Join the Noodle Soup course for beginners and learn how to make delicious and authentic, Japanese ramen noodle soup and udon noodle soup with ingredients and ingredients Japanese chefs in Tokyo use.
When you attend this course, you will get the tools and techniques needed to make the Japanese’s favorite fast food noodle soups, which are healthy, nutritious and suitable for a busy everyday life.
You will easily venture into Asian stores in search of exactly the ingredients to be used to make the soups from scratch. Japanese ingredients that give the soups exactly the same flavors and aromas as when served in restaurants in Tokyo.
You know exactly how to prepare and prepare different foods to get freshly made soups with crispy fillings at home in your own kitchen.
You will get an introduction to Japanese food culture and Japan’s favorite eating as noodle soups.
You get an introduction to the fish stock dashi which is the focal point of Japanese noodle soups.
You work with various Japanese ingredients such as kombu, bonito flakes and miso paste.
You learn to handle the different steeps of the fish stock dashi as Japanese sushi chefs do.
You learn to use different types of Japanese soy sauce as soy sauce is considered a spice in Japan.
You learn about classic noodles and which noodles are best suited to the different soups.
You work with different Japanese cutting techniques and cut different vegetables, meat, dairy products.
Step by step, you make 2 different tasty and healthy noodles made entirely from the bottom with the fish stock dashi.
As an attendance in the class, you get the tools and techniques needed to make the Japanese’s favorite fast food noodle soups as they are served in restaurants in Tokyo.
Once you have attended the course, you know exactly what the difference is between different types of noodles, soy sauce and miso paste. You will with a safe hand buy the “right” ingredients for your noodle soup in one Asian store.
What are you getting?
2 hours of intensive teaching.
You learn to make 2 different tasty Japanese noodle soups. Dishes you bring home.
You will of course be given the recipes.
About the instructor
The course is held by the Japanese educated Sushi chef & sake sommelier Zoë Escher.
About the class
There are small exclusive teams with max. 13 attendants.
The class is not bigger than that there is time for Zoë to provide personal feedback.
The course is also aimed at families and adults who come with a child.
645 DKK per person
When and where?
These courses below will be held in Danish and in Denmark. The courses can also be held in English if it is booked abroad.
THERE WILL BE MAX. 10 ATTENDANCE ON EACH CLASS DUE TO CORONA VIRUS.
Saturday 12 June 2021 from 3:00 to 5:00 p.m. at ManuVision, Bernhard Bangs Alle 25, 2000 Frederiksberg , Denmark.
Registration deadline: Tuesday 8 June 2021
Price per participant: 645 DKK.
If you want to book a seat please send an email to email@example.com
The class can be held in other countries feel free to contact me on firstname.lastname@example.org