What characterizes Japanese cuisine and Japanese cuisine is that the portions are often very small.
During a meal eat Japanese 6-8 different dishes that contain little fish, vegetables, soy sauce and seaweed that are prepared in various ways.
The many small dishes are to make sure you do not feel heavy or stuffed after a meal. The individual dishes are light in texture and very tasty which makes it easier for the body to digest food.
A Japanese dinner covers the entire food chain, so the Japanese get every day what the body needs which is one of the reasons they are the people in the world who live the longest.
Read more about the course Traditional Japanese cooking class for beginners
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.