Why is local fish not used for sushi?

It's really good questions that I sometimes get on my sushi courses. In Denmark we have a lot of fish of very high quality suitable for sushi. It is especially whitefish found in Danish waters. In Denmark most people are familiar with salmon, tuna and tiger prawns. Seafood is to find on any menu regardless of where in the world you are. In different parts of the world have local seafood which can be advanta ...

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How often do the Japanese eat ramen soup?

The Japanese people eat very often ramen soup. It is Japanese preferred fast food and it is eaten throughout the year. You can compare the Japanese ramen soup to grandma's meatballs. In big and small cities in Japan you will find noodle bars making their very own version of ramen soup. In some noodle bars the recipes have been passed down for generations. The Japanese noodle bars are very small seen with Eu ...

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the ramen noodle soup can be eaten all year in Japan!

In Japan, the ramen noodle soup is not only eaten in winter. It is a dish enjoyed all year long and there are several reasons for that. Ramen noodle soup is a healthy and tasty fast food to suit the busy day of Japan. It is also a dish that does not take many minutes and makes once you have made the fish stock that forms the whole foundation of the Japanese kitchen. Yes without it there is no Japanese kitch ...

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Can Norway lobster be used for sushi?

Virgin lobster can be used for sushi. Christmas is just around the corner and besides having a great time with food, friends and family. It is also a good time of year when I develop new dishes. Delicious and tasty dishes not found in restaurants. It always takes time to develop new dishes by using new techniques. A dish must fine-tune several times before it is perfect. Read more about Sushi chef & sak ...

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That’s why the quality of Japanese gastronomy in Tokyo is so high!

Over the past few years more and more people have become aware that Tokyo is the city with the most Michelin stars. In general, the food and especially high-quality food is very important to Japanese people. I see that as soon as I arrive in Tokyo. Japanese schools have a food scheme that makes very high quality organic food for the children. The classes with youngest students the food that they are having ...

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Japanese noodle soup is perfect for rainy weeks

Autumn is over us. And yes, in Denmark the weather is mixed during the season. Autumn is a time that offers beautiful colors and unique raw materials like mushrooms are best in autumn. Autumn is also time for little more heavy and hot dishes that warm on a cold rainy day. Noodle soup does not take very long time to make, but it is healthy and nutritious and fits a busy day. Japanese noodle soup is a right t ...

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How much fish does a Japanese eat in average?

The Japanese have a little different relation to fish than the rest of the world. Japanese children learn from very small to eat many different kinds of fish cooked in many different ways. In Japan it's a bit reverse. The Japanese population eats as much fish as the European eat meat. On the other hand the Japanese eat significantly less meat than the rest of the world. They eat as much meat as we eat fish. ...

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News from the Japanese kitchen

Upcoming courses at present, January Sushi course for beginners Noodle soup for beginners February Sushi course for beginners Noodle soup for beginners March Sushi course for beginners Noodle soup for beginners New dates and courses will be added regularly. You can find more information about the courses and lectures on the website _ Zoë has lectured and held sushi courses for A. P. Moller - Maersk, Hugo Bo ...

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Shabu Shabu is a classic Japanese pot dish, which is eaten year-round in Japan

A healthy and tasty dish, which is typically enjoyed for several hours. A large pot with water and a piece of Kombu seaweed is set to boil and as the water boils you add various vegetables, meat in the pot, which is cooked in a few minutes. The pieces are then taken out of the pot and eaten by dipping the pieces in different sauce. Most restaurants offer thin-quality beef slices ranging from classic meat to ...

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The reason why you training as a Japanese sushi chef never stops

In 2002 I heard about the concept "In Japan your training will never stop". At the time, I didn't really think about it. It is true. In 2006 I was trained to become a Japanese Sushi Chef & Sake Sommelier in Los Angeles by a very skilled Executive Sushi Chef with 40 years of experience. In 2012 I traveled back to Los Angeles where I improved my techniques and was introduced to a nigiri technique that tak ...

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