Recipes

Onigiri, those delicious rice balls filled and shaped by hand, are a staple of Japanese cuisine. Discover how to make your own onigiri with this simple recipe.

As it has been for nearly 10 years, 2025 kicks off with Veganuary. Reducing consumption of animal products isn't always easy, but don't worry—we have a few ideas for a creative and flavorful Veganuary!  What is Veganuary?  Veganuary is a global movement encouraging people to adopt a vegan diet during the month of January. It aims to inspire participants to explore plant-based eating, reduce their environmental footprint, and discover the health benefits of a vegan lifestyle.  Why is it Beneficial?  Participating in Veganuary has multiple benefits:  Environmental Impact: A vegan diet significantly reduces greenhouse gas emissions and preserves natural resources.  Health Benefits: A balanced vegan diet can promote heart health, lower cholesterol, and improve overall well-being.  Ethical Reasons: Many choose veganism to avoid contributing to animal suffering and exploitation.  Vegan cuisine in Japan : Shōjin ryōri  Shōjin ryōri (精進料理) refers to a set of traditional vegan dishes, historically served in Japanese temples and shrines associated with shugendō, as well as those of Zen Buddhism.    Originally eaten by yamabushi, mountain monks, shōjin ryōri excludes all animal products. This culinary practice reflects a strict observance of Buddhist principles.  3 simple and tasty vegan japanese recipes   Here are four simple and delicious vegan recipes to inspire your Veganuary:  Vegan Ramen  Ingredients:   200 g eggless ramen noodles   1 liter vegan dashi  2 tablespoons white miso   1 tablespoon usukushi soy sauce    1 teaspoon sesame oil   Suggested vegetables: spinach, shiitake mushrooms, carrots, leeks   Fried or plain tofu   Preparation:   Heat the vegetable stock. Add miso, soy sauce and sesame oil.   Cook noodles according to package instructions.   Add the vegetables and tofu to the stock and simmer for a few minutes.   Serve the noodles in a bowl, pour the broth over them and garnish with sesame seeds.   Broths open up a wide range of possibilities. Don't hesitate to try our vegan Dashi.      Soft Tofu with White Sesame  Ingredients:   1 block silken tofu   2 tablespoons white sesame purée (tahini)    1 tablespoon soy sauce   1 teaspoon maple syrup   Chives or green onions for garnish   Preparation:   Arrange the tofu on a plate.   Mix the sesame purée, soy sauce and maple syrup to form a sauce.   Pour the sauce over the tofu and garnish with chives or green onions.  Vegan Sakura Blossom Shortbread Cookies  These delicate shortbread cookies are infused with the subtle floral notes of salted cherry blossoms. Perfect for a sweet treat or to pair with a cup of green tea.  Ingredients :   200 g flour    100 g powdered sugar   100 g coconut oil   1 pinch salt   Salted cherry blossoms (rinsed to remove excess salt)     Preparation:   Preheat oven to 180°C.    Mix flour, powdered sugar, coconut oil and salt to form a smooth dough.   Shape into small disks and place a cherry blossom on each one.   Bake for 12-15 minutes, until lightly browned.  Veganuary is a wonderful opportunity to experiment with plant-based dishes while benefiting your health, the environment, and animal welfare. These simple and tasty recipes prove that vegan cuisine can be as exciting and satisfying as any other. Let this Veganuary be your gateway to a more sustainable and compassionate lifestyle! 

This creamy sesame sauce with citrus accents is ideal as a dressing for salads, or for dipping meats and vegetables.  

Elotes are a classic Mexican street food prepared by grilling corn on the cob served with cotija cheese, sour cream, lime juice and chili powder. Here's an equally delicious Japanese version, seasoned with white miso and butter.

An easy recipe for homemade umeshu, this macerated plum alcohol very popular in Japan.

We have had the chance to travel to Mexico several times, having close friends who live there. One drink we always enjoy in Mexico is michelada, a cocktail made with beer, lime juice, tomato juice and other seasonings. This is our recipe for aka biiru, a michelada made with Japanese seasonings. Kanpai! 

