food course

How much salmon is eaten in Japan?

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Salmon
Salmon is a fish that lives in Scandinavia.
The climate in Japan is tropical which means different type of fish is living at those latitudes.

One of the fish that lives naturally in the oceans around Japan is the tuna. Tuna has been and still is one of the Japanese’s favorite fish for centuries. The tuna is having a hard time. The demand for tuna is very high, but there are quotas for how many can be caught per year.

In Japan, the interest in salmon has been steadily rising.
In 2017, Scandinavian salmon filled refrigerated display cases in local Japanese supermarkets. The Scandinavian salmon is of such good quality that Japanese fish buyers visit Denmark and other countries to assess the quality of salmon.

Among Japanese children and adults, salmon has become a sought-after fish. It is a fish that are suitable for many different types of dishes. Some prefer to eat raw salmon, while others enjoy cooking the salmon on a pan or in the oven. The possibilities are many.

At Traditional Japanese food course for beginners and Sushi course for beginners, you will learn how to make tasty dishes with salmon.

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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.

What is the main dish made on the Japanese cooking course for beginners?

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Sushi chef & sake sommerlier Zoë Escher
One of the main dishes on the course is teriyaki salmon with side dish.

This is not just any salmon. I got the most delicious Faroese salmon of the finest quality. A salmon that can also be eaten as it is, by which I mean that it is perfectly suited for sushi. The salmon must be marinated and prepared before it is ready to be cooked.

The teriyaki sauce is of course made from scratch. It tastes 10 times better than what you can buy in supermarkets. It is so good that once you have tasted it, it is a sauce that works very well to almost everything, just like béarnaise.

The side dish is a wonderful dish are a boost of taste, vitamins, minerals and other goodness from the plant world. Here you learn to use several different Japanese cutting techniques.

The next step in the creation of the dish is that it must be prepared and the dish must be assembled.

Read more about Traditional Japanese cooking course for beginners

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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.

What characterizes Japanese fast food?

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Japanese fast food differs from other fast food as we know for example pizza, shawarma or a burger.

 


The Japanese fast food is healthy and nutritious.

Yes, it is a fast food.  It takes shorter time to make the dish and about 7 minutes for Japanese to eat it. It is also the only thing they have in common with European fast food.

The Japanese are very conscious about what they eat they do not compromise on their health. For example, Japanese noodle soup more specific ramen soup. It is a dish that is healthy and nutritious because the dish is composed in a way so that it supplies the body with lots of healthy vitamins and minerals while being delicate and tasty.

Yep, the Japanese do not go down on the good taste.

On noodle soup course for beginners that teaches you to several different tasty soups from scratch so that you do not miss the healthy vitamins and minerals. You can read more about the soups here.

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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.

How often do the Japanese eat cabbage?

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Most people believe that sushi is one of the most important dishes in Japanese cuisine. The Japanese love sushi, but sushi makes up less than 15% of Japanese cuisine. That’s because Japanese cuisine has so many tasty dishes and unique styles to offer.

One of the ingredients that the Japanese eat almost every day is cabbage. In Japan, cabbage is not just cabbage.

There are several different types of cabbage and different kinds of kale. Some varieties of cabbage and kale are eaten raw and others are best suited for squeezing juice.

There are also the varieties of kale that are prepared in different ways e.g. for a soup.

Common to all of them is that cabbage and kale is prepared in a delicate way so it is a gastronomic experience to eat cabbage and kale several times a week without it getting boring.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.