How should edamame beans be prepared?

Edamame beans are unripe soybeans and, you can see that from the green color.
Ripe soybeans are beige in color and are used to make soy sauce, miso paste and many other Japanese products.

Edamame beans are eaten as a snack.

Edamame beans are most often bought on frost and, they should be boiled in lightly salted water for 2-3 minutes. As soon as the water is poured off, sprinkle the beans with coarse salt and, they are served immediately. Edema beans should be eaten while hot.

Edamame beans are high in protein.
It is a healthy snack that is perfect after a workout in the gym. The body needs proteins to rebuild muscle.

Edamame beans can of course be eaten at other times of the day. However, you should just be aware that one can gain weight if one eats too many of them.

However, you should not eat edamame beans in unimaginable amounts the beans are high in protein.

If you eat too much, there is a good chance that you will gain weight.

Read more about Sushi Chef & Sake Sommerlier Zoë Escher

Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Recipe: Pickled Chinese radish

The recipe is for a glass.


4 cup rice vinegar (Uchibori – comet su)
1 cup sugar
1 Jam glass (h: 13 cm x w: 10 cm)

Course of action:

1. Rinse the Chinese radish and peel off the skin.

2. Cut the Chinese radish into 3 millimeter thick slices on a mandolin.

3. Heat the rice vinegar and sugar in a saucepan.

4. Boil the vinegar marinade until the sugar has dissolved.

5. Add the Chinese radish slices in a sterile jam glass.

6. Pour the vinegar marinade over.

7. Let it all cools down.

8. Close the glass and refrigerate for 4 days.

9. Ready to be eaten.


Recipe: Champon noodle soup

Japanese noodle soup made on pork stock.
The recipe is for one person and the total time spent is 13 hours.


2 kg of pork bones
1 piece (15×15 cm) Kombu

The soup:

4 dl stock
2 tbsp. soy sauce (Sanbishi)
1 tbsp. mirin
3 tbsp. cream
½ tsp. salt
Sprinkle pepper
1 pk. pre-cooked ramen noodles
2 thick slices of pork
10 Shime ji mushrooms
1 spring onion
1 scallop
1 handful of bean sprouts
2 handfuls of white cabbage


1. Pork bones come in a large spot with a piece of Kombu.

2. Cover the bones with 3 cm of cold water and set to boil.

3. Cook the stock under low heat for 12 hours.

4. Remove the foam in the surface with a tablespoon.

5. Remove the fat at the top of the broth with a tablespoon.

6. Continuously add some water to the broth.

7. Brush the pork slices with a little olive oil, sprinkle with salt on both sides and bake at 80° for 1 hour.

8. Rinse the spring onion and cut with an angle to thin slices.

9. Rinse the bean sprouts.

10. Cut the mushroom across at the root.

11. Rinse cabbage and cut into 1 cm strips.

12. Cut the scallop into thin slices.

13. Cut the pork to 1 cm thick strips.

14. Place the pre-cooked noodles in a pot with boiling water for 15 seconds to loosen the noodles.

15. Remove the water and add the noodles to the serving bowl.

16.Pure mirin, soy sauce, cooking cream, and pepper into the broth

17. Add scallops and mushrooms to the soup and cook for 2 minutes.

18. Add spring onions and pork to the soup and cook for 1 min.

19. Cabbage added to the soup and it all turns.

20. Pour it all over the noodles and the dish is ready for serving.

Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.