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, also known as koji-kin, is the Japanese fungus that makes miso, soy sauce, sake and mirin possible. Indispensable in fermentation.

Easy applesauce recipe: step by step to make and freeze your own applesauce. Ideal with meat dishes or as a sweet treat.

Enjoy a crispy crispbread topped with creamy Heks’n cheese, wafer-thin cucumber, smoked salmon and fresh dill. A tasty recipe for a healthy snack, light lunch or appetizer. Ideal for those who love whole wheat crackers, rye bread or high-fiber…

Looking for a fresh and surprising salad? This salad with goat cheese, apple and walnuts is quick to prepare and packed with flavor. The combination of soft cheese, crunchy nuts, sweet apple and a touch of honey creates a delicious…

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!

A simple, spicy pumpkin soup with a lovely warm flavor thanks to turmeric and cumin.

Broccoli with mushrooms is a simple and nutritious dish, ideal for a protein diet.

A refined parfait with the subtle flavor of Triple Sec and an elegant finish with marzipan. Perfect for a festive dinner or special occasion!

Pheasant Breast Fillet with Parsnip Puree and Seasonal Vegetables – A sophisticated game dish with chanterelles, bacon sprouts and a rich port flavor.

Cauliflower with white sauce is a classic Flemish preparation in which tender cauliflower florets are topped with a creamy bechamel sauce.

A crunchy snack inspired by classic pizza ingredients, with layers of Doritos® Nacho Cheese, chorizo, mushrooms and mozzarella.