recipes

News – Ebook: 5 Vegetarian Japanese Noodle Soups for One

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5 vegetarian Japanese noodles soups for one

This ebook takes you on a culinary experience filled with a wide variety of delicious vegetarian Japanese noodle soups.

If you love Japanese food or want to explore vegetarian cuisine, this ebook will guide you through five authentic and flavorful recipes that celebrate the art of traditional Japanese noodle soup.

Created with passion for Japanese food, this ebook offers exciting and flavorful vegetarian alternatives to classic Japanese noodle soups. Each recipe includes step-by-step instructions, ingredient lists and helpful tips to ensure your home-cooked meals are a success.

Ebook: 5 Vegetarian Japanese Noodle Soups for One is your guide to exploring and enjoying the authentic Japanese culinary tradition. Grab your chopsticks and prepare to embark on a flavorful journey filled with fragrant broth, fresh vegetables, and satisfying noodles!

All recipes are made for 1 person

Read more about Mini ebook: 5 Vegetarian Japanese Noodle Soups 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.

New – Ebook: 5 Japanese Sushi Handrolls for One

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5 Japanese handrolls for one

Mini eBook: 5 Japanese Sushi Handrolls for One, will send you on a journey to the flavorful streets of Japan with five irresistible sushi handrolls made for one person.

This book is filled with simple, authentic recipes that allow you to enjoy the refreshing flavors of Japanese sushi handrolls at home. The recipes are made in such a way that it is easy to make sushi handrolls for several people.

Whether you are a sushi enthusiast or just curious about exploring Japanese culture through food, this ebook is for you.

With our mini ebook: 5 Japanese Sushi Handrolls for One, you can bring the authentic taste of Japanese sushi handrolls into your own kitchen.

These five handrolls are just the beginning of an exciting culinary journey that awaits you. Whether you are on your own, want a different dining experience or want to impress your guests, these little Japanese delights are the ideal choice.

Read more about mini ebook: 5 Japanese Sushi Handrolls 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.

Did you know that a single handroll embraces the entire food pyramid?

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5 Japanese handrolls for one
Sushi handrolls are similar to sushi.

The seaweed used to make sushi handrolls shaped like a cone are the same ones used to make sushi rolls.
Just like with sushi rolls, various tasty vegetables, fish or shellfish are used as fillings in the preparation of sushi handrolls.

Sushi handrolls differ from traditional Japanese sushi.
Very little rice is used to make sushi handrolls, the number of raw materials used such as vegetables, fish or shellfish is the same as when making sushi rolls. For that reason, sushi handrolls are healthier than sushi rolls.

Sushi handrolls do not take many minutes to make once you have mastered the hand techniques.

Read more about Mini ebook: 5 Japanese Sushi handrolls for One

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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 is the popular street food dish okonomiyaki made?

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The last time I ate the Japanese dish okonomiyaki was in 2015 in Tokyo.
It was with Mrs. Takahashi, her youngest daughter who is in her mid-30s, her son-in-law and nephew.

One Friday early evening after training, she asked me if I had tasted okonomiyaki. It is one of her favorite dishes. I have never tasted it.
We went to her favorite restaurant, which is a tiny place that does not look like much from the street. We went up on a very narrow staircase to the first floor, down a narrow corridor and sat down in a 4-person booth with a large frying pan on the table.

Large cold draft beers were brought to the table. Soon after, a chef came and cooked us a very large okonomiyaki. While it was being cooked we could decide what kind of filling to add. When it was finished, it was cut into several smaller pieces.

Over the years I have been asked how okonomiyaki is made. It can be made in many ways.
I prefer it to be made with Japanese ingredients, raw materials and cooking techniques it has the best taste.

It has become a Mini e-book: 5 Japanese okonomiyaki for 1.

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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 types of meat does teriyaki sauce go with?

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Japan is one of those countries that eats a lot of dipping, a kind of sauce to most dishes.

In classic Japanese cuisine, sauces are made to suit the dish in question. Dishes such as tempura, tonkatsu and okonomiyaki to name a few use sauces made for each dish.

However, this does not apply to all of Japanese cuisine. The Japanese kitchen is very very large. In Europe, only a fraction of classic Japanese cuisine is represented.

One of the Japanese sauces that more and more people in Europe have noticed is teriyaki sauce. Most people know the version that can be found in the supermarket. However, it tastes completely different from teriyaki sauce, which is made from scratch and served in restaurants in Japan.

One of the reasons for its popularity also in Japan is that it goes well with several types of meat. In Japan, it is most often eaten with chicken and fish dishes. It is also suitable for dishes with pork, vegetables or large prawns.

Teriyaki sauce made from scratch is a winner. It’s a sauce that most people eat with a spoon when they first taste it. The taste is deep, round, salty, sweet and has a perfect balance.

In the Traditional Japanese Food Course for Beginners, you will learn step by step how to make a teriyaki sauce from scratch, as it is served in Japan. A sauce that is suitable for starters, main courses and several types of meat.

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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 does Japanese sushi taste different than in Denmark?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, sushi tastes in a completely different way than in Denmark.
I often meet people who ask what the reason for this could be.

