Ramen soup

Which pumpkin do the Japanese prefer to eat?

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In recent years, pumpkins have become more and more popular.
Halloween is an American tradition which a number of years ago found its way to Denmark. Cutting orange pumpkins has gradually also becomes a tradition in Denmark.

Because of Halloween, more and more people want to eat pumpkins. Today there are many different kinds of pumpkins and have found their way to the Danish supermarkets.

Most people are familiar with the orange pumpkin called Hokkaido, which is available in all supermarkets. It was once cultivated in Japan, from which the name originates. Today it is grown outside Japan.

This dark green pumpkin which I got know when travelling in Japan, is available in Denmark, but only at few supermarket.

It’s called Kabocha.

In Japan, it is eaten in many different ways in traditional Japanese cuisine.
I tasted it for the first time in Japan in 2004. I got it for lunch where there was a piece in a bento box. I also ate it in the evening at the home of one of my teachers in Tokyo.

It is a pumpkin type that I have learned to like a lot the Japanese way.

Read more about Japanese noodle soup course for beginners, where noodle soups are made with Japanese ingredients and ingredients in the same way as, Japanese restaurants in Tokyo.

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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.

Japanese comfort food that warms on a cold autumn day!

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The hot summer days are coming to an end and we are approaching autumn.
Autumn is a changeable time reminiscent of a bag of mixed sweets, sun, wind and rain and sometimes on the same day.

Autumn is one of the most beautiful seasons.
Nature and forests show themselves from their most beautiful side. The forest abounds with mushrooms and just around the corner awaits the classic root vegetables.

In Japan, noodle soups are tasty and healthy dish are enjoyed all year round. It is a dish that is very popular when summer turns into autumn. It is a dish that warms on the changeable autumn days.

A classic Japanese noodle soup contains fish, meat, noodles, vegetables and seaweed in other words it is one of the healthiest fast foods on a busy day.

In the Noodle soup course for beginners, you will learn how to make tasty soups from scratch with Japanese noodles, soups that have the same unique aromas and flavors as if served in restaurants in Japan.

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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 type of noodle soup do the Japanese prefer to eat?

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In Japan, there are many different types of noodle soups.
There is the classic tasty ramen soup that most people know and there are other types of noodle soups such as udon and soba.

In Japan, ramen noodle soup are very popular on a busy weekday. In the larger cities such as Tokyo, there are noodle soup bars on pretty much every street corner. Small dining places with delicious ramen soup which has been passed down from generation to generation.
Ramen soup in Japan is a broad concept. Some ramen soup is made on fish stock, while others are made on chicken and pork.

It is different from noodle bar to noodle bar what is used of ingredients. Fish, shellfish, meat and eggs are classic ingredients with proteins and local Japanese vegetables are used which are in season.

In the Noodle Soup course for beginners, you will learn how to make tasty classic noodle soups as they are served in Japan.

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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 food styles are there in Japanese cuisine?

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The Japanese cuisine is very very large. There are as many different food styles as the whole of European cuisine combined.
There live approx. 126.5 million people in Japan, all of whom have different taste buds and favorites when it comes to what they prefer to eat. In Japan, there are over 100 different food styles such as sushi, ramen soup, yakitori skewers, tempura and more.

Within each style, the individual restaurants have made their very own interpretation of the food.
Going out to eat in Japan can be quite overwhelming. There are restaurants on every street and the selection of food is very large.

In a country like Japan, there are countless food and eating guides, which are a good reference work. They can give a quick overview of which restaurants are located in the immediate area or the best restaurants in the country.

In the course Traditional Japanese food course for beginners, we throw ourselves over classic Japanese dishes, which are suitable for both everyday life and parties.

You can 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.

What dish do the Japanese prefer to eat from traditional Japanese cuisine?

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The most popular dish in traditional Japanese cuisine is ramen noodle soup.
It is a hot dish that is eaten all year round. Yes, even on days when the temperature creeps up to 35 degrees.

Like so many others, the Japanese live a busy life. Most Japanese work 10-15 hours a week. There is not much time for leisure activities and friends during the week.

During the week, many Japanese prefer to eat healthy fast food, which does not take many minutes to prepare, cook and eat. Ramen noodle soup is the most popular dish in Japan.

Ramen noodle soup can be compared to meatballs. Each eatery and noodle bar has their very own recipe for how this tasty and healthy dish should taste.

It is also this delicious dish you are going to learn to make on the Noodle Soup course for beginners. In the course you will learn how to make 2 very different noodle soups from scratch, dishes that have the same aromas and flavors as in noodle restaurants in Tokyo.

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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.

Why do ramen noodles have a yellow color?

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Ramen noodles originally come from China noodles that have had a permanent place in Chinese cuisine for thousands of years.
When ramen noodles came to Japan, it was adapted to Japanese cuisine by Japanese chefs using Japanese ingredients to make the noodles.

The ingredients used to make ramen noodles are wheat flour, salt, water and kansui. Kansui is alkaline water from Mongolia. It helps to give the ramen noodles the unique yellow color.
In Japan, there is only one type of ramen noodles that is whether it is dried ramen noodles or homemade noodles.

Ramen noodle soup is the most popular fast food in Japan. It is a dish that does not take many minutes to make once you have the foundation in place. It is a dish that fits into a busy everyday life.

In the Noodle Soup course for beginners, you will learn how to make different kinds of tasty Japanese noodle soups.

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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 noodle soup the same as ramen?

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Noodle soups are not the same as ramen soup.

In Japan, there are many different types of noodle soups. Ramen soup as most people know in Europe is a soup out of several hundred noodle soups.

In Japan, noodle soups are either made on fish stock, pork stock or chicken stock. It is a stock that is flavored with other ingredients in many many different ways.

The selection of noodles is large in Japan. There are 7 different noodles that are used for certain dishes and styles within Japanese cuisine. Some noodles are used only for soups and others are used for stews.

Japanese noodle soups can be compared to Danish meatballs. Every noodle soup eatery in Japan has their very own recipe for how such soup should be made and taste. Often the recipes go from generation to generation.

If you travel around Japan, you will find that there is a big difference in noodle soup, depending on whether you are in southern Japan or in northern Japan.

Read more about Noodle soup course for beginners, where you learn to make 2 very different and tasty soups.

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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 are the two main ingredients in Japanese cuisine?

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The two main ingredients in Japanese cuisine are kombu and bonito flakes.

Kombu is a Japanese type of seaweed that is grown on the ocean bottom. It is a tall seaweed with thick and broad leaves. In Japanese cuisine, seaweed is dried and used in many different dishes. Kombu is part of the foundation of Japanese cuisine. It is not dried seaweed that is eaten in the same way as sushi seaweed. It is not suitable for that.

Bonito flakes come from a fish called Bonito. It is a fish that is related to tuna. The fish is cleaned, filleted and smoked. The fish fillets are then dried at certain temperatures for several months. Eventually, it is cut into ultra-thin strips. Like kombu, it is the foundation of Japanese cuisine.

Read more about Japanese 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.

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.

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.