One of the main dishes on the course is teriyaki salmon with side dish.
This is not just any salmon. I got the most delicious Faroese salmon of the finest quality. A salmon that can also be eaten as it is, by which I mean that it is perfectly suited for sushi. The salmon must be marinated and prepared before it is ready to be cooked.
The teriyaki sauce is of course made from scratch. It tastes 10 times better than what you can buy in supermarkets. It is so good that once you have tasted it, it is a sauce that works very well to almost everything, just like béarnaise.
The side dish is a wonderful dish are a boost of taste, vitamins, minerals and other goodness from the plant world. Here you learn to use several different Japanese cutting techniques.
The next step in the creation of the dish is that it must be prepared and the dish must be assembled.
Read more about Traditional Japanese cooking course 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.