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Try our Japas!

It’s not only the Spanish whose cuisine includes a wide variety of small appetizers, known as tapas. In Japanese culture serving dishes in small portions in separate little bowls has been popular from ancient times. A traditional dinner according to ichiju-sansai rule should contain three small side dishes next to a staple (rice), soup and pickles. This nutritious and healthy combination has been the foundation of Japanese cuisine for centuries and highly likely one of the reasons for their world-famous longevity.  And fermented foods, such as soy sauce, has played an important role in being an indispensable part of Japanese cooking from its very beginning. Combined with a selection of other nutritious ingredients it helps to keep the digestive system in good condition, boosts the flavour, enriches the meal with umami and keeps the level of salt intake on a minimum level.

No wonder that in 2013 Japanese cuisine (washoku) has been recognized by UNESCO as an item of Intangible Cultural Heritage. And the Japanese dining style and washoku has become very popular outside of Japan. Especially sushi, Japanese noodles and teriyaki have won many enthusiasts throughout Europe and America.

However Japanese cooking is much more than that. We we would like to share with you Japas: Japanese style tapas. Some of them are authentic Japanese appetizers or snacks and some Japan-inspired but using local European ingredients. What they all have in common is the gentle touch of Umami.

We hope that the following selection of small dishes, perfect for the cold season, will inspire you… And maybe even encourage you to try some of them? Perhaps you will develop your own Japas in the future?

Play with umami, mix different flavours and combine various culinary traditions. So the joy of your cooking becomes the joy of your guests who can then design their own Japas meal and share the mix of different tastes. 

Let us take you for an adventure along with flavours that bring people together!

Download our Japas pamphlet here.