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We’re all about the Japanese haute cuisine that inspired by 'shokunin', Japanese food artisans. Explore a collection of recipes and cooking tips, being provided by The Association for the Advancement of Japanese Culinary art.
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YAMASA Special Pages

In this section, we invite ingenious Michelin-starred chefs to develop one-of-a-kind and versatile recipes using products from YAMASA, the time-honored company inspiring culinary professionals. Don’t miss it and put your own spin on these recipes.

A special feature -- How to make Dashi --

In this special feature, we'd like to introduce basic procedure to make “Dashi” from various ingredients such as “kombu kelp”, “dried bonito”, “dried sardine” and so on. Besides, we also show you how to convert hard water to soft one, which is consider to be the core for nice dashi-flavor. In japan, we use soft water. So first of all hard one should be converted to soft one to brew savory Dashi. We hope you can take a lot of cues from these contents. Let's try it.

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New Recipe was added. Usu Kuzu Jitate (kuzu-thickened soup)

8月 10th, 2020|0 Comments

New Recipe was added.Usu Kuzu Jitate (kuzu-thickened soup)

New Recipe was added.(Tilefish Kenchinyaki Ebi-imo (a type of taro) cut in pot shape)

6月 28th, 2020|0 Comments

New Recipe was added.Tilefish Kenchinyaki Ebi-imo (a type of taro) cut in pot shape

New Recipe was added.(Yamasa Special Recipe.)

4月 26th, 2020|0 Comments

New Recipe has been added.Sauteed trout with Shirako sauce