Salmon of Adour

This wild living salmon of the Atlantic belongs to the genus of trouts. He is exceptionally low-fat, his flesh is very compact, the muscle fibres are dense and his colour appears mostly in a light pink. Its characteristic: For spawning the salmon swims up the french river Adour.

Amber Jack

The Amberjack or Yellow Tail Amberjack is a deep-sea fish who is living far away from coasts. He lives in the tropical and subtropical oceans all over the world. The fine type of mackerel has to thank its yellow glowing fins for its name. This predatory fish can become 2,5 metres long and normally weighs around 100 kilogram. The Yellow Tail Amberjack is available all year round. Because of its mineral taste, the fish harmonizes excellent with asiatic ingredients like soy, sesame and ginger. Christian Bau likes to serve the mackerel with daikon, bergamot and crispy ginger.

Atlantic Turbot

The turbot is a very sought-after fish, probably the finest one, whose delicate flesh makes him to one of the most popular food fishes in the world. He delivers important vitamins, minerals and omega-3 fatty acids to the human body. With his robust and aromatic flesh he is one of the most valuable fishes of the Atlantic.




Bar de ligne

In English this fish is known as seabass. The exclusive fish has an elegant, silver coloured body. That´s why he often is called “silver treasure”. The low-fat, firm and white flesh of the seabass is one of the most excellent fleshes in the kitchen. Christian Bau just uses goods catched in linen from Brittany or Normandy.


Due to its very sour taste, the bergamot, which almost exclusively grows in Italy, is just partly edible. Its skin has a very intensive lemony aroma and can be combined with many meals.

Beurre blanc

Beurre blanc is a classical white sauce of butter. It is often the foundation of the french kitchen and fits perfectly to light meat or fish.


Black garlic

Black garlic is just like regular garlic which was fermented for several days. By doing this, the garlic gets a sweet taste besides the black colour.


Blue Lobster

The colour of the lobster, whose solid flesh is a delicacy, can vary strongly – from a powerful blue to a strong mulberry. This depends on the food of the animal. The flesh of the lobster is white and very aromatic. It tastes sweet and slightly like iodine. The blue lobster is the “european” lobster and originates primarily from Brittany. He is also found in Scotland, Zeeland (NL) or Heligoland. The blue lobster is more exclusive and more expensive than his North American relative (Maine- or Canadian-Lobster).

Buddha’s Hand

This citrus fruit, whose single segments together form the shape of a hand, contains neither pulp flesh nor fruit juice. Buddha´s hand has a very intensive flowery smell. Full-fledged fruits have a fresh, sweetish taste.





The Calamansi, also known as calamondin orange, is a citrus fruit which originally is from China and offers many different aromas. In terms of taste the calamansi unites nuances of lemon, lime, grapefruit and passion fruit.


A yoghurt-drink from Japan with lemon aroma.

Carabinero Shrimps

The Carabinero Shrimp has a deeply red colour and a very intensive taste. The prawns are catched off the shore of Morocco. On board of the boats they are freezed directly. That´s why they get their excellent quality. The finest and most expensive version of this crustacean comes from Mallorca. The Carabinero Shrimp is very popular because of its solid, juicy flesh with a nutty and mild taste. Fine specimen can grow up to 35 centimetres.


Chanponzu is a Japanese sauce of spices with citrus notes. Initially the seaweeds are cooked with a sweet rice wine and rice vinegar. Then the sauce is cooled down and finally filtered. In conclusion, Chanponzu is enriched with citrus juices and soy sauce.


Chawanmushi is the Japanese counterpart for the German royale soup and is served in Asia as starter. The consistency complies with a cream. Chawanmushi is seasoned with soy sauce, dashi, fish flakes and Japanese rice wine.

Chinese chives

Chinese chives is very similar to a conventional bulb of garlic due to its mild smell and aroma. Therefore it is also known as garlic chives. The pot-herb, whose root is as edible as its blooms, originally comes from China.


Cockles / Vongolé

Typical for the cockles are their radial arranged ribs and their thick heart-shaped shells. The flesh in pale yellow is very delicious with a slight aroma of the sea. Cockles can be found in large numbers at the coasts of the North Sea, the Baltic Sea and in the Atlantic.


