What is Japanese chef’s view of classic Japanese dishes?
Food styles that is at least as tasty as sushi.
What the few are aware of is that the rest of the Japanese kitchen is very neutral in its expression. This is due to the fact that in Japanese cuisine Japanese chefs focus on applying hand techniques. I do not think of hand techniques like molded buns to be baked in an oven.
I think of hand techniques where 20 years of masters. Techniques where you exercise refined your movements so that the gastronomic experience gets better year after year.
On the course “Traditional Japanese dishes for beginners” who learn as a course student to use different techniques in the preparation of tasty dishes. It is a course that takes place in Copenhagen and Aarhus.
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.