Seaweed for sushi is a very healthy vegetable. In the world, seaweed is the vegetable that contains most vitamins and minerals.
The countries that produces the largest amount of seaweed for sushi are China, Korea and Japan. You can compare seaweed for sushi to crops like wheat or oats. The difference is that seaweed is a vegetable which ia grown on the sea bottom.
Seaweed produced in Japan, China and Korea has difference taste. This is because there are several different type of seaweed used for sushi.
In general, seaweed for sushi is a vegetable that is essential in Japanese cuisine.
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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 Japan, Japanese chefs prefer to use raw materials that are in season when they cook food. In Tokyo, Japanese dishes often contain ingredients that most people outside of Japan do not know like Chinese horse radish.
Chinese horse radish is a very popular raw material in Japanese cuisine.
In Tokyo, Chinese horse radish is used in various ways. Chinese horse radish is a raw material that is often pickled and eaten as a garnish. There are many restaurants that grate chinese horse radish and eat it as topping on various classic Japanese dishes.
In most Asian supermarket you can buy Chinese horse radish all year. Horse radish is a winter vegetable which is harvested during winter months.
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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 classic Japanese cuisine is unique and different to the rest of the world.
The Japanese people are very conscious of what they eat. In the Japanese cusine each individual dishes are composed in such a way that they either detox the body or feed the body.
There is a reason why the population of Okinawa is the longest-lived population in the world.
I have developed a unique 14 days miso soup experience where you get your health boosted. During the 14 days you will, among other things, Get your immune system strengthened, detox your body and add lots of antioxidants to your body.
The soup do also prevents cancer and improve your digestion.
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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.
There are several different ways to detox the body.
Some years ago it was very popular to go on a fruit diet which typically lasted a few days. Some were happy with the diet others were decided poorly by eating fruit for several days.
Most people know about detox diet for example you drink different juices over 3-7 days. Juice diet can be a little difficult to implement since you will not be satisfied the same way as if you are eating a meal.
Like so many others I live a busy life. To make a radical change to my diet for a period of time to detox my body is not something I am fan of.
I am also in favor of detoxing the body but I prefer to boost my health at the same time.
That’s why I have developed a 14-day Okinawa miso soup experience where I detox my body, boost my health and prevent a variety of lifestyle diseases and cancer at the same time.
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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 Europe and the rest of the world sushi has become a very popular dish.
The Japanese are fond of sushi, but the Japanese cuisine has many other delicate styles to offer.
What most people are not aware of is that the rest of the Japanese kitchen is very neutral in its expression. This is due to the fact that in Japanese cuisine Japanese chefs focus on using hand techniques. I am not only thinking about the hand techniques to use when you mold buns to be baked in an oven.
I am thinking of hand techniques where it takes 20 years of masters. Techniques where you exercise refined your movements so that the gastronomic experience gets better year after year.
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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 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.
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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.
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.
The Japanese cuisine is one of the healthiest cuisines in the world and there are several reasons for this.
First of all, there is less fat in food, what little fat there is in the food is healthy fat also called Omega 3.
Also dairy products are not included in the Japanese diet as we know it in Europe.
The Japanese eat large amounts of vegetables, fish, and shellfish and soya beans raw materials that all benefit your health in different ways.
The materials are one reason to why the Japanese are the world population that lives longest.
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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.
