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Classic matcha tea Uji Sakura from Kyoto ⋅ Yamamasa Koyamaen ⋅ 30g
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Natural grated wasabi paste ⋅ Muso ⋅ 43g
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White miso with koji from Hakone ⋅ Kato Heitaro shoten ⋅ 200g
Regular price 4.55 €Prix promotionnel 4.55 € Regular pricePrice per unit 22.75 € per kg -
Hakone red miso ⋅ Kato Heitaro shoten ⋅ 200g
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Yaokin Long-Chew cola-flavored chewy candy ⋅ Yaokin ⋅ 30g
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Uji matcha tea ⋅ Yamashiro ⋅ 40g
Regular price 12.81 €Prix promotionnel €12.81 Regular price €18.30Price per unit 320.25 € per kg -
Yaokin Long-Chew grape-flavored chewy candy ⋅ Yaokin ⋅ 30g
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Potato chips with wasabi and nori seaweed ⋅ KOIKEYA ⋅ 100g
Regular price 2.40 €Prix promotionnel 2.40 € Regular pricePrice per unit 24.00 € per kg
Our Japanese grocery categories
Cook Japanese food with iRASSHAi
Our recipes on video
Products used in the video
White rice koshihikari ⋅ Nanohana for iRASSHAi ⋅ 1kg
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White rice koshihikari from Minami Uonuma Niigata ⋅ Okomekan ⋅ 2kg
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White rice milky queen from Toyama ⋅ Nanohana ⋅ 1kg
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Quantities for 1 person:
- 100 g rice
- 120 g water at room temperature
Step 1: Place the rice and water in a bowl to rinse. Drain in a fine sieve. Transfer it to the bowl and "petrate" it, rubbing the grains together. Rinse, drain. Repeat three times. This removes the starch that makes the rice sticky.
Step 2: Add 100g rice to 100g water. Soak for 30 min to 2 hours at room temperature. Cover well (with a heavy lid that holds well). Cook over high heat for 5 to 6 min, without uncovering.
Step 3: Reduce heat to minimum. Cook for 12 minutes, still without removing the lid.
Step 4: Remove from heat and let stand for 10 min, still covered. This allows the rice to absorb any residual steam.
You can then uncover and stir gently with a rice spatula.
Step 5: Your rice is ready to enjoy, and all you have to do is add the topping of your choice! Furikake, umeboshi (Japanese apricot pickles) or miso powder, nori seaweed, the choice is yours!
Products used in the video
Vegan Shiitake Dashi 8 sachets ⋅ Kanejo for iRASSHAi ⋅ 56g
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Soy sauce aged in cypress barrels ⋅ Adachi Jozo for iRASSHAi ⋅ 200ml
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Ingredients for 4 people:
- 1 liter of water
- 2 packets of iRASSHAi dashi
- 75g of iRASSHAi miso
- 25g of red miso
- 5g of kombu seaweed
- 10g of dried bonito
- 100g of silken or firm tofu (depending on your preference)
- 15gseaweeds
Steps:
1. Boil 1 liter of water in a saucepan. Once the water is simmering, add the dashi packet and let it steep for 2 to 3 minutes. Heat the dashi over low heat in a saucepan without boiling it. A low temperature will preserve all the richness of the dashi without losing its flavor. After steeping, remove the packet and keep the broth warm.
2. Cut the tofu into small cubes of about 1 cm. If you want a firmer texture, you can lightly press the tofu to remove excess water before cutting.
3. Add the white and red miso. To avoid lumps, first dilute the miso in a small amount of dashi broth using a spoon or fine strainer before adding it to the main broth. Mix well so that the miso dissolves completely.
4. Gently add the tofu cubes to the hot dashi. Simmer gently for 2 to 3 minutes to heat the tofu and allow it to absorb the flavors of the broth. Then add the rehydrated seaweeds and allow it to heat in the soup for another 1 to 2 minutes. Be careful not to overcook the seaweeds, so that it retains its slightly crunchy texture.
5. Taste the soup and, if necessary, adjust the seasoning with a little miso to your liking. Serve the soup in individual bowls and garnish with chopped green onions.
