4 cups


60ml of yuzu syrup with honey and ginger
4 tablespoons of chocolate powder
115cl of dairy milk
20cl of light whipping cream
3 tablespoons of yuzu juice
2 tablespoons of icing sugar
a few candied yuzu peels


Directions

[Yuzu whipped cream] In a round-bottomed mixing bowl, pour chilled light whipping cream. Whip it with an electric whisk. When the cream starts thickening, slowly add icing sugar and yuzu juice.
[Hot chocolate] Heat up the milk in a small saucepan. Once hot, add chocolate powder and combine with an electric whisk. Using an electric whisk will give the milk a foamier consistency but is optional and can be replaced with a traditional whisk.

Plating

Pour the milk mixture into a cup, add yuzu syrup with honey and ginger, whisk and top it off with yuzu whipped cream as on a Viennese chocolate. Sprinkle powdered chocolate and a few candied yuzu peels.

Enjoy !
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  string(33) "Lassi with strawberry and amazake"
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  string(100) "Enjoy the sweetness of amazake, a sweet Japanese beverage made from rice, in a lassi with strawberry"
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Lassi with strawberry and amazake

Ingredients for 2 glasses


150ml of amazake
2 tablespoons of unflavored yoghurt
100g of strawberry
A little bit of honey (optional)


Direction

1.  Wash and cut the strawberries in half.
2. In a blender, mix the strawberries, yoghurt and amazake well shaken beforehand. Amazake is naturally sweet but you can adjust the taste with honey according to your preference.
3. Pour in glasses and garnish with mint or basil.
Enjoy !
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Gluten free matcha and berries Cupcakes

Ingredients for 12 cupcakes


125g of pommade like butter
200g of sugar
250g of almond powder
250g of eggs
50 g of  white roasted sesame seeds
3g of salt

Matcha cream

100g of liquid cream
100g of mascarpone
20g of sugar
2g of  powdered matcha


Directions

[Cakes] : Whip butter and sugar together. Once it thickens add almond powder, sesame, salt and finally, eggs. Pour the mixture into cupcake molds and bake at 170°C for 7 minutes. Lower the temperature to 145°C for an additional 11 to 12 minutes. 
[Matcha cream] : Mix the ingredients together until obtaining smooth and thick cream.

Plating

Using a piping bag, make a rosette on the cakes with the matcha cream.
Decorate the cupcakes with berries, seasonal fruits or fruits of your choice. Set aside in the refrigerator for a couple of minutes before serving.
Ideal treat for a dessert or a snack, paired with a cup of sencha tea !
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Iced strawberry and grapefruit hojicha

Ingredients for 1L


20g of  Hojicha tea
4 strawberries
¼ of grapefruit


Preparation

1. Infuse tea in 1L of water for at least half an hour. Cut strawberries and grapefruit slices. Filter tea and pour into a pitcher.
2. Add fresh fruits before serving chilled. Do not let the grapefruit slices infuse too long in the tea as it will make it bitter.
Enjoy !
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Kinako Epiphany cake

Ingredients for one big cake


2 puff pastries
125g of sensoto brown sugar
60g of butter
3 eggs
120g of almond powder
30g of kinako 
a pinch of salt


Directions

1. Soften the butter in the microwave for approximately 10 seconds.
2. Whisk sensoto brown sugar  and butter together. Add almond powder and kinako.
3. Add 2 eggs and thoroughly mix
4. Unroll one puff pastry and starting from the center, spread the kinako mix all over the puff pastry, leaving a space between the edges. Using a brush or a finger, slightly wet the edges with water.
5. Put the lucky charm in and cover with the second puff pastry. Tighten the two puff pastries together and brush the top with the remaining egg, beaten with a pinch of salt.
6. Set aside in the refrigerator for 30 minutes. Carefully draw a pattern using a sharp knife.
7. Cook for 40 minutes at 180°C.
Enjoy !
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Chicken donburi by Umami Matcha Café

Ingredients for 2 people


Rice : 1 volume of uncooked Tsuyahime rice ou 2 trays of instant rice. In this recipe, 1 volume of rice is 160g
Vegetables : 1 or 2 carrots, 1 chinese cabbage (bok choï), 6 asparagus, 2 baby leeks and soy sauce
Chicken : 200g of chicken (chicken breast or aiguillettes for example), 2 tablespoons of ponzu, 100g of panko, ½ lemon, flour, 1 egg, frying oil and a little bit of ginger


Directions

1. Rice : Rinse the rice several times by rubbing it between hands until the water is clear then drain. Put the rice into the rice cooker, add accordingly 1,3 volume of water for 1 volume of rice. To cook rice, always use the 1:1.3 rice to water ratio, regardless of the amount of rice used. Let sit for 15 to 30 minutes then turn on the rice cooker. If using instant rice, follow the instructions on the pack.
If you do not own a rice cooker and do not know how to cook rice in a pan, take a look at this article : «how to cook rice in a pan» !
2. Vegetables : Dice and cook the carrots. Cut cabbage and baby leeks then stir fry in a pan with asparagus, a dash of olive oil and soy sauce to brown the vegetables.
3. Chicken : Marinate the chicken for at least an hour in 2 tablespoons of ponzu, 2 tablespoons of soy sauce, a little bit of lemon juice and ginger, salt and pepper. Meanwhile, pour flour in a container, one beaten egg in another and panko in a third bowl. Once marinated, dip the chicken in flour, beaten egg and lastly, panko. In a frying pan, warm up the frying oil and once the oil is hot, fry the chicken until brown, for 3 to 4 minutes each side.
4. Plating : Put cooked rice in a bowl, add vegetables, chicken and drizzle with tonkatsu sauce if desired.
Enjoy !
 
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Matcha pound cake

Ingredients


4 eggs
Cake flour (with yeast integrated)
Sugar
Butter
2 tablespoons of superiror matcha or premium matcha

A pound cake has an equal ratio of eggs, flour, sugar and butter. Therefore, weight the eggs beforehand and adjust the proportions of the other ingredients accordingly.


Directions

1. Preheat the oven to 180°C.
2. Mix the sugar, butter cut in small pieces and matcha together. Use a hand mixer to ensure a smooth mixture.
3. Add the eggs and the flour.
4. Cooking time will depend on the mold used. The batter takes approximately 1 hour in one big mold and 30 minutes in several small molds to cook.
(Optional) Sprinkle  white or golden roasted sesame seeds on top before baking.
Always monitor the baking process by looking at the external aspect and monitoring the batter by poking a knife inside the cake.
Enjoy !
 
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Tuna poke bowl

Ingredients (2 people)


160g of rice
200g of red Tuna
A handful of scallion and red onion
¼ a teaspoon of ginger
1,5 teaspoon of soy sauce
½ a teaspoon of rice vinegar
½ a teaspoon of sesame oil
1 teaspoon of sesame seeds
Mango, avocado and kiwi (a quarter of each)
A pinch of pecan nut
A few radish chips
A pinch of nori seaweed (and green shiso, if desired)


Directions

1. Rice : Rinse the rice several times by rubbing it between hands until the water is clear then drain. Put the rice into the rice cooker, add accordingly 1,3 volume of water for 1 volume of rice. To cook rice, always use the 1:1.3 rice to water ratio, regardless of the amount of rice used. Let sit for 15 to 30 minutes then turn on the rice cooker.
2. Marinade : Cut the tuna into approximately 1cm cubes. Thinly chop the scallion and red onion. Peel and shred the ginger. Mix everything together in a bowl and set aside to marinate with soy sauce, rice vinegar, sesame oil and white sesame seeds.
3. Fruits and vegetables : Dice the avocado, kiwi and mango. Slice the radish into really thin slices and crush the nuts.
4. Arrangement : Put the cooked rice into a bowl, put tuna on top and add fruits and vegetables one by one as shown on the picture. To finish, garnish with thinly chopped nori, green shiso if desired and sesame seeds.
Tip 1 : If you do not own a rice cooker, you can follow to the direction on the article on « how to cook rice in a pan » !
Tip 2 : Create your own poke bowls with seasonal vegetables, fruits and fishes (salmon, bass, beet, carrot, red cabbage, zucchini, spinach, apple, pear, grapefruit, etc etc…)
Tip 3 : For a tastier result, add an extra ½ tablespoon of  Umami ponzu to the dish. It is a gourmet’s delight ! 




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Matcha and yuzu pavlova 

Ingredients for 5-6 pavlovas

For the meringue:

2 white eggs
a pinch of salt
60g of sugar
60g of icing sugar
1 tablespoon of lemon juice
1 heaped tablespoon of superior matcha

For the yuzu whipped cream:

150g of mascarpone
1 tablespoon of yuzu juice
1 tablespoon of icing sugar
150ml of whole liquid full cream

Dressing:  

red berries of your choice
candied yuzu peels


Directions

1. The meringue 
Preheat the oven to 90°C. Combine matcha with icing sugar. Beat the white eggs with a pinch of salt until they are stiff. Gradually add the sugar. Once the sugar is well incorporated, add lemon juice followed by matcha icing sugar gradually.
Beat for an additional 5 minutes until obtaining a nice peak.
Fill a piping bag with the meringue and form the pavlovas on a baking tray lined with parchment paper. To form a pavlova, pipe out the meringue in a flat snail shape and pipe out more meringue on the side of the base to create the shape of a bowl.
Baked for 2 hours.
2. The whipped cream:
It is easier to make whipped cream using cold utensils. Make sure to put your mixing bowl and any removable part of your standing mixer in the refrigerator (or freezer for 10 minutes).
In a mixing bowl, add liquid cream, mascarpone, icing sugar and yuzu juice. Whisk at the lowest speed for 1 minute and gradually increase the speed every 30 seconds until obtaining a smooth and dense whipped cream.
Fill a piping bag with whipped cream.
3. Dressing: 
Garnish the cooled pavlovas with yuzu whipped cream and decorate with red berries and a few yuzu peels.
The bitterness of matcha is softened by the freshness of red berries and the yuzu juice adds a refreshing sourness ! The perfect dessert to impress your guests !


