Most people believe that sushi is one of the most important dishes in Japanese cuisine. The Japanese love sushi, but sushi makes up less than 15% of Japanese cuisine. That’s because Japanese cuisine has so many tasty dishes and unique styles to offer.
One of the ingredients that the Japanese eat almost every day is cabbage. In Japan, cabbage is not just cabbage.
There are several different types of cabbage and different kinds of kale. Some varieties of cabbage and kale are eaten raw and others are best suited for squeezing juice.
There are also the varieties of kale that are prepared in different ways e.g. for a soup.
Common to all of them is that cabbage and kale is prepared in a delicate way so it is a gastronomic experience to eat cabbage and kale several times a week without it getting boring.
Read more about Sushi chef & sake sommelier Zoë Escher
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.