Japanese cooking is rich in vegetables, fish, shellfish and whole grains, which contribute to a healthy diet.
Traditional Japanese food generally contains less fat compared to many European dishes and, this helps to maintain a healthy body weight.
Many Japanese dishes are prepared as little as possible, such as steaming, boiling or grilling, which preserves the nutrients in the food.
Japanese food, especially vegetables such as sweet potatoes, spinach, cabbage and seaweed, are often rich in antioxidants.
The Japanese food culture offers a wide range of ingredients and raw materials provide a healthy variety in the diet.
Traditional Japanese diet usually contains less red meat and more seafood.
In the Traditional Japanese Cooking Course for Beginners, you will learn step by step how to make tasty classic Japanese dishes from scratch.
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.