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Tiramisu with matcha by Umami Matcha Café

Ingredients for 8 individual servings


12g of superior matcha
120g of sugar
63g of egg yolks
144g of egg whites
500g of mascarpone
8 ladyfinger biscuits


Directions

For the tiramisu cream
1. Whisk the sugar and egg yolks together. 
2. Mix the mascarpone on its own and add matcha.
3. Carefully mix the two mixtures together.
4. Beat the egg whites until reaching a foamy consistency and slowly incorporate them to the mascarpone mix.
For the arrangement  
1. Cover the bottom of a nice verrine cup with cream and add a ladyfinger biscuit.
2. Cover with cream and set aside to cool in the refrigerator.
Before eating, garnish with sliced strawberries or any seasonal fruits and sprinkle with matcha. 
Enjoy ! 
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Udon noodles soup

Ingredients (for 4 people)


400g of  tenobe udon noodles 
4 room temperature eggs
3 tablespoons of  mirin
1 tablespoon of sesame oil
7 tablespoons of Yagisawa less salty soy sauce
800g of raw or cooked meat. This recipe goes perfectly with shiitake soy sauce, honey and maple syrup glazed pork belly.
A thumb sized piece of ginger
3 big carrots
2 garlic cloves
2 tablespoons of liquid dashi
8 spring onions
30g of black roasted sesame seeds or de golden roasted sesame seeds
200g of button mushrooms or 50g of dried sliced shiitake kizami
200g of drained bamboo shoots


Directions

1. Dilute 2 tablespoons of liquid dashi in 2L of boiling water.
2. Add 1 carrot cut in large pieces, 4 chopped spring onions, 1 garlic clove and 3cm ginger, peeled and chopped.
3. Add 4 tablespoons of soy sauce and 2 tablespoons of mirin.
4. Bring the broth to a boil, add thinly sliced mushrooms and cook for 15 minutes. Taste the broth and adjust the seasoning with less salty soy sauce instead of salt if necessary. If too salted, dilute with clear water.
5. Plunge the eggs in a large volume of salted boiling water and after 6 to 7 minutes, immediately plunge in iced water to stop the cooking process for soft boiled eggs.
6. Once cooled down, peel the eggs and marinate them in 1 garlic clove, the remaining crushed ginger, mirin, sake and 2 tablespoons of soy sauce.
7. Cut the carrots into thin julienne strips.
8. Cook the noodles for 7 to 8 minutes. Once cooked, separate them with sesame oil and soy sauce and save a little bit of cooking water to keep them hydrated.
In a bowl, add noodles and broth, carrots strips, a chopped spring onion, bamboo shoots and meat.
Slice the soft boiled egg in two and add it on top of the noodles. To finish, thinly chop a spring onion per bowl and sprinkle each bowl with sesame seeds.
Enjoy while it's hot !
Tips : When using boiled meat for this recipe, use the cooking water for the meat as a base for the broth for an incredible flavour. When using shiitake, rehydrate in water for at least 6 hours before when using whole shiitakes and 3 hours beforehand for sliced shiitakes. Add the rehydrating water to your broth for a stronger umami flavor.
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Fushimen salad with tsuyu

Ingredients (for 2 people)


1 pack of fushimen
6 tablespoons of tsuyu sauce
a piece of fresh ginger
400g of fresh shrimps
150g of spinach leaves
3 eggs
2 chives
4 teaspoons of white sesame seeds


Directions

1. In a large saucepan, bring water with a pinch of salt to a boil. Once the water is boiling, add the fushimen and cook on medium heat for 7 minutes while stirring from time to time. When the noodles are cooked, drain and rinse with cold water. Drain once again and set aside in the refrigerator.
2. In a different saucepan, bring water to a boil, lower the heat and add the peeled shrimps for 2 minutes. Once cooked, drain and set aside.
3. Wash the spinach leaves and cook for 3 minutes in boiling water. Once the spinach are cooked, squeeze with hands to remove excess water and cut in chunks.
4. To make egg strips, preheat a large pan lightly oiled then break an egg in a bowl and beat it. On low heat, pour the beaten egg in the pan and make a thin omelet. Make 2 other omelets with the remaining eggs following the same procedure. Let them cool down, roll them and slice in thin strips.
5. Wash the chives and slice them. Peel the ginger, cut it in small pieces and add it to a small bowl with tsuyu sauce.
Plating is the last step. Cover the bottom of a large bowl with half of the noodles, add half of the shrimps, half of the egg strips, half of the spinach and top it off with a little bit of chives and sesame.
According to your taste, add the desired amount of tsuyu on top of the preparation before serving.
Tip : Add chicken pieces and shiitake mushrooms in the salad to make it more consistent .
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>


Yuzu cake

Ingredients


120g of butter
120g of sugar
2 whole eggs
120g of baking flour (yeast incorporated)
1 fresh yuzu or 60ml of yuzu juice


Directions

1. Preheat the oven to 180°C. Remove the zest then juice the yuzu.
2. Mix the softened butter and sugar together, add the eggs, zest and yuzu juice.
3. Incorporate the baking flour to the mixture.
4. Butter a baking mold and cover with a thin layer of caster sugar.
5. Pour the batter into the mold without exceeding 2cm of height then bake from 15 to 20 minutes at 180°C.
Take the cake out of the mold and serve at room temperature.
Enjoy !
 
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Strawberry and liquid shiokoji Gazpacho

Ingredients for 2 cups


2 tomatoes
5cm of cucumber
½ red pepper bell
⅛ onion
130g of strawberry
100ml of water
1 tablespoon of liquid shiokoji
a few leaves of mint or basil


Directions

1. Peel the tomatoes and red bell pepper. To do so, make an incision on the skin and plunge in boiling water for 30 seconds which will cause the skin to start peeling off, making it easier to peel the vegetables. Dice the tomatoes, red bell pepper, peeled cucumber, and strawberries.
2. Mix everything together. Sieve the mixture then add water and liquid shiokoji. Garnish the cups with basils or mint leaves.
Serve chilled and enjoy !
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Miso soup

Ingredients for 4 people


1L of water
2 tablespoons of concentrated liquid dashi
1 tablespoon of rice miso or soy and miso with barley
1 teaspoon of dried wakame seaweed or nori for soup (optional)


Directions

Boil 1L of water in a saucepan, add 2 tablespoons of liquid dashi. Add a tablespoon of miso while stirring and stir until the miso paste is completely dissolved. Add a teaspoon of dried wakame to the soup if desired.
Tip : Adjust the taste with soy sauce and dashi Tsuyu ou notre unpasteurized soy sauce.
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Cheesecake with Hojicha tea powder
Hojicha powder is made from green tea roasted at a very high temperature then grinded into a fine powder for cooking purposes. It has a woody and slightly toasted flavor. Here is a recipe of cheesecake with hojicha tea powder, a match made in heaven with a cup of hojicha or sencha as a snack.

Ingredients


250g of speculoos or sesame biscuits
120g of butter
500g of ricotta
100g of double cream
20g of powdered hojicha tea
100g of caster sugar
2 2 eggs


Directions for the biscuit base

Melt the butter.

 Using a blender or a rolling pin, crush the speculoos or sesame biscuits into tiny crumbs without grinding them into a powder.

 Put the biscuit crumbs in a bowl, add the melted butter and mix until reaching a crumbly mix.

 Pour into a pan with a removable bottom and spread out evenly.

Directions for the cream

Mix the ricotta, double cream, hojicha powder, lightly beaten eggs and sugar together. Pour the batter on the biscuit base.
Bake the cheesecake in an oven preheated to 170°C for 40 to 45 minutes.
Chill in the refrigerator overnight and serve with a cup of hojicha.
Alternative : Make this cheesecake with 20g of superior Matcha
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Yuzu & lemon macarons

Ingredients (for approximately 20 macarons) :

For the macarons shell : 


3 white eggs
125g of almond flour
225g of icing sugar
25g of powdered sugar
2 teaspoons of powdered yuzu juice
A few drops of lemon juice
A bit of salt
Yellow food coloring

For the yuzu curd : 


70ml of yuzu juice
2 big lemons
1 egg
75g of powder sugar
1 tablespoon of cornstarch
40g of butter
Zest of 1 fresh yuzu (optional)


Directions

1. Separate egg whites from egg yolks and keep in the refrigerator overnight.
2. On the day of baking, sift the confectioner sugar, almond flour and powdered yuzu juice into a mixing bowl and mix well.
3. Beat the egg whites until stiff and once the eggs are slightly foamy, add the sugar, pinch of salt and lemon juice. If desired, add yellow food coloring to your liking.
4. Pour in one movement the almond flour mixture in the mixing bowl and carefully combine with a spatula.
5. Using a piping bag with a large tip, pipe the macaron shells into a baking tray lined with parchment paper. Try to make the shells as even as possible for an homogeneous cooking and an aesthetic finish. The shell size will not change a lot when baking so there is no need to space them however make sure to make them by pair.
6. Set aside the macaron shells to dry in the open air for an hour. In the meantime, make the yuzu curd.
7. Bring the yuzu juice and lemon juice to a boil. Add the zest if desired. In a different pan, whiten the egg with sugar and cornstarch.
8. Pour the egg mixture into the pan containing boiled yuzu and lemon juice and constantly mix until it thickens. Make sure to continually mix after adding the egg to avoid burning the cream.
9. Once it has thickened, add the softened butter and whisk until smooth. Add the zest and set aside to cool.
10. Cook the macarons for 12min in an oven preheated to 150°C. Make sure to keep an eye on the macarons as overcooking will result in shells with colored bottoms.
11. Pair the macarons by size, garnish one half with the yuzu curd and add the second half on top.
 
