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Gather friends and family and throw a Japanese-inspired outdoor feast. The smoky barbecue flavours along with the spicy, umami undertones of Japanese ingredients pair brilliantly with the refreshing and crisp taste of Asahi Super Dry beer – the perfect combination for a hot summer’s day! If the weather’s not on your side, all these dishes can be cooked indoors.
Chicken thighs are marinated in a sticky sauce made from soy, mirin and rice vinegar and threaded on skewers with chunks of spring onion. They’re then cooked until golden and lightly charred and get a final shiny glaze from the reserved marinade. These skewers are sure to be a real crowd-pleaser!
This cold noodle salad has big smoky flavours from the tofu and lots of fresh herbs to bring it all to life. It’s the perfect barbecue side dish.
Butter gets melted down with miso paste and parsley and used to brush over tender, charred corn on the cob in this deliciously simple recipe. The umami flavour in the miso butter goes brilliantly with an Asahi Super Dry beer.
Fiery wasabi adds a kick to salmon fillets and the soy adds saltiness in this barbecued fish recipe. These two flavours are balanced by a refreshing quick-pickled cucumber which also cuts through the richness of the salmon.
This colourful slaw combines cucumber, cabbage, radishes and carrot and is tossed with a zingy dressing flavoured with toasted sesame oil, ginger and chilli. Squeeze over lime wedges to serve.
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