Sushi Course with Sushi Chef Zoë Escher

Japanese Noodle Soup – A Beloved Dish with a Rich Tradition

October 8, 2026 by Zoë Escher

In Japan, noodle soup holds a special place in the food culture. The Japanese love for noodle soup can be compared to the Danish love for traditional meatballs. It is a classic everyday dish that many people grow up eating. It can be enjoyed all year round.

Japanese chefs are often familiar with noodle soup and the techniques used to create a delicious bowl. The broth is especially important, as it provides the rich and deep flavors that make the soup so special.

There is not just one type of Japanese noodle soup. In fact, there are many different varieties. Each noodle shop often has its own recipe and special way of preparing the broth. Just like Danish meatballs, chefs have their own little secrets that make their version unique.

Although recipes vary, Japanese noodle soups share some common traditions. Balance, umami, and high-quality ingredients are at the heart of Japanese cooking.

Japanese noodle soups are also different from Chinese and Vietnamese noodle soups. Each country has its own food traditions, ingredients, and flavor combinations. These differences give each soup its unique character.

Learn more about the Japanese Noodle Soup 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.

Japanese Noodle Soup Course for Beginners

October 5, 2026 by Zoë Escher

Learn how to make delicious and authentic Japanese ramen using ingredients commonly used by Japanese chefs.

In Japan, noodle soup is much more than just soup. It is a popular dish and an important part of Japanese food culture.

To make delicious ramen, it is essential to master the classic Japanese fish stock, dashi, from scratch – just as Japanese chefs do.

During the course, you will learn how to make dashi from scratch. You will also be introduced to the techniques and ingredients that define Japanese noodle soup.

About the Course

Step by step, you will learn how to work with Japanese ingredients that create the unique flavours and aromas of authentic ramen. You will also gain insight into Japanese food culture and the special place noodle soup holds in Japan.

You will work with ingredients such as kombu, bonito flakes and miso paste. You will learn which noodles are best suited to different types of soup. You will also practise classic Japanese cooking techniques and learn how to prepare and cut vegetables, meat and soy products correctly.

Step by step, you will make two delicious noodle soups from scratch using dashi – one ramen and one udon noodle soup.

Read more about the Japanese 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

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What is the most popular type of noodle soup in Japan?

October 1, 2026 by Zoë Escher

There are many different types of noodle soup in Japan. But one of the most popular is without a doubt ramen.

Ramen is served all over Japan, from small and cosy ramen shops to larger restaurants. Small ramen shops are especially popular because they are easy to find and offer a quick and tasty meal. It often takes just a few minutes from placing your order until a hot and delicious bowl of ramen is served.

One thing that makes Japanese ramen shops so special is their recipes. Many shops have their own way of preparing ramen. Some recipes have been passed down through generations and refined over the years. This means that the taste and experience can vary greatly from one ramen shop to another.

On our Japanese noodle soup course for beginners, you will learn how to make two different noodle soups from scratch. One of them is a classic ramen. You will learn about the flavours and techniques used to create the kind of ramen you can enjoy in Tokyo.

You do not need any previous cooking experience. The course is for anyone who would like to learn more about Japanese cooking and make a delicious bowl of noodle soup full of flavour.

Learn more about our 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How long can sushi be kept in the fridge?

August 27, 2026 by Zoë Escher

Sushi has a much shorter shelf life than many other Japanese dishes. For this reason, it is best to eat sushi on the same day it is bought or prepared.

There are several good reasons for this.

Raw fish is an important ingredient in many types of sushi. It is highly perishable and needs to be kept properly chilled. Just like beef tartare, it is best enjoyed fresh. This is better for both quality and food safety.

Avocado is another ingredient that quickly loses its freshness. Most people have seen half an avocado turn brown after a night in the fridge. The same can happen to the avocado in sushi.

Sushi rice also changes over time. After a day in the fridge, the rice often becomes harder and less pleasant to eat. This can affect the overall taste and texture.

In a Sushi course for beginners, you will learn how to make fresh and delicious sushi. You can enjoy it for lunch or dinner and, of course, while it is at its best.

Can you use any fish for sushi?

August 11, 2026 by Zoë Escher

Yes and no.

Many different types of fish can be used for sushi. However, not all fish are suitable for sushi.

When making sushi, it is not enough to simply consider the type of fish you buy. There are several things to keep in mind when fish is going to be eaten raw.