Voilà ! Homemade macarons with the sour touch of yuzu ready to enjoy !
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Cucumber and wakame sunomono

Ingredients (4 people)


15g of dried wakame seaweed
1 big or 2 small cucumbers
8 cherry tomatoes
3 tablespoons of rice vinegar for sunomono seasoning
1 tablespoon of puffed rice


Directions

1. Finely chop the cucumber using a knife or a blender. Put in a colander and cover with salt to make them disgorge for 10 minutes.

2. Soak the wakame seaweed in cold water for 5 minutes.

3. Cut the cherry tomatoes in half.

4. Using a towel or hand, squeeze the water out of the cucumber slices and strain the wakame seaweeds in a strainer.

5. In a bowl, mix the cucumber and seaweeds together then add 3 tablespoons of rice vinegar for sunomono seasoning.

6. Add the cherry tomatoes cut in half on top and sprinkle a tablespoon of puffed rice.

Tips : Grate fresh nagaimo. It will turn into a sticky paste and add to sunomono
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  string(57) "Black radish, red azuki beans and sansho pepper carpaccio"
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  string(68) "Enjoy a refreshing carpaccio with azuki red beans vinegar and sansho"
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Black radish, red azuki beans and sansho pepper carpaccio

Ingredients


1 black radish
¼ orange
1 branch of scallion
a few strands of chives
a little bit of sansho
4 tablespoons of azuki beans vinegar
2 tablespoons of canola oil
salt


Directions

1. Wash the black radish with the skin, scrub it thoroughly. Dry before using a slicer to thinly slice.
2. Arrange the radish slices on a plate, sprinkle with washed chives and scallion.
3. Cut the orange into small wedges and arrange on top of the radish. Salt and drizzle with azuki beans vinegar, sprinkle sansho pepper and finish with canola oil.
 Set aside in the refrigerator for an hour and serve chilled !
 
This recipe was created by la cantine des cousins.
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  string(21) "Homemade golden dashi"
  ["meta_description"]=>
  string(59) "Make golden dashi at home and add umami to various dishes !"
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Homemade golden dashi

Ingredients


1L of water
3 whole shiitakes
10g of kombu
30g of katsuobushi


Instructions

1. Rehydrate kombu and whole shiitakes in 1L of water for 30 minutes.
2. Once rehydrated, heat up the pan with the water and ingredients and remove the kombu before it starts boiling.
3. After boiling, skim and heat up a second time. Bring to a boil and skim again for a clear broth.
4. Add 30g of katsuobushi and heat up once more until it almost reaches a boil.
5. Filter the dashi using a strainer covered with a paper towel.
You will obtain a golden dashi that you can keep for up to 1 week in the refrigerator as well as rehydrated shiitake and kombu, to use in other recipes !
Enjoy!
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Chicken stir-fry with 3 citruses ponzu sauce

Ingredients


4 chicken breasts
a small piece of ginger
1 garlic clove
1 spring onion
5 tablespoons of “Michikono” Ponzu sauce with 3 citrus
a little bit of sansho
salt


Directions

In a bowl, add ponzu sauce, sansho, crushed garlic clove, peeled ginger cut into pieces and spring onion and mix together.
Cut the chicken into pieces, add to the marinade and stir well. Let rest for 2 hours in the refrigerator before frying in a frying pan or a wok.
It can be served hot or cold, alongside kale salad.
 
This recipe was created by la cantine des cousins.

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Udon, tsuyu sauce, sesame and wasabi

Ingredients for 2 people


200 to 300g of udon
⅓ cucumber
2 tomatoes
2 slices of ham
5 to 10 radishes
2 eggs
2 teaspoons of miso
2 teaspoons of sanbaizu vinegar
3 tablespoons of sesame wasabi dressing
2 tablespoons of tsuyu sauce
2 tablespoons of water


Directions

1. Toppings : Cut the cucumber and ham into thin slices, cut the tomatoes into 8 pieces, grate the radish. Cook the eggs for 6 minutes in boiling water then plunge into cold water.
2. Sauce : Mix the miso, vinegar, sesame wasabi seasoning, tsuyu and water into a bowl and set aside.
3. Cook the udon noodles for 6 minutes then plunge into cold water.
4. In a big bowl, add udon noodles, top it with toppings.
5. Pour the sauce on top when ready to serve.
Enjoy !
 
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Umeboshi and tuna onigiri

Ingredients (8 onigiri)


4 sheets of grilled nori
300 g of Japanese rice Haenuki
1 tablespoon of rice vinegar for sushi
1 can of unseasoned tuna (approximately 120g)
4 salted umeboshi plum
4 sprigs of cilantro
1 tablespoon of pink pepper


Preparation of rice

Rinse the rice thoroughly using hands several times until the water is clear and filter. Put the rice in the rice cooker, add 1,2 volume of water for 1 volume of rice and turn the rice cooker on. Once cooked, keep warm for 10 minutes then add sushi vinegar and mix the rice gently to aerate it. Use 75g per person for 2 nice onigiri.
If you do not own a rice cooker and do not know how to cook rice in a pan, take a look at this article : «how to cook rice in a pan» !

Assembly

1. In a bowl, crumble the tuna, add the cilantro sprigs cut into tiny pieces, pink pepper and a dash of olive oil. Pit the umeboshi plums, add to the bowl and mix thoroughly. You can mix the rice and tuna preparation together or set the tuna preparation aside.
2. Wet your hands without drying them. Put a big ball of rice into the palm of your hand and shape it into a triangle. If you set the tuna preparation aside, flatten the rice ball on the palm of your add, add a small amount of tuna mixture to the center and close the triangle to cover the tuna preparation with your hands.
Cut a sheet of grilled nori in half and use one half to wrap the rice ball. You can also cut a smaller rectangular piece of nori, place it in the center of the triangle and cover the bottom and the back of the rice ball. It can also be eaten on its own, without nori. 
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Nettle soup - dashi and shichimi

Ingrédients


1 onion
3 tablespoons of olive oil
1 potato
3 zucchini
An handful of nettle leaves (approximately 10 leaves)
1 bag of shichimi spices
1 garlic clove
2 bags of powdered dashi or 2 tablespoons of liquid dashi
A dash of heavy cream
Salt (optional)


Directions

1. Using gloves, carefully pick the flowering top of approximately 10 nettles and wash.
2. Peel and cut the potato into thin slices. Wash and slice the zucchinis.
3. In a casserole dish, add 3 tablespoons of olive oil, brown the sliced onion, potato slices, zucchinis, garlic clove and stemless nettles for 5 minutes.
4. Cover with water, 2 bags of dashi and cook on medium heat for 30 minutes.
5. Remove the two bags of dashi and blend.
6. Add heavy cream and shichimi spices.
Add salt to taste if needed.
 
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Tzatziki with kombu

Ingredients for 4 people


150g of greek yoghurt or creamy goat cheese
15g of kombu rausu
1 long cucumber
A dash of olive oil
1 lemon or lime
A few mint leaves (optional)


Directions

1. Rehydrate kombu in a bowl of hot water for 15 minutes.
2. Peel the cucumber and grate the whole cucumber. Using a cloth, squeeze the water out of the grated cucumber and set aside in a bowl.
3. In the bowl, thoroughly combine the grated cucumber and cheese then set aside in the refrigerator.
4. Once the kombu is rehydrated, chop it finely using an herb chopper or a sharp knife.
5. Add the chopped kombu to the cheese and cucumber mix and combine.
6. Chop and add a few mint leaves, add a dash of olive oil and a pinch of white pepper then mix one last time before setting aside in the refrigerator for at least an hour.
7. Drizzle with lime or lemon juice before serving chilled.
Enjoy !
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Fisherman’ linguines

Ingredients


600g of tellins, cockles or small clams
20 jumbo shrimps
500g of linguines
1 finely chopped garlic clove
1 glass of Hakuko Junmai Yodanjikomi Red Label sake
4 pieces of kombu rausu seaweed
3 tablespoons of chopped parsley
2cl of olive oil
1 tablespoon of less salted soy sauce
1 bag of shichimi spices


Directions

1. Wash the clams in different water and strain.
2. Steam the jumbo shrimps for 8 minutes and peel once cooked.
3. Heat up water in a saucepan. Add kombu seaweed, a pinch of salt and cook the linguine on medium heat for 1 or 2 minutes less than the suggested cooking time.
4. In a large frying pan, heat up 2 cl of olive oil and add the shellfishes. Toss them well in olive oil, add garlic, sake and cover. Cook on medium heat while frequently tossing until all shellfishes are opened and have released their juice. Be careful not to overcook the shellfishes as it cooks quickly : 2 to 3 minutes are enough.
5. Add soy sauce, parsley, cooked jumbo shrimps, shichimi spices, stir and take off the heat.
6. Strain the pasta but save at least 4 tablespoons of pasta water, add to the shellfish in the frying pan with the kombu seaweed cut into pieces and mix using 4 to 5 tablespoons of pasta water.
 Quickly stir and serve immediately, while it is hot (it will produce a small amount of juice)
 (Optional) add a dash of olive oil.

