Shan'shi &

Regularly fresh recipes from Nissara and Shan’shi

I’m Nissara, an Asian chef. I was born in Yasothon, Thailand 36 years ago but grew up in Bangkok since I was 14 years old. I run an Asian restaurant and love to cook with Shan’shi products.

I’ll show you how to easily conjure up a great Asian dish with shan’shi. With Shan’shi you don’t need a chef, because you can easily become an Asian chef yourself. Let yourself be inspired by my recipes, I wish you lots of fun cooking them!


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“Shan’shi offers a complete range of products that offer the perfect introduction to Asian cuisine at home. There are a few products that I particularly like, such as the Shan’shi Mie Noodles, Thai Red Curry, Bamboo Shoots and the Shan’shi Coconut Milk, which is by far the best you’ll find in supermarkets in this part of the world can.”



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Zaru Soba Noodles

Soba noodles are made from buckwheat, the Japanese noodles are easy to cook, healthy and taste good. They are eaten with a cold soup that combines the aroma of soy sauce and horseradish. They are traditionally served on zaru, alternatively a bamboo sushi mat can be used. As a drink, ice-cold sake goes well with the dish, a perfect combination for summer.


Shan'shi ingredients

Additional ingredients

  • 40 ml sake
  • 40ml Mirin
  • 70 ml of water
  • 15 g katsuobushi bonito flakes
  • 1 small spring onion, sliced
  • Dried nori seaweed, for garnish


For the sauce, heat the sake, mirin, water, soy sauce and bonito flakes in a small saucepan and cook for 3 minutes. Pass the liquid through a sieve and leave to cool.

Boil enough water in a larger pot and cook the udon noodles in it for 3 minutes. When the noodles are done, drain them and then let them cool in a water bath. Fish out the noodles with your hands and squeeze them lightly to squeeze out as much water as possible. Finally garnish with the seaweed.

Dip the noodles into the sauce and enjoy.

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