Japanese 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.

Does the quality of sushi rice have an impact on sushi?

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Sushi rice
The quality of sushi rice has a very big impact on the food.
There is no doubt that when using good quality sushi rice can be tasted. The sushi meal becomes a completely different experience when quality sushi rice is cooked in a way so that they are firm and soft in consistency.

In Denmark, there is not much difference in the quality of sushi rice that can be bought in stores. If you go to the USA or Japan, you can get many different types of sushi rice just as many as bread in a Danish supermarket.

It is not only Japan that grows rice for sushi. Countries like China, Korea, USA and some countries in Europe grow different kinds of sushi rice.

Sushi rice is harder to cook than other types of rice. Good quality sushi rice is easier to cook and, the consistency of the cooked sushi rice is also better.

At the Sushi course for beginners, you will learn what it takes to be successful in cooking sushi rice in your own kitchen.

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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 the Japanese food pyramid?

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Sushi chef & sake sommelier Zoë Escher

The Japanese food pyramid differs significantly from European diets and pyramids.

At the bottom of the food pyramid, you will find rice.
The Japanese diet is based on rice as the main source of carbohydrates, and it is the foundation of the diet.

Fish and shellfish is a big part of the food pyramid. They are rich in healthy omega-3 fatty acids, vitamins and minerals. Most of the protein that the Japanese eat comes from the sea.

Vegetables, seaweed and soybeans are important ingrediens in Japanese food. They contribute to a high intake of fiber, vitamins and minerals.

Beverages such as green tea and water are an important part of the Japanese food pyramid in order to get enough fluid and boost the body with antioxidants.

On the other hand, the Japanese eat very little meat compared to Europe. And when meat is finally eaten, it is also in small portions.

In Japan, fruit is often thought of as a dessert.
After a midday meal consisting of several dishes, the dinner is rounded off with freshly cut fruit.

On the Traditional Japanese Food Cooking Class for Beginners, you learn step by step how to make tasty dishes from classic Japanese cuisine.

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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 widespread is teriyaki sauce?

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Sushi chef & sake sommerlier Zoë Escher

Teriyaki sauce is a popular Japanese sauce that is used for many different dishes in Japanese cuisine.

The sauce is known for its sweet and salty taste with its characteristic shine, which is achieved during cooking. It is often used to add a unique flavor to dishes with meat or fish.
The sauce is popular all over the world and is enjoyed in various contexts.

There is a big difference in the quality and taste of teriyaki sauce. The best quality and taste is obtained by making the sauce. It is not enough to make the sauce from scratch, it is just as important to use the Japanese ingredients that are suitable to making teriyaki sauce in order to create the perfect balance between sweet and salty.

In the Traditional Japanese cooking cladd for Beginners, you will learn step by step how to make this delicious sauce with the world’s best salmon.

Read more about Traditional Japanese cooking course for beginners and the tasty Japanese dishes we are making.

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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.

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 is the first dish made on the course Japanese cooking course for beginners?

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Gyoza
The first dish that is made on the course is Gyoza.

Before we dive into the actual cooking, you will be introduced to Japanese raw materials, ingredients and Japanese cooking techniques. The reason for that is that I teach how to cook Japanese dishes as they are prepared in restaurants in Japan. This means that if the dishes are meant to taste like in Japan, then we need to take a closer look at how the Japanese cuisine works.

We start with the popular gyoza with pork. It is a dish that can be enjoyed as a snack with a glass of white wine or an appetizer.

First, several different raw materials must be sliced, chopped and grated, and together with Japanese ingredients, becomes face meat.
You will then learn step by step the various hand techniques so that you can make the tasty gyoza that are served in Japanese restaurants.
Gyoza must be prepared in their very own way. Step by step you learn to use the techniques used by chefs in Japan.

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.

Which Japanese dish is best for an appetizer?

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Gyoza
A classic Japanese dinner often consists of several courses, somewhere between 10-12 courses in size.

Some Japanese dishes are better suited as a starter than others. One of the most popular small dishes that are suitable for both a starter and a main course are Japanese gyoza. It is a dish that can be enjoyed all year round, with friends, family or on festive occasions.

Japanese gyoza originally originated in China. In China, goyza is called dumplings and the selection of dumplings in China is very, very large. Several hundred years ago, dumplings came to Japanese cuisine, where they were adapted with local ingredients and flavors to what we know today as gyoza.

On the Traditional Japanese cooking course for beginners, you learn how to make the classic version of gyoza from scratch. In addition to learning to use different cooking techniques and hand techniques, you also gain an insight into which ingredients you should use to get the most flavor and value for your money.

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.

How widespread are yakitori skewers in Japanese cuisine?

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5 Japanese yakitori for one
Yakitori skewers are part of classic Japanese cuisine.
In Japan, yakitori skewers are such a popular dish that you will find restaurants that are only specialized in making this delicate dish on small indoor grills.
In Japan, sushi makes up less than 15% of the Japanese cuisine. My impression is that yakitori skewers are as popular as sushi.

The classic Japanese yakitori skewers are made with chicken. In Japan, the whole animal is used for skewers, including heart, liver and chicken skin.

The specialized yakitori skewers restaurants have a large selection of yakitori skewers on the menu. Often you will find 15-20 different yakitori skewers made with different ingredients such as fish, shellfish, meat and vegetables. So that your dinner embraces the entire food pyramid.

In the mini e-book: 5 Japanese yakitori skewers for one, you learn step by step how to make different yakitori skewers that are suitable for everyday use and special events.

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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 different types of soy sauce are used in Japanese cuisine?

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Rice, soy and vinegar
In Denmark, the selection of Japanese soy sauce is very small and there are several reasons for this.

In Denmark, soy sauce is used in a different way than in Japanese cuisine. In Japan, soy sauce is considered a spice.

Our knowledge of Japanese soy sauce is very limited. In Japan, the labels are written on bottles with Japanese characters. This makes it difficult to figure out which soy sauce is used in which dishes.

In Japan, there are as many soy sauces in a Japanese supermarket as the selection of cheese in a Danish supermarket, which means that it does matter which soy sauce is used when cooking Japanese food.

Japanese soy sauce is a main ingredient in Japanese cuisine it gives the Japanese flavors and aromas that characterize food served in Tokyo.

In the Traditional Japanese cooking class for beginners, you will learn how to make tasty Japanese dishes where different soy sauce is used simultaneously in some of the dishes. Authentic Japanese dishes made from scratch.

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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.

That’s why Shiitake is the favorite mushroom in Japanese cuisine!

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Shiitake mushrooms are quite unique, as it is a mushroom that has several aromas and depth in the taste.

Shiitake is a mushroom that is very intense in taste. Shiitake mushrooms have a hard stem. It is a strain that is often removed in the preparation of a dish, as it can be hard to chew on.
Exactly the stem should always be kept. The stem of Shiitake mushrooms has a very concentrated and aromatic taste, which gives the dish depth.

In Japan, Shiitake mushroom is used in many different ways. It ranges from fried noodles to stews that simmer for several hours. The possibilities are endless.

Shiitake is now available year-round in many supermarkets. However, there may be periods when it can be difficult to get hold of the fungus.

Read more about Traditional Japanese food 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.