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Strawberry verrines with matcha

Ingredients (6 people)


18 gariguette strawberries
6 teaspoons of yuzu syrup
20cl of liquid cream
1 tablespoon of premium matcha
6 teaspoons of puffed rice
5 tablespoons of icing sugar


Directions

1. Wash strawberries, remove the stalks and cut in 4 lengthwise.
2. Arrange 3 cut strawberries, 1 teaspoon of puffed rice and 2 teaspoons of yuzu syrup in each verrine.
3. In a mixing bowl, add the chilled liquid cream and matcha and mix. Whip the cream and add the sugar when it is almost ready.
4. Using a piping bag, add the whipped cream in the verrines, on top of the strawberries.
Tips : to decorate, add half a strawberry and sprinkle with puffed rice and icing sugar.
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Coconut rice pudding with mango

Ingredients for 2 people


100g of Haenuki Japanese rice
15cl of coconut milk
1 mango
1 tablespoon of brown sugar
1 pinch of salt


Directions

1. Thoroughly wash the rice by gently scrubbing it in between your hands until the water runs clear. Set aside in a bowl of cold water.
2. In a saucepan, bring the rice, coconut milk, brown sugar and salt to a boil. Stir occasionally.
3. Once boiling, lower the heat and cook on really low heat until the rice has absorbed all the liquid.
4. Remove from heat and let sit for 5 minutes.
5. Finish cooking for 15 to 20 minutes by steaming using a steamer or a couscous maker.
Plate in bowls and set aside to cool down. Pair with fresh mango !
As this rice pudding recipe is not liquid, it is best consumed on the same day !
Bon appétit !
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Madeleines hojicha yuzu

Ingrédients


120 g de beurre
125 g de sucre de canne
1 cs de poudre d'hojicha
3 oeufs
120 g de farine à gâteaux
4 cs de jus de yuzu


Préparation

Préchauffer le four à 240°.
Faire fondre le beurre, laisser tiédir.
Séparer les jaunes des blancs. Ajouter les jaunes au saladier et mélanger le tout.
Fouetter légèrement les blancs à la fourchette pour les casser et les faire un peu mousser. Les ajouter dans le mélange.
Verser ensuite doucement le beurre fondu et fouetter l’ensemble.
Terminer par le jus de yuzu.
Remplir les moules à madeleine en silicone au 3/4.
Enfourner 4 minutes à 240°C puis 4 minutes à 180°C.
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Black garlic naan

Ingredients for 6 to 8 naans


300g of all purpose flour
1 pack of baker’s yeast
1 tablespoon of neutral oil
3 tablespoons of yoghurt
120ml of lukewarm milk
20ml of lukewarm water
2 teaspoon of black garlic purée
4 black garlic cloves
30g of butter (salted or not, depending on preferences)


Directions

1. Activate the yeast beforehand following the instructions on the package if necessary.
2. In a mixing bowl, add the flour and yeast and mix.
3. Gradually pour the lukewarm milk in and mix. Add the yoghurt and mix again.
4. Add lukewarm water according to the dough consistency to obtain a sticky and malleable dough and knead the dough for approximately 5 minutes.
5. Add a teaspoon of black garlic purée and knead until the purée is well incorporated and the dough has a slightly darker color.
6. Add a tablespoon of neutral oil and knead until the dough forms a non sticky ball. Cover and let sit for at least an hour.
7. Divide the dough into 8 to 10 equal portions and roll them into balls.
8. Melt the butter in a bowl and incorporate the chopped garlic cloves.
9. On a floured surface, roll out a ball of dough into a 3-4mm thick naan.
10. Brush one face with black garlic butter and cook the buttered side first on a hot pan (preferably stone pan). Brush the other face with garlic butter. Once little bubbles start to form, flip the naan over and cook for approximately 3 minutes.
Enjoy on its own or garnished !
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Red miso brownies
Red miso adds a deeper taste and a pleasant contrast between sweet and savoury to the brownies.

Ingredients


180g of unsalted butter
200g of dark chocolate
1 tablespoon of red miso
180g of sugar
80g of baking flour
4 big eggs
80g of walnut kernels


Directions


1. Preheat the oven to 180°C, butter a 20x20cm mold and set aside.
2. Melt together the chocolate, butter and red miso on really low heat or using a water bath.
3. In a bowl, mix together the sugar and flour. Gradually incorporate the dry ingredients to the melted chocolate mix.
4. Remove from the heat and add the eggs one at a time while stirring. Add walnuts kernels, broken in half.
5. Pour the batter into the mold and bake for 25 to 30 minutes.
These brownies are perfect with a cup of hojicha tea or matcha.

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Deviled eggs with yuzu mayonnaise
To make the mayonnaise, please refer to this recipe.

Ingredients for 2 eggs


2 hard boiled eggs
A bit of yuzu mayonnaise
A bit of kimichi flavored roasted sesame or any kind of roasted sesame
A bit of sliced kombu with soy sauce
A bit of tsukudani of nekombu
A bit of crispy ume plum flakes


Directions

1. Peel the eggs and slice in two.
2. Remove the yolks and place them into a bowl.
3. Add the desired amount of yuzu mayonnaise in the bowl and mix well.
4. Fill the egg whites with the mayonnaise and egg yolk mix.
5. Garnish each egg half with the topping of your choice : kimichi flavored roasted sesame, sliced kombu with soy sauce, tsukudani of nekombu or crispy ume plum flakes.
Enjoy !
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Quick Anko

Ingredients


220g of red azuki beans
170g of white sugar
700ml of water
1 pinch of salt


Instructions

1. Rinse the beans several times and put them in a large volume of water. Bring to a boil and cook for 5 minutes. Drain the water and repeat.
2. In a pot, add the beans and 700ml of water. Cook on low heat for at least 1 hour or 1 hour and a half, until the beans are well cooked. Beans should be tender and easily crushed by a fork or a finger.
3. Drain the water and add sugar while stirring for approximately 15 minutes, to obtain a compact paste. Add more water if necessary, a pinch of salt and mix thoroughly one last time.
Et vvoilà ! Enjoy it as a filling for your dorayaki, taiyaki and mochi or simply spread it on a slice of bread.
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Beet carpaccio with ponzu

Ingredients


2 cooked medium sized beets (preferably long)
A few leaves of cultivated rocket (or watercress, basil, glasswort, chive)
1 tablespoon of yuzu and sudachi ponzu sauce
3 tablespoons of olive oil
A few roasted golden sesame seeds


Directions

1. Peel the beets and thinly slice them using a mandoline or a knife.
2. Arrange the slices on a plate and add rocket leaves on top. 
3. Drizzle over olive oil and ponzu sauce. 

4. Finish by sprinkling a few sesame seeds on top.
Serve immediately.
 

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Wakame tabbouleh with yuzu

Ingredients


130g of semolina for couscous
6 tablespoons of concentrated liquid dashi
40g of coriander leaves
15g of dried wakame pieces
4 tablespoons of olive oil
5 tablespoons of organic yuzu juice
2 peeled tomatoes without the seeds


Directions

In a big bowl, rehydrate the wakame with an important amount of cold water for 10 minutes.
Put the semolina for couscous in a bowl and add the same amount of boiling water.
Add dashi, cover and let cook for 5 minutes. Meanwhile, drain wakame, wash the herbs, remove the stems and chop the ingredients finely. Dice the tomatoes.
In a salad bowl, add the cooked semolina, herbs, wakame and tomatoes then mix with the 5 yuzu juice tablespoons and olive oil.
 

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Tomato risotto

Ingredients (for 4-5 people))


430g of uncooked Japanese rice
1 sachet of vegetarian dashi
1 sachet of superior dashi from Makurazaki
125ml of cooking sake
2 cans of 400g of peeled tomatoes
A bit of soybean sprouts
120g of parmesan cheese
30ml of olive oil
2 garlic cloves
1 small onion
25g of melted soft butter
Salt and pepper
Fresh basil


Directions

1. Prepare 1L of dashi soup stock: in a saucepan pour 1L of water. Add one sachet of vegetarian dashi and one sachet of superior dashi from Makurazaki. Bring to a boil and cook for 5 minutes after it comes to a boil. After 5 minutes, take out the sachets and set the soup stock aside.
1 sachet of vegetarian dashi is perfect for 400 to 500ml of water. Feel like using only one of the dashi instead of both.
2. Roughly crush the 2 garlic cloves and slightly fry them in a pan with olive oil. Add the peeled tomatoes and their juice and simmer for approximately 10 minutes (until the tomatoes split up and the preparation turns slightly orange.
3. Add the liter of dashi soup stock to the tomatoes and mix off the heat until obtaining a uniform consistency. Bring the mixture to a boil and add salt and pepper to taste once it is boiling. Set aside and keep warm.
4. Wash the Japanese rice several times by rubbing it between your hands until the water is clear.
5. In a fairly large saucepan (the rice will inflate while cooking), heat up the thinly sliced onion with half of the butter until it is tender.
6. Add the washed rice and cook for 1 to 2 minutes to coat it with onions. Add the sake to the saucepan and cook until the liquid is almost fully absorbed.
7. Lower the heat to medium heat and gradually add the tomato soup stock, one glass at the time and make sure it is fully absorbed before adding more. Altogether, the cooking time is approximately 23 minutes.
You may not use the entire amount of tomato soup stock, which is not a big deal. The most important thing is the al dente rice, which means that it should be slightly crunchy and well coated in a creamy and not liquidy sauce. You can freeze the remaining sauce in an ice tray and use it whenever you want.
8. Once the rice is cooked and the liquid is fully absorbed, remove from heat and add freshly grated parmesan cheese, a dozen or so of chopped fresh basil leaves and the remainder melted butter.
9. Adjust the seasoning if needed and serve on a plate. Garnish with fresh or candied cherry tomatoes for example !
Enjoy !
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Leek fondue with black garlic petals

