In Japanese, its name means chopped fish. But the Surimi that has been produced in Japan for a millennium is nothing like the industrial sticks sold in Europe.
The French Michelin-starred chef of the "Les Saisons" restaurant of the Imperial Hotel in Tokyo has created a French/Japanese fusion dish around kamaboko, the finest of Japanese surimi.
Konjac has been grown in Japan for centuries. Historically, the plant was appreciated for its healing qualities. It is now cooked in many forms and popular among westerners keen to keep an eye on their physique and health.
Thierry Voisin is the French Michelin-starred chef of the Les Saisons restaurant in Tokyo. He has created a dish based on konjac, a healthy root-vegetable that is very popular in Japan. Why not try this land and sea combination at home and become a true chef?
Miso is one of the most important ingredients in Japanese cuisine and forms the basis of almost every meal
Thierry Voisin is the French Michelin-starred chef of the Les Saisons restaurant in Tokyo. He has created a dish based on miso - a fermented, soy paste fundamental to Japanese cuisine