Leek puree with bacon cubes
Mashed potatoes with stewed leeks, finished with crispy bacon. Belgian comfort food that goes with sausage, stew or a simple salad.
Leek puree with bacon cubes Read more »
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.
Bouquet Garni
Bouquet garni is a bundle of herbs such as thyme, bay leaf and parsley. Indispensable in broths, soups, sauces and stews.
Bell pepper soup with Heks’n cheese
A delicious bell pepper soup with a creamy twist. A splash of white wine and a spoonful of Heks’n cheese gives this soup extra depth and spice. Ideal as an appetizer or light meal.
Bell pepper soup with Heks’n cheese Read more »
pak choi (Bok Choy)
Paksoi (bok choy) is an Asian leafy vegetable with crisp white stems and tender green leaves. Perfect in ramen, wok dishes and soups.
pak choi (Bok Choy) Read more »
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.
Red miso paste (Aka Miso) Read more »
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
White miso paste (Shiro Miso) Read more »
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.
Aspergillus oryzae (Koji-kin) Read more »