Vegetarian noodle soup is aromatic, healthy and tasty

Japanese ramen noodle soup has become a popular eating in Europe and the rest of the world. There are many who know how to cook noodles soup where the stock is often made on chicken. Have you tasted a Japanese noodle soup made from a vegetarian stock? For the vegetarian stock Japanese ingredients and some other cooking techniques are used to produce the classic Japanese flavors that characterize Japanese no ...

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Japanese gastronomy and Japanese kendo in Brussels

This Friday I traveled to Brussels to spend some days in the company of my Japanese kendo teacher and kendo friends from Europe and from Japan. Japanese Kendo and Japanese sushi share the same Japanese philosophy and approach to becoming proficient in you line of work. I spend the day with a long talk about Japanese gastronomy in Japan, Europe and Scandinavia. I matched my teacher Nobuo Hirakawa's teaching ...

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How do Japanese chefs improve know their professional knowledge?

In Japan, you will never be trained. Most Japanese use their entire lives to get better at their work. I travel to Japan approx. once a year to develop my skills and to expand my horizons. In addition, I travel to Brussels once a year in December to meet with my Japanese celebrity teacher who is headed by a Japanese delegation of 12 highly graduated teachers. I have been following his training since 2001 an ...

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How many vegetables do the Japanese eat during a day?

The Japanese are a population who eats a lot of different vegetables in one day. Seaweed is the vegetable in the world that contains the most vitamins and minerals. It is a vegetable that is part of most Japanese meals. In addition, the Japanese also eat a couple of dishes where meat and fish are not part of the court. Instead, the dishes are composed of many different vegetables as well as vegetable protei ...

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How do Japanese chefs make up a menu?

Basically, a strong health and healthy dishes really important to the Japanese whether you are a Japanese family or a chef working in a restaurant. As a guest you will notice it as soon as you eat in Japan. If you are offered a Japanese snack, you often get a little dried fish or squid cooked in a nice and delicate way. In Japan, the ramen noodle soup is the most popular fast food dish there. It fits the bu ...

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What is Japanese chef’s view of the raw materials used in Japanese cuisine?

All in all, the Japanese have a different approach to life than the rest of the world. The Japanese population has grown up with the fact that everything the universe has created has a soul and that we are all connected. This view of life affects the Japanese chef's view of the raw materials used in Japanese cuisine. All life that the universe has created is unique and has something to offer. This means tha ...

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Therefore, Tokyo is the city in the world that has the most Michelin restaurants

Tokyo has been internationally noticed on the gastronomic food scene. Tokyo is the city in the world that has the most Michelin stars. With approx. 20 million citizens who appreciate high quality food the competition between the restaurants is very high. The Japanese cuisine also offers many different styles. The Japanese cuisine contains as many styles as all European cuisine. There is a style for the busy ...

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Learn to make tasty sushi and other dishes at Japanese food courses

If you want to learn to cook tasty and healthy Japanese dishes it is best to learn to cook the food from scratch. In the Japanese kitchen, ingredients that are not found on the classic shelf in supermarkets are used. This is because supermarkets are recommended some other ingredients than those Japanese cooks use in their cooking. In addition, Japanese chefs use some other cooking techniques than we know in ...

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How many different vegetables do the Japanese eat during a day?

In Denmark, most people focus on eating 600 grams of varied vegetables a day. In Japan, they have a slightly different view on diet and health. In Japan it is very normal to eat 10-15 different kinds of vegetables spread throughout the day. There are no large quantities of vegetables as we know it in Denmark for example eating a salad for lunch. On the contrary many different vegetables are consumed in smal ...

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Which Japanese commodity has made the most impression on you as a sushi chef?

In 2006 when I graduated from Sushikok I encountered Japanese ginger Myoga. It is a commodity that fell in love with me when I studied it for the first time in California. It has a perfumed taste and some very special shades, which I have not experienced with other ingredients. It is very popular with Japanese sushi and Japanese sushi dining guests. When it's in season, it's a must of Japanese sushi restaur ...

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