In the Japanese kitchen there is no food waste!
The Japanese cuisine is quite unique. There is tradition for using every part of the animal in cooking. Take for example a fish. In the Japanese eyes, the head, finder, skins and legs can be used in food lavage. Yes, even the indents can be transformed into a delicate eating.
It can of course sound a bit funny but the parts are transformed into delicious and tasteful eating. Below you will see the fish bone which has turned into a crisp and tasty snack.
Read more about Sushi chef & sake sommerlier 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.