Which fish should you choose for sushi?

Salmon and tuna are probably the fish most people associate with sushi. But there are other types of fish that can be used as well.

However, this does not mean that you can buy just any salmon, tuna, or other fish and use it raw for sushi.

Fish can vary greatly. How the fish has been handled before it reaches you also matters. That is why it is important to know what to look for when choosing fish for homemade sushi.

This is one of those areas where a little knowledge can make a big difference.

In my Sushi Course for Beginners, you will learn more about the fish used for sushi. You will also learn what to consider when buying and preparing fish for sushi at home.

This will make it easier to make the right choices when buying fish for your homemade sushi.

In Japan, sushi restaurants only uses fish that are in season

April 3, 2026 by Zoë Escher

In Japan, Japanese sushi chefs have a different view of fish. From childbirth Japanese children learn to eat all the ocean has to offer.
As a restaurant guest in Japan you will find that the menu in sushi restaurants looks different.

It is very normal that there are approx. 20 different kinds of seafood on the menu. In addition, the Japanese sushi restaurants replace the menu card several times a year.

This is because many fish can only be obtained in certain months over a year. Some fish species have to swim many kilometers every year, for example, to spawn.

If a fish is not in season it is not on the menu card.

At Sushi course for beginners you learn to cook tasty sushi with the most sought after fish for sushi in Denmark.

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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.

Authentic Japanese Teriyaki sauce which you can eat with a spoon

March 18, 2026March 17, 2026 by Zoë Escher

Teriyaki sauce has become a popular addition to many Asian dishes, and most people know it as the bottled version found in supermarkets and Asian specialty stores.

However, the homemade, authentic Japanese teriyaki sauce is a completely different experience. It’s rich, well-balanced, and so full of flavor that many of our course participants cannot resist taking a spoonful straight from the pot the first time they taste it.

In our Traditional Japanese Cooking Class for Beginners, participants learn how to prepare three classic Japanese dishes entirely from scratch. One of the favorites is teriyaki salmon a dish that brings out the delicate aromas and depth of flavor in the salmon. The silky-smooth teriyaki sauce adds the final touch, elevating the dish to something truly special and making the taste buds sing.

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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.

Therefore, Japanese sushi seaweed is so healthy!

January 8, 2026 by Zoë Escher

Most people have heard that eating seaweeds are healthy. And that’s it.
There are more and more companies that sells seaweed to consumers.

However, I am a little skeptical.
It does matter where the seaweed are picked. There are areas that are contaminated.

Therefore, I continue to eat seaweed Nori for sushi.
Seaweed for sushi is grown as oats grow on a Danish soil. That’s why I know that the quality is okay.

In addition, sushi seaweed is the vegetable in the world that contains most minerals and vitamins.

At Sushi course for beginners I talk a lot more about seaweed.

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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.

Can all types of seafood be used for sushi?

October 30, 2025 by Zoë Escher

For that I have to say both Yes and No.

It depends a lot on how it is used in sushi.
You have to think that seafood has a completely different texture than fish. Most fish fillets are quite firm in the meat.

If you look entirely at seafood they remind you most about a bag of mixed candy. Seafood comes in many different sizes, tastes and texture. It is the raw material that is the hardest to use for sushi.

Some seafood used in sushi restaurants outside Europe are very difficult to prepare for sushi, it requires you as a sushi chef to use many different Japanese cooking techniques.

The consistency of seafood is also very different. Some shellfish have a very hard surface while others are very soft. In order for this type of raw material to become a gastronomic experience, you need to know which Japanese cooking techniques are best suited to it.

At the Sushi course for beginners the attendance learns to prepare the most sought after raw materials 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.

Do Japanese sushi chefs use different types of fish than sushi restaurants in Europe?

October 22, 2025 by Zoë Escher

Japanese sushi chefs use many different types of fish than European sushi restaurants. Fish is a very popular raw material in Japanese cuisine. The Japanese learn to enjoy fish from when they are small. The Japanese eat as much fish as we eat meat in Europe.

The selection of fresh fish suitable for sushi is bigger in Japan than in Europe. This also means that it is very normal for sushi restaurants in Japan to have 15-20 different fish on the menu.

Some of the fish which is on a Japanese menu such as salmon, tuna and squid. The Japanese menu also contains local fish that can only be caught in local sea in Japan

Read more about the 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.