Små japanske spisesteder i Tokyo

Amazing that this small eatery has a small sideboard and a grill standing on the sidewalk. The grilled fish are bought at the Tsukiji fish market in Tokyo, which is 5 minutes walk away. _ 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. ...

Read more

News from the Japanese kitchen

August Sushi course for beginners September Sushi course for beginners Japanese noodle soup for beginners Japanese vegetarian dishes for beginners October Japanese noodle soup for beginners Traditional Japanese dishes for beginners November Sushi course for beginners Japanese noodle soup for beginners Japanese vegetarian dishes for beginners Traditional Japanese dishes for beginners You can find more inform ...

Read more

What does the Japanese eat in the morning?

Like in Denmark especially the young Japanese are good at that skipping breakfast. Although Europe has made its impact in Japan the majority of Japanese still eats Japanese for breakfast. It can be a rice ball with seaweed and little filler such as Japanese plum or fish. It may also be a larger breakfast consisting of rice, miso soup and a tray with 6 different bowls, each containing a little differently. S ...

Read more

That’s why Japanese food is ideal as diet!

The Japanese cuisine stands out from the rest of the world. There are several reasons for that. Japanese cuisine consists of many different styles there are as many different styles as all European cuisine together. The Japanese dishes are composed in such a way that they either charge the body or add to the body's nourishment nutrition in the form of many different vegetables, soybeans and fish. The Japane ...

Read more

Can you tell if a fish is fresh?

Unless you work in a fish shop or work daily with fish, it can be hard to tell when a fish is fresh. One of the area where you should not compromise on the freshness of the fish quality. There are several reasons for this. Sushi made with fresh fish have a fantastic taste. You also avoid your guests or yourself get sick. At the course Advanced sushi vol 1 you will get the opportunity to touch and fillet a w ...

Read more

Different types of tuna

In 2012 I visited my Japanese sushi chef instructor Toshi in Los Angeles. I had some private lessons in his restaurant where he introduced me to a nigiri technique that takes 20 years to master. One of the days one of his truly talented Japanese sushi chefs showed me 2 different kinds of tuna. Tuna is the Toro left which they mature up to 3 weeks before it is used for sushi. _ Zoë has lectured and held sush ...

Read more

What is the biggest advantage by eating vegetarian sushi?

Japanese vegetarian dishes are very nutritious and healthy. Japanese cuisine has a strong focus on raw materials which supplies the body with vitamins and minerals while that detoxifies the body. Seaweed for sushi is the vegetable in the world that contains more minerals and vitamins. On my many trips to Japan, I have seen how the Japanese use seaweed. In Europe we often use seaweed often only in sushi in J ...

Read more

This is how fish hull is used in Japan!

I just love the Japanese take on food. Nothing is wasted. This fish hull is sold in supermarket. _ 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. ...

Read more

Japanese night snack at its best!

In 2014 I went to a concert at an English pub in Tokyo with my teacher's son-in-law, son-in-law's English teacher and his Japanese girlfriend. It was the coolest concert with a Japanese / British band and while we drank cold beer on the very hot summer evening, it embedded with Europeans living in Tokyo. It was a pretty fun experience. At about 11 p.m. we had to go back because the metrologists had announce ...

Read more

Tuna is just tuna

In 2012 I visited my Japanese sushi chef instructor Toshi in Los Angeles. I got some private lessons in his restaurant where he introduced to a nigiri technique that takes 20 years to master. So there is little to work with. One of the days his one of his truly talented Japanese sushi chefs showed me 2 different kinds of tuna. Tuna is the Toro left as they ripen up to 3 weeks before it is used for sushi. _ ...

Read more

Sakana © 2018 - Zoë Escher - info@sakana.dk - +45 29705345

Scroll to top