The Combawa, also known as kaffir lime, is a citrus fruit with origins in Southeast Asia. Its skin is regarded as an excellent spice. Kaffir limes are rarely consumed pure. Their juice and the aromatic leaves are used principally for aromatizing.

Coquille Saint-Jacques

Scallops – a delicacy around the world. They have flat, reddish-brown shells with radial ribs. Edible are just the white muscle and the red roe which has a very intensive taste. The soft muscle in comparison, known as nut, has a nutty and slightly sweet aroma. Christian Bau just uses scallops which were catched in France – he uses them only from october till the end of march.





Daikon is a type of radish and comes from Japan and China. However, it tastes milder than the cultivated radish of Germany. The pulp flesh of Daikon is juicy, firm and regularly white.


Dashi, a typical Japanese food, is a ground stock of water, flakes of bonoti (dried, sliced tuna) and seaweeds. The broth is very clear and fat-free. She has a mild taste of sea. In Japan all soups and sauces are made with dashi.

Dim Sum

Dim Sum is a Cantonese speciality and means word-for-word “little heartwarmers”. Dim Sum are little dumplings which are served with different stuffings. Classics are stuffings with prawns or ground meat. Mostly, the dumplings are steamed, partly they are fried.

Dragon Fruit

The dragon fruit, or pitaya, grows in Mexico and has a fresh, sweet aroma. She is the fruit of a climbing cactus and consists of 90 percent water. That´s why the dragon fruit is very low of calories and contains a lot of iron and calcium.





Edamame is the Japanese term for “beans on the branch” and for unripe harvested soybeans. They have a bright green colour, a soft consistency and taste slightly sweet and nutty. Edamame contains many proteins and roughages.

Edible crab

The edible crab is one of the most delicious crustaceans due to its soft and juicy flesh with a very discreet aroma. Especially the claws, which are very hard to crack, and the liver are extremely exquisite.

Eel / Smoked Eel

Smoked eel is a gutted, hot smoked eel. His head is not removed before preparation. With 28 percent the eel has a high fat content. Nevertheless, the flesh is very fine and tender – that´s why the eel is very popular.



Enoki are also known as winter and snow mushrooms. This names they got from their frost resistant fruiting bodies which are growing still with very cool temperatures. The white mushrooms have long, velvet stems and a small head which has a sweetish and mild taste.




Australian finger lime

This citrus fruit, coming from the rainforests of Australia, has a slightly sour and sharp aroma. The fruits, looking like fingers, carry little pearls in their pod which are looking like caviar and have a very high vitamin content.

Fjord-Shrimps from Iceland

Altogether there are approximately 50 different types of deep-sea prawns, who live along the coasts of Skagerrak, the North Sea or in fjords. These little, very delicate prawns taste really sweet and are a very special delicacy

Foie gras

Foie Gras is a culinary specialty made of the liver of a duck or goose that has been specially fattened. In France the delicacy nearly is a national dish but splits the opinion of gourmets and animal conservationists due to the critical terms of keeping the animals.




Gillardeau oysters

The oysters of Gillardeau are regarded as oysters of top class. For experts they are the best ones. They got their name from the producer, Gerard Gillardeau. The oysters of Gillardeau have a distinctive, fleshy body thanks to an algal species which is native at the french Atlantic Coast. The firm, deeply fleshy oysters are really valuable and of high quality.


Ginger has a pleasant aromatic smell but tastes very sharp and spicy. In Eastern Asia ginger is known since ages, in Germany it was spread thanks to immigration from the Asiatic regions.

Green Zebra Tomato

The Green Zebra Tomatoes have reached their ripe with a light green, that partly can become a light orange, and a striped colouring. The flesh of the tomato is light-green and juicy-aromatic with a low but very refreshing acidity.





Hijiki is a typical East Asian brown seaweed with a very intensive taste of sea and fish. Besides it has a slight aroma of anise. The alga reminds of black threads and grows predominantly at the Pacific coast.






Jew’s ear

The nearly tasteless and odourless Jew´s ear lends meals a very special bite due to its exceptional gristly consistency. The mushroom grows all year round and nearly all over the world with priority near lakes, ponds and brooks.




Kagoshima Beef

Kagoshima is a prefecture in Japan. This region offers southern climate with a lot of sun and substantial green spaces to the Japanese dark cattles . Nowadays there are four cattle breeds who are breeded in Kagoshima. The flesh (breed Wagyu) of the animals is very aromatic, tender and contains slight marblings in the fatty tissue.


