Recipes
A “Perfect Match recipe” for every day use with popular European ingredients!
Discover perfect matches between European Union and Japanese food and drinks. Our chefs have selected ingredients from both to create the Perfect Match for you. Be inspired to come and taste these perfect matches at one of our activities, or make them at home, or if you are in the F&B business, you can offer them to your customers.
Horse Mackerel and cheese marinated in lemon nan ban sauce recipe
Watch the full recipe video to discover this culinary masterpiece and savour the fusion of tastes and textures.
Tofu paste with crown daisy and walnut with olive oil
Spanish olive oil is fresh and rich. It has a deep aroma and flavor, so just pouring it over tofu paste will give it a taste that is a cut above the ordinary.
Apple and rice-flour dumplings with Porto jelly
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.
Honey and baby sardine (shirasu) cheese pizza
The pizza dough is made with pizza crust from the supermarket. A generous drizzle of Estonian honey is delicious!
Gouda cheese, small tomatoes and bonito flakes in oil
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.
Japanese-style rouleau han
Danish pork belly is light and tender, making it a sumptuous and plentiful dish. The sweet and spicy seasoning makes this a menu item that goes well with rice.
Sweet Sake Cream Gratin with Napa Cabbage and Gouda Cheese
In this recipe, we are using Organic butter from Belgium, German PDO white wine, PGI Fusilli from Italy and PGI Gouda Holland from Netherlands.
European Cheese Aperitif Plate
Baked Cypriot Halloumi cheese PDO is accented with olives and mini-tomatoes. The sweetness of the Croatian Organic fig jam complements the Danish Danablu PGI. Both dishes are easy to make and will be very popular at Apero.
Chicken thigh with honey mustard sauce
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.
Pain de Gênes with fruit decoration
A crown-shaped baked pastry made with German Lübecker Marzipan PGI, rich in almond flavour. It is also a perfect dessert for gatherings when served with fresh fruit.
Two color filling (sweet paste) and butter sandwich
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.
Baked chicken breast and pumpkin with rye bread crumbs（Panko）
German rye bread is characterized by its rye aroma and moderate acidity. When baked chicken breast with a generous amount of rye bread, you can enjoy the aroma of the rye. When rubbing the chicken breast with the salted koji, use a plastic bag to ensure that it is evenly coated.
Chocolate flavored mapo tofu
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.
Soya milk pannacotta with berry jam
Austrian Berry Jam is a jam full of fruit. The rich fruit flavour gives the light pannacotta made with soya milk an elegant taste!
Spring rolls with halloumi cheese and burdock salad
Halloumi cheese can be grilled on a grill pan to get a nice browning effect and a nice appearance.
Tataki beef fillet with plum sauce
Enjoy the Irish grass-fed beef with a tender but light flavour as a beef fillet tataki, finished with a Japanese plum sauce.
Beetroot pickles from Sweden
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.
Somen noodles with sunflower seeds and Garland Chrysanthemum sauce
The rich sunflower seeds have a thicker taste when made into a paste. The texture can also be enjoyed by topping it directly at the end. This recipe is a great way to enjoy sunflower seeds. It is also recommended for prep meals and freeze in small quantities.
Feta cheese with sesame oil and fried chicken
Salty feta cheese is mixed with sesame oil and mentsuyu and poured over fried tofu. Sprinkle with aonori and bonito flakes for extra flavour.
Sea bream carpaccio with tomato sauce
Mix the gently sweet and tasty tomato sauce with ponzu vinegar and olive oil together. Spread a generous amount of sauce on a serving dish and serve with thinly sliced sea bream.
Feta cheese from Greece and Olive Oil from Italy mixed with Seared tuna carpaccio
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.
Spanish Jamon wrap with spring mountain vegetable
The delicate spring-like flavour of Udo is gently mixed with the rich and unique taste of Spanish Jamon de Teruel. You will enjoy a contrast in textures between crispy Udo and the not too oily but tender and fatty Jamon.
German Marzipan & Salted Cherry blossom on crepes
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.
Austrian oxtail and radish soup with Portuguese extra virgin olive oil
Crunchy, peppery Japanese daikon is the perfect match for tender grass-fed oxtail from Austria in this hearty soup. The Portuguese virgin olive oil brings out the best of all the ingredients, helping their flavours to shine through.
German bratwurst and dried daikon stewed in cider
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.
Rice bowl with Dutch Gouda and namaribushi
This is a quick and easy lunch dish that mixes sweet, ginger-scented rice with tasty namaribushi bonito and nuggets of just-melting Gouda cheese.
Pork cutlets with chocolate-miso sauce
Dark and savoury hatcho miso balances out the bitter-sweetness of couverture chocolate to make a smooth, satisfying sauce for juicy pork cutlets.
Shimesaba and fromage frais salad
This salad combines the tangy bite of vinegar-cured fresh mackerel with a rich dressing made from fruity Spanish olive oil and creamy fromage frais.
Schwäbische spätzle with creamy shiitake sauce
Traditional egg pasta from southern Germany are delicious in a creamy sauce enriched with white wine and the umami flavour of dried shiitake mushrooms.
New recipes available!
Juicy beef with Danablu in wasabi green wraps
The salty taste of Danablu (Danish blue cheese) matches really well with juicy domestic beef. Hot wasabi greens add an accent. This is a stylish beef recipe perfect for summer – the rich and complex flavour of Danablu really stimulates the appetite.
Swedish Knäckebröd with amazake jam
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.
Italian limoncello and green Japanese peppercorn granita
Add a bitter-sweet twist to a classic frozen dessert. Limoncello is a famous Italian liqueur made from lemon zest, which matches beautifully with refreshing and stimulating Japanese peppercorns. A sweet summer treat for adults.
Queso Manchego (PDO) and Mackerel Heshiko Pavé
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.
Soba (Buckwheat Noodles)-sushi Wrapped In Jambon de Bayonne (PGI)
Soba Sushi made with buckwheat noodles wrapped with Jambon de Bayonne (PGI) cured ham from France and a Soboro egg with Gouda Holland from Netherlands makes for a beautiful looking dish. Fresh white asparagus from Spain, Esparragos Blancos De Navarra (PGI), accents the texture of the dish.
Polish Beef Cutlet Panino
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.
Ganmodoki - deep-fried tofu mixed with thinly sliced vegetables
The ingredients from 13 unique EU countries, such as smooth cream cheese from Denmark and speck from Austria with its condensed flavour, are delicious eaten on their own, and combined with Japanese tofu to create a well-balanced taste. Deep-fry the tofu in richly flavoured Italian extra virgin olive oil Monte Etna (PDO) and serve with a sprinkling of sweet carob powder from Cyprus.
Gouda Holland (PGI) Satsuki-Ae - Tofu and White Sesame Mix
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.
Feta (PDO) and Sake Lees Mousse With a Scent of plum
Feta cheese from Greece, which has a strong and unique flavour, and dried plums are combined with creamy whipped cream from Belgium to create a refreshing dessert. Crunchy crumble made with ground almond from Spain and flour from France is the final topping.