Ingredients


5 fresh baby leeks (or mature leeks when out of season)
2 farm egg yolks
2 black garlic cloves
1L of chicken stock
A dash of olive oil
Salt and freshly grounded pepper
A few pink peppercorns


Directions

Check the leeks, carefully wash and cut into slices. Brown with a dash of olive oil and season. Add the chicken stock and let simmer until the leeks are tender.
Arrange the leek slices on serving plates. In the center of each plate, cautiously place a raw egg yolk and place the plates under the oven grill for a minute at 200°C to slightly harden the eggs.
In the meantime, finely chop the black garlic clove onto thin petals and dispose them carefully on the egg yolk and leeks. Finish by crushing pink peppercorns on top using your fingers.
This recipe was made by Isa-Marie and is available on her culinary blog Grelinette et Cassolettes
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Chicken fricassee with shiitake mushrooms

Ingredients


2 farm-reared chicken breasts
250g of dried whole shiitake
¼ of red bell pepper
¼ of orange bell pepper
Freshly grounded pepper
Organic first cold-pressed olive oil
A few pink peppercorns
Savory
Organic vinegar sauce with green shiso


Directions

6 hours before cooking, put the shiitake in a bowl to rehydrate them.
Peel the bell peppers and cut into thin slices.
Cut the shiitake not too thinly so that they keep their chewiness. Brown the shiitake in a dash of olive oil and pepper. When the frying pan starts to dry up, add a few teaspoons of water or tea and cook until dry. Once dried, push the shiitake to the edges of the pan and add the diced chicken and a few savory leaves in the center. Add a dash of olive oil and season with pepper and increase the heat. Make sure the chicken dices are well browned on all sides but it should be done quickly to preserve the tenderness of the chicken.
Plating : On a plate, add the diced chicken, shiitake, bell peppers and vinegar sauce with green shiso to finish
This recipe was made by Isa-Marie and is available on her culinary blog : Grelinette et Cassolettes
 
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Yuzu, wasabi and white chocolate Christmas Yule log 

Ingredients for one 25cm long Yule log

Yuzu insert: 

100g of eggs
50g of icing sugar
5g of cornstarch
50ml of yuzu juice
60g of butter
Mold for inserts

Dacquoise : 

70g of egg whites
30g of sugar
50g of icing sugar
50g of almond powder
15g of cornstarch

White chocolate and wasabi mousse: 

250g of high quality white chocolate
50cl whipping cream with 30% of fat
10g shredded wasabi paste
Mold for yule log

Yule log decoration: 

White velvet spray
Candied yuzu peels
Roasted sesame seeds with wasabi
Gold leaf flakes


Instructions

1. Yuzu insert (D-2) 
In a pan, heat the yuzu juice up. Meanwhile, mix the icing sugar and cornstarch together then add the eggs one at a time. Add a bit of yuzu juice to smooth out the batter and pour the mixture into a pan. Bring to a boil while continually stirring. Once it starts to boil, lower the heat to the lowest setting and cook for 3 minutes to pasteurize cream. Remove from the heat, add the diced butter and whisk until it is completely blended into the batter. Pour the yuzu cream into a mold for insert and set aside in the freezer to harden.

2. Dacquoise (D-1) 
Whisk the egg whites until they form peaks then add sugar to firm the egg whites up. With a rubber spatula, carefully incorporate the icing sugar, almond powder and cornstarch that were mixed together beforehand. Pipe out a rectangle of batter slightly smaller than your yule log mold so that the dacquoise is hidden once the Christmas Yule log is done. Cook for 12 minutes at 180°C, until golden brown.

3. White chocolate mousse (D-1)
Melt the chocolate in a bain-marie and let it cool until it reaches 35°C. In the meantime, whip the whipping cream. Add a bit of whipping cream to the wasabi paste and mix together before incorporating it into the whipped cream. Gently incorporate one tablespoon of wasabi whipped cream into the melted white chocolate with a spatula. Add the remaining whipped cream and gently incorporate to the melted chocolate, making sure that the whipped cream remains firm.

4. Assembling the yule log (D-1)
Pour half of the mousse into the yule log mold. Place the yuzu insert in the middle of the mold and pour the rest of the mousse. Cover with the dacquoise. Set aside in the refrigerator overnight.

5. Yule log decoration (H-6)
Carefully unmold the yule log Cover the frozen yule log with velvet spray Put in the refrigerator to defrost the yule log for approximately 6h Sprinkle candied yuzu peels, gold leaf flakes and roasted sesame seeds with wasabi on top.
Bon appétit !
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Glazed pork belly with shiitake soy sauce, honey and maple syrup

Ingredients (for 4 people)


One pork belly of approximately 1.5kg
4 tablespoons of Yagisawa less salty soy sauce
1 thumb sized ginger
1 carrot
1 onion
2 garlic cloves
2 bags of powdered dashi or 2 tablespoons of liquid dashi
2 tablespoons of liquid honey
2 tablespoons of shiitake soy sauce
2 tablespoons of maple syrup


Préparation

Remove the thickest skin of the pork belly to uncover the fat of the meat.
Place the pork belly in a cooking pot and add water to the meat level. Add the peeled and roughly chopped carrot, crushed garlic cloves and ginger.
Add 4 tablespoons of Yagisawa less salty soy sauce and 2 bags of powdered dashi or 2 tablespoons of liquid dashi.
Bring to a light simmer, cover and cook for 2 hours.
Preheat the oven to 200°C.
Once well cooked, take out the pork belly and leave to cool. Score the fat using a knife in the same way it is done on duck magret.
In a bowl, mix together honey, shiitake soy sauce and maple syrup. Place the meat in an oven safe dish with the fat facing upward.
Using a cooking brush, spread half of the glazing mix on the fat and make it penetrate the slits.
Put in the oven for about 15 minutes, until the pork belly has caramelized and has a nice amber color. Add the remaining half of the glazing mix halfway through cooking.
Serve hot, with white rice or the side dish of your choice.
Tips : Filter the meat broth and re-use it to make a noodle soup for instance.
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Koulitch

Ingredients for 3 koulitch


100 ml milk
25g fresh bakers yeast or 8 g dry yeast
1 Tbsp sugar
10 cardamom pods
200g sugar
3 yolks
1 tsp salt
1 tsp vanilla
200g creme fraiche
2 tbsp brandy
1 Pinch of lemon or orange zest
300g T65 flour
100g T55 flour



170g T55 flour
80g softened butter
Iyokan peels or other dried fruits or nuts

Royal Icing

100g powdered sugar
20 g egg whites
1 Tbsp satsuma sweet potato powder



Préparation

1. Add the milk to a pan and heat to 35 C. Add the yeast, sugar, and seeds from cardamom pods and let dissolve for 5 - 10 minutes. 
2. Mix T65 and T55 flours together then add 3 tbsp of the flour to the mixture. Mix the flour in till there are no more lumps. Cover with a tea towel and let rest.
3. In a mixing bowl with hook attachment, whisk sugar and egg yolks till light and pale. Add the salt, vanilla, creme fraiche, brandy, and zest.
4. Add yeast mixture and mix thoroughly in. Then gradually add the flour into the bowl and knead till there are no more lumps.
5. Once there are no more lumps, cover the bowl with plastic wrap and leave in a warm place till the dough doubles or triples in size.
6. Once the dough has risen, add the 170g flour to the table and knead the dough. Once the dough is no longer sticking to the hands, begin to add the softened room temperature gradually to the dough.
Continue to knead the dough till it is smooth and homogenous. To test if your dough is ready, gather a gold size amount of the dough and stretch it between your thumbs and two fingers. If it does not tear, your dough is ready.
Kneading can be done by hand, stand mixing machine with hook attachment, or hand mixer with hook attachment. It does not matter which is used as long as the dough is kneaded to the right consistency.
7. Then gather the dough into a bowl and place into a greased bowl. Cover with plastic wrap again and place into a warm place until it double or triples in size.
8. Once it has rise, punch and stretch the dough then place onto a oiled work surface and stretch out into a rectangle.
9. Add the iyokan peels, yuzu peels, other dried fruits and/or nuts and knead into the dough. Then divide the dough into 3 parts. Make each part of dough into a ball, stretching the dough under itself.
10. Place into a cake mold 11 cm in diameter and 8cm high and lined with parchment paper.
11. Cover and leave till doubled in size.
12. Preheat the oven to 180C. Once the dough has doubled in size, bake for 25 minutes without opening the door, then cover with foil and bake for another 15 minutes or until a skewer comes out dry when inserted.
Let them cool completely before adding icing.
13. For the icing, combine all the ingredients and whisk on high for 10 minutes. Once finished, add icing to the cooled kulitch. Top with flowers, sprinkles etc
Et voilà ! Enjoy
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Fruit salad with yuzu

Ingredients (fresh fruits)


15 strawberries
½ pineapple
½ mango
15 raspberries
10 cherries
100g of redcurrants
10 mint leaves
1 tablespoon of yuzu syrup. Adjust the quantities according to taste


Directions

1. Wash the fruits if needed, pit the cherries, cut the strawberries, mango and pineapple.
2. Finely chop the mint leaves.
3. In a big bowl, add the fruits except the redcurrants, mint and yuzu syrup then mix well.
4. Set aside in the refrigerator for at least an hour, for a fresh salad.
5. Use the redcurrant stems to decorate the bowls to serve individually or directly add in the salad bowl, on top of the fruits without mixing.
Tips : If you don’t have mint, add yuzu vinegar for a refreshing touch. 

