Japanese food

What does a traditional Japanese sushi menu consist of?

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A traditional Japanese sushi menu, as served at a sushi restaurant in Tokyo, looks different.

The Japanese food culture is different than in Denmark.

In Japan, people learn to eat fish from childhood. On a daily basis, the Japanese eat as much fish as we eat meat in Europe. The Japanese eat as much meat as we eat fish.

The Japanese learn to appreciate many different kinds of fish and, it can be seen from the menu when you visit a sushi restaurant in Tokyo.

Typically there will be 20 different kinds of fish. The fish are turned into nigiri sushi. The Japanese love sushi rolls, but when it comes down to it, they prefer fish and rice. Therefore, A Japanese traditional sushi menu will consist of 10-15 nigiri sushi.

However, there will also be sushi rolls to a slightly more limited extent.

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.

The healthiest Japanese lunch consists of only 3 different ingredients

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5 healthy japanese onigiri for one
Yes, that’s for real.

One of the Japanese favorites to eat for lunch is an onigiri which usually consists of only 3 ingredients. When I talk about the classic Japanese onigiri, it contains rice, seaweed and fish.

Most people know fish is healthy. The Japanese are the population in the world that eats most fish. Their favorite fish are fatty fish, which are rich in omega 3.

The Japanese are also the population that eats the most seaweed. Seaweed is not just seaweed. There are many different types of seaweed depending on the dish to be made. Seaweed is the vegetable in the world that contains the most vitamins and minerals.

Since 2004 I have been eating onigiri in Japan. It was my Japanese kendo teacher in Tokyo who mentions me the classic Japanese lunch dish, which is also ideal when on the go.

Several have asked me if I do teach online cooking classes, and yes I do. I have therefore developed a new online course where you learn step by step to make 5 onigiri with 5 different kinds of fillings. It ranges from cooking rice, buying fish to the Japanese hand techniques used to make onigiri.

You can read more about the Mini ebook: 5 Healthy Onigiri for One

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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 Japanese chef’s view of fish?

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Japanese chefs have a different view of fish.

In Japan, Japanese chefs use only raw materials that are in season.

A Japanese fish named Katsuo which is in the family with the tuna is in season 2 times a year. In spring it swims from southern Japan to the north. In spring, it is low in fat whereas in autumn when caught in northern Japan it is fat. On its swim from south to north it has eaten many small fish.

As a restaurant guest you can only find it on the menu card for a few months a year.
This is something that restaurant guests enjoy since the menu of Japanese restaurants in Tokyo changes very often.

Read more about the class Traditional Japanese cooking class 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 kind of fish do the Japanese eat in the winter?

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The Japanese have a slightly different relationship to gastronomy and fish than in Denmark.

In Japan, it is very normal to only eat ingredients that are in season like vegetables, fruits and fish.

The Japanese have a slightly different relationship to fish Japanese children are bottled up with fish. The Japanese families eat as much fish as a European family eats meat. On the other hand, they eat as much meat as a Danish family eats fish.

When it comes to choosing fish, the Japanese follow the season for fish e.g. fish that can be bought here and now at the fishmonger.

Here in the winter months, the Japanese eat many local fatty fish. In Scandinavian it could be the salmon.

Read more about Sushi course for beginners

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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 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.

Is there a big difference in the quality of fish?

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Yes it is there.

There is a big difference in quality compared to whether it is a fish that you have to cook or whether it is a fish that is to be used for sushi.

Does it matter?

No, it’s not.

One of the criteria is that a fish must be as fresh as possible. If the fish is not fresh enough then you can risk getting sick.

In addition, it is also important where the fish has grown up. There are some areas in the world’s oceans that have just the right conditions in terms of the quality demanded for sushi.

At the Sushi course for beginners, you will learn what questions to ask a fishmonger when buying fish 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.

Enjoy Christmas time with a healthy and tasty ramen soup, as it is made in Tokyo

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December equals food and coziness on several levels for me.

Drink mulled wine and eat apple slices. Eat wonderful dinners at the city’s restaurants and not least Christmas lunch. Of course I also have to snack a bit like Christmas cookies and Christmas candy.

In order for the whole thing to not go overboard I have also put in a few days with a little healthier food. I do this by eating ramen or udon soup as it is served in Tokyo.

It fits in perfectly with the busy Christmas days, as it does not take much time to make when the fish stock is made. It’s a great taste, it is bursting with vitamins and minerals while detoxifying the body.

I’m probably not the only one who feels this way, which is why I have planned a noodle soup course just before Christmas before it starts. You can read more about the class Noodle soup 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.

Ramen noodle soup can be eaten all year in Japan!

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In Japan, the ramen noodle soup is not only eaten in winter. It is a dish enjoyed all year long and there are several reasons for that.

Ramen noodle soup is a healthy and tasty fast food to suit the busy day of Japan. It is also a dish that does not take many minutes and makes once you have made the fish stock that forms the whole foundation of the Japanese kitchen. Yes without it there is no Japanese kitchen.

On noodle soup course for beginners the attendants learn to make 2 very different tasty noodle soups. Noodle soups where authentic raw materials from Tokyo are used in the preparation of soups.

You can read more about Noodle soup courses for beginners

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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.

Is it best to use Japanese sushi rice?

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There are many countries that produce rice for sushi such as Japan, the United States, Korea, Italy, and Thailand.

Using Japanese-produced sushi rice is not a must. In Japan, there are many different types of sushi rice of different grades. Japanese sushi rice is not always the best choice if you are not used to cooking sushi rice.

Some Japanese rice varieties are harder to cook than others, so buying Japanese sushi rice is not always an advantage.

On the Sushi course for beginners I talk more about which rice is best for Sushi.

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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 Japanese chef’s view of noodle soup?

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In Japan, noodles soup can be compared to Danish meatballs.

All Japanese chefs including sushi chef knows how to make a tasty noodle soup. From childbirth the Japanese learn that noodle soup is a dish that can be eaten all year long.
There is not only a kind of noodle soup. The selection is very big. Just like meat balls each noodle has their very own unique recipe for how to make the best fund from scratch.

However, there is of course a red thread in the noodle soups that are being made in Japan. There are differences between Japanese, Chinese and Vietnamese noodles, because there are different ingredients and flavors used to make soups.

You can read more about Japanese noodle soup course for beginners

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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.