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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.

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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.

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Mirin

Mirin is a Japanese sweet rice wine that adds sweetness and umami to ramen, sauces and marinades. Discover its varieties and uses.

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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.

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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.

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