How much miso do the Japanese eat?

The Japanese eat a lot of miso. It is part of Japanese cuisine just like pasta is, in Italian cuisine.

Miso contains soybeans, sake, water and a sponge.
This mixture is allowed to ferment for a period of time. The length of the period is very different it depends on what kind of miso to make.

There are several different kinds of miso pasta of different strengths and flavors, a bit like cheese. The mild miso pastas are light and relatively mild in taste.
The slightly stronger and stronger miso paste has been fermenting for a long time. The color of miso paste is darker and, partly the taste is much more intense, has deep and seems more spicy in taste.

Miso contains many vitamins, minerals and has a detoxifying effect on the body, which is why miso is eaten every day in Japan.

Read more about 14 days of Okinawa miso soup – Superfood

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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.

In what way does Japanese cuisine differ from the rest of the world?

Okinawa Miso Soup - Super Food
Japanese cuisine is quite unique in several different ways.
It is almost tailored to those who are interested in health and what is good for the body without compromising on taste. Japanese cuisine is put together in such a way that it either detoxifies or nourishes the body.

Yep, that is true. The Japanese are very conscious about what they eat. This is one of the main reasons why the Japanese are the people in the world who live the longest.

Going all-in and eating like the Japanese is hard.
The Japanese have a completely different view of diet and, their diet pyramid looks very different. A classic Japanese meal often consists of 10-12 small dishes. Dishes that contain fish, meat, vegetables and soybeans prepared in several different ways.

The Japanese are good at boosting health in small ways. Here I also think about what they drink during the day.

Miso or fermented soybeans are a regular part of Japanese cuisine. It is a raw material that is not to be missed. It is super food that in the right contexts boosts health. I know that most people live a busy life, but at the same time have a desire to live a healthy life.

For them, I have put together a 14-day course where you boost your health with healthy and nutritious soups. It is a process that matches a busy everyday life.

Read more about 14-day Okinawa miso soup – super food

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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 bonito flakes?


More and more people have become aware of bonito flakes.

In 2004, I first encountered bonito flakes in Tokyo.
At that time, in Tokyo I was practising the martial art kendo. After evening training, I was invited to the home of my teacher and his family, where we ate dishes from the classic Japanese cuisine. There I noticed the thin flakes with a smoky fish flavor, which was used as a kind of topping on the dishes.

In 2006 when I was trained as a sushi chef abroad, I got to know bonito flakes very well. I found out that the fish Bonito is related to tuna. It is a fish that is filleted, smoked and dried for a long period of time. The dried bonito is than shaved into thin flakes.

Bonito flakes are a solid ingredient in Japanese cuisine, which is used in many different ways. The fish bonito together with other Japanese ingredients form the foundation of Japanese cuisine.

In the Noodle Soup course for beginners, you learn, among other things how bonito flakes are used in Japanese soups 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.

Can all types of mushrooms be used in Japanese cuisine?


All types of mushrooms can be used in Japanese cuisine it depends a bit on the dish.

In Japan there are 7 different kinds of mushrooms; Shiitake, Maitake, Matsutake, Shimeji, King oyster, Nameko and Enoki mushrooms.

In Denmark, we can buy Shiitake, Shimeji, King oyster and Enoki mushrooms in specialty stores and supermarkets during the year.

Shiitake mushrooms are known for their unique aromas and intense flavors. It is a sponge used in all types of dishes in Japanese cuisine.

Shimeji and Enoki mushrooms can be used in several different ways. You will often find this type of mushroom in miso soups or in classic Japanese stews.

King oyster or oyster hats are a meaty mushroom which is well suited for e.g. yakitori spyd. It is also a mushroom that is suitable for other tasty dishes.

If you cannot get any of the above mushrooms do not despair. Try to use local tasty mushrooms.

Read more about Japanese noodle Soup course for beginners
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.

Is there a difference between the noodles used in Japanese soup?

Noodle soup
There is a big difference in the type of noodles used in Japanese noodle soups.
Most people have heard of ramen soup, where one type of noodles is used. They are long, thin, and yellow and look like spaghetti, however, the texture and taste is different.

Ramen soup is not the only soup that the Japanese eat all year round.
In Japan, several different types of noodle soups are eaten, some at certain times of the year.
Overall, it is the noodle soup’s foundation, vegetables and meat/fish that determine which type of noodles are used.

In some soups, noodles are used that are neutral in flavor like udon; it is the soup itself that has a lot of taste and aromas. In other soups, noodles that have a little taste like ramen are used because it adds an extra dimension of flavor to the noodle soup.

In the Japanese noodle soup course for beginners, you will learn step by step how to make 2 very different tasty 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.

Japanese comfort food that warms on a cold autumn day!


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.