Salmon teriyaki is a classic Japanese dish that never goes out of style. Here is a simple traditional recipe, ideal for a meal on the go, to be served with a bowl of steamed white rice.

Similar to a French pot-au-feu, the pork and vegetables that make up the buta no kakuni are cooked slowly in a slightly sweet broth made of soy sauce and dashi. This dish will certainly warm you up during the cold winter season. 

This chicken wing recipe is a classic served in izakayas, and the perfect comfort food for the current gloomy weather. Get chicken that's crispy on the outside and juicy on the inside in just a few simple steps!

This duck breast marinated in miso paste was inspired by Chef Tetsuya Shimizu from the restaurant Fleurs & Cadeaux. Discover how miso, soy sauce and black garlic are the perfect match for the duck meat.

Chahan, also called yakimeshi, is a great way to scoop up leftover rice and turn it into a quick, filling dish. Skip your leftover rice with an egg and your favorite vegetables and voila!

Enjoy this crispy and slightly spicy tofu with shichimi togarashi, the famous 7-spice blend from Japan. By dipping it in the black garlic sauce, you'll add umami and a sweet finish to your crispy bite!   Portions 2 people Preparation Time 60 minutes Cooking Time 20 minutes Level of Difficulty Easy   INGREDIENTS 1 pound (454 g) Firm tofu 2 tablespoons   Rice vinegar 2 tablespoons Light soy sauce - Usukuchi 1 tablespoon Sesame oil 3 tablespoons Potato or corn starch 1-2 teaspoons Shichimi togarashi 1 pinch Table salt 1 tablespoon Thick soy sauce - Tamari 2 cloves Black garlic 1-2 branches Minced chives   PREPARATION Cut tofu into 1-inch cubes. In a bowl, mix the tofu, rice vinegar, light soy sauce and sesame oil. Marinate for one hour. On a plate, prepare the coating by mixing the potato starch, the shichimi togarashi and the pinch of salt. Separate the tofu from its marinade. Reserve the marinade. Dry the tofu cubes with a paper towel and roll them in the coating. Make sure all sides are well coated. In a non-stick skillet over high heat, heat cooking oil and add the tofu. Fry the tofu for 1 minute on each side or until crispy. Remove tofu from pan and place on a paper towel to absorb excess oil. Put the marinade in a small saucepan. Add the thick soy sauce and the two pureed black garlic cloves. Bring to a boil, whisking to incorporate the garlic. Strain the sauce into a small serving bowl using a sieve. Recover the black garlic puree from the sieve and set aside. On a plate, serve the tofu with chives and the black garlic puree. Dip tofu in the black garlic sauce and enjoy!

Matcha ice cream has certainly gained popularity in recent years. This recipe for marbled hojicha ice cream with salted caramel and tamari soy sauce will remind you of matcha ice cream, but with a bolder taste featuring a rich, smoky flavor. To make the ice cream, we use hojicha powder produced by the Sakao family.

Ajitsuke tamago, also known as ramen eggs, are eggs marinated in a mixture of soy sauce, mirin and saké. They are a perfect accompaniment to Asian soups, rice dishes such as poké bowls, and are delicious as standalone appetizers.

Yakisoba is a dish most often associated with street food in Japan. It consists of sautéing vegetables and / or meat, adding cooked noodles and a slightly sweet sauce made from soy sauce. As the Obon festival begins, hungry festival-goers will eat yakisoba at food stalls while strolling around dressed in their yukata. Here is our version of this classic dish.

This peanut sauce, a staple in Southeast Asian cuisine, is inspired by the recipe of our co-founder's mother of Indonesian descent. It's the perfect accompaniment to Gado-Gado, satay skewers, spring rolls and dumplings. 

Summers in Japan are normally characterized by high temperatures that would qualify as canicular in Quebec. To refresh themselves, the Japanese take pleasure in eating cold soba noodles accompanied by all kinds of dipping sauces. Discover this humble dish typical of Japanese summers that will refresh you!