Zoë Escher

Is it difficult to make Japanese gyoza?

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There are more and more people who have tasted Japanese dumplings called gyoza in Japanese. It is a classic dish in Japanese cuisine, most often eaten as a small appetizer, snack with glass of wine or as a main course.

It is delicious dish most often made with pork added Japanese ingredients and raw materials which give the unique Japanese flavor. Gyoza is an exciting challenge to learn to make. Several techniques are used to prepare the ingredients for gyoza, various hand techniques are also used to fold the delicate gyoza.

The way to cook gyoza is different. They do not come in a frying pan, as in some countries. They have to go through several steps before it is ready to be eaten while still hot.

At the Traditional Japanese cooking class for Beginners, learn how to make delicious and tasty gyoza from scratch just as they are served at restaurants in Tokyo.

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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.

How often is the menu replaced at sushi restaurants in Japan?

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At sushi restaurants in Japan, the menu is changed quite often.
The Japanese restaurants follow the season for ingredients and so do sushi restaurants.

What few people think about, there is also seasonal fish.
In Japan, not all types of fish are available all year. Most fish swim many kilometers either to seek warmer water in winter
or to spawn in spring.
All fish have their very own life cycle for when they are born, where they grow, some are caught and other swimmers continue to spawn.

Japanese sushi restaurants prefer to use fish on the menu when they are in season that tastes best and has the most flavor. It also means the menuis changed continuously.

Some sushi restaurants also have the fish of the day on the menu. It often happens that the fishing boats catch a little different when they are out with the boats at sea.

At Japanese sushi course for beginners, you will learn which fish are most often used for sushi in Denmark. You will also learn how to handle and prepare the fish for sushi. You can read more about Japanese 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.

 

That’s why you should always rinse your rice!

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All types of rice should be rinsed before being poured into a pot, add water, and be set to boil on the stove.

Rice grows on large cereal fields in Europe and Asia. When they are ripe, they are harvested.
During the finishing of the harvested rice, the rice will lie on the ground before being packed. A little dirt cannot be avoided.

Have you tried cooking rice without rinsing them first?

Then you have probably discovered that the water becomes turbid. Once the rice has boiled, there is a cloudy white layer along the edge of the pot. It can be avoided by rinsing the rice.

How much rice should be rinsed is a little different. The rice will taste better and you also do not risk getting any impurities in the body.

Read more about Japanese 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.

Which fish is most in demand for sushi in Scandinavia?

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Salmon

In Scandinavia, salmon is the most sought fish for sushi.
Salmon is a local fish that lives in Denmark, Norway, Sweden, the Faroe Islands, Iceland and Finland. The quality of salmon in Scandinavia is very good.

The Faroe Islands are known for producing the world’s best salmon.
Faroese salmon are farmed in the sea, where they grow under the best possible conditions. The salmon also gets fantastic feed, which gives the tasty salmon steaks.

The other Nordic countries also produce very fine, high-quality salmon. In Scandinavia, salmon is produced in large quantities. Freshly caught salmon come to Denmark every single day.

For consumers, it is wonderfully easy to get hold of the fresh, tasty and delicious salmon at the many fish shops in Denmark.

In the Japanese sushi course for beginners, you will learn the salmon that are best suited for sushi-

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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.

Is teriyaki sauce Japanese?

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Teriyaki sauce is a Japanese sauce.
It is a Japanese soy sauce has a sweet and salty taste.

Teriyaki sauce is very popular in Europe, its sweetness makes suitable to many different dishes.

In Japan, chefs have a slightly different approach to teriyaki sauce. It is at least as popular as in Europe. In Japan, it is used only for a selection of Japanese dishes. Japanese chefs are very conscious about the fact that the sauce does not suit all types of ingredients and raw materials..

There are many different varieties of teriyaki sauce available. Of course, Japanese chefs make the teriyaki sauce from scratch, so it has unique aromas and flavors that characterize Japanese teriyaki.
It tastes 10 times better than the versions that can be bought in bottles. The homemade teriyaki sauce tastes so good that it can be eaten with a spoon.

