healthy food

Do seaweed for sushi taste different?

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Yes, there is a difference in the taste of seaweed for sushi.
There are 3 countries that produce seaweed for sushi and that is Japan, Korea and China. Within sushi seaweed, there are several different types it affects the taste, the structure of the sushi seaweed and the way the seaweed behaves when it is used for sushi.

I have tasted seaweed for sushi from Japan, Korea and China and it tastes different.

Some seaweed sheets taste part of the sea, so it may seem surprising if you are not used to it.
Some seaweed sheets are completely neutral in taste it has an advantage over sushi because it does not affect the taste of the sushi pieces.
Some seaweed can be a little rubbery in consistency when sushi rolls are made and when eating the pieces. It gives a different feeling when biting through the sheet.

Seaweed is very healthy, and you should finally eat loose of it when you have the opportunity.

Read more about Sushi 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 dish do the Japanese prefer to eat from traditional Japanese cuisine?

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The most popular dish in traditional Japanese cuisine is ramen noodle soup.
It is a hot dish that is eaten all year round. Yes, even on days when the temperature creeps up to 35 degrees.

Like so many others, the Japanese live a busy life. Most Japanese work 10-15 hours a week. There is not much time for leisure activities and friends during the week.

During the week, many Japanese prefer to eat healthy fast food, which does not take many minutes to prepare, cook and eat. Ramen noodle soup is the most popular dish in Japan.

Ramen noodle soup can be compared to meatballs. Each eatery and noodle bar has their very own recipe for how this tasty and healthy dish should taste.

It is also this delicious dish you are going to learn to make on the Noodle Soup course for beginners. In the course you will learn how to make 2 very different noodle soups from scratch, dishes that have the same aromas and flavors as in noodle restaurants in Tokyo.

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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.

Why do ramen noodles have a yellow color?

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Ramen noodles originally come from China noodles that have had a permanent place in Chinese cuisine for thousands of years.
When ramen noodles came to Japan, it was adapted to Japanese cuisine by Japanese chefs using Japanese ingredients to make the noodles.

The ingredients used to make ramen noodles are wheat flour, salt, water and kansui. Kansui is alkaline water from Mongolia. It helps to give the ramen noodles the unique yellow color.
In Japan, there is only one type of ramen noodles that is whether it is dried ramen noodles or homemade noodles.

Ramen noodle soup is the most popular fast food in Japan. It is a dish that does not take many minutes to make once you have the foundation in place. It is a dish that fits into a busy everyday life.

In the Noodle Soup course for beginners, you will learn how to make different kinds of tasty Japanese noodle soups.

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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 kind of fish is used for sushi in Japan?

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In Japan, many different kinds of fish are used for sushi.
The selection of fish is very very large. Each season offers many different tasty fish.

In Japan, fish is something very special. It is so for several reasons.

Fish in Japan is very fresh. The fish is so fresh that it has only been dead a few hours before it ends up on the dinner table in Japanese homes or sushi restaurants.

The quality of raw materials means extremely much to the Japanese. It should be as fresh as possible.
Some restaurants choose to have a large pool of fish as part of the restaurant. Once guests have placed their order, fish is caught and, prepared for sushi or another tasty dish.

It gives a completely different food experience, as the fish has a completely different consistency. It can be compared to live lobsters, which are first killed just before being placed in a pot of boiling water.

Read more about Japanese sushi 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.

How to choose the best avocados!

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Picking edible avocados is a bit like playing the lottery. Either they are too hard or they are brown.

There are many who tap on avocados to see if they are ripe. There is no reason for that. The only thing you get from it is that you get to buy avocados that have been pressed.

Most supermarkets sell avocados that are packed in pairs in foil. These are avocados that I recommend you buy. It’s harder for people to press the avocados when they are packed that way.

When you buy avocados, choose the avocados that are light brown in the peel. Feel free to buy them a few days before you need to use them. Let them lie and ripen on the kitchen table or window sill.

