Paneling in English is a classic technique where you give meat, fish or vegetables a crispy coating by passing them through flour, egg and breadcrumbs one after the other. It creates a golden brown, flavorful crust that keeps the inside juicy.

Soy sauce (shoyu) is a Japanese fermented sauce made from soybeans and grain. Indispensable in ramen, soups, marinades and dips.

Mashed potatoes with stewed leeks, finished with crispy bacon. Belgian comfort food that goes with sausage, stew or a simple salad.

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 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…

Bouquet garni is a bundle of herbs such as thyme, bay leaf and parsley. Indispensable in broths, soups, sauces and stews.

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.

Paksoi (bok choy) is an Asian leafy vegetable with crisp white stems and tender green leaves. Perfect in ramen, wok dishes and soups.

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) is a Japanese fermented soybean paste with deep, savory flavor. Ideal for potent ramen, soups and stews.

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

Soybeans are protein-rich legumes and basis for miso, soy sauce, tofu and tempeh. Discover the varieties and their uses in cooking.