Sushi class for beginners
This course is made for anyone who wants to learn the art of making sushi from scratch. Regardless of whether you are a beginner or have some experience, Denmark’s most experienced Japanese trained sushi chef Zoë Escher will guide you step by step through the process of preparing delicious and authentic sushi. You learn how to boil the perfect sushi rice. You learn about the Japanese ingredients used for sushi. You learn about what you should be aware of when buying fish from the fishmonger. You learn to prepare different kinds of raw materials for sushi. You learn to make several different kinds of tasty sushi rolls. Please read more about the cooking class Sushi for beginners _ 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. Gem Gem Gem Gem Gem
Do all restaurants in Japan use the real Japanese wasabi?
I have been traveling to Japan since 2004 to broaden my horizons and, learning new things from my Japanese teacher. Under normal circumstances, I travel to the Japan every year and on my many trips, I have had many gastronomic experiences ranging from everyday sushi to 2 star Michelin restaurants. Real wasabi is widespread in Japan. However, not all restaurants use the real wasabi, even in Japan. Usually only Michelin sushi restaurants use the real wasabi. I have tasted the real wasabi several times in Japan and, I cannot taste the difference. The strong taste disappears a little faster when it comes to the real wasabi. Wasabi is a horseradish that grows in Japan. It has difficulty growing outside of Japan and therefore artificial wasabi is used. In Denmark, artificial wasabi is widespread it is only a few restaurants that import wasabi from abroad. Read more about Sushi course for beginners _ 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.
Learn to make healthy noodle soup without breaking the budget
One of the most popular dishes in Japanese cuisine is noodle soup and for good reason. It is a dish where the broth is made from scratch and then combined with noodles, vegetables, and flavorful meat. It’s the Japanese go-to fast food on busy weekdays, much like how we juggle work, family, and friends in our own daily lives. Once you have placed your order at one of the many noodle bars in Japan, it only takes a few minutes before a steaming bowl of soup is placed in front of you. In Japan, noodle soup is not just noodle soup there is a wide selection of delicate variations. Noodle bars are found on almost every street corner, so it is a dish I never get tired of. I have just returned from Japan, where my taste buds were spoiled with endless bowls of noodle soup. I host two noodle soup workshops each year, and the next one is just around the corner (next week). Read more about the Noodle soup course for beginners _ Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek …
Japanese noodle soup is your shortcut to a healthy meal on a busy day!
In most streets of Tokyo is a small noodle soup bar. A bar where there is typically only room for 10-15 diners at a time. It does not sound like much. The small noodle bars are very busy. They serve the Japanese favorite food, which suits a busy everyday life. It takes approx. 2 seconds to pull a food ticket in the vending machine. It takes less than 5 minutes before a bowl of steaming hot noodle soup is on the table. Japanese people are fast eaters and very experienced when it comes to the use of chopsticks. It takes them less than 5 minutes to eat a nutritious and healthy noodle soup. In the course of a day, the many noodle bars can manage to serve many guests. Japanese noodle soup is a low-fat and healthy meal that is eaten year-round in Japan. On the Japanese noodle soup course for beginners you will learn how to make tasty soups from scratch as they are served in Tokyo. _ 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.
The reason why you should learn to make Japanese ramen soup
Unless you have stayed in Japan very the few are aware of how much fish the Japanese eat. In Japan, fish is the main source of protein from the animal world. It is a commodity that the Japanese eat in very large quantities. The Japanese love sushi but sushi accounts for less than 15% of Japanese cuisine. The Japanese love fish prepared in many different ways. Not only are fish pieces eaten in large amounts. In Japan, many delicious dishes are prepared on a fish stock it is a fish stock that has also found its way to the classic Japanese dish ramen noodles. It is healthy and nutritious without having to taste too much of fish. On the course “Japanese noodle soup course for beginners“, the attendants learn step by step to make 2 very different and tasty authentic Japanese noodle soups. _ 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.