From the animated film The Castle in the Sky via My Neighbor Totoro or Spirited Away, the success of Ghiblis studios is well established.

A reference in the world of animated cinema which gives pride of place to gastronomy, omnipresent in each of these films.

Laurent Mariotte and his columnists come back to the mythical dishes that have marked viewers over the theatrical releases in the program "La Table des bons vivant".  

From the sumptuous bentô of

My Neighbor Totoro

to the pumpkin herring pie by

Kiki's Delivery Service

, the Ghibli Studios have awakened the taste buds of many French viewers.

They also participated in the democratization of traditional Japanese cuisine.

A real success which is reflected by many sites and Youtube channels entirely devoted to the subject.

Final proof of the interest shown in this cuisine, the release of the book 

Studio Ghibli recipes 

which offers a summary of the studio's film recipes.

For the occasion, Laurent Mariotte and his columnists met Cedric Littardi, the publisher of the book, to make a recipe

for Spirited Away


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Spirited Away Onigiri 

"In Spirited Away, food is at the center of the film since the child's parents turn into pork because they eat too much", recalls Cedric Littardi.

"So we have a lot of recipes from this story. There is one that I like and which is very simple, it's onigiri. It's rice balls with something that is like pinched in. its heart like tuna or salmon. Coated in a seaweed leaf. It's the equivalent of a sandwich in Japan. "

A recipe easy to make with your children and which awakens the senses and opens up to another culture.

A winning combo.  

Ingredients for 4:

150-200 g of jasmine rice 

4 sheets of nori seaweed 

4 tbsp.

tablespoons white alcohol vinegar 

500 g tuna cooked in its natural state 





Wash the rice well in a saucepan.

Drain and rinse until the water runs clear.

For cooking, a tip: the volume of water must exceed that of the rice by half a phalanx.

Cook the rice.

Once the rice is cooked, pour in the white alcohol vinegar and mix with a little salt and a pinch of sugar. 

Crumble the tuna in a bowl and mix it well with the mayonnaise, to measure according to your taste. 

Wet your hands, form 4 rice cakes, place a flat layer of tuna on each, then another flat layer of rice on top.

Make balls out of them, then shape the corners to make triangles. 

Moisten the seaweed leaves and place them under the onigiris.