Zoë Escher

Which soy sauce is used in classic Japanese dishes?

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When you start making Japanese food, you quickly discover that soy sauce is much more than something you simply dip sushi into.

In Japan, soy sauce is considered an essential seasoning used to enhance the flavors of the food. In fact, there are almost as many different types of soy sauce in a Japanese supermarket as there are cheeses in a Danish supermarket. That is why choosing the right soy sauce matters far more than most people think.

I often see people using the same soy sauce for everything. But just as you would choose the right wine to match a meal, people in Japan also choose the right soy sauce for each individual dish.

Most people have tried eating sushi. But if you use a soy sauce that does not suit sushi, a large part of the flavor experience can actually be lost. The right soy sauce can enhance both the flavor of the fish and the balance of the sushi, while the wrong one can overpower the delicate nuances. The difference truly is like night and day.

At Sushi Course for Beginners, you will learn which soy sauce works best for classic sushi and how small details can make a big difference to the overall flavor.

At Traditional Japanese Cooking Class for Beginners, I introduce you to several different types of soy sauce. You will also learn how to use and balance soy sauce correctly, just as it is done in Japan, so your dishes achieve the deep flavors and aromas that characterize authentic Japanese cuisine.
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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 do my sushi rice never turn out like restaurant sushi?

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Sushi rice
Have you tried making sushi at home, only to find that your rice never turns out quite like it does in restaurants?

You are far from the only one. Perfect sushi rice requires much more than just rice and water.

Many people think sushi is all about fish and beautiful rolls, but the secret behind great sushi actually starts with the rice. The consistency, temperature, and seasoning must be perfectly balanced. If the rice is too dry, too wet, or improperly seasoned, it affects the entire taste experience.

One of the biggest mistakes is in the preparation. Japanese sushi chefs use special techniques for washing, cooking, and cooling the rice. Even the smallest details make a huge difference. In addition, the quality of the ingredients is essential if you want to achieve the authentic taste known from restaurants in Tokyo.

It also takes technique to create the perfect sushi roll. Many people roll their sushi either too tightly or too loosely, which affects both texture and flavor. Sushi is a Japanese art form where balance, precision, and aesthetics play an important role in every single bite.

At a sushi course, you will learn the authentic Japanese techniques that professional sushi chefs in Tokyo use every day. You will gain insight into selecting ingredients, preparing sushi rice, and creating sushi with the right taste and consistency.

Read more about Sushi Courses for Beginners

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

What type of salmon is used in the Sushi course for beginners?

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Salmon

In our Beginner Sushi Course, we use some of the finest salmon in the world – salmon from the Faroe Islands.

I have the opportunity to source Faroese salmon, which is considered by many to be among the best sushi grade salmon available. The fish is raised under optimal conditions in the cold, clean waters of the North Atlantic, resulting in exceptional taste and quality. That is why I have chosen it as one of the key ingredients used in the course.

I do this for two reasons:

  1. When I make sushi both at my public courses and private events, I always use the best ingredients I can source. Quite simply, it provides the best flavour experience.
  2. My students deserve the very best. High-quality ingredients also give participants a greater understanding of how important ingredient quality is to the taste and overall sushi experience. It is also part of ensuring that everyone can safely enjoy the sushi we prepare during the course.

The Beginner Sushi Course is an exciting and educational experience where you will learn about:

  • choosing the right ingredients
  • cooking sushi rice
  • knife and cutting techniques
  • Japanese ingredients
  • buying fish
  • the methods behind delicious sushi

After the course, you will be ready to create delicate and delicious sushi in your own kitchen.

Read more about Sushi course for beginners
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Can you attend a sushi course alone?

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Sushi chef & sake sommelier Zoë Escher
Yes, absolutely.

You do not need to come with someone to join the sushi course in Copenhagen.

The most important thing is not whether you come with a friend, partner, or family member. What matters is your interest in learning authentic Japanese sushi and having a memorable experience in a welcoming atmosphere.

The courses take place in small, exclusive groups with a maximum of 12 participants. Everyone gets their own workstation with plenty of space, and the groups are intentionally kept small to allow time for personal feedback and guidance throughout the course. The atmosphere is relaxed and social, and many participants quickly find it natural to talk with the other guests.

During the course, you will learn much more than simply how to make sushi. You will gain insight into authentic Japanese techniques, ingredients, and methods used by professional sushi chefs in Japan.

The teaching is hands-on, and to get the most out of the experience, participants are expected to take an active part throughout the course. Whether you are a beginner or already have experience with sushi, you will be guided step by step.

Many people are not aware that you can easily attend the course alone. It often gives you the opportunity to fully immerse yourself, learn something new, and meet people with similar interests.

Read more about Sushi course for beginners

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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.

Sushi is your shortcut to more vegetables

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Futomaki
Many of us would like to eat more vegetables on a daily basis. Vegetables are full of important vitamins, minerals and fibre, all of which contribute to a healthy body.
In a busy everyday life, it can be challenging to eat the recommended vegetables. If you are looking for a delicious and easy way to get more vegetables into your diet, sushi could be your shortcut.