You Traditional Japanese food course for beginners you learn how to make teriyaki sauce from scratch as it tastes in Japan.

Read more about Traditional Japanese cooking class 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.

What dish do the Japanese prefer to eat from traditional Japanese cuisine?

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The most popular dish in traditional Japanese cuisine is ramen noodle soup.
It is a hot dish that is eaten all year round. Yes, even on days when the temperature creeps up to 35 degrees.

Like so many others, the Japanese live a busy life. Most Japanese work 10-15 hours a week. There is not much time for leisure activities and friends during the week.

During the week, many Japanese prefer to eat healthy fast food, which does not take many minutes to prepare, cook and eat. Ramen noodle soup is the most popular dish in Japan.

Ramen noodle soup can be compared to meatballs. Each eatery and noodle bar has their very own recipe for how this tasty and healthy dish should taste.

It is also this delicious dish you are going to learn to make on the Noodle Soup course for beginners. In the course you will learn how to make 2 very different noodle soups from scratch, dishes that have the same aromas and flavors as in noodle restaurants in Tokyo.

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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 ramen noodles have a yellow color?

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Ramen noodles originally come from China noodles that have had a permanent place in Chinese cuisine for thousands of years.
When ramen noodles came to Japan, it was adapted to Japanese cuisine by Japanese chefs using Japanese ingredients to make the noodles.

The ingredients used to make ramen noodles are wheat flour, salt, water and kansui. Kansui is alkaline water from Mongolia. It helps to give the ramen noodles the unique yellow color.
In Japan, there is only one type of ramen noodles that is whether it is dried ramen noodles or homemade noodles.

Ramen noodle soup is the most popular fast food in Japan. It is a dish that does not take many minutes to make once you have the foundation in place. It is a dish that fits into a busy everyday life.

In the Noodle Soup course for beginners, you will learn how to make different kinds of tasty Japanese noodle soups.

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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.

What kind of fish is used for sushi in Japan?

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In Japan, many different kinds of fish are used for sushi.
The selection of fish is very very large. Each season offers many different tasty fish.

In Japan, fish is something very special. It is so for several reasons.

Fish in Japan is very fresh. The fish is so fresh that it has only been dead a few hours before it ends up on the dinner table in Japanese homes or sushi restaurants.

The quality of raw materials means extremely much to the Japanese. It should be as fresh as possible.
Some restaurants choose to have a large pool of fish as part of the restaurant. Once guests have placed their order, fish is caught and, prepared for sushi or another tasty dish.

It gives a completely different food experience, as the fish has a completely different consistency. It can be compared to live lobsters, which are first killed just before being placed in a pot of boiling water.

Read more about Japanese 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.

What is Japanese gyoza?

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Japanese gyoza are in fact Japanese dumpings.

Originally, Japanese gyoza comes from China. China is known for making many different kinds of dumplings with fish, meat, seafood or a combination of it all.

When the Chinese dumplings came to Japan many years ago, the Chinese dumplings were adapted to Japanese cuisine. Other raw materials were used. The dough sheets used to make Japanese gyoza are made with classic ingredients used in Japanese cuisine.

Japanese chefs made their own interpretation of gyoza. It became like a banner bearer for all other gyoza that have since come into being. The Japanese chefs also developed their very own hand techniques used to fold the Japanese gyoza.

The actual preparation of gyoza is another. A gyoza must go through several steps before it is ready to be eaten.

In the Traditional Japanese food course for beginners, you will learn how to make gyoza as they are served in restaurants in Tokyo.

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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.

How to choose the best avocados!

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Picking edible avocados is a bit like playing the lottery. Either they are too hard or they are brown.

There are many who tap on avocados to see if they are ripe. There is no reason for that. The only thing you get from it is that you get to buy avocados that have been pressed.

Most supermarkets sell avocados that are packed in pairs in foil. These are avocados that I recommend you buy. It’s harder for people to press the avocados when they are packed that way.

When you buy avocados, choose the avocados that are light brown in the peel. Feel free to buy them a few days before you need to use them. Let them lie and ripen on the kitchen table or window sill.

Then they should very much like to be perfect when they are to be used.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.