The taste of the world

Homemade Japanese cuisine

Chirashizushi - Japanese home cooking.

© Akiko lda

By: Clémence Denavit Follow

5 mins

The true nature of a kitchen is nestled in the little things, the everyday frichtis, dishes prepared in haste or by several hands with what we have in the cupboards, a homemade kitchen.

The recipes of the old become our own recipes, added to them are the spices of friends, the flavors of those we love.

Home cooking is both that of everyday life and that of transmitted know-how.

A nice dive into the culture of the other, and sometimes from elsewhere, in its simplest and most essential expression.

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The open kitchen is that of author and Maori cook Murota.

Japanese living in Paris for several years, she spent confinement on a French island, far from Asian product shops, so she used the vegetables and products she had on hand to prepare "her" cuisine, that everyday, the taste of Japan rediscovered, all prepared at home: miso, soy sauce, fermented vegetables, noodles or buns, rice of course in onigiri, in dishes, tofu: and there it is arrived!

The "

" presents 100 accessible recipes and above all to cook wherever you are with local products, stories as a bonus.

Maori Murota

is Japanese, cook, and caterer, author of " 

 " and " 

", published by Marabout.

The photos are signed Akiko Ida.

Maori Murota in Taste of the World on RFI.

© Clemence Denavit/RFI

Stories of utensils: sharp knives, sharkskin graters, stamped aluminum pans, or even mortars: dive into the world of kitchen utensil excellence from KAMA ASA.

Founded in 1908 in Tokyo, and since 2018 in Paris, Kama Asa works with artisans and showcases unique know-how.

Would the utensil be the best ally of taste?

Discussion with Hiroshi Miyatake.

Listen to the report:

KAMA ASA UTENSILS with Hiroshi MIYATAKE

Instagram of Kama Asa

 - Address: 12 rue Jacob, 75006 Paris, France.

The team of the Kama Asa Paris utensil store.

© Clemence Denavit/RFI

For further

-

-

– gourmet restaurant located in Rennes

-

, by Nancy Singleton Hishasu, published by Phaïdon

-

, by Nancy Singleton Hishasu, Picquier editions.

- The cuisine of Japan, by Chihiro Masui, Grund editions

-

-

by Ito Ogawa, Picquiers editions

- The collection “Le Banquet” by Ryoko Sekiguchi, published by Picquier:

by Areno Inoue

In images, in pictures

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Musical programming

-

(love holiday) - The Peanuts

-

from Bonga (Angola).

(Replay).

RECEIPTS

Recipes from "Japanese homemade cuisine", by Maori Murota and Akiko Ida, published by Marabout editions.

DASHI SHOJIN: a vegan dashi

For 1 liter: Preparation 3 min rest: 2 hours to 1 night

1 litre.

of filtered water, 5 g.

of dried Kombu, 10 g.

of dried shiitake.

Rehydrate the kombu and shiitake: in a jar, pouring filtered boiling water and leaving the jar closed to infuse for 2 hours – OR – Shiitake and kombu in a jar with water, lid closed, overnight .

The dashi can be kept for 3 days in the fridge or 1 month in the freezer (in this case, the fungus and algae will be removed).

SOY MAYONNAISE

For 120 ml of mayonnaise

50 ml of soy drink without added sugar or flavoring, 60 ml of neutral vegetable oil, 1 tbsp.

c.

Dijon mustard, 1 tbsp.

c.

of rice vinegar, 1 pinch of unrefined sugar, 2 pinches of salt.

In a wide mouth jar, combine all the ingredients with a spoon.

Close and set aside for 2 to 3 hours in the refrigerator.

Blend using an immersion blender.

Leave in the fridge for an additional 2 hours for it to solidify.

It is perfect for dressing a salad and vegetables.

It keeps for a week in the refrigerator.

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