Zoë Escher

How do the Japanese view soy sauce?

by

White soya sauce plate with sushi

In Japan, soy sauce is regarded primarily as a seasoning. It is used to enhance and balance the flavors of a dish rather than simply adding saltiness. There are almost as many different varieties of soy sauce as there are types of cheese in a Danish supermarket.

But that’s not all. In traditional Japanese cuisine, it is perfectly normal to use several different types of soy sauce in the same dish. This is because soy sauce is brewed and aged in different ways, depending on its intended purpose.

That is why it matters which soy sauce you choose for sushi or for a traditional Japanese noodle soup. These two dishes require different flavor profiles, and the right soy sauce can complement the ingredients and add the perfect finishing touch without overpowering their natural taste.

In our Sushi Course for Beginners, you will learn which type of soy sauce is best suited for sushi and how to use it to enhance the flavors instead of dominating them.

_
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.

Sushi Course for Beginners – Learn Sushi Like Japanese Sushi Chefs in Tokyo

by

sushi

Do you want to learn how to make sushi using the same techniques mastered by sushi chefs in Tokyo?
Then this course is for you!

At Denmark’s only sushi course taught by a Japanese-trained sushi chef, you will be taught by Zoë Escher, who was trained by a Japanese sushi master from Tokyo. She brings the authentic Japanese sushi tradition directly to your kitchen in Copenhagen.

You won’t just learn how to roll sushi, you’ll learn to understand the ingredients, techniques, and philosophy behind sushi, exactly as sushi chefs in Tokyo do.

On the course, you will learn, among other things:

  • How to prepare sushi rice so it has the perfect consistency and flavor.
  • How to use Japanese ingredients that give sushi its authentic aroma.
  • How to choose fish and shellfish using the same criteria sushi experts look for.
  • The most important cutting techniques and ingredient preparations.
  • How to make three classic types of rolls:
    • Hosomaki (small rolls)
    • Uramaki (inside-out rolls)
    • Futomaki (large rolls)

… and much more.

The course takes place in Copenhagen, where you’ll enjoy a cozy and educational afternoon – and of course, plenty of sushi to enjoy afterwards.

Please read more about the cooking class  Sushi for beginners
_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Gem

Gem

Gem

Gem

Gem

Why salmon is the most popular fish for sushi

by

Salmon
Salmon is without a doubt the most popular fish for sushi, and there are several good reasons for that. Its mild flavor, soft texture, and beautiful orange color make salmon a favorite among both beginners and experienced sushi lovers.

In authentic Japanese sushi, tuna has traditionally been more common, but in Europe, salmon has truly taken first place. One reason is that salmon is more widely available and perfectly matches the flavors many Europeans prefer. The combination of fresh salmon, perfectly cooked sushi rice, and Japanese ingredients creates a harmonious balance of umami, richness, and freshness.

At the same time, salmon is incredibly versatile. It works perfectly in hosomaki, futomaki, and popular uramaki rolls.

With the right Japanese cutting techniques, salmon can be presented beautifully and give sushi an elegant appearance.

At a Sushi course for beginners, you will learn which cutting techniques are best suited for sushi rolls.

_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How should sushi be stored during the summer heat?

by

Nigiri
Sushi is a fantastic dish that can be enjoyed all year round. The long, bright summer evenings are especially perfect for pairing delicious food with a chilled glass of white wine or sparkling wine. Sushi is particularly enjoyable in warm weather because it is served at room temperature and therefore does not feel heavy or overly warm.

During the summer months, it is important to store sushi properly, as the fish is served raw.

When purchasing sushi as takeaway, it is a good idea to transport it in a cooler bag. This helps extend its freshness and preserves the quality of the sushi. As soon as you arrive home, you should place the sushi in the refrigerator.

Sushi should be kept refrigerated until it is time to eat. Remove it from the refrigerator approximately 15–20 minutes before serving and take off the lid. During this time, the sushi will gradually reach room temperature, enhancing its flavor and providing the best dining experience.

Sushi should always be eaten at room temperature, as this allows you to enjoy the full flavor of each individual piece.

Read more about Sushi course for beginners or join a sushi-making course and learn how to prepare delicious sushi yourself.

_
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.

Create decorative Japanese temari sushi at home

by

Mini e-book: 5 Japanese temari sushi for one
Temari sushi is a decorative variation of classic nigiri sushi. These small, round sushi are known for their beautiful presentation and are often easier to shape than traditional nigiri sushi. This makes temari sushi an excellent choice if you want to learn how to make sushi at home.

I have been teaching sushi for more than 16 years, and since my first trip to Japan in 2004, I have returned approximately every other year to learn new techniques and find inspiration in Japanese cuisine. That experience inspired me to create Mini Cookbook – 5 Japanese Temari Sushi for One.

The e-book includes five recipes focusing on authentic Japanese flavors, elegant presentation, and step-by-step instructions. Each recipe is designed for one person, allowing you to enjoy homemade sushi without leftovers or food waste.

Whether you already have experience making sushi or want to expand your skills, I hope this e-book will inspire you to explore temari sushi and discover a new side of Japanese sushi culture.

Learn more about the Mini Cookbook: 5 Japanese Temari Sushi for One

Note: The e-book is also available for purchase on Amazon.

Enjoy!

_
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.

