Japanese food

Japanese noodle soup is perfect for rainy weeks

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Autumn is over us. And yes, in Denmark the weather is mixed during the season. Autumn is a time that offers beautiful colors and unique raw materials like mushrooms are best in autumn.

Autumn is also time for little more heavy and hot dishes that warm on a cold rainy day. Noodle soup does not take very long time to make, but it is healthy and nutritious and fits a busy day.

Japanese noodle soup is a right to enjoy the year round in Japan. In Denmark it is a dish that many people prefer to eat in the slightly colder months.

Read more about the class Noodle soup 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.

Do the Japanese drink matcha tea with milk?

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In August, I received a gift from one of my Japanese teachers. It has been packed away with all my Japanese tea.

Now I just see that it is something completely different from what I thought it was.

In 2010, I first experienced Matcha latte at a cafe in Tokyo.

I haven’t seen this “Matcha au lait” version. You can drink it both cold and hot. A small guide is provided in Japanese along the tea.

It is going to be interested to taste the tea.

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 all types of meat be used for ramen soup?

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Yes, all types of meat can be used for ramen soup.

In Japan, pork is a popular meat. The pork eaten in Japan is also of very high quality. The Japanese do only want to eat meat from happy animals. The pigs, which are, produced exclusively for the Japanese market meets those criteria.

In Europe, many people prefer to eat chicken or beef. You can use that as well in a ramen soup.

On the Noodle Soup course for beginners, you will learn how to make Japanese foundation from scratch. You will also learn how to prepare and prepare different ingredients so that they can be used in Japanese noodle soup.

You can read more about the course Noodle Soup 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 authentic Japanese sushi?

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If you look at authentic Japanese sushi it looks a little bit boring. Japanese sushi is basically just about fish and rice and when the food is so simple you fall through as a chef If you cannot cook sushi rice to perfection, cut the fish according to Japanese cutting techniques and use Japanese techniques to make sushi.

That is why it takes many years to become a good sushi chef. One can say that the more simple the food is the harder it is also to make.

At Sushi course for beginners attendants learnt the Japanese take on sushi, Japanese ingredients and Japanese cooking techniques to cook sushi rice and make tasty 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.

Cooking class: Japanese vegetarian dishes for beginners

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Gyoza
The cooking class Japanese vegetarian dishes for beginners  is for people who would like to learn how to make delicious and tasty vegetarian dishes. During class you are introduced to a selection of the most popular vegetarian dishes.

You learn about the Japanese vegetarian cuisine which offers many tasty and unique dishes.
You get to know what to look for when you buy Japanese tofu and other raw materials at special shops and supermarket.
You learn to prepare different kinds of vegetables and soya products by applying Japanese cooking techniques.
You learn how to cook a tasty appetizer and 2 main dishes.

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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.

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Have you tried Japanese barbecue?

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Japanese barbecue also called Yakiniku it is a popular dish in Japan which is enjoyed year round. In Japan there are many restaurants that only have barbecue on the menu.

Japanese barbecue is very different from what we use to in Europe. The guest will order different kinds of meat and vegetables that are placed on the table. In the middle of the table is a barbecue grill where you cook the different kinds of meats, seafood and vegetables. You eat the prepared food by dipping the individual pieces into different sauce. With the food you will typically be served a miso soup and a small bowl of rice.

Below are photos from an authentic Japanese Yakiniku restaurant in Los Angeles.

In the photo kobe style short rib “kalbi”, as exclusive Japanese meat.

The picture shows Pork toro, which is a piece of exclusive meat on the pig.

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.

 

Los Angeles is a city with many Japanese sushi chefs

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As a sushi chef Bar Hayama is the restaurant I know best. In 2006 I was trained to become a sushi chef at California Sushi Academy. Next to the culinary school were Toshi’s sushi restaurant where we worked in the sushi bar and did catering.

In 2012, I was back in LA where my teacher Toshi introduced me to a nigiri technique that takes 20 years of master.

There is a big difference between whether you are trained by Japanese sushi chefs or trained in Denmark.

Japanese sushi chefs have other work procedure and use completely different techniques than European sushi chefs. When I work with Japanese sushi chefs with 36 years of experience the quality and taste of the sushi being produced is something completely different.

Read more about Sushi chef & sake sommelier Zoë Escher
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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 healthiest Japanese fast food does not take more than 15 minutes to make!

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The Japanese are the world’s longest living population and there is a reason for that.

The Japanese live a busy life like so many others. There are many in the larger cities that work approx. 10 hours a day. The Japanese also have children, family, hobbies and much else that has to be taken care of.

In everyday life, the Japanese spend very little time on the food. In Tokyo you will find really many noodles bars on virtually every street. It is a popular street food which the Japanese both enjoy for lunch or dinner. From pulling a ticket in a vending machine just in front of the restaurant to sit at a table where a bowl of hot noodle soup is placed does not take more than 7 minutes.

On average it takes for the Japanese about 7 minutes to eat noodle soup on a daily basis in Tokyo.

The Japanese noodle soup as it is served in Tokyo you can now learn to do in Copenhagen. On Noodle soup course for beginners you learn step by step to make 2 different kinds of noodle soups as it is served in Japan.

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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 reason why my Japanese sushi chef back ground a little different?

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What many are not aware of is that I first started training the Japanese fencing called kendo in Denmark.

In 2004, I traveled to Japan for the first time on a training camp. During the stay I was introduced to Japanese cuisine both traditional dishes but also sushi.

In 2006, I was educated to become a Japanese Sushi chef & sake sommelier. Since then, I have traveled to Japan almost every year to inspire Japanese gastronomy, practise kendo kata and visiting friends.

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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.

How much sushi do the Japanese eat?

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The Japanese do not eat as much sushi as many in European believe.

The Japanese are very fond of sushi. In Japan, sushi accounts for less than 15% of Japanese cuisine due to the fact that Japanese cuisine has many unique styles to offer.

The Japanese cuisine spans just Kaiseki which is a dinner consisting of 7-12 small dishes, tempura, yakitori, stews, grilled dishes, deep fried dishes, noodles and much more.

In the Japanese kitchen there are also styles that suit everything from a busy weekday to a weekend night with a party. Many Tokyo restaurants are decorated in such a way that there is also seating if you come alone.

Some of these styles are offered on the courses I hold.

Japanese noodle soup for beginners
Traditional Japanese cooking class 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.