A sea urchin is a spiny marine animal found in oceans worldwide. The edible part is the roe, which is yellow or orange in color. Sea urchin has a rich but delicate flavour and a buttery texture. They are highly perishable, so process them quickly and keep them refrigerated.
How to prepare:
1. Use scissors to cut a circle in the top of the shell.
2. Remove seawater and organs.
3. Gently loosen and scoop out the roe with a spoon.
Sea urchin pairs well with pasta, risotto, seafood dishes or even eaten raw. Always ensure freshness and high quality when purchasing.                                         

Kimchi, the traditional Korean fermented cabbage, has a rapidly growing culinary reputation in Europe. The spicy, acidic flavour matches well with many savoury preparations and can be used fresh or aged. It can be incorporated into marinades, sauces, dressings, stews, or served as a side dish.
Its fermented nature gives it depth and umami, making it ideal for modern fusion cuisine. Kimchi also complements vegetables, meats, and seafood. Its versatility makes it a fantastic addition to contemporary menus.

A cheesecake made with Debic Cheesecake can safely be frozen for mise en place with very little texture difference after thawing.
Freezing process:
1. Allow the cheesecake to cool completely
2. Place in airtight packaging
3. Freeze
Thawing process:
- Thaw overnight in the refrigerator
- Serve once fully defrosted
Cheesecake remains stable due to its fat content and structure, allowing it to maintain integrity even after freezing.

Tremella, also known as white fungus or snow mushroom, is a subtle ingredient valued for its jelly‑like structure and soft, velvety texture. It absorbs flavours well and works with both sweet and savoury dishes.
Savoury uses:
- Stir‑fries
- Soups
- Steamed dishes
- Cold salads
Sweet uses:
- Desserts
- Syrups
- Fruit preparations
To use, soak dried tremella in warm water until soft, then slice or tear as needed. Its neutral flavour makes it ideal for creative applications.