Japan is one of those countries that eats a lot of dipping, a kind of sauce to most dishes.
In classic Japanese cuisine, sauces are made to suit the dish in question. Dishes such as tempura, tonkatsu and okonomiyaki to name a few use sauces made for each dish.
However, this does not apply to all of Japanese cuisine. The Japanese kitchen is very very large. In Europe, only a fraction of classic Japanese cuisine is represented.
One of the Japanese sauces that more and more people in Europe have noticed is teriyaki sauce. Most people know the version that can be found in the supermarket. However, it tastes completely different from teriyaki sauce, which is made from scratch and served in restaurants in Japan.
One of the reasons for its popularity also in Japan is that it goes well with several types of meat. In Japan, it is most often eaten with chicken and fish dishes. It is also suitable for dishes with pork, vegetables or large prawns.
Teriyaki sauce made from scratch is a winner. It’s a sauce that most people eat with a spoon when they first taste it. The taste is deep, round, salty, sweet and has a perfect balance.
In the Traditional Japanese Food Course for Beginners, you will learn step by step how to make a teriyaki sauce from scratch, as it is served in Japan. A sauce that is suitable for starters, main courses and several types of meat.
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.