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  string(40) "Apple, shiso and sansho berries entremet"
  ["meta_description"]=>
  string(61) "Enjoy this as tasty as beautiful dessert with a hint of umami"
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entremets pomme shiso baies de sansho vu de hautentremets pomme shiso et baies de sansho vu de côtédécoupe d'entremets pomme shiso et baies de sansho

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

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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  string(39) "Somen with tsuyu, fresh wasabi and mint"
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  string(68) "A super easy fresh noodle recipe with tsuyu sauce and fresh wasabi !"
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Somen au tsuyu et wasabi frais

Somen with tsuyu, fresh wasabi and mint

Ingredients for 2 people

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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3
30 mn
Medium
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  string(8) "Eho maki"
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  string(42) "Enjoy these delicious homemade eho maki ! "
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eho maki coupé en trancheseho maki entiers

Eho maki

Ingredients for 3 big maki

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"
  ["meta_description"]=>
  string(70) "Enjoy this delicious sourdough bread made from buckwheat sobacha flour"
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  string(3584) "
boule de pain avant cuisson décorée avec fleurs fraichespain au sarrasin découpé

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"
  ["meta_description"]=>
  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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Ramen au poulet frit de Plus une mietteAinsley Stephens

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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Ramen au poulet frit de Plus une miette

Fried chicken ramen by Plus une miette

Ingredients for 2 bowls

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"
  ["meta_description"]=>
  string(78) "Discover the surprising pairing of yuzu and wasabi in a bowl of stewed pears !"
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compote poire wasabi yuzu

Stewed pears with yuzu and wasabi

Ingredients for 4 people

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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  string(24) "Soba, cockles and wakame"
  ["meta_description"]=>
  string(44) "Enjoy this delicious marine recipe of soba !"
  ["meta_keywords"]=>
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  string(2651) "
bol de soba, coques et wakamé

Soba, cockles and wakame

Ingredients for 2 people

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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  string(36) "Golden sesame and chocolate tartlets"
  ["meta_description"]=>
  string(76) "Enjoy this as tasty as beautiful tartlets with golden sesame and chocolate !"
  ["meta_keywords"]=>
  string(56) "pastry,golden sesame,chocolate,sesame seeds,sesame paste"
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  string(7162) "
coupe de tartelette sésame doré et chocolattartelettes sésame doré chocolatganache montée au chocolatpraliné amande et sésame dorépraliné amande sésame doré après mixagefonds de tartelettes

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

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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Sandwich poulet karaage du No Diet Club

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 :

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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  string(34) "French toasted brioche with kinako"
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  string(92) "Enjoy the roasty flavor of kinako, roasted soy beans powder, with a French toasted brioche !"
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brioche perdue à la kinako

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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6
60 mn
Difficult
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  string(17) "Matcha Croissants"
  ["meta_description"]=>
  string(59) "Enjoy this matcha croissant, a classic with an Umami twist "
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6 croissants fourrés à la crème au match, nappés de glaçage chocolat blanc matchacroissants fraîchement cuitsCoeur d'un croissant fourré à la crème au matcha

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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Cheesecake au sudachi et spéculoos

Speculoos and Sudachi cheesecake

Ingredients for 6-8 people

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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  string(54) "Black sesame, soy milk and black sugar sirup ice cream"
  ["meta_description"]=>
  string(80) "A delicious homemade ice cream with black sesame, soy milk and black sugar sirup"
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Glace au sésame noir et lait de soja umami

Black sesame, soy milk and black sugar sirup ice cream

Ingredients for 3-4 people

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 pasteblack 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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  string(37) "Panna cotta with matcha and soy milk "
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Panna Cotta matcha and soy milk

Ingredients for 3-4 people

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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  string(32) "Tsurumiso's miso marinated pork "
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Tsurumiso marinated pork chop

Ingredients for 3-4 pork chops

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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Black sesame and black garlic houmous

Ingredients for 1 bowl

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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  ["meta_title"]=>
  string(20) "Smash cucumber salad"
  ["meta_description"]=>
  string(70) "Enjoy the crunchiness of cucumber spiced up with sumo spicy miso sauce"
  ["meta_keywords"]=>
  string(59) "cucumber,cherry tomato,sumo spicy miso sauce,cucumber salad"
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  string(2240) "
salade de smash concombre

Smash cucumber salad 

Ingredients for 2 people

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(20) "Udon, dashi and yuzu"
  ["meta_description"]=>
  string(53) "Enjoy a savory and refreshing bowl of udon with yuzu "
  ["meta_keywords"]=>
  string(29) "udon,dashi,yuzu,noodles,broth"
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Udons, dashi and yuzu

Ingredients for 1 person

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"
  ["meta_description"]=>
  string(79) "Try an delicious alternative to Mexican guacamole adding dried wakame seaweed !"
  ["meta_keywords"]=>
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  string(1697) "

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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  string(26) "Gyudon with koji soy sauce"
  ["meta_description"]=>
  string(77) "Enjoy this tasty recipe made by our koji soy sauce supplier, Horaiya Honten !"
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Gyudon with koji soy sauce

Ingredients for 2 bowls

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 sakegolden 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"
  ["meta_description"]=>
  string(83) "Enjoy the gentleness of spring in a tasty bowl with brown rice and azuki red beans "
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Spring Buddha Bowl

Ingredients for 2 bowls

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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  string(26) "Marinated eggs - Niitamago"
  ["meta_description"]=>
  string(42) "The Umami way of enjoying soft boiled eggs"
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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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  string(39) "Marinated chicken and shiitake bibimbap"
  ["meta_description"]=>
  string(67) "A Corean recipe made with soy sauce marinated chicken and shiitake "
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Marinated chicken and shiitake bibimbap

Ingredients for 2 people

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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  string(31) "Twelfth Night cake with hojicha"
  ["meta_description"]=>
  string(62) "Add a touch of umami to your tradition with this easy recipe !"
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galettes des rois au hojicha

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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  string(47) "Marbled focaccia with charcoal and black garlic"
  ["meta_description"]=>
  string(60) "Enjoy this staple among apetizers with a nice umami twist ! "
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focaccia marbrée au charbon et à l'ail noir décorée d'une demi gousse d'ail

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 :

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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  string(35) "Chocolate coated candied yuzu peels"
  ["meta_description"]=>
  string(61) "A quick and easy recipe with candied yuzu peels and chocolate"
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Chocolate coated candied yuzu peels

Ingredients

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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  string(13) "Hojicha latte"
  ["meta_description"]=>
  string(46) "A conforting hot drink with a good umami taste"
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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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  string(24) "Matcha mille crepes cake"
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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

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

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 à la fraise et a l'amazaké

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

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

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

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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  string(37) "Chicken Donburi by Umami Matcha Café"
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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

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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  string(14) "Tuna poke bowl"
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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 : C