Products used in the video
Soy sauce aged in cypress barrels ⋅ Adachi Jozo for iRASSHAi ⋅ 200ml
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Hon mirin ⋅ Kokonoe Mirin for iRASSHAi ⋅ 14.5% ⋅ 500 ml
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Cooking sake 100% rice ⋅ Hinode ⋅ 13.5% ⋅ 900ml
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Ingredients: - 500g boneless chicken breasts or boneless chicken thighs - 60 ml iRASSHAi soy sauce - 2 tablespoons iRASSHAi mirin - 2 tablespoons cooking sake - 2 tablespoons sugar - 1 clove garlic, finely chopped - 1 teaspoon fresh ginger, grated - 1 tablespoon vegetable oil (for cooking) - Toasted sesame seeds (for garnish) - Chopped scallions or green onions (for garnish) Steps: 1. In a medium bowl, combine the soy sauce, mirin, sake, sugar, chopped garlic, and grated ginger. Stir well until the sugar is completely dissolved. 2. Place the chicken in a shallow storage container. Pour half of the marinade over the chicken, reserving the rest for later. Make sure all the chicken pieces are well coated with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes, ideally 1 to 2 hours. The longer you marinate, the more flavorful the chicken will be. 3. In a large skillet over medium heat, heat the vegetable oil. Remove the chicken pieces from the marinade and pat them dry lightly (reserve the remaining marinade). Add the chicken pieces to the hot skillet and cook for 4 to 5 minutes on each side, or until they are golden brown and cooked through. 4. While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the sauce thickens slightly. The sauce will reduce and become thicker and syrupy. 5. Once the chicken is cooked, pour the thick teriyaki sauce over the chicken in the pan. Stir to coat the chicken pieces with the glaze. 6. Transfer the teriyaki chicken to a serving dish. Sprinkle with toasted sesame seeds and thinly sliced green onions for a touch of freshness and flavor. 7. Serve the teriyaki chicken with steamed white rice or soba noodles, and sautéed vegetables for a complete and balanced meal. Enjoy!
Products used in the video
White miso ⋅ Kato Heitaro Shoten for iRASSHAi ⋅ 200g
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Cooking sake 100% rice ⋅ Hinode ⋅ 13.5% ⋅ 900ml
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Ingredients for 2 persons :
- 2 large eggplants
- 3 tablespoons iRASSHAi miso
- 1 teaspoon cooking sake
- 2 tablespoons sugar
- 3 teaspoons water
- Toasted sesame seeds
- Chives or spring onions
Steps :
1. Wash the eggplants and cut them in half lengthways.
Tip: For an even more melt-in-the-mouth texture, soak the eggplants in salted water before cooking to remove their slight bitterness.
2. Make shallow diagonal incisions in the flesh of each eggplant half.
3. Preheat oven to 200°C. Place the eggplant halves on a parchment-lined baking sheet, flesh side up. Bake the eggplants for approximately 20-25 minutes.
4. While the eggplants are cooking, prepare the dengaku sauce. In a small saucepan, combine the miso, sake and sugar. Heat over low heat, stirring constantly, until the mixture is smooth and the sugar has completely dissolved. Remove from heat, add a dose of water to loosen the sauce and set aside.
5. When the eggplants are cooked, remove from the oven and spread the sauce generously over them.
6. Place the eggplants under the grill for a few minutes, just long enough for the sauce to start caramelizing. Remove the eggplants from the grill and allow to cool slightly.
7. Sprinkle toasted sesame seeds and thinly sliced spring onion over the eggplants.
8. Serve hot or at room temperature with a bowl of white rice, or as an appetizer in a traditional Japanese meal.
Products used in the video
Hon mirin ⋅ Kokonoe Mirin for iRASSHAi ⋅ 14.5% ⋅ 500 ml
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Classic sesame oil ⋅ Iwai no Goma abura for iRASSHAi ⋅ 140g
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Ingredients:
- 2 cucumbers
- 1 tbsp. grated fresh ginger
- 1 tsp. wasabi (adjust to taste)
- 2 tbsp. mirin
- 2 tbsp. sesame oil
- 1 tbsp. toasted sesame seeds
Steps :
