Therefore, a Japanese cooking course is also relevant to those who do not care about cooking

We live in a time where more and more foods are polluted.  I am thinking of how agriculture sprays their fields and animal welfare. Lakes, rivers and seas are also exposed to pollution and as a consumer you need to pay more attention to what you put in the shopping cart. Although a commodity is produced in Denmark, it is not significant that it is also healthy. At the course "Sushi course for Beginners" I s ...

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Have you made sushi with black rice?

It is a question I sometimes get on my sushi courses. Black rice is whole-grain rice that is healthier than white rice and which contains several vitamins and minerals. I have never used black rice, and I am not going to. There are several reasons for that. Black rice is much harder to cook than white rice. Nor do they have the same consistency as cooked white rice. Rice plays the main role in sushi if the ...

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The reason why you should eat seaweed for sushi!

Most people have heard that it is healthy to eat seaweed. There are also more and more restaurants in Europe that have begun to use seaweed in their food. For sushi, there is a very special seaweed used which is grown on the bottom of the ocean like oats grown in Europe. The seaweed sushi is a very special vegetable. It is the vegetable in the world that contains the most vitamins and minerals. A sheet of s ...

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Which criteria is the most important thing when Japanese buy sushi in Tokyo?

Every year I travel to Brussels in December and spend a few days in the company a delgation of high-grade Japanese Kendo teacher. A couple of years ago I asked them, What is the most important thing when you buy sushi? They all said that sushi rice cooked to perfection is the most important thing for them. None of them are interested in eating sushi rice which has a consistency like pudding. They are also n ...

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The healthiest Japanese fast food does not take more than 15 minutes to make!

The Japanese are the world's longest living population and there is a reason for that. The Japanese live a busy life like so many others. There are many in the larger cities that work approx. 10 hours a day. In addition, the Japanese also have children, family, hobbies and much else that has to be taken care of. In everyday life, the Japanese spend very little time on the food. Therefore you will find reall ...

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This is how a sushi chef empties the fridge!

Last night I chose to empty my refrigerator for the last ingredients and they were transformed to different kind of delicious sushi. As seen below. Futomaki: Salmon with spring onion and yuzu, grilled asparagus, avocado and cucumber. Kaburimaki: Spicy tunmousse, grilled asparagus, avocado and cucumber. Topped with avocado and roasted sesame seeds. Uramaki: Avocado and Cucumber _ Zoë has lectured and held su ...

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Japanese green tea

Have a nice weekend! _ 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. ...

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What is the advantage of using fish while they are in season?

There are many advantages in using fish that are in season. They are above all cheaper. You may find that the price falls quite a bit because the fishmonger has plenty of that specific fish. In addition, you also get the opportunity to taste several different kinds. Since each season are characterized by different types of fish. However, please be aware that the fish must have a freshness and quality so it ...

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What is Japanese chef’s view of fish?

Japanese chefs have a different view of fish. In Japan, Japanese chefs use only raw materials that are in season. A Japanese fish named Katsuo which is in the family with the tuna is in season 2 times a year. In spring it swims from southern Japan to the north. In spring, it is low in fat whereas in autumn when caught in northern Japan it is fat. On its swim from south to north, it has eaten many small fish ...

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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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