Can sushi rice be used the next day?

by


There are many people who store cooked rice for the next day. It’s a really bad idea to save sushi rice for the next day.

Sushi differs from other rice dishes such as the dish meatballs and Curry.
Sushi is not a dish that is cooked on a pan or in the oven and, this means that the quality of the ingredients used for sushi should be as good as possible.
If sushi rice is more than 1 day old or that vegetables have become a bit slack, then it can be tasted when used for sushi. You will make sushi of a poorer quality.

What happens to sushi rice when stored for the next day is that they become drier and looser in consistency while the rice kernel itself becomes harder.
Besides the fact that it is harder to make sushi with day-old sushi rice, it can also be tasted if the sushi rice is not freshly made.
This is not necessarily the case with day-old rice which is used for Meatball and Curry, as it is the sauce that hides the rice and its taste.

Read more about Sushi 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.

Why gyudon is One of Japan’s most beloved everyday dishes

by

Mini e-book: 5 Japanese gyudon for one
Japan is known for its wide variety of noodles, sushi, and street food, but one of the dishes that Japanese people return to time and time again is gyudon.

During my many trips to Japan, I have eaten gyudon countless times and have become fascinated by how a dish made with relatively few ingredients can create so much flavor. The combination of rice, tender meat, vegetables, and an umami-rich sauce has made gyudon one of Japan’s most popular everyday meals.

What makes gyudon so special is that it can be both simple and highly versatile. Small changes in ingredients, toppings, and cooking techniques can create completely new flavor experiences while preserving the authentic Japanese character of the dish.

This fascination inspired me to create the mini e-book “5 Japanese Gyudon for One”. In this e-book, you’ll discover five different interpretations of the Japanese classic, with a focus on authentic flavors, umami, and simple preparation.

All recipes are developed for one person, allowing you to enjoy homemade Japanese food without leftovers or food waste.

You can read more about the Mini e-book: 5 Japanese Gyudon for One

Note: The e-book is also available for purchase on Amazon.

Enjoy!

_
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Which sushi fish is the healthiest to eat?

by

Salmon

Salmon is one of the healthiest fish you can eat, and there are several good reasons for this.

Salmon is classified as an oily fish, but in a healthy way. It contains high levels of omega-3 fatty acids, which are considered healthy fats and are essential for the human body.

Salmon is also rich in protein. A 200-gram serving of salmon contains approximately 44 grams of protein. This makes salmon an excellent choice if you want to improve and maintain your health.

The Japanese population eats almost as much fish and seafood as Europeans eat meat. Japan offers a wide variety of fish species, and many Japanese people therefore follow the seasonal availability of fish.

Throughout the year, Japanese people eat both fish that are rich in omega-3 fatty acids and, at other times, fish and seafood that are leaner but contain other important vitamins and minerals.

As side dishes, Japanese people eat a wide range of vegetables and different types of cabbage, prepared in many different ways.

At Sushi Course for Beginners, you will learn step by step how to make delicious sushi using the most popular types of fish.

_
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Heatwave and sushi: 7 important tips you should never ignore

by

Sushi roll futomaki with prawns, web: http://chefzoeescher.com
When temperatures rise, it’s especially important to pay attention to how you handle takeaway sushi. Sushi is a fresh product, and in hot weather, both quality and food safety can quickly be affected. Here are 7 important tips you should never ignore:

Eat your sushi as soon as possible
Takeaway sushi should ideally be eaten shortly after collection or delivery.

Avoid leaving sushi in direct sunlight
Never leave sushi in a hot car or in direct sunlight, as temperatures can rise surprisingly quickly.

Keep sushi refrigerated
If you’re not eating it immediately, sushi should be stored in the refrigerator at a maximum temperature of 5°C (41°F).

Pay extra attention to raw fish
Salmon, tuna, and other raw ingredients are particularly sensitive to heat.

Plan your delivery time carefully
Try to order your sushi close to the time you plan to eat it.

Check the quality upon delivery
If the sushi feels warm, smells unusual, or looks abnormal, you should be cautious.

Don’t keep leftovers for too long
Leftover sushi should be eaten on the same day and should never be stored at room temperature.

Sushi and summer are a fantastic combination, as long as you handle your sushi properly.

So sign up for our Sushi course for beginners, where you’ll learn how to make delicious sushi from scratch and master the most important techniques and food safety practices.

_
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Can pudding rice be used for sushi?

by

Sushi chef & sake sommerlier Zoë Escher
There are many different types of rice, and pudding rice is just one of them.

A question I am often asked is whether pudding rice can be used for sushi. My immediate answer is no, even though pudding rice belongs to the category of short-grain rice.

That said, I have never personally tried making sushi with pudding rice. However, I have made rice pudding many times, and the texture of cooked pudding rice is noticeably different from that of cooked sushi rice.

Although it is not something most people think about, the texture of the rice plays a major role in the overall eating experience. If the sushi rice does not have the right texture, it can affect the entire dish. Sushi rice is a key element in the quality of sushi. It should be soft while still retaining a slight bite. It should be neither undercooked nor overcooked, and achieving this requires a specific type of short-grain rice that has been cultivated especially for sushi.

In our Sushi course for beginners, you will learn which types of rice are best suited for sushi and how to prepare them correctly to achieve the highest-quality sushi rice.

_
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Gem

Gem