Zoë Escher

How big is the selection of Japanese green tea?

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In Japan the selection of Japanese green tea is very large.
In Denmark there are more and more people who drinks Matcha tea. Matcha tea has gain a lot of attention due the health benefits you get from drinking the tea.

Japan produces annually approx. 85 tons of tea of which 99.9% is green tea. The most popular brands of green tea tea are Bancha, Genmaicha, Gyokuro, Hojicha, Kabusecha, Kukicha, Matcha Sencha and Shicha.

Within these types of green tea you can buy tea of different qualities in Japan which all have their own unique flavors and taste.

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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 transport take-away sushi on a hot summer day!

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Sushi is a nice eating especially in the summer.
It is healthy and nutritious and it’s not very heavy in your stomach. In the summer, you should pay extra attention to how to transport sushi home. Sushi should not stay very long in a warm paper bag before the temperature raise and shelf life will be shorter.

The best way to transport take-away sushi during these hot summer days is to bring a freezer to the restaurant. In the restaurant you should make sure that the sushi box is placed on the freezer and you are ready to transport the food without compromising its durability.

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.

What prefers does Japanese prefer to drink for their sushi meal?

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It depends a little on whether they eat sushi on a weekday or an evening at the weekend.

As a starting point, the Japanese prefer to drink an ice-cold classic beer with their sushi. The Japanese are a beer people and they value a good beer for the food. However, it is also Japanese who prefers a cup of green tea for the food.

On weekends where the Japanese are free and have more time to sit and eat a meal for several hours. There, the Japanese will also tend to drink sake for sushi.

In Japan, the range of sake is at least as large as the selection of wines in a European supermarket. Therefore, a sushi restaurant will serve sake within various price levels which are closely aligned to the menu that is served.

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.

How often do you develop new dishes?

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Like many other chefs I also continually develop new dishes.

Where I get inspiration is very different. It may be the season or a specific raw material that goes on and will inspire a new right.

Very basic when I develop new dishes they must be delicious, tasty and a bliss for the eyes. But I do also have my own Japanese sushi style.

Read more about Sushi chef & sake sommelier Zoë Escher

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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 was your impression when you first tasted sushi in Tokyo?

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In 2004, I traveled to Tokyo for the first time on a training session. My Japanese kendo teacher Hirakawa sensei had arranged that I was going to practise in Tokyo’s best kendo club.

As it was my first trip to Japan, I was told that I was going to take the bus from Narita Airport to the Sunshine Hotel in Tokyo where I would be picked up by 2 members from the Kendo Club Yushinkan Dojo.

When I arrived at the hotel we walked directly into the hotel to have lunch at one of the hotel’s many restaurants. In the restaurant I was served sushi and it was my first meeting with Japanese sushi.
I clearly remember the experience. The quality was different and the sushi pieces tasted more fish than what I had experienced in Denmark.
I was also surprised at how many different kind of seafood are used for sushi.

That it would later go to be my way of life I did not really think so at that time.

You can 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.

The reason why the weather affects the sushi rice cooking?

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NigiriMost people are not aware of that the weather does always affect cooking process.
Cooking sushi rice is detail oriented work. Just a small change in the weather will have a direct influence on the quality of the cooked sushi rice.

When you cook sushi rice you will notice these small changes sinces you use significantly less water for cooking sushi rice compared to ordinary rice. Depending on whether it snows/rains heavily or it is a hot summer day it will affect the amount of water to be used.

Thar is the main reasons why it can be a challenge to cook sushi rice.

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.

Which countries produce sushi rice?

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There are several countries in the world that produce sushi rice. Japan of course and China, Korea and the United States do also produce sushi rice.

There is quite a big difference between the sushi rice produced in the different countries. The rice grain itself can vary in size and, of course, it has an influence on cooking the rice.

However, I have most experience with using sushi rice which is either produced in Japan or also in the USA. Since these types of sushi rice varieties I learned to cook to perfection when I was trained for Japanese sushi chef.

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.

What kind of fish do the Japanese prefer?

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The Japanese have a slightly different view of sushi.

In Japan it is believed that all types of high quality fish can be used for sushi. This means that most sushi restaurants have 15-20 different fish on the menu. With such a large selection the Japanese prefer to eat nigiri.

But before a fish enters a sushi bar the quality of the fish has to meet the specific criteria.

On the class Sushi for beginners you will hear the quality of the fish is decided.

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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.

How do you use tofu in the Japanese cuisine?

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RamenIn Japan soya