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Hvad er japanske kokkes syn på dyr?


I Japan har den japanske befolkning og japanske kokke et andet syn på dyr.

I Japan vil man kun spise kød fra glade dyr. Hvis det pågældende dyr ikke er glad, så vil japanerne ikke spise dyret.

Derudover så er det meget normalt, at bruge hele dyret i sin madlavning. Hvis du tager f.eks. en fisk, så er det normalt, at alle dele på nær det der sidder i tarmene bliver brugt i det japanske køkken.
De forskellige dele af en fisk bliver tilberedt på forskellige måder. Du vil opleve, at de forskellige dele indgår i forskellige retter.

Det er en af årsagerne til, at det japanske køkken er så stort og varieret.

Du kan læse om Sushikok & Sake sommelier Zoë Escher

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Zoë har afholdt sushikurser og japanske madkurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.