Soy sauce (Shoyu)
Soy sauce (shoyu) is a Japanese fermented sauce made from soybeans and grain. Indispensable in ramen, soups, marinades and dips.
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Ingredients
Chicken broth
A classic chicken stock is the perfect base for countless dishes. With a few simple ingredients and some time, you get a clear, flavorful broth that you can use for soups, sauces and stews. Homemade always tastes better than from a cube.
Fish broth
A classic French basic broth based on fish bones and heads. This light and delicate broth is the ideal base for fish soups, bisque and sauces such as a fish velouté. With simple ingredients and a short cooking time, you prepare a powerful flavoring.
Mirin
Mirin is a Japanese sweet rice wine that adds sweetness and umami to ramen, sauces and marinades. Discover its varieties and uses.
Red miso paste (Aka Miso)
Red miso paste (aka miso) is a Japanese fermented soybean paste with deep, savory flavor. Ideal for potent ramen, soups and stews.
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White miso paste (Shiro Miso)
White miso paste (shiro miso) is a Japanese fermented soybean paste with rice. Mild and slightly sweet in flavor, ideal for ramen, soups and marinades
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Soybeans
Soybeans are protein-rich legumes and basis for miso, soy sauce, tofu and tempeh. Discover the varieties and their uses in cooking.
Rice koji
Rice koji is steamed rice inoculated with Aspergillus oryzae. Essential for miso, sake, mirin and soy sauce. Discover the role of koji in Japanese cuisine.
Aspergillus oryzae (Koji-kin)
Aspergillus oryzae, also known as koji-kin, is the Japanese fungus that makes miso, soy sauce, sake and mirin possible. Indispensable in fermentation.
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Clarified butter
Clarified butter is indispensable in the kitchen for classic preparations such as asparagus the Flemish way. With these methods, you’ll never burn your butter again!
Shallot
The shallot, versatile kitchen ingredient and loved for its mild and sweet taste, is often used in sauces, salads and as a seasoning in various dishes.
Cream
Cream, an essential ingredient for a creamy texture and rich flavor, is frequently used in sauces, soups and desserts.