Kimchi is called every single type of vegetable in Korea which is produced by lactate fermentation. Most frequently chinese cabbage is used to produce Kimchi which is very similar to the German sauerkraut.


Kimizu is a creamy and light, Japanese sauce which is made with eggs and rice vinegar. Kimizu can be compared with a hollandaise sauce but is produced without butter and oil.


The dark brown to dark green, brown seaweed grows almost all over the world in cold, clear stretches of water. Kombu tastes slightly sweet and contains most minerals and vitamins of all edible algas.


The kumquat is also called “dwarf orange” due to its small outer appearance. She has a sharp and sweet-and-sour taste at the same time. The skin, which always is untreated, as well as the pulp flesh can be consumed.




The langoustine, also known as Norway lobster, is a slim, orange-pink crawfish and very similar to the lobster, even if it only grows up to 25 centimetres. Especially the flesh of the tail is very valuable. The claws of this animal just offer enough flesh for consumption if the animals are big enough. Have you ever heard, that this type of crawfish is just reproducing every second year? Then, the females wear up to 4000 eggs under the tail. The light-coloured and delicate flesh of the langoustine has a fine, slightly sweet taste.


Lapsang-Souchong is a very rare kind of tea from China. The tea is dried above pinewood and has nuances of mild smoky spices. It also tastes like dried plums, cinnamon and high-grade wood.





Matsubadaki is produced from Kombu, a brown seaweed, and tastes like licorice. For preparation of Matsubadaki, algas of Kombu are cooked in water, soy sauce, sugar and Japanese rice wine. Afterwards they are seasoned with salt and extract of licorice.


Matsutake are Japanese, wild mushrooms which taste like cinnamon. The mushrooms are very resistant in the bite. They live in a symbiosis with some wood species like the Japanese red pine.


Mikan is a citrus fruit which has its origins in South Japan. It is not very sour and scarcely contains stones. The Mikan is described as mixture between orange and mandarin.


Mirin is a sweet, Japanese rice wine and after soy sauce and dashi the third most important spice in the Japanese kitchen. The traditional produced Mirin emphasizes the individual flavour of single ingredients in meals. Furthermore, Mirin is suitable for marinating meat and fish.


Miso is a nourishing paste of spices which is produced of soybeans and originally comes from Japan. It is often mixed with rice and barley. Miso is regarded as very healthy due to its large number of proteins and has an positive effect on stomach and bowel because of the lactobacillus.




Nashi pear

Nashi pears are possibly the archetype of the pears we can buy today. The fruits are coming from Japan and are round and apple-shaped. The pulp flesh of the nashi pear is very juicy and has a sweet-and-sour aroma which reminds of a mixture of apple, pear and melon.



Nasturtium tastes milder than the garden cress which is widespread in Germany. Nevertheless, nasturtium has a sharp and sweetish aroma. The bloom of the plant reminds of the hood of capuchins – that´s why the plant is called nasturtium. Its countries of origin are situated in Central and South America. The plant is especially popular in the mountains of Mexico, Central Chile and Argentina.



Nori is the generic term for about 30 types of fresh water algas. What is known in Germany as Nori are dried, red and green algas which can be used for wrapping in sushi. They have a light crunchy consistency and taste very mild and slightly sweet.






Pak Choi

Pak choy is a relative of the Chinese cabbage. However, it tastes very mild and reminds optically of Swiss chard. The stems of Pak choy are very crunchy, its leaves soft with a slightly sharp and bitter character.



Perilla is a Japanese pot-herb which is also known under its Japanese name Shiso. The exotic taste of Shiso reminds of a mixture of mint, coriander, lemon and anise.

Pandan leaves

Pandan is a tropical plant and an important pot-herb in the Indonesian kitchen. The aroma of the Pandan leaves can be described as slightly vanilla, sweetish and nutty.

Purple Curry

Purple Curry is a development of the classic Indian curry. The mixed spices of Purple Curry are enriched, amongst other things, with hibiscus and rose blooms. Purple Curry is impressive for its unique slightly sour and fruity character. Christian Bau recommends the mixed spices of “Ingo Holland”.





This seed coming from South America, already was regarded as kind of cereal of high quality 6000 years ago and as “Gold of the Incas”. Due to a large number of amino acids and vitamins, quinoa is extremely healthy and became a very valuable food in the European world the last years.