Although many people think of fish when they hear the word “sushi”, vegetables are also an essential part of this wonderful dish. From fresh cucumbers and avocado to steamed asparagus and marinated radish – sushi offers a world of vegetables presented in a new and exciting way.

Eating raw vegetables is healthier than cooked vegetables. The various raw vegetables used in sushi boost your body with vitamins.

Not only do you get lots of vegetables with sushi, but the seaweed nori, which is often used to make sushi rolls, is full of vitamins, minerals and antioxidants. This makes sushi both tasty and healthy to eat.

Sushi is more than just raw fish.

On the Sushi course for beginners, you learn step by step how to make tasty sushi from scratch.

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

Why salmon is the most popular fish for sushi

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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.

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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.

What is the best way to store sushi in a refrigerator?

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Sushi Chef & Sake Sommelier
Sushi is a dish that tends to dry out easily if it is stored the wrong way.

All ingredients used in sushi are fresh and raw.
You know it from tomatoes. If you cut a tomato allow it to lie without being wrapped properly the surface will dry. The same thing happens with sushi. It does not taste very good.

What causes sushi to dry out easily is the direct contact with air.
Sushi should be stored in an airtight container. If that is not possible, let us say you bought sushi for a dinner and it takes up a lot of space in your fridge.

The next best thing to do is to wrap cling film tightly around the sushi so that no air gets in. It is important to wrap in such a way that the individual pieces of sushi do not break.

Sushi should always be eaten at room temperature. It tastes the best.
Approx. 15 minutes before you sit down to eat, you take the sushi out of the fridge and leave it on the kitchen table (without a lid).

You do not always have to buy sushi.

On the Sushi course for beginners, you learn step by step how to make tasty sushi for everyday use and parties.

Read more about Sushi course for beginners

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

Make your own sushi handrolls at home

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Mini ebook: 5 Japanese handrolls for one
Would you like to try making homemade sushi without it becoming time-consuming or requiring advanced equipment?

Then temaki, also known as sushi handrolls, is a great place to start. These cone-shaped rolls are informal in style and packed with fresh flavor.

Inspired by Japanese cuisine, you can get started right in your own kitchen. The concept is simple: crisp seaweed, freshly cooked rice, and your favorite fillings. You choose the combinations yourself, making handrolls a flexible option for both beginners and experienced sushi enthusiasts.

For example, you can create variations with spicy tuna, fresh salmon, tuna with spring onions, shrimp, or a green version with avocado and crunchy asparagus. The possibilities are endless, and each variation offers its own unique taste experience. Best of all, you can adapt them to suit your cravings or whatever you already have in your fridge.

One of the biggest advantages of handrolls is that you can adjust the portions exactly to your needs. This makes it easier to reduce food waste and creates a more flexible approach to everyday cooking. With just a few fresh ingredients, you can put together a meal that fits both your appetite and the occasion.

So take the leap and give it a try.

Read more about the Mini e-book: 5 Japanese Sushi Handrolls for One

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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 quickly do sushi nori lose their crispiness?

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There are 3 countries that grow seaweed for sushi and that is China, Korea and Japan. There is a big difference in taste. The three countries are good at growing sushi seaweed. You should always buy sushi nori based on what you think has the best taste.

The manufacturer of sushi nori packages the seaweed in a way so that when you open the newly purchased package, the seaweed will be crispy.
As soon as a sushi chef applies rice and other ingredients to the seaweed, the sushi seaweed will still be crispy in texture. When the sushi chef has made the sushi roll, it begins to become smoother and softer in texture without affecting the taste or quality.
Instead, the sushi roll will be more firm as the individual ingredients fall into place in the roll itself after a very short time.

Sushi rolls should always be eaten at room temperature, that way you will get the full flavor experience.

Read more about Sushi course for beginners

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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 salmon is perfect for beginners

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Salmon
Do you dream of making your own sushi at home but aren’t sure where to start?

Salmon is the perfect introduction to the world of sushi. It has a mild flavor that most people enjoy and a texture that is far more forgiving to work with than many other types of fish. This means you can quickly experience success in the kitchen even if you’re a complete beginner.

When working with salmon, you also begin to develop a feel for the techniques behind great sushi.

How do you cut the fish so it looks beautiful and tastes its best?
How does it pair with rice and other ingredients?

These are exactly the kinds of details that make all the difference and elevate your cooking to a whole new level.

But even though salmon is beginner-friendly, there’s still a whole world of knowledge behind the perfect sushi experience. From selecting the right ingredients to mastering the small technical touches that make each roll come together perfectly.

If you truly want to master it, it’s not just about the ingredients, it’s about learning the craft behind it. With the right guidance, you can quickly go from a curious beginner to someone who impresses friends and family with homemade sushi.

So yes, salmon is the perfect place to start. But it’s only when you learn the techniques behind it that the real magic happens.

Read more about Sushi courses for beginners

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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.