There are several reasons for this.

In Japan, other fish, vegetables and ingredients are used to make sushi.
The Japanese sushi chefs use some other cooking techniques to cook sushi rice.
The Japanese sushi chefs use completely different cutting and hand techniques in the preparation of sushi.

Last but not least, Japanese sushi chefs have up to 35 years of experience in making sushi. You can of course wonder why it takes so many years to be trained as a Japanese sushi chef.

Japanese restaurant guests have very high demands on their food. The rice must be cooked to perfection and the fish, cut into silky slices that melt on the tongue.

In Japan, many sushi restaurants make minimalist sushi, where it’s basically just rice and fish. It makes great demands on the sushi chef’s skills, as you, as a guest, can taste everything.

At the Sushi course for beginners, you learn step by step how to make tasty sushi that you can enjoy with your loved ones.

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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 a Japanese Sushi handroll?

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5 Japanese handrolls for one
A Japanese Sushi handroll is not that widespread outside of Japan. In general, handrolls are not particularly widespread.

In Japan, Sushi handroll is considered a bit like a kind of fast food within sushi, and there are several reasons for this.

A Sushi handroll is easy to learn to make, it takes no more than 15 minutes. It is more rustic and level of hand techniques need to make handrolls and the presentation is not that high as is the case with sushi rolls or nigiri.

It takes no time to make Sushi handroll once you have learned the hand techniques. As soon as the order of the hand techniques is learned, it does not take many minutes to make handrolls.

In relation to raw materials, you can use as many raw materials as you like.

Sushi handrolls are perfect for lunch or dinner when time is short. It is also suitable for a cozy time with family or friends.

Several people have asked how to make Sushi handrolls and it has turned into a mini ebook: 5 Japanese sushi handrolls for one.

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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 are onigiri so popular in Japan?

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5 healthy japanese onigiri for one
In Japan, onigiri is such a popular dish that Japanese people wait for several hours to buy onigiri from some of the best restaurants in Tokyo.

Basically, onigiri consists of a rice triangle with a tasty filling and the rice triangle is wrapped in nori seaweed, nori seaweed that most people know from sushi.

There are several reasons why the Japanese like to wait for hours to buy the best onigiri.

In Japan, boiled rice is not just boiled rice. As with sushi, a virtue is made out of cooking rice to perfection. The quality of the cooked rice determines how good the onigiri tastes.

In Japan, there are restaurants with menus with up to 50 different onigiri with their very own unique filling. There are almost no limits to what fillings can be used for onigiri.

Just like with sushi, onigiri is made by hand. In Japan, restaurants have refined their techniques in such a way that customers line up to taste just their onigiri. They make onigiri that make the bird sing and send their customers to heaven.

In the mini e-book: 5 healthy Japanese onigiri for one, you learn step by step how to make tasty onigiri suitable for everyday use and lunch.

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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 is why seaweed is a regular ingredient in Japanese cuisine!

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Sushi chef & sake sommelier Zoë Escher
In Japan, seaweed has always been part of Japanese cuisine. It is a staple food like grains in European cuisine.
Just like in Europe, there is not just one type of grains. There are many types of grains and some of them are better suited for pasta than bread.

The same applies to seaweed. In Europe, most people have opened their eyes to sushi seaweed, which is a booster when it comes to the amount of vitamins and minerals.

Seaweed has its origins in the Japanese cuisine of the poor. At that time, it was Japanese fishermen who collected the seaweed for use in cooking. The fishermen had no refrigerator, so to extend shelf life the seaweed was dried. Afterwards it was eaten with raw fish and rice.

In Japan, there are many different types of seaweed, which are used in many different dishes in Japanese cuisine. Nori is used for sushi, which is a specific type of seaweed that is primarily used for sushi.

On the Sushi Course for Beginners you will learn which type of sushi nori is best suited for sushi. You will also learn step by step how to make tasty sushi.

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.

Make a healthy meal with 3 ingredients that embrace the whole food pyramid!

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5 healthy japanese onigiri for one
Most people are aware ofo Japanese cuisine. Sushi has taken off and has become one of the most popular dishes outside of Japan. In Japan, sushi makes up less than 15% of Japanese cuisine. The Japanese are very fond of sushi the Japanese cuisine is so large and wide that there are several different dishes that embrace different lifestyles.

On a busy day with work, family, friends and interests, the Japanese like to eat dishes that do not take several hours to prepare, but which still embrace the whole food pyramid. One of the dishes that are suitable for both lunch and dinner is Onigiri.
Ongiri is a dish that with only 3 ingredients, embraces the entire food pyramid. It is a nutritious and healthy meal that is perfect for busy everyday life.
Onigiri is a Japanese rice ball with seaweed and a tasty filling. And the filling, yes, it can be anything from fish, shellfish to a vegetarian dish.

Several people have asked me how to make the tasty Japanese rice balls. I have written a small mini e-book 5 healthy Japanese onigiri for 1, where I guide you step by step on how to make onigiri from scratch.

You can read more about Mini e-book 5 healthy Japanese onigiri for 1

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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.