1. Wash and chop cucumbers
2. Prepare vinaigrette: in a bowl, mix grated ginger, wasabi, mirin, sesame oil and salt.
3. Place the cucumbers in a salad bowl, pour in the vinaigrette and mix well.
4. Just before serving, sprinkle generously with toasted sesame seeds.
Products used in the video
Udon noodles ⋅ Tanaka Bussan for iRASSHAi ⋅ 320g
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White miso ⋅ Kato Heitaro Shoten for iRASSHAi ⋅ 200g
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Ingredients for 2 persons :
- 200g udon noodles
- 3 egg yolks
- 70g grated Parmesan cheese (or Pecorino)
- black pepper
- 100 g bacon
- 1 tsp white miso
- Green onions
Steps :
1. Cook udon noodles according to package instructions. Once cooked, drain and reserve a little of the cooking water (about 50 ml), which may be useful for adjusting the consistency of the sauce later.
2. In a small bowl, beat the egg yolks with the grated Parmesan (or pecorino), miso and a little black pepper. Set aside.
3. In a frying pan, fry the chopped guanciale (or lardons) until golden brown and crisp.
4. Add the cooked udon noodles to the pan with the guanciale (or bacon) and toss well to coat the noodles with the sauce.
5. Off the heat, pour the egg and cheese mixture over the still-warm noodles. Mix immediately so that the heat from the noodles lightly cooks the eggs and forms a creamy sauce. If the sauce is too thick, add a little of the noodle cooking water to adjust the texture.
6. Arrange in bowls and garnish with freshly ground black pepper and chopped green onions for a touch of freshness.
Products used in the video
Classic sesame oil ⋅ Iwai no Goma abura for iRASSHAi ⋅ 140g
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Soy sauce aged in cypress barrels ⋅ Adachi Jozo for iRASSHAi ⋅ 200ml
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Roasted golden sesame seeds ⋅ Manten ⋅ 80g
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Ingredients for 4 people :
- 2 carrots
- 2 handfuls snow peas (about 150 g)
- 300 g zucchini
- 300 g tender broccoli
- A bunch of spring onions
- A handful of mushrooms (your choice)
- 1 piece fresh ginger
- 1-2 cloves garlic
- 1 tbsp. sesame oil
- 1 tbsp. neutral oil
- 4 tbsp. soy sauce
- Sesame seeds for serving
Preparation :
1. Wash, peel if necessary, then chop all vegetables: carrots into sticks, zucchinis into half-moons, broccoli into small florets, sliced spring onions (keeping stems), mushrooms into pieces.
2. Heat the sesame oil in a large frying pan or wok. Add the pressed garlic and grated ginger, then the mushrooms. Sauté for a few minutes until golden-brown. Set aside.
3. Pour a drizzle of neutral oil into the same pan. Sauté all vegetables over high heat for 3 to 5 minutes. Add mushrooms, then deglaze with soy sauce. Stir well and cook for a further 2-3 minutes.
Serve hot and sprinkle with sesame seeds for the finishing touch!
Products used in the video
White miso ⋅ Kato Heitaro Shoten for iRASSHAi ⋅ 200g
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Sweet white miso ⋅ Masuya miso ⋅ 300g
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Ingredients for 4 people :
- 2 cases iRASSHAi Miso
- 450 g cream cheese (Philadelphia)
- 230g crème fraîche (30%MG)
- 120 g white sugar
- 2 eggs + 1 egg yolk
- 1 tsp vanilla extract
- 15 g cornstarch
- ¼ tsp salt
Steps:
1. Line a 16 cm round mold with a sheet of parchment paper. Press the paper into the corners, leaving about 2-3 cm of paper over the edge of the tin.
2. In a large bowl, whisk together the cream cheese, sugar, salt and cornstarch until perfectly smooth. Ideally, do this by hand to avoid over-mixing, but you can also use a mixer on low speed.
3. Add the eggs and yolk, one at a time, mixing well between each addition. Scrape down the sides of the bowl to incorporate all the ingredients. Pour in the liquid cream and vanilla extract, and mix until smooth.
4. Preheat oven to 240°C.
5. Strain the mixture through a sieve to remove any lumps and pour into the tin. Tap the tin on the work surface a few times to break up any air bubbles.
6. Bake for 25-30 minutes, until the top is golden, almost black, but the center of the cake is still very shaky. Let the cheesecake cool to room temperature (it will deflate as it cools), then place in the fridge overnight.
7. Remove the cheesecake from the fridge a few minutes before serving and enjoy.
Bon appétit!