This fruit salad goes perfectly with a green tea cocktail. 
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Japanese style mayonnaise with yuzu

Ingredients


1 egg yolk
1 teaspoon of mustard
10cl of sunflower oil
1 teaspoon of yuzu juice  yuzu juice
1 tablespoon of rice vinegar
1 teaspoon of brown sugar cane
salt and pepper


Directions

1. In a mixing bowl, beat the egg yolk and mustard together.
2. While continuously whisking, gradually drizzle half of the sunflower oil in dashes.
3. Season with sugar, yuzu juice, rice vinegar, salt and pepper to taste.
4. Beat again and drizzle the remaining oil until you the ideal texture : thick and creamy.
Enjoy this recipe with a classic : deviled eggs !
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Green tea cocktail

Ingredients


Superior sencha tea or any kind of green tea
Sparkling water
A few mint leaves
A slice of lime


Directions

Infuse tea of choice.
Add ice cubes to a glass and add mint leaves.
Pour the tea in the glass.
Fill the glass with sparkling water.
Add a slice of lime.
Tips : mix ¼ of tea to ¼ of sparkling water.
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Ceviche of tuna with sudachi and sansho pepper, spring maki and fresh tartar

Ingredients (for 4 people)


2 tuna steaks of approximately 100g each
3 zucchini
2 carrots
2 spring onions
100ml of organic sudachi juice
A little bit of sansho pepper
1 bell pepper (preferably red) or 3 small bell peppers of various colors
½ mozzarella cheese ball
1 ripe yet quite firm mango
2 tablespoons of red azuki beans vinegar
A dash of olive oil
A few grains of fleur de sel


Directions

In the refrigerator, let marinate one tuna steaks with sudachi juice and sansho pepper for an hour.
Peel the carrots and wash the zucchini. Use a mandolin, cut the thinnest possible slices of carrots and zucchini lengthwise. To make the sheet of vegetable, alternate on a board a slice of carrot and a slice of zucchini making sure the slices overlap. Using a cutting-shape such as a glass for example, cut out a round shape or any shape of your choice.
To make the maki, alternate between carrot and zucchini slices like before on a plastic wrap. On the vegetable sheet, lay down the second tuna steak prealably cut into sticks, add chopped spring onions, thin slices of bell pepper and mozzarella cheese cut into sticks. Season with fleur de sel, sansho pepper and roll the maki. You can also use a bamboo mat. Cut the maki using a sharp knife.
To make the tartar, peel the mango and cut the firmest part into dices. Set aside the softest part to make the dressing. Chop the remaining spring onion and mix with the mango. You can also add a few seeds of sesame as well as the remaining slices of zucchini, cut into squares to add cruchiness to the tartar. Season with fleur de sel and a dash of olive oil. Mix together and plate into a verrine.
To make the sour dressing with mango, use the softest pieces of mango (approximately ¼ of the mango if possible). Mix with 2 tablespoons of red azuki beans vinegar, olive oil to taste and a little bit of the marinade juice from the tuna. Adjust the texture and the taste by adding juice, vinegar, water or even oil to your taste. Add salt if necessary.
For plating, put the sheet of vegetables in the center of the plate, put 1 or 2 maki in the center of the vegetable sheet. Take out the tuna steak and cut into thin slices, arrange a few of them in front of the maki. Finish it off with a dash of mango dressing.

Tips : You can adjust the quantities to make this recipe as an appetizer or a main dish.
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Mackerel stew with sake and miso

Ingredients (for 2 people)


4 fresh mackerel fillets
250ml of water
100ml of Hakuko Junmai Yodanjikomi
30ml of mirin
2 tablespoons of soy sauce
2 tablespoons of sugar
2 tablespoons of country style miso with barley (or red miso for a stronger taste)
A few coriander leaves
Tsuyahime Japanese rice


Directions

Put the mackerel fillets in a large frying pan.
Add all the ingredients except miso and bring to a boil.
Let the sauce reduce on medium heat. Progressively cover the fillets with sauce and cook for an additional 6 minutes.
Put miso in a bowl, add a few spoonfuls of sauce and stir well to make a homogeneous base. Pour in the frying pan and let simmer the fish with sauce for 10 minutes.
Drizzle the fillets with sauce and serve with japanese rice and a few coriander leaves.
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Chasoba with green curry and spring veggies

Ingredients for 2 people


1 pack of chasoba
50g of shelled peas
50g of shelled beans
50g of snow peas
½ zucchini
½ cucumber
1 tablespoon of green curry paste or ½ combawa, 1 stick of lemongrass, 1 garlic clove, 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds and the stems of a bunch of cilantro
10cl of coconut milk
1 teaspoon of fish sauce (or nuoc nam)
1 teaspoon of sugar to balance the sauce (if necessary)
1 teaspoon of neutral oil
1 tablespoon of sesame oil and a quarter of lime (optional, for plating)


Directions

For the green curry sauce :
1. If you are not using pre made green curry paste, make the green curry paste by crushing in a mortar or blending coriander seeds, cumin, combawa zest, roughly chopped stick of lemongrass, peeled garlic clove, peeled and roughly chopped shallot and peeled galanga together. You can also add a little bit of salt to help crush the ingredients thanks to its abrasive properties.
2. Once reduced to a smooth purée, heat up on medium heat the green curry paste in neutral oil in a saucepan for 2 minutes so that it fully expresses its aroma. Add the coconut milk and boil for 5 minutes. Adjust with the fish sauce and sugar if necessary. Filter to obtain a smooth paste if the curry paste chunks are too big. Keep on low heat until ready to serve.
3. Keep on low heat until ready to serve.
For the noodles and veggies :
1.  Get an ice bath ready. It is a bowl filled with cold water and ice cubes to stop the cooking of vegetables and preserve their color.
2.  Cut the zucchini and cucumber in dices, beads with a melon baller or in slices. Small pieces are important to ensure quick cooking. Remove the stalks of snow peas.
3. Cook the noodles following the instructions on the pack, for approximately 8 minutes. Once cooked, give them a quick rinse to remove the starch.
4. In a saucepan of salted boiling water or in a steamer, cook the shelled peas, beans, snow peas, zucchini and cucumber pieces for approximately 3 minutes, until they are tender yet still firm. Drain the veggies, salt to taste and set aside.
5. You can cook the noodles and veggies in the same saucepan by adding the veggies 3 minutes before the noodles are cooked.
Plating : 
Toss the noodles in green curry paste to thoroughly cover them and place in a plate a pair of tongs and a ladle. Top it nicely with a few green veggies, a few spoonfuls and a dash of sesame oil. You can finish it with a quarter of lime to add a little bit of sourness.
 
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Sesame crusted semi-cooked tuna steak

Ingredients (for 2 people)


2 tuna steaks
100g of black sesame seeds
200g of potatoes
1 red bell pepper
1 fresh onion
2 tablespoons of unpasteurized Shiho no Shizuku soy sauce
20ml of yuzu juice


Directions

Chop the potatoes, peeled beforehand or not, according to your preference. In a hot frying pan, stir-fry the potatoes with a dash of olive oil. Once the potatoes are well roasted and cooked to the center, set aside and stir fry the sliced bell pepper and onion together. While still on the heat, mix the potatoes to the bell pepper/onion mix and soy sauce then heat up for 5 minutes.
Place the tuna steaks on a plate and cover with black sesame seeds. Turn around the tuna steaks and cover with more sesame seeds so they are wrapped in sesame seeds. Heat up a dash of olive oil in a frying pan. Once hot, put the tuna steak on the pan and cook for 30 seconds on each side. Once seared, pour yuzu juice over the tuna steaks and stir for 20 seconds on high heat. A really hot pan is important for quick cooking and keeping the heart of the fish raw.
Slice the tuna steaks in half and serve with stir fried potatoes.
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  string(16) "Matcha ice cream"
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Matcha ice cream

Ingredients


25g of premium matcha
40cl of liquid cream
80g of caster sugar
25cl of milk
4 egg yolks


Directions

1. Mix the egg yolks and sugar together. Add milk and liquid cream. Warm up on low heat until the mix thickens and covers the spoon. Immediately turn off the heat.
2. Let the mix cool down before adding matcha to preserve its color and benefits. Add the matcha by carefully sifting it into the cream.
3. Mix in an ice cream maker for 30 minutes or according to your ice cream maker right before serving.

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Flank steak and caramelized mushrooms stir-fry

Ingredients for 4 people


400g of Tsuyahime rice
4 flank steaks of 150g
250g of button mushrooms
3 fresh onions
2 tablespoons of Yakiniku sauce and a little bit more for plating


Direction

1. Cook rice according to the instructions on the package, in a pot or in a rice cooker. If you don’t know how to cook rice in a pot, we’ve got you. Take a look at this article : How to cook rice in a pot.
2. Slice the mushrooms and onions then lightly fry them in a lightly oiled pan on medium heat.
3. In a hot frying pan or on a grill, sear the meat for 2 to 3 minutes on each side. Once the mushrooms and onions are brown, add two tablespoons of yakiniku sauce, mix and cook for 2 to 3 additional minutes on low heat.
4. Once the steaks are cooked, let them cool for a minute before cutting into 1 centimeter wide strips.
5. Add rice to the bottom of a bowl. Add the stir fried vegetables on the center and the cut meat on the side. Drizzle a bit of yakiniku sauce on top.
Enjoy while it is hot.
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Le riz aux 4 saveurs

Ingrédients pours 4 personnes


300g of Tsuyahime rice
30cl of dashi
1 boned chicken leg
1 block of tofu
15g of sliced shiitake
1 big carrot
3 tablespoons of less salted Yagisawa soy sauce
2 tablespoons of mirin
a dash of grape seed oil


Préparation

1. In a bowl of cold water, rehydrate shiitake for at least 3 hours before cooking. Drain and set aside.
2. Prepare dashi soup stock according to the package instructions.
3. Cut tofu into 3cm long and 1cm wide slices. In a frying pan, fry tofu in hot grape seed oil until golden. Peel and julienne the carrot then dice the chicken.

