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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Basic
Basic products
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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Making and freezing applesauce
Easy applesauce recipe: step by step to make and freeze your own applesauce. Ideal with meat dishes or as a sweet treat.
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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!
Gratin dauphinois
Gratin dauphinois or potato gratin is a classic French casserole with thin potato slices slowly cooked in a creamy sauce with garlic and nutmeg
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Celeriac puree
Celeriac puree is a delicious side dish that goes perfectly with a wild main dish such as venison roast. Its earthy flavors and creamy texture balance beautifully with richer and sweeter elements of the dish. Simple to make, but with a sophisticated flavor that takes any feast to the next level.
Raftisnow
Rafitsnow, also known as decorating snow or snow sugar is a fine, white decorating powder based on powdered sugar. This compound ideal for sprinkling on moist or oily surfaces such as cakes, cookies, fruit salads and ice cream.
Salsify with béchamel sauce
A classic side dish where the delicate flavor of salsify goes perfectly with a creamy béchamel sauce. Delicious with meat, fish or poultry.
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