Zoë Escher

How long can sushi stay in the summer heat?

by

Sushi should not be in the sun very long time.

If you have bought take-away or made sushi at home then sushi should be kept in the fridge.

Normally, it is said that sushi must be taken out of the fridge 15 minutes before it is eaten so it has room temperature. If the food is too cold you will not fully benefit from the flavors.

When it’s as hot as it is at the moment I’ll first take sushi out of the fridge approx. 10 min before.

Bon appetite!

Read more about Sushi course for beginners

_
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.

I should have been to Japan but ended I Slovenia

by

I should have been off to Japan for 3 weeks in the month of June. The trip got cancelled. I received an email from British Airways in May stating that they unfortunately had to cancel the trip. The money they immediately returned to me.

Of course, I was upset when I had made plans about who I should visit and what I should see and do. Like most others, I spent the summer in my country. But, travelling still tingled in my fingers.

I booked what is equivalent to an extended weekend to Slovenia.  It is a country that I know quite well from my Japanese martial art trips. However, I chose to stay at Lake Bled which is located in the mountains away from everything.

There I spent a few days in 30 degree heat where I swam, sailed on the lake, walked around the lake was hiking in the mountains and in areas with waterfalls.

In the evening I ate great food at local restaurants.

It wonderful to see and experience something completely different.

Read morw about Sushi chef & sake sommelier Zoë Escher

_
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.

How to strengthen your immune system and prevent diseases!

by

Through our life we cannot avoid the body gets affected from what you eat.

We can get pesticides through what we eat or drink. It can also be the environment that affects the body in different ways. Sometimes your body needs a break.

The Japanese pay attention that in a way that the Japanese cuisine either charges the body or nourish the body.

Like so many others, the Japanese live a busy life a week filled with many hours of work, family and leisure activities. Unfortunately, they do not always have time to change the diet or go on a diet.

Instead, they drink a soup where the individual Japanese ingredients, raw materials and vegetables are boost your health.

Okinawa miso soup – Super food is an experience that serves as a supplement to today’s meals.

I have developed a unique 14 days miso soup experience where you get your health boosted.

During the 14 days you will, among other things, get your immune system strengthened, strengthened your digestion, regulate physics and add lots of antioxidants to your body.

Read more about Okinawa Miso Soup – Super Food

_
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 Japanese raw material is in season right now?

by

In Japan, Japanese chefs prefer to use raw materials that are in season when they cook food. In Tokyo, Japanese dishes often contain ingredients that most people outside of Japan do not know like Chinese horse radish.

Chinese horse radish is a very popular raw material in Japanese cuisine.
In Tokyo, Chinese horse radish is used in various ways. Chinese horse radish is a raw material that is often pickled and eaten as a garnish. There are many restaurants that grate chinese horse radish and eat it as topping on various classic Japanese dishes.

In most Asian supermarket you can buy Chinese horse radish all year. Horse radish is a winter vegetable which is harvested during winter months.

Read more about Sushi chef & sake sommelier Zoë Escher

_
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.

Do the Japanese eat a lot of salmon?

by

Japanese people eat many different kinds of seafood.

You can find salmon on the menu at many sushi restaurants in Japan. However, in recent years I noticed a change. In 2004 and until 2016, the Japanese did not eat much salmon.

In 2017 when I was in Tokyo, I could immediately see that the Japanese had changed their view of the salmon. Some of the very popular fish such as tuna are endangered species.

Instead, the Japanese are very interested in salmon. Today, the Japanese eat a lot of salmon.

I know that Japanese fishmongers travel around Scandinavia to take look at salmon. The salmon from Scandinavia is known for its high quality.

At the Sushi course for beginners, you will learn what to look for in order to buy top quality fish for the least amount of money.

Read more about the 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.

The reason why Sushi course for beginners becomes more exclusive

by

Times have changed in many different ways which benefits the customers.

There will be fewer attendances in the class maximum 9 people.
You will have more room to make sushi.
There will be more time to ask Sushi chef Zoë.

Last but not least the atmosphere will be cozier.

On the Beginner Sushi course you will learn step by step how to make tasty Japanese sushi which you can take with you when you leave the class.

You can read more about what else you will learn at Sushi course for beginners such as purchasing fish, handling raw materials and much more.

_
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.

Does it require a special knife if you want to learn how to make sushi?

by

In a sushi course for beginners, you will learn how to make delicious and tasty sushi that is suitable for a nice dinner at home.

In the class you will learn to apply Japanese cutting techniques at beginner level. To get the most success with the techniques required, you need to have a very sharp knife. The size of the knife or the brand is not crucial at that level.

If you want to make sushi that is suitable for a restaurant then you need to have a special knife and focus your skills.

You can 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.

What are Japanese sushi chefs take on fresh raw materials?

by

A Japanese sushi chef in Japan have a different view of raw materials.
If a fish is still alive or caught the same day when the restaurant collects raw materials from the supplier then the raw material is considered fresh.

In 2010, I visited the exclusive sushi restaurant Kyubey in Tokyo where I had a sushi dinner.

At one point the sushi chef came out into the sushi bar with a big shrimp sitting on a leaf on his hand and was looking.

He looked at me and asked, “Do you want it fresh or cooked?”
I thought “I can always get cooked shrimps in Denmark”. “I want it fresh,” I said.

2 seconds later the chefs broke the head of the shrimp and removed the skull and intestine. A few seconds later, the sushi chef made a nigiri. The shripm that lay on the nigiri was still moving it was the nerves that moved.

I looked with big eyes and thought “that might be fresh enough.”
I ate it and I have never eaten a nigiri with shrimp that tasted so good. It still had body temperature and it was so good.

Read more about Sushi chef & sake sommelier Zoë Escher

_
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 many attendants are there on your sushi course?

by


In the classes, that I hold there have always been fewer attendants compared to other culinary schools. This means that my students get more out of the course when there are not so many participants.

Including Covid-19, I have sharpened the number of attendance I will continue to do so regardless of how the infection developed in Denmark. There will be no more than 9-10 participants.

There are several benefits to

There will be plenty of space between the attendances
I have more time for the participants
The attendances also get to try more

You can read more about what you learn in the 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.

Can you tell if a fish is fresh?

by


Unless you work in a fish shop it can be hard to tell when a fish is fresh. One of the area where you should not compromise is the freshness of the fish. There are several reasons for this.

Sushi made with fresh fish have a fantastic taste.
You also avoid your guests or yourself get sick.

_
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.