4. Wash the rice several times and drain with a strainer.
5. In a pressure cooker, add the rice, dashi, mirin and soy sauce and combine. Spread the chicken dices, shiitake slices and tofu on top of the rice and cover the cooker. Cook for 15 minutes. Once the pressure cooker stops, let cook for 10 more minutes with the remaining steam.
Mix one last time before serving and enjoy !
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Mackerel marinated with vinegar

Ingredients


4 mackerel fillets (the bigger the mackerel, the more tender the flesh)
Pure organic rice vinegar
Vinegar for sunomono seasoning
½ lemon or lime
1 hard boiled egg
Fine salt


Directions

1. On a baking sheet, lay out the mackerel and generously salt them on both sides. Cover and place the baking sheet on the refrigerator overnight.
2. After setting aside in the refrigerator for at least 6 hours, remove the thin clear layer of skin on mackerel, as shown in the picture.
3. Remove the fishbone in the center by slicing fillets on both sides and obtain 4 fillets per mackerel.
4. Place all the fillets in a container big enough to fully cover them with the marinade made of ⅓ of pure organic rice vinegar, ⅓ of vinegar for sunomono seasoning and ⅓ of lemon or lime juice. Cover and refrigerate for 30 minutes.
5. Strain the mackerel fillets and cut diagonally to obtain 8 pieces. Lay out on a plate and grate the hard boiled egg on top.
Serve immediately and enjoy !
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Deep fried tempura and zucchini with panko and a fresh salad

Ingredients for 4 people


1 red bell pepper
Soy sprouts
1 frisée lettuce
1 zucchini
20 shrimps
Frying oil
300ml of cold water
100g of flour
50g of panko
2 pinches of salt
2 tablespoons of oil
1 tablespoon of vinegar
Tonkatsu sauce


Directions for the salad

Wash the salad and soy sprout then drain.
Slice the bell pepper in thin strips.
In a bowl, mix the salad, bean sprouts and red bell pepper together.
Add 2 tablespoons of oil, one tablespoon of vinegar, salt and mix well.

Directions for the frying batter

In a bowl, mix the flour and panko together and make a hole in the center.
Pour the cold water in the center and mix.
Set aside in the refrigerator for 15 minutes.
In the meantime, peel the shrimps and zucchini. Slice the zucchini into 1 centimeter thick slices.
Pour the frying oil in a saucepan and wait until it starts boiling.
Dip the shrimps and zucchini slices in the batter.
Deep fry the shrimps and zucchini until the batter is golden brown.
Put the fried food on a paper towel to absorb the excess oil.
Enjoy while it is hot, paired with tonkatsu sauce which goes very well together !
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Shichimi flavored chicken wings

Ingredients 4 people


800g of chicken wings
1 tablespoon of coarse salt
1 crushed garlic clove
4 tablespoons of sake
1 ½ lemon
Shichimi - Osaka spice blend


Directions

In a bowl, mix the chicken wings, salt, sake and garlic by hand. Cover and marinate in the refrigerator for an hour.
Cut the wings height-wise in half, following the bones.
Put the oven shelf mid-level in the oven, with the plate right below. Preheat the oven to 180°C. Spread the wings on the oven shelf and cook for 20 minutes. Once cooked, change to broil mode and broil for another 5 minutes for a golden brown and crispy skin.
Put on a plate and drizzle with lemon juice. Sprinkle with shichimi and salt if desired. Enjoy while it is hot, paired with rice or a fresh beer.
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Gyoza with green shiso soy sauce

Ingredients for 4 to 5 people


120g of Chinese cabbage
300g of minced pork meat
15g of ginger
1 teaspoon of sugar
3 teaspoons of soy sauce
Olive oil
20 gyoza wrappers
8cl of water
A bit of vinegar sauce with green shiso


Directions

1. Mince the Chinese cabbage and ginger.
2. In a bowl, season the minced pork meat with sugar and soy sauce.
3. Incorporate the cabbage and ginger to the pork stuffing.
4. Keep in the refrigerator for 30 minutes.
5. Using a teaspoon, put a little bit of the pork stuffing on a gyoza wrapper and close it like a turnover.
6. In a frying pan with a cover, heat up a bit of oil. Once it is hot, cook the bottom part of the gyoza. Once they are golden brown, add 8cl of water and immediately cover.
7. Once the gyoza wrappers become transparent, add a dash of oil and cook on high heat for 1 minute for a crispy bottom.
Enjoy while it is hot, with organic vinegar sauce with green shiso !
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Quick salad with avocado and umeboshi

Ingredients for 2 people


100g of mesclun or corn salad according to season
1 avocado
2 umeboshi plums
2 teaspoons of yuzu ponzu
1 tablespoon of olive oil
pepper
1 teaspoon of black sesame


Directions

Thoroughly wash the salad and drain it. Put it in a mixing bowl and add the pitted and sliced avocado and umeboshi plums.
Add olive oil and yuzu ponzu. Add pepper and sprinkle with a bit of sesame seeds.
The salad is ready within 5 minutes and is full of new flavors.
Make sure to mix well before serving.
Enjoy !
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Ingrédients


1 pack of precooked rice
100g of smoked salmon or raw salmon
½ avocado
1 umeboshi plum
5g of seaweed salad
1 bag of furikake
1 teaspoon of sunomono vinegar or sesame oil
2 teaspoons of yuzu ponzu


Directions

Rehydrate the seaweed salad for 5 minutes in 500ml of cold water.
Slice the avocado and salmon and arrange on a plate. Drizzle the salmon and avocado with 2 tablespoons of yuzu ponzu and sprinkle with furikake. 
Open the rice pack and heat it up in a microwave for 2 minutes in 600-watts microwave. Once heated up, mix the rice to aerate it and add rice vinegar if desired. Arrange the rice in a bowl, top it with one umeboshi plum and sprinkle with furikake.
Strain the seaweed salad and arrange in a bowl. Add one teaspoon of sunomono vinegar or sesame oil.

Enjoy an easy and healthy meal ready in 5 minutes.
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Kinako ice cream mochi

Ingrédients


100g of glutinous rice flour
9cl of cold water
6 teaspoons of vanilla ice cream
2 tablespoons of kinako powder
½ teaspoon of grape seed oil
30g of caster sugar


Directions

1. Add the flour and sugar to a mixing bowl and mix. Add the cold water two in times and mix well in between for an homogeneous dough.
2. Using kitchen paper, slightly oil a deep dish and spread the dough out. Steam cook for a minute.
3. Take the dough out and transfer it to a countertop sprinkled with kinako. Sprinkle both the dough and your hands so they do not stick together and knead the dough quickly while it is hot as it cools and hardens rapidly..
4. Divide the dough into six equal parts. Shape one part into a 7 cm diameter circle. Place a teaspoon of vanilla ice cream in the center. Fold the edges towards the center and pinch them together to close the dough and form a ball. Reiterate with the remaining dough and ice cream.
Arrange on a plate and serve immediately.
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Yuzu meringue tart

Ingredients

For the yuzu curd:

4-5 fresh yuzu
3 whole eggs
150g of sugar
2 tablespoons of cornstarch
75g of butter

For the homemade shortcrust pastry:

50g of sugar
50g of icing sugar
250g of flour
150g of butter
1 egg
2 pinches of salt

For the Italian meringue:

75g of sugar
40g of water
2 white eggs


Directions

For the pastry, whisk both types of sugar with one egg and salt. Incorporate the flour, followed by the butter at room temperature. Knead the dough until it is homogeneous and form a ball. Set the dough aside for at least two hours to let it cool down.
Thoroughly wash the yuzu, peel the zest of one yuzu directly into a pan, add the juice of 4 yuzu and bring to a boil. In the meantime, whisk the eggs with sugar and cornstarch. While continuing to whisk, incorporate the hot yuzu juice. Pour the mix into a pan and heat up on low heat until the yuzu curd thickens. Let it chill until it is lukewarm.
Take out the shortcrust pastry from the refrigerator and flatten it out into a thin circle. Place it on a parchment-lined tart mold and bake it in the oven for 20 minutes at 180°C. Once baked, take it out of the oven and cover.
Finish the yuzu curd by incorporating butter. Pour the curd onto the cooled tart base and set aside in the refrigerator.
To make the italian meringue, bring water and sugar to a boil on low heat to make a syrup. Beat the egg whites until firm and carefully incorporate the sugar syrup. Keep on whisking to achieve a firm meringue.
Take the tart out of the fridge and, using a piping bag, decorate the tart with meringue. As a final touch, burn the meringue with a cook’s blowtorch.
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A delicious recipe made with our fresh kito yuzu by UMAMIAM, a news blog about Japanese gastronomy. We would like to thank them for their quick yet tasty recipe.
Yuzu & lemon curd

Ingrédients


1 Yuzu
1 lemon
75 g of white powdered sugar
50 g of soft butter
2 eggs


Direction

1. Wash the fruits with water, using a small brush.
2. Using a grater, remove zest from lemon and yuzu. To obtain thin and regular zests, use a microplane grater. Stop grating once the white part of the citrus is showing as it is a bitter part of the citrus.
3. Combine the zests with sugar.
4. Squeeze the yuzu and the lemon to obtain 50ml of juice.
5. Whisk the eggs.
6. In a pan of simmering water, put a bowl without touching the bottom of the pan to avoid cooking the eggs because of the high temperature. You can control the temperature using a thermometer (not higher than 85°C).
7. In a bowl, add sugar with the zests, eggs and butter. Slowly whisk together.
8. The mixture will start thickening after 10 minutes. Once you have reached the ideal consistency, which should be thick enough to coat the side of the bowl, remove from heat and let cool down before transferring to another container.
While cooling down, the mixture will thicken
Use it on bread, biscuits or to revisit any dish !
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Poultry ballotine with kombu

