Tips

Learn how to make the world’s most beautiful fast food ramen noodles in 15 minutes

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Just 14 days ago I came home from LA.

Although LA offers sun, summer and glitter it is also nice to be back in Denmark and enjoy the autumn colors.

Last weekend in Copenhagen it rained almost continuously for almost 2 days. Although it was raining crazy there is now something nice about it.

It’s time to find the big wool socks, warm blankets and hot to drink and eat.

On a cold rainy autumn day there is nothing better than a bowl of hot ramen noodle soup made from scratch. I prefer noodle soups that taste exactly the same way you get served in Tokyo restaurants.

Noodle soups that are healthy, nutritious and suitable for a busy everyday life.

Since I am not the only one who loves Japanese noodle soups, I have set up a few classes over the autumn / winter where you as an attendance learn about which Japanese ingredients are best for noodle soup. You will also learn how to use different cutting techniques and step by step make tasty ramen soup as it tastes in Tokyo.

Read more about the Noodle soup course for beginners

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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.

Have you tried Japanese barbecue?

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Japanese barbecue also called Yakiniku it is a popular dish in Japan which is enjoyed year round. In Japan there are many restaurants that only have barbecue on the menu.

Japanese barbecue is very different from what we use to in Europe. The guest will order different kinds of meat and vegetables that are placed on the table. In the middle of the table is a barbecue grill where you cook the different kinds of meats, seafood and vegetables. You eat the prepared food by dipping the individual pieces into different sauce. With the food you will typically be served a miso soup and a small bowl of rice.

Below are photos from an authentic Japanese Yakiniku restaurant in Los Angeles.

In the photo kobe style short rib “kalbi”, as exclusive Japanese meat.

The picture shows Pork toro, which is a piece of exclusive meat on the pig.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.

 

Do you know the Japanese view on sushi?

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The Japanese sushi chefs have a different on sushi from the rest of the world.
Japan sushi is very simple in its expression. They only use a few ingredients to create sushi pieces. The main focus is on cooking techniques. In Japan, it is very normal to spend 20-40 years on mastering different cooking techniques.

The Japanese do also spend a lot of time in enhance the qualities of the raw materials by using different cutting and hand techniques. Hand techniques that enrich the taste of sushi.

At Sushi course for beginners the attendees become wiser about the cooking techniques that are used.

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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.

What is ramen noodle soup?

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The ramen noodle soup is not just the ramen noodle soup.

There are many variations of ramen noodle soup and many noodles have their very own unique recipe.

It corresponds to the grandmother’s secret meat ball recipe. There are some clear guidelines and cooking techniques that matter, no matter what ramen noodle soup it is.

To illustrate how different ramen noodles can be. Then you will find pictures of 3 different noodle soups, which I had served in Tokyo.
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You can read more about the Japanese noodle soup course for beginners.

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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.

Cooking class: Nigiri sushi for beginners

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Fisk
The cooking class Nigiri sushi course for beginners  is for people who want to get a deep insight in the different techniques used to make Japanese nigari.

You learn to filet a European fish in quality that is suitable for nigiri.
You learn how to use several cutting techniques to cut different kinds of fish.
You’re existing nigiri techniques are horned.
You train different cutting techniques and hand techniques.

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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.

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Gem

Why does sushi taste in Japan in a completely different way than in Denmark?

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I meet more and more people on my courses that have been in Japan.

There may be different reasons why sushi in Japan tastes differently. In Japan, you will often find some completely different fish on the menu than what you find at a Danish sushi restaurant.

Japanese sushi chefs in Tokyo also have a completely different background to Danish sushi chefs. The Japanese sushi chefs have a completely different knowledge and uses other techniques in preparing sushi. In Japan, it is very normal for techniques to take 20, 30 or 40 years to master. There is a slightly different approach to ingredients and sushi than what you see at a Danish sushi restaurant.

On the Sushi course for beginners you will learn how to prepare sushi of such quality that it is suitable to be served at a private dinner table.

Read more about Sushi course for beginners

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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.

How big is the selection of fish for sushi in Europe?

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Denmark is a small country with about 5 mio citizens compared to Japan where only 20 million citizens in Tokyo.

Since Denmark is a small country the demand for fish is small too.

In Japan it is very normal that there are approximately 20 different high quality  fish on the menu in a Japanese sushi restaurant. In Denmark most people know of tuna, whitefish, salmon and prawns for sushi.

Denmark do have national high quality fish which are not used for sushi. I do not know why. But the Danish people will miss out unique flavors because they can never try different types of fish during a meal.

At Sushi course for beginners I will speak more about fish for sushi.

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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.

Hollywood movie city, celebrities and sushi

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I am in Los Angeles at the moment.

On Monday, I was greeted by my Japanese sushi chef Toshi and he offered some food. It is still the best nigiri I have received to date.

When I met him in 2006, I only knew that he was Executive Sushi Chef with 32 years of experience.

He is a highly acclaimed sushi chef in LA. He has all the major movie companies in Hollywood as clients. Hollywood stars and celebrities are also some of the richest in the world. He was very happy that last night. He is pleased that things are going well in Denmark.

A little has happened since 2012 when I last visited the restaurant. Toshi is a Dodgers fan (8 best baseball teams). He makes sushi for them at certain times and their pictures are hanging in the sushi bar.

Tonight I’m going to be at the sushi bar where I’m going to give a badass sushi chef a hand.

Read more about Sushi chef and sake sommelier Zoë Escher

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Zoë har afholdt sushikurser og japanske madkurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.

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

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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. 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. In Tokyo you will find really many noodles bars on virtually every street. It is a popular street food which the Japanese both enjoy for lunch or dinner. From pulling a ticket in a vending machine just in front of the restaurant to sit at a table where a bowl of hot noodle soup is placed does not take more than 7 minutes.

On average it takes for the Japanese about 7 minutes to eat noodle soup on a daily basis in Tokyo.

The Japanese noodle soup as it is served in Tokyo you can now learn to do in Copenhagen. On Noodle soup course for beginners you learn step by step to make 2 different kinds of noodle soups as it is served in Japan.

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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.

Japanese noodle soup ideal for unstable weather!

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Sometimes it rains a lot in summertime.

Quite a few people have traveled to Spain, South of France or Italy to get some sun. If you are of those who have been home do not despair.

In many European countries more and more street food are opening.

A Japanese noodle soup is very popular in summer and winter time. A Japanese noodle soup and best known ramen noodles are a healthy, nutritious and tasty fast food that only takes many minutes to make.

It is the right match on a busy day without compromising on quality. On class Japanese noodle soup for beginnerss you will be introduced to Dashi which is the foundation of Japanese cuisine.

You can read more about the course here
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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.