Flavor Profile
The Japanese-at-Home Cook
You cook precision, not quantity.
You cook precision, not quantity. You own a Japanese knife, a pale wood board, and you know nigiri from maki. You cook on the lighter side, more raw, more bright. You love umami: tamari, miso, dashi. You put Sansho on your eel, yuzu on your fish, Timut…
Your main traits
- japanese
- umami
- precise
- iodine
Your aromatic portrait
You own a Japanese knife, a pale wood board, and you know nigiri from maki. You cook on the lighter side, more raw, more bright. You love umami: tamari, miso, dashi. You put Sansho on your eel, yuzu on your fish, Timut on your carpaccio. You're no fan of animal fat; you'd rather clear oils and rice vinegar. You serve in small portions, across several dishes. You make your own dashi. You don't use basic soy sauce: you pick a traditionally fermented tamari. You think Japanese cooking is the most respectful of the ingredient there is. You use good sea salt, never refined. You care enormously about how fresh your ingredients are.
Your 5 signature products
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« Sansho, the Japanese pepper with its lime-herbaceous note, is your signature on eel, clear soups, grilled fish. A few cracks at the table. »
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« Gluten-free tamari, long-fermented, is your everyday umami for marinades, last-minute sauces, rice dishes. The base note behind everything. »
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« Halen Môn from Anglesey, fine and pure, is your finishing salt on sashimi, tartare, raw fish: mineral with no intrusion. »
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« Timut, citrus-numbing, extends your Japanese palate across tartares, carpaccio, marine ceviche. Bright lift, no burn. »
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« Furikake, the seaweed-sesame seasoning, finishes your rice bowls and grilled fish with a savory, toasty crunch. The everyday Japanese sprinkle. »
Your signature dishes
- tuna sashimi
- Sansho eel
- Timut salmon tartare
Your go-to occasions
Japanese cooking, raw fish, minimalist dinners
Your opposite profile
At the other end of the spectrum:
The French ClassicistYou still believe a well-ground pepper is all a dish needs.