Then they should very much like to be perfect when they are to be used.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.

Is noodle soup the same as ramen?

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Noodle soups are not the same as ramen soup.

In Japan, there are many different types of noodle soups. Ramen soup as most people know in Europe is a soup out of several hundred noodle soups.

In Japan, noodle soups are either made on fish stock, pork stock or chicken stock. It is a stock that is flavored with other ingredients in many many different ways.

The selection of noodles is large in Japan. There are 7 different noodles that are used for certain dishes and styles within Japanese cuisine. Some noodles are used only for soups and others are used for stews.

Japanese noodle soups can be compared to Danish meatballs. Every noodle soup eatery in Japan has their very own recipe for how such soup should be made and taste. Often the recipes go from generation to generation.

If you travel around Japan, you will find that there is a big difference in noodle soup, depending on whether you are in southern Japan or in northern Japan.

Read more about Noodle soup course for beginners, where you learn to make 2 very different and tasty soups.

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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 many squid do Japanese people eat in Tokyo?

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Japan is one of the countries where all seafood is extremely fresh. Seafood is also very fresh. It is rare that you can go into a European fish store and buy a fish that has just been caught 3 hours before.

In Japan, it is very normal to eat squid that is only a few hours old.

Squid is a kind of shellfish that must be extremely fresh otherwise it ca become gummy in consistency. In Japan, squid are eaten as much as salmon is eaten in Europe. It is freshly caught in abundant quantity.

Grilled squid as seen here in the picture is a popular way to eat squid. When grilled on low heat for several hours, it becomes completely buttery and full of flavor.

In Tokyo, there are food stalls that stand and grill freshly caught squid every day.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.

Is seaweed salad Japanese?

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The classic seaweed salad that contains crispy seaweed, sesame seeds and a slightly spicy dressing is not Japanese.

There are several different kinds of tasty seaweed salads. However, the difference between the seaweed salads that are available in Denmark is not that great. The most in-demand seaweed salad in Denmark is made in China.

You can make your own seaweed sala. However, it will be with a different kind of seaweed that is not crunchy. The type of seaweed used in the classic seaweed salad is oblong, thin and crispy. It is seaweed that originates from China. I have not yet encountered this type of seaweed in Japan or in Denmark.

If you want to make your own seaweed salad, then you can try out wakame seaweed, it will be a different kind of seaweed salad.

Read more about Sushi Chef & Sake Sommelier Zoë Escher

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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.

Can you make sushi without nori seaweed?

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Sushi roll futomaki with prawns, web: http://chefzoeescher.comYou can make sushi without seaweed.

Except from nigiri sushi, I would not recommend making e.g. sushi rolls without nori seaweed. It’s never really going to taste good.

Nori seaweed is the vegetable in the world that contains the most vitamins and minerals; it plays a very important role in relation to sushi. Seaweed adds an extra taste experience to the other ingredients in the roll. Seaweed also keeps all the filling in place when you eat a piece of sushi. Then it is a good dining experience.

If you don’t use nori seaweed, the sushi pieces will have a completely different taste and consistency. You may also risk the rollers falling apart.

If you do not like seaweed, then my best advice is. Try eating a few single pieces of hosomaki (the small roll) with cucumber. It can take some time before the taste buds get used to sushi.

Read more about Sushi 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.

How much seaweed do the Japanese eat?

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The Japanese eat a lot of seaweed.

In the sea around Japan, many different types of seaweed grow. Seaweed used for sushi and seaweed used for various kinds of Japanese dishes. Many thousands of years ago, the Japanese began drying seaweed. Seaweed was dried in such a way that vitamins and minerals remained intact. It was also a way to extend the shelf life.

Today, seaweed is grown on the sea bottom like as wheat is grown in other parts of the world. It is an agriculture that takes place on the sea bottom. The companies that produce seaweed have facilities that can dry large quantities of seaweed every single day.

Read more about Sushi course for beginners, where you learn about nori seaweed used 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.