Discover perfect matches between European Union and Japanese food and drinks. Chefs have selected ingredients of both to make 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 food business, offer them to your customers.
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 flavor 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.