Ingredients


4 chicken fillets
5g of kombu seaweed
Fine salt and freshly ground pepper


Directions

Rehydrate kombu seaweed for approximately 5 minutes in a bowl of hot water (save the water to make a broth later).
Bring a large pot of water to a boil.
Halve the fillets lengthwise without cutting through and stuff them with a slice of kombu seaweed.
Close and fold the ballotines with a plastic wrap.
Carefully put the ballotines in the pot of boiling water and turn off the heat. Cook for 20 to 25 minutes, according to the size of the ballotines.
Once cooked, remove the ballotines from their plastic wrap and slice slantwise. Serve with a tomato chutney with Provencal spices or a pilaf rice for example.
Recipe and photo by Chef Emilie Mounsaveng
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Oysters and dressing sauce with shallots and umeboshi plum

Ingredients (for 4 people)


16 fine de claire oysters
2 shallots
1 umeboshi plum
6 tablespoons of olive oil
3 tablespoons of organic pure apple vinegar
1 teaspoon of sugar
1 teaspoon of soy sauce


Direction

Pit the plum and thinly chop it.
Chop the two shallots.
Mix the olive oil, apple cider vinegar, sugar and soy sauce in a bowl with the chopped plum.
It is also possible to make a more smooth sauce by blending everything together in a jar with a hand mixer.
Open the oysters right before serving and serve with the dressing sauce and a sprig of chive or sorrel.

Recipe and photos by the Chef Emily Mounsaveng.
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Green beans and Jerusalem artichokes purée with black sesame paste 

Ingredients for 4 people


1kg of Jerusalem artichokes
20cl of milk
40g of semi-salted butter
400g of green beans
4 tablespoons of first pressed olive oil
2 tablespoons of mirin (or apple vinegar and a pinch of cane sugar)
3 tablespoons of soy sauce (ex : Yagisawa less salted soy sauce)
1 full teaspoon of black sesame paste
1 teaspoon of roasted white sesame or roasted gold sesame (optional)


Directions

In a saucepan filled with water, cook the Jerusalem artichokes for approximately half an hour, according to their size. Once cooked, strain them and add milk and butter. Mix everything together until you obtain a creamy texture.

Using a steaming basket, cook the green beans for 10 minutes or less if you like them more firm.

Mix the mirin, olive oil, soy sauce and black sesame paste to make a dressing sauce.

Dress the Jerusalem artichokes purée and green beans on a plate.

Spoon the green beans over with dressing sauce or serve it in a separate bowl. Sprinkle with roasted white sesame seeds if desired. Green beans can be eaten hot or cold, thus made the day before.


Recipe and photos by Chef Emily Mounsaveng







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Somen kombu dashi soy sauce and honey glazed salmon pave

Ingredients for 4 people


4 fresh salmon paves
11g of fresh ginger
A bunch of fresh coriander
3 limes
Sesame oil
2 garlic cloves
a bunch of spring onions
3 tablespoons of honey
120g of soybeans sprouts
1 pack of somen noodles
12cl of dashi and kombu soy sauce


Directions

1. Bring a large volume of water to a boil, add the somen. Cook for 1 to 2 minute, strain and set aside.
2. Make the sauce by mixing together the coriander, garlic, lime juice, kombu dashi soy sauce and add a dash of olive oil. Set aside so that the flavors soak well in the sauce.
3. In the meantime, put the salmon paves in a pan and cook for 1minute on each side. Add honey on each side.
4. Chop the spring onions and brown them in a pan and add soybean sprouts. Add the somen and sauce to the same pan and lightly stir.
5. Dress the plates with somen topped with a salmon pave.


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Shrimp, vegetables and furikake fried rice

Ingredients for 4 people


3 cups of basmati rice
2 zucchinis
1 red bell pepper
15 pink shrimps
2 tablespoons of sesame oil
1 tablespoon of sugar
1 bag of furikake


Directions

Wash the rice in a pan until the water is clear and cook it. Make sure that the rice is al dente when turning off the heat.
In a frying pan, sauté the shrimps until colored.
In the meantime, peel the zucchini, slice them thinly and dice the red bell pepper. Cook the vegetables in sesame oil for 3 minutes.
Mix the vegetables to the rice and add peeled shrimps.
Add 2 tablespoons of sesame oil and 1 tablespoon of sugar to the rice.
Lastly, sprinkle furikake on top of your vegetable fried rice.
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Roasted white beans (Shiro Azuki)


Ingredients for 4 people

Ingredients for a savory preparation:

Salt (optional)
1 pack of 225g of shiro azuki beans

Ingredients for a sweet preparation:

1 cup of roasted white beans
3 tablespoons of sugar
1 tablespoon of water


Directions

Savory preparation:
Rinse the beans with water and put them in a bowl. Add enough water to cover the beans and let them soak for 8 hours. Strain with a colander.
Preheat the oven to 170°C. Spread the beans in one layer on a baking tray and put in the oven for 30 to 45 minutes. Toss from time to time, until the beans are well roasted..
Take out of the oven and set aside to cool. Sprinkle salt if desired.
Sweet preparation:
In a small saucepan, add sugar and water. Bring to a boil and the roasted beans. Stir until the beans are entirely covered with syrup for approximately 10 seconds and remove from heat. Keep on stirring until the beans are dry and white.
Optional : Sprinkle matcha powder or cocoa powder while the beans are still hot.

Recipe and photos by Chef Emily Mounsaveng.

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Gomashio mozzarella cheese on the go 

Ingredients for 4 people


400g of mozzarella di buffala
4 slices of bread
2 pinches of gomashio
A few basil leaves
A handful of cherry tomatoes


Directions

Cut 4 slices of bread and toast them.
Couper en quartier les tomates cerises.
Cut the cherry tomatoes in quarters.
Slice the mozzarella and place it one side on each slice of bread.
Season the mozzarella with gomashio, cherry tomatoes and basil leaves.
Enjoy!

Recipe and photos by Chef Emily Mounsaveng
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Buckwheat noodles and matcha salt

Ingredients for 4 people


1 pack of soba (450g)
4 eggs
2 tablespoons of salt crystals (preferably Maldon salt crystals)
½ a teaspoon of premium matcha
1 tea/tablespoon of olive oil (cold first press)
2 tablespoons of lemon juice
Salt and pepper
Japanese seaweed mix


Directions

Cook the soba for 4 minutes in boiling water.
Take the eggs out of the refrigerator and place them in a small saucepan. Cover the eggs with cold water and bring to a boil. Cook for a few minutes while boiling, take off the heat and cool down the eggs with cold water.
Mix matcha and salt crystals together.
Make a simple dressing sauce with olive oil and lemon juice and pour it on noodles. Sprinkle matcha salt on the noodles and eggs.
Serve paired with fresh salad such as lamb’s lettuce or arugula salad.

Recipe and photos by Chef Emily Mounsaveng.
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Creamy wheat with sliced shiitake from Oita

Ingredients for 4 people


40g of sliced shiitake kizami
300g of precooked wheat
200ml of heavy cream
Salt & pepper
20g of butter
3 tablespoons of less salted soy sauce
1 medium onion
Parmesan cheese shavings (optional)


Instructions

1. Soak shiitake slices in water at room temperature until they are completely softened (approximately 1 hour).
2. Slice the onion and set aside.
3. Cook wheat according to the directions and drain.
4. In a saucepan, melt the butter over medium heat for a few minutes, add the onion and sauté for a few minutes. Add shiitake slices, less salted soy sauce and stir fry for 3 minutes.
5. Add cream, cooked wheat and stir fry over high heat for 2 minutes.
Notes : You can also warm up the cream and wheat in a different saucepan and place the shiitake slices on top of the wheat, at the end.
Recipe and photos by Chef Emily Mounsaveng.
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  string(46) "Avocado, mozzarella and smoked soy sauce salad"
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Avocado, mozzarella and smoked soy sauce salad

Ingredients for 2 people


1 avocado
125g of mozzarella cheese
3 radishes
1 tablespoon of olive oil
2 teaspoons of Sennari yuzu and sudachi ponzu sauce
1 teaspoon of smoked soy sauce (gluten free)
A pinch of black sesame



This quick and refreshing recipe was made by Jean from Umami !

Instructions

1. Cut the avocado in half and remove the pit. Carefully remove the skin and cut into thin slices.
2. Slice the mozzarella cheese and radish.
3. In a small bowl, mix olive oil, ponzu sauce and smoked soy sauce together.
4. Plate up by alternating between a slice of mozzarella and a slice of avocado. Add slices of radish all around. Sprinkle with roasted black sesame seeds.
5. Lastly, pour a good amount of ponzu dressing sauce.

Bon appétit !
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Salmon in a furikake crust

Ingredients for 4 people


4 salmon fillet
150g of arugula
200g of cherry tomatoes
4 tablespoons of extra virgin olive oil
4 tablespoons of less salted soy sauce
A few pinches of furikake of your choice
3 tablespoons of apple cider vinegar
Salt & pepper


Instructions

1. Make the dressing sauce by mixing soy sauce, olive oil, vinegar, salt and pepper to taste in a mixing bowl.
2. Cut the cherry tomatoes in half lengthwise.
3. In a non-stick pan, cook the fillets with the skin side over medium heat for approximately 5 minutes or depending on the thickness.
4. Spread furikake on top of salmon and serve paired with salad and dressing sauce.
Recipe and photos by Chef Emily Mounsaveng
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