Sake is a Japanese rice wine and is produced of particular fermented types of rice. It’s possible to drink sake hot or cold.


Satay is a grilled dish, whose origin is in Indonesia. Meanwhile, Satay is spread in the whole Southeast Asian area. The grilled meat is fastened at a bamboo spit. Mostly, with turmeric marinated chicken meat or lamb is used for Satay.


Skipjack Tuna

The Skipjack tuna is a type of fish which is closely related with the mackerel and the tuna. He lives in tropical and subtropical seas. The intensive flesh of the fish has by far even less fat than the flesh of the tuna.

Black salsify

The black salsify is known as asparagus of the winter. The delicate, white flesh, which hides under the black skin, tastes slightly nutty. In general, the black salsify tastes milder than asparagus.


The Shimeji is a very tasty mushroom with a nutty aroma, spread in wide area of Japan and China. The mushroom of the beech grows in a tuft, has a long, narrow stem and a semicircular, brown cap.

Light and dark Soy sauce

Buddhist monks from China have invented the pioneers of the today known soy sauce already 5000 years ago. First, they brought the sauce from China to Japan, after that to the remaining Eastern Asian countries. Soy sauce contains around 300 different flavours. Together they produce a spicy taste of bouillon. Light soy sauce tastes sweet and mild, the dark one very nourishing and salty.

St. Pierre / Peter’ Fish

The Peter’s Fish or John Dory is a very special delicacy because its fillets are in best quality. His white, firm and extremely delicious flesh gave him the byname “Poule de mer” (chicken of the sea) in France. Its favorite home waters are the coasts of the Atlantic and the Mediterranean. John Dory is regarded as international culinary eminence and a selected delicacy with its firm, low-fat and tasty flesh.


The Sudachi is a little, green, Japanese fruit which is very similar to the lime. She is just used as condiment in preparation for meals and is not eaten pure.





Tapioca is a flavourless, vegetarian cornstarch which can be obtained from the root of the manioc. This plant already was cultivated from the Maya. Tapioca can be used in many different ways – just like commercially available cornstarch. It contains neither allergens nor gluten. Mostly, the starch has the form of little balls or thin, air-dried flakes.

Thai leek

Thai leek is also known as garlic chives. The herb is cultivated in Southeast Asia and gets close to wild garlic but tastes more discreet than the garlic we know. The edible blooms have a pleasant and sweet aroma.

Tom Kha Gai

Tom Kha Gai is a Thai chicken soup with coconut milk. The spice galangal, which is a relative to ginger but less spicy, makes the soup so special.

Topinambur / Jerusalem artichoke

The Jerusalem artichoke is very rich in nutrients. This winter vegetable, which originally comes from North America, is similar to the potato. The pulp flesh of the Jerusalem artichoke is whitish-yellow and reminds of the taste of an artichoke – that´s why the Topinambour is called Jerusalem artichoke.





Umibudo is seagrass from Japan. At its stem the umibudo forms green and small blisters in place of leaves. That´s why umibudo is also known as green caviar. Umibudo is rich in minerals like iron, iodine and vitamins.







This brown seaweed is growing best off the coasts of Korea, China and Japan. Wakame has a very crunchy consistency and can be eaten nearly complete.


Wasabi is a wild plant which is growing in marshy regions in Japan. She often is described as “Japanese horseradish” and has an extremely hot taste. This spiciness can be attributed to oils of mustard which exist in the rhizome of the plant. For the most part, in Germany wasabi is obtainable as paste or powder.






The vegetable Yam is the tuberous root of a subtropical climbing plant. She is coming from Southern China. Altogether there are around 200 different types of Yam. According to the type of root, the taste varies from sweet to bitter.

Yellow and Blue Fin Tuna

The Yellow as well as the Blue Fin Tuna are both considerable food fishes. Both types belong to the genus of mackerels. In taste, raw tuna reminds of delicate fillet of veal with a mild and salty aroma. Depending on the body area of the fish, the flesh has a bright red or dark red colour.


The Yuzu is a citrus fruit from the island of Shikoku (South Japan). Its pulp flesh has a slightly sour and bitter taste. The aromatic fruit reminds of nourishing lime with nuances of grapefruit and mandarin.