If you compare Danish seafood with seafood that can be bought in Japan there is a very big difference.
Japan is in a tropical climate and this means that they have some seafood other than in Denmark and the rest of Europe.
If you compare seafood like scallops and oysters you will immediately see a difference. In Japan, you have more oysters and scallops but the size of the shellfish is almost twice as big as you can buy in Denmark.
I have seen oysters at the Tsukiji fish market which are twice as big as those available in Europe. It is oysters sold from small stalls to people who pass by.
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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.
The Japanese have grown up with all kinds of fish to eat. The Japanese have also grown up following the season of raw materials. This means that there are fish species that can only be obtained in certain months during the year.
It also means that for a few months the Japanese eat a lot of a certain kind of fish since the fish species are considered a delicacy in those months.
As a guest you will find that Japanese restaurants change their menu cards from month to month. This is one of the reasons why the Japanese go out and eat.
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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.
In Kyoto there are 1,600 temples and all of them are unique and beautiful in their own way. There are temples that stand out more than others.
The Golden Temple also called Kinkakuji in Japanese, is the most visited temple in Kyoto. The temple is located in northern Kyoto about 40 minutes by transport from Kyoto station.
The large temple is located in a large beautiful Japanese garden where flowers and details of the garden are highlighted in the most beautiful way.
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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 made on pork stock.
The recipe is for one person and the total time spent is 13 hours.
Broth:
2 kg of pork bones
1 piece (15×15 cm) Kombu
The soup:
4 dl stock
2 tbsp. soy sauce (Sanbishi)
1 tbsp. mirin
3 tbsp. cream
½ tsp. salt
Sprinkle pepper
1 pk. pre-cooked ramen noodles
2 thick slices of pork
10 Shime ji mushrooms
1 spring onion
1 scallop
1 handful of bean sprouts
2 handfuls of white cabbage
Method
1. Pork bones come in a large spot with a piece of Kombu.
2. Cover the bones with 3 cm of cold water and set to boil.
3. Cook the stock under low heat for 12 hours.
4. Remove the foam in the surface with a tablespoon.
5. Remove the fat at the top of the broth with a tablespoon.
6. Continuously add some water to the broth.
7. Brush the pork slices with a little olive oil, sprinkle with salt on both sides and bake at 80° for 1 hour.
8. Rinse the spring onion and cut with an angle to thin slices.
9. Rinse the bean sprouts.
10. Cut the mushroom across at the root.
11. Rinse cabbage and cut into 1 cm strips.
12. Cut the scallop into thin slices.
13. Cut the pork to 1 cm thick strips.
14. Place the pre-cooked noodles in a pot with boiling water for 15 seconds to loosen the noodles.
15. Remove the water and add the noodles to the serving bowl.
16.Pure mirin, soy sauce, cooking cream, and pepper into the broth
17. Add scallops and mushrooms to the soup and cook for 2 minutes.
18. Add spring onions and pork to the soup and cook for 1 min.
19. Cabbage added to the soup and it all turns.
20. Pour it all over the noodles and the dish is ready for serving.
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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.
The Japanese are the people in the world who eat the most miso.
In Japan, there are many different miso products. One of the Japanese favorite foods is miso paste. Miso paste is made on fermented soybeans and other ingredients such as sake.
You can compare miso paste with cheese. It is available in several flavors and mature taste depending on how long it has stored.
Of course, it does matter what kind of miso you use for soups, classic Japanese dishes or for a dessert.
On the Japanese noodle soup course, you will learn which miso paste is best for making the classic Japanese straight ramen noodle soup.
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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.
When you say nori most people think of seaweed for sushi. Outside of Japan sushi nori is only used for sushi.
The Japanese people have a slightly different view of nori. In Japan, nori is a versatile vegetable that can be used in many different dishes. In Tokyo, you will find that nori used for sushi is also sprinkled over dishes ranging from salads to ramen noodles.
Sushi nori is the healtiest vegetable in the world one nori sheet contains as many vitamins as 600 grams of vegetables. During a busy week it does not take much to booste your health with vitamins and minerals.
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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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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.
On Sunday I held the course Sushi for Beginners it was nice as always.
On the course I was asked if it is okay to keep sushi ro the next day. Unfortunately you are not allowed to keep sushi in the fridge until next day, since sushi is made with raw fish. Sushi has to be eaten the same day as it was made.
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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.
I try to travel to Japan once a year as far as possible.
As a Japanese trained Sushi chef and sake sommelier I learn a lot from my trips to Japan.
The Japanese cuisine is a kitchen where raw materials, ingredients and techniques are constantly puffed and refined. This makes the level og the food slightly higher each year.
Beside that my horizons are expanded every time I am in Japan.
In Japan I eat fish, seafood and other raw materials that I can not get in Europe. This inspires me todevelop new recipes and classes.
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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.
Most people have the impression that the classic red tuna we know in Denmark is also the most popular fish abroad.
In countries like US and Japan there are many other types of tuna.
Most people in Denmark do not really know about the white tuna and called Yellowtail. It is fish that has at least as nice and delicate taste as the red tuna. In US and Japan many do prefer the white tuna. The white tuna has different flavors, shades and aromas which make it suitable for sushi and dishes where the red tuna does not fit properly.
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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.
If you compare Danish seafood with seafood that can be bought in Japan there is a very big difference.
