Zoë Escher

Will fresh fish still arrive in Denmark even though the borders are closed?

by

Yep, it does.

Although the government has closed down for people to travel in and out of Denmark this does not apply to food.

There are many supermarkets that have ordered extra goods so their stock is full of goods. Special stores such as fishmongers still get fresh seafood delivered several times a week from abroad.

It ranges from tuna in Japan to salmon from the Faroe Islands. However, the fishmongers may well find that the amount of tuna entering Denmark is less than it usually. This is not because the quantity of goods from the producers has decreased.

There are some food suppliers in Denmark who order fewer products from abroad at the moment. This is because the restaurant industry has been shut down for a period of time.

However, the most sought after items such as fresh salmon, marinated herring and other Scandinavian seafood will be found at the fishmongers.

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.

How big is the selection of tuna in Japan?

by

The tuna selection is very large in Japan and there are several reasons for that.

There live about 130 million citizens Japan who are fond of tuna of different qualities. It is from the exclusive tuna used in Michelin restaurants for tuna, used in small street eating places.

The Japanese are fond of food and particularly tasty food of high quality. In Japan tuna is not just tuna. There is a big difference if there is a young or slightly older tuna fish that is being caught.

There is a big difference between the quality of the tuna meat depending on where the tuna meat is cut from the fish.

You will experience different types of tuna when you are in Japan or in a large such as Los Angeles, California.

You can read more 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.

What is Japanese mindfulness?

by

In Japan, Japanese children learn from a very young age how to find inner peace and cultivate mindfulness.

In Japan, there are many Japanese children who practice the martial art kendo. It used as a children’s education. Through the martial arts kendo the children learn how to show consideration, respect, strengthen the mind, find peace within and be present in the moment. As an adult the children will benefit later from that when they make a career in a hectic cities such as Tokyo.

Since children have learned to find inner peace and balance at an early age it will be easier for them to navigate in a world that is becoming more and more interchangeable. They will be able to handle the unexpected circumstances with greater strength.

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.

Recipe: Pickled Chinese radish

by

The recipe is for a glass.

Ingredients:

4 cup rice vinegar (Uchibori – comet su)
1 cup sugar
1 Jam glass (h: 13 cm x w: 10 cm)

Course of action:

1. Rinse the Chinese radish and peel off the skin.

2. Cut the Chinese radish into 3 millimeter thick slices on a mandolin.

3. Heat the rice vinegar and sugar in a saucepan.

4. Boil the vinegar marinade until the sugar has dissolved.

5. Add the Chinese radish slices in a sterile jam glass.

6. Pour the vinegar marinade over.

7. Let it all cools down.

8. Close the glass and refrigerate for 4 days.

9. Ready to be eaten.

 

This is how a Japanese sushi chef empties the fridge!

by

Last night I chose to empty my refrigerator for the last ingredients and they were transformed to different kind of delicious sushi.

As seen below.

Futomaki: Salmon with spring onion and yuzu, grilled asparagus, avocado and cucumber.

Kaburimaki: Spicy tunmousse, grilled asparagus, avocado and cucumber. Topped with avocado and roasted sesame seeds.
Uramaki: Avocado and Cucumber

_

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.
Gem

In Japan, sushi restaurants only uses fish that are in season

by

In Japan, Japanese sushi chefs have a different view of fish. From childbirth Japanese children learn to eat all the ocean has to offer.
As a restaurant guest in Japan you will find that the menu in sushi restaurants looks different.

It is very normal that there are approx. 20 different kinds of seafood on the menu. In addition, the Japanese sushi restaurants replace the menu card several times a year.

This is because many fish can only be obtained in certain months over a year. Some fish species have to swim many kilometers every year, for example, to spawn.

If a fish is not in season it is not on the menu card.

At Sushi course for beginners you learn to cook tasty sushi with the most sought after fish for sushi in Denmark.

_
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 the size of shellfish in Japan?

by

If you compare Danish seafood with seafood that can be bought in Japan there is a very big difference.
Japan is in a tropical climate and this means that they have some seafood other than in Denmark and the rest of Europe.

If you compare seafood like scallops and oysters you will immediately see a difference. In Japan, you have more oysters and scallops but the size of the shellfish is almost twice as big as you can buy in Denmark.

I have seen oysters at the Tsukiji fish market which are twice as big as those available in Europe. It is oysters sold from small stalls to people who pass by.

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.

What kind of fish do the Japanese prefer to eat?

by


The Japanese have grown up with all kinds of fish to eat. The Japanese have also grown up following the season of raw materials. This means that there are fish species that can only be obtained in certain months during the year.

It also means that for a few months the Japanese eat a lot of a certain kind of fish since the fish species are considered a delicacy in those months.

As a guest you will find that Japanese restaurants change their menu cards from month to month. This is one of the reasons why the Japanese go out and eat.

Read more about Sushi chef & sake sommerlier 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.

Which temple in Kyoto is the most beautiful?

by

 

In Kyoto there are 1,600 temples and all of them are unique and beautiful in their own way. There are temples that stand out more than others.

The Golden Temple also called Kinkakuji in Japanese, is the most visited temple in Kyoto. The temple is located in northern Kyoto about 40 minutes by transport from Kyoto station.

The large temple is located in a large beautiful Japanese garden where flowers and details of the garden are highlighted in the most beautiful way.

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.

Recipe: Champon noodle soup

by

Japanese noodle soup made on pork stock.
The recipe is for one person and the total time spent is 13 hours.

Broth:

2 kg of pork bones
1 piece (15×15 cm) Kombu

The soup:

4 dl stock
2 tbsp. soy sauce (Sanbishi)
1 tbsp. mirin
3 tbsp. cream
½ tsp. salt
Sprinkle pepper
1 pk. pre-cooked ramen noodles
2 thick slices of pork
10 Shime ji mushrooms
1 spring onion
1 scallop
1 handful of bean sprouts
2 handfuls of white cabbage

Method

1. Pork bones come in a large spot with a piece of Kombu.

2. Cover the bones with 3 cm of cold water and set to boil.

3. Cook the stock under low heat for 12 hours.

4. Remove the foam in the surface with a tablespoon.

5. Remove the fat at the top of the broth with a tablespoon.

6. Continuously add some water to the broth.

7. Brush the pork slices with a little olive oil, sprinkle with salt on both sides and bake at 80° for 1 hour.

8. Rinse the spring onion and cut with an angle to thin slices.

9. Rinse the bean sprouts.

10. Cut the mushroom across at the root.

11. Rinse cabbage and cut into 1 cm strips.

12. Cut the scallop into thin slices.

13. Cut the pork to 1 cm thick strips.

14. Place the pre-cooked noodles in a pot with boiling water for 15 seconds to loosen the noodles.

15. Remove the water and add the noodles to the serving bowl.

16.Pure mirin, soy sauce, cooking cream, and pepper into the broth

17. Add scallops and mushrooms to the soup and cook for 2 minutes.

18. Add spring onions and pork to the soup and cook for 1 min.

19. Cabbage added to the soup and it all turns.

20. Pour it all over the noodles and the dish is ready for serving.

_
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.