Traditional Japanese dishes for beginners
Presented by Sakana
Traditional Japanese dishes for beginners is a course for people who want to live a life with more healthy options.
Address: Peder Lykke skolen, Brydes Alle 25, 2300 København S
To distinguish between different types of soy used in Japanese cuisine is not the easiest. The selection of Japanese soy sauce is just as much as cheese shelves in a Danish supermarket.
Many people think that sushi is the national dish in Japan. The Japanese are fond of sushi but sushi is less than 15% of the Japanese cuisine.
To make authentic Japanese food can be challenging. You have to know what types of Japanese ingredients you need, to make the perfect teriyaki sauce.
For whom is the course designed?
Traditional Japanese dishes for beginners is for people who:
– Have never made Japanese dishes before.
– Want to broaden their horizons with exciting dishes from Japanese cuisine.
– Dream of knowing the secrets of the healthy cuisine, and Japanese longevity.
– Seek new inspiration and variety to their diet.
The course is also for people who:
– Never did Japanese home cooking before.
– Want a deeper insight into the nutritious and Japanese healthy diets.
– Dreams of learning the most popular techniques behind Japanese-style cooking.
– Longs to make healthy and tasty dishes outside without having to work for a whole day in the kitchen.
– Want to make tasty dishes like gyoza, a noodle dish with seafood and a warm fish.
What do you learn at the course?
– About the Japanese way of life and traditions.
– About the classic Japanese dishes, which are delicious and matches and busy everyday life.
– About the Japanese ingredients such as mirin and cooking sake, used in authentic Japanese food.
– About what you should be aware of when you doing style cooking.
– How to prepare different kinds of raw materials according to Japanese cooking techniques.
– How to make one entrée and two main dishes.
When you leave the course
– The Japanese ingredients used to make Japanese dishes.
– What to look for when buying fish, meat and other ingredients.
– How to prepare ingredients pork, shelfish, fish, vegetables and noodles.
– How to make Japanese marinades dressings and tasty sauces.
– What the secret behind the authentic Japanese cuisine.
-Step-by-step how to prepare three tasty dishes that can be made in less than an hour.
One of the dishes was also served as staff food at the two-star Michelin restaurant Geranium.
I will use ingredients which you can buy at your local greengrocer’s, in the supermarket, or in an Asian store, so that you can make the same everyday dishes.
About the instructor
The instructor is the Japanese trained sushi chef & sake sommelier Zoë Escher.
About the class
My classes are small and exclusive maximum 13 attendants so there will be time to answer questions. Spots are limited. First come first served!
What to bring?
You will bring your own apron, a cutting board, a sharp knife, and a storage container so that you can take some of the goodies home with you, if you like. Otherwise, you can eat the food during the course.There will of course be time to answer questions.
All in all, you get a 2-hour Japanese cookery course where you learn how to make a starter, in between first dish and main course. You will receive the recipes so that you can make the same dishes at home. Your cost for this most delicate and tasty course is ONLY 605 DKK per person.
When and where?
Sunday 7 May 2017 from 3:00 to 5:00 at Peder Lykke skolen, Brydes Alle 25, 2300 Copenhagen S, Denmark.
Registration deadline: Tuesday 2 May 2017
Price per participant: 560 DKK.
If you want to book a seat please send an email to firstname.lastname@example.org
In February 2016 I held the official opening speech and opened the fair Formland Spring 2016 in Messecenter Herning in Denmark. At the opening of the fair there were 49 people from the press, 20 VIP and 271 exhibitors.
In October 2014, I made a sushi guide for the newspaper Jyllands-Posten which can be found on their website.
In August 2014, I rated the quality of take-away sushi from 8 different sushi restaurants in Copenhagen. A research made by the consumer council magazine “THINK”.
My sushi course for beginners was nominated for the Danish Experience Prize 2013.
In November 2013, I was rated as sushi expert no. 1 in Denmark by the gourmet supermarket chain Irma.
In November 2013, I made sushi and other Japanese cuisine dishes as staff food for the three-star Michelin restaurant Geranium.
References: Restaurant Geranium, Novo Nordisk, Novartis, Takeda Pharma, Haldore Topsøe, 3F Ungdom, Høje-Taastrup kommune, Gorrissen Federspiel, Quartz+Co, Elbek & Vejrup og Sanistål.
The course can also be held abroad. Please send an email to email@example.com
You are welcome to visit the website http://chefzoeescher.com for more information.
Read more: zoeescher.com/