A “Perfect Match recipe” for every day use with popular European ingredients!

This dish is served with a lot of port wine from Portugal, which is jellied. The apple compote also gives it a very beautiful color.

Dutch Gouda cheese is rich in flavor. When combined with the Japanese ingredient "katsuobushi" (dried bonito flakes), the synergistic effect of the umami makes it even more delicious. The key is to mix the whole mixture thoroughly once after soaking. Do not store it for a long time, but eat it up as soon as possible.

 A “Perfect Match recipe” to warm you up during the cold winter season.

In this recipe we are using Organic butter from Belgium, German PDO white wine , PGI Fusilli from Italy and PGI Gouda Holland from Netherlands.
 

The umami-rich Chicken thigh is fragrantly grilled with Romanian honey, mustard and herbs. Marinating the meat in high-quality Azeite de Trás-os-Montes PDO from Portugal ensures tender and succulent grilling.

This French butter is creamy but light. We have created a butter sandwich with plenty of flavour. If the pumpkin or sweet potatoes have a harder texture depending on the season, you can adjust the consistency of the paste by adding a little boiling water.

Belgian chocolate is rich in body and acidity from its high cocoa content.The delicate sweetness of this dish is a perfect match with Chinese Chili Bean Sauce and Sweetened Soybean Paste. Since stirring the tofu after adding it will cause it to fall apart, it is best to twirl it around as you move the pan.

Halloumi cheese can be grilled on a grill pan to get a nice browning effect and a nice appearance.

The pickling liquid contained in pickled beetroot can be added to the smoothie together to make it even more refreshing. Arrange with shiso leaves and soya milk.        
 

Salty feta cheese is mixed with sesame oil and mentsuyu and poured over fried tofu. Sprinkle with aonori and bonito flakes for extra flavour.

Feta cheese from Greece with its strong flavour and salty taste makes a perfect match with tender tuna. Pouring Extra Virgin olive oil adds fullness and creates the best flavour, which is totally different than when eating tuna simply with wasabi and soy sauce.

Fragrant Marzipan Rohmasse (Lübecker from Germany), with a rich level of almonds, is ideal for Japanese confectionary. The pleasant-smelling and salty taste of cherry blossoms brings out the sweetness and tenderness of quality Marzipan. It is perfect to be served with tea or alcoholic drinks.

Chunks of meaty bratwurst and ribbons of kiriboshi daikon are simmered together in sweet and fruity French cider to make this tasty side dish or snack.

Dark and savoury hatcho miso balances out the bitter-sweetness of couverture chocolate to make a smooth, satisfying sauce for juicy pork cutlets.

Traditional egg pasta from southern Germany are delicious in a creamy sauce enriched with white wine and the umami flavour of dried shiitake mushrooms.

Mix up your European and Japanese grains by combining Swedish Knäckebröd – crunchy, aromatic crackers made with rye – with the mild sweetness of rice, an ingredient of amazake. Boiling down this traditional fermented malted-rice milk gives you a delicious sticky ‘jam’ to enjoy with the simple but rich flavour of the Knäckebröd.

Mashed potatoes from Belgium perfectly combine the flavours of delicious Queso Manchego cheese from Spain and Mackerel Heshiko in this fashionable dish. The rich flavour is enhanced by the organic butter from France.

This panino features a special aioli sauce made with Spanish garlic Ajo Morado de Las Pedroñeras (PGI) and organic honey from Romania. Extra virgin olive oil from Greece Chania Kritis (PGI) and dropwort and mitsuba are also a perfect match, adding a refreshing aftertaste.

Satsuki-Ae of asparagus with a delicious Gouda Holland cheese (PGI) from Netherlands and sweet Estonian honey is a perfect dish. The sweet and sour taste of cranberries from Latvia and the texture of konnyaku (that has been frozen) make this dish a delight.