The Japanese cuisine is much more than that. The Japanese kitchen is built up a way so it either adds to the body nutrition or detoxes the body.
This means that healthy vegetables and fish which may seem a bit boring in European cuisine make up a lot of Japanese cuisine. It does not have to be at all if you have understood Japanese access to food.
In Japan, focus is on the healthy properties of raw materials and cooking techniques. In Japan it is very normal to learn to use techniques that take 10 years, 20 years and 40 years.
But as everyone knows you must first learn to crawl before you can walk. This is also the case with Japanese cuisine. First of all one should learn to use the basic techniques to produce Japanese dishes and the Japanese’s approach to cooking before heading for dishes that take 10 years to learn to make.
Read more about Sushi chef & sake sommelier Zoë Escher
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.