Homemade Japanese cuisine

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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.

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 she is reached! Lakehomemade japanese cuisine » presents 100 recipes that are accessible and above all to be cooked wherever you are with products from your home, with stories as a bonus.

Maori Murota is Japanese, cook, and caterer, author of ” Cult recipes from Tokyo ” and of ” Homemade Japanese cuisine », published by Marabout editions. The photos are signed Akiko Ida. Instagram.

Maori Murota in Taste of the World on RFI. © Clemence Denavit/RFI

Stories of utensils: sharp knives, sharkskin graters, stamped aluminum pans, or 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:


Instagram of Kama Asa – Address: 12 rue Jacob, 75006 Paris, France.

The team of the Kama Asa Paris utensil store.
The team of the Kama Asa Paris utensil store. © Clemence Denavit/RFI

For further

Portrait of Maori Murota in Milk magazine

Ima by Julien Lemarié – gourmet restaurant located in Rennes

Japan, the cookbookby Nancy Singleton Hishasu, published by Phaïdon

Japan, cooking on the farmby Nancy Singleton Hishasu, Picquier editions.

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

Links between Africa and Japan

The restaurant of rediscovered love, by Ito Ogawa, Picquiers editions

– The “Le Banquet” collection by Ryoko Sekiguchi, published by Picquier: The ode to sautéed cabbage, by Areno InoueI eat well don’t worry, four tales of the heart and the kitchen.

In images, in pictures

Musical programming

KOI NO BAKANSU (Love Holiday) – The Peanuts

KAKIBANGA from Bonga (Angola).



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).


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-mouthed 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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