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.
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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.
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.
The water in Scandinavian are cold compared to tropical climates. It obviously affects what kind of species in the sea.
In Danish waters are the fish type whitefish. The term covers species such as turbot, cod and pike which I often see in the window of a fishmonger. White fish is a fish that swims slowly therefore the meat is white.
The tuna as also known as one of the ocean’s fastest swimmers that is way meat is red.
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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.
In Japan you can buy tuna of different qualities. Some tuna fish are more exclusive than others.
It is relatively new that you can buy tuna of high quality in Europe.
A quality that is hard to get since the Japanese are a people who value tuna of the highest quality. They are also a population that would like to pay for quality.
The pictures show tuna of high quality. I prefer simplicity when it comes to sushi so I can really taste the quality of the fish. However, I NEVER compromise on the Japanese techniques for preparing the food for sushi.
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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.
The Japanese order take-away food often and here I think of those who live in a big city. There are several reasons for this.
Most Japanese work 10-15 hours a day. Of course, there are exceptions depending on the industry you work in. That means the average Japanese does not have time to prepare and cook when they get home.
There are many Japanese who choose to buy take-away food on their way home from work. On almost every street in the major cities, you will find a small eatery. They often specialize in making healthy and tasty take-away dishes that are freshly prepared and ready to take home.
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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.
Over the past few years more and more people have become aware that Tokyo is the city with the most Michelin stars.
In general, the food and especially high-quality food is very important to Japanese people. I see that as soon as I arrive in Tokyo.
Japanese schools have a food scheme that makes very high quality organic food for the children. The classes with youngest students the food that they are having for lunch is part of the lesson.
Before the kids are allowed to go for lunch the class teachers review the menu with the school children. The children learn about the different ingredients that are included in the food. The children do also learn about the nutritional content of the various dishes.
Teaching children about healthy food and give healthy food for lunch the children gets healthy diets. It helps fight overweight children and future lifestyle diseases.
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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.
