To be enjoyed warm, Japanese sake has a wide variety of flavors and even exists in a sparkling version!
Very consumed in Japan, seaweed is rich in vitamins and minerals and low in color. You will find them in the making of sushi, miso soup and in many broths. They are also eaten in salad in summer accompanied by sesame and sauce in particular.
To nibble around a cup of sake or a glass of beer, discover the savory snacks with Japanese flavors.
Soy is a legume just like beans and lentils. It is an excellent source of vegetable protein consumed very frequently in Asia. Tofu is made from soy, similar to cheese with a relatively neutral taste. As a result, it is eaten in salad, in broth or even fried.
Beer is a very popular alcohol in Japan. Imported by the Dutch during the Edo era, the country today has many industries that produce the brands: Sapporo, Coedo, Kirin Ichiban and Asahi.
A little less well-known than sake, liqueur is however an alcohol widely consumed in Japan. Liqueurs are composed of fruit and their alcoholic volume very rarely exceeds 20%.
Ramune, canned teas and fruit sodas, so many original flavors from Japan.
Rice is the basic ingredient of the Japanese diet, and certainly the most consumed in Japan. We can distinguish 2 families: the ordinary rice called Uruchimai and the Mochigome, which is more sticky.
Curry is an integral part of Japanese cuisine and is often served with noodles or rice. Curry in Japan is thicker and less spicy than curry in India.
Enhance your dishes with these condiments: sesame seeds, wasabi, mustard, furikake...
From soy sauce to cooking sake, including yakitori sauce, discover a set of Japanese sauces to spice up your dishes.
Dorayaki, kit kat, pocky, gummy and many other Japanese sweets are to be discovered here.
Ramen, udon, soba ... discover our range of Japanese pasta and instant noodles.
Sencha, Bancha, Kukicha, Konacha, Hôjicha, Genmaicha, discover our range of green teas from Japan.
A traditional recipe in Japanese cuisine, miso soup is made with miso (flavored fermented and salty soybean paste) and dashi (fish broth).