Japanese noodle soup

When do the Japanese prefer to eat a bowl of hot noodle soup?

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Noodle soup
In Japan, a bowl of hot noodle soup is eaten all year round. Yes, even on hot summer days.
In Japan there is a large selection of noodle soups, each region and each noodle bar has their very own version. Some soups are made on chicken stock, while others are made on pork or fish.

Noodle soup is a healthy fast food that is eaten on all days of the week in Japan. It is a dish that fits into the hectic and busy life that many Japanese live. Many Japanese work an average of 10-15 hours a day.

In Europe so far, many people prefer to eat noodle soups in the autumn / spring and in the winter. In Europe, noodle soups are also eaten on slightly cloudy days.

Read about Noodle soup 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 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.

Sushi nori is the healthiest vegetable in the world!

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When you say nori most people think of seaweed for sushi. Outside of Japan sushi nori is only used for sushi.

The Japanese people have a slightly different view of nori. In Japan,  nori is a versatile vegetable that can be used in many different dishes. In Tokyo, you will find that nori used for sushi is also sprinkled over dishes ranging from salads to ramen noodles.

Sushi nori is the healtiest vegetable in the world one nori sheet contains as many vitamins as 600 grams of vegetables. During a busy week it does not take much to booste your health with vitamins and minerals.

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.

What is Japanese chef’s view of the raw materials used in Japanese cuisine?

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The Japanese have a different approach to life than the rest of the world. The Japanese population has grown up with the fact that everything the universe has created has a soul and that we are all connected.

This view of life affects the Japanese chef’s view of the raw materials used in Japanese cuisine. All life that the universe has created is unique and has something to offer. This means that Japanese cuisine is very large and varied, as the Japanese are not limited.

Since 2004 I have traveled to Japan almost every year.
Here 2 years ago I found out that over the years I have eaten raw jellyfish without knowing it. Now the jellyfish is not served as a big undefined lump on the plate. It will of course be prepared so it is a delicious dish you get served.
In my case it was served as a Starter and it looked the most noodles but the consistency was another. It did not taste so much but was completely crispy to chew in.

So why eat jellyfish?

Jellyfish contains many proteins and has a very low fat content.

This unique way of transforming raw materials that many wanted to bite into a delicious dinner obviously brings attention to Michelin chefs around the world.

NOTE: Of course jellyfish will not be served on my cooking courses.

Read about my Sushi classes and traditional Japanese cooking 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.

Ramen noodle soup for cold winter days!

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The Japanese cuisine is so large that it offers a wealth of tasteful styles and dishes. It has a style for any occasion and dishes that also fit the changing weather.

The Japanese weather is more varied than the weather in Denmark. The Japanese winter is very cold and the summer months are very hot. The Japanese weather also characterized by rainy season and typhoon.

The days when it’s cold and wet outside a bowl of noodles soup can get your warmth back. At lunchtime and in the evening you will see many Japanese people on the streets where they enters the small local noodle bars where they order a noodle soup that does not take many minutes to make.

The interest for noodle soup is increasing and more and more ramen dining restaurants are opening in Europe. I also meet more and more people who would like to learn how to make ramen noodle soup.

At Noodle soup course for beginners you learn how to make tasty noodle soup from scratch.

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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.