Japan is known worldwide for its rich culinary history, and seafood including shrimp plays a role in the country’s gastronomy.
Japan is surrounded by sea, which has meant that seafood has always been a central part of the Japanese diet. Shrimps have been a delicacy for the Japanese for centuries, not only for their taste but also for their health.
In everyday life, shrimps are commonly used in many dishes. From the well-known tempura, where the shrimps are deep-fried in a light and crispy batter, to sushi and sashimi. They are also found in noodle soups and fried noodles.
In Japan, great emphasis is placed on seasonal ingredients, and this also applies to shrimps. Certain shrimp varieties are more popular in certain seasons. For example, “sakura ebi”, or cherry shrimps, are popular in the spring.
In Japan, shrimps are eaten regularly all year round.
In the Traditional Japanese Cooking Course for Beginners, you will learn step by step how to make this tasty noodle dish with prawns.
Do you want to join the year’s only cooking course, where you learn to make tasty dishes from classic Japanese cuisine?
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.