What is the biggest challenge of Japanese cuisine as Japanese chef?
The biggest challenge is that the Japanese kitchen is very large and varied. There are many styles like sushi as most people know in Denmark and Europe.
In addition, there are styles like tempura, classic stews, soups, noodles, sticks, dishes cooked on a roast plate, deep frying dishes, grilled dishes, cooked dishes, vegetarian dishes, appetizers, snacks, dessert. There is a wealth of styles.
There are so many styles that it corresponds to the diversity that you in European cuisine is located in Japanese cuisine.
One style is not necessarily better than the other. There is a reason why the Japanese are the world’s longest living population.
What characterizes Japanese cuisine is that it is healthy and that it either add nutrition to the body or remove toxic from the body.
You can read more about the course “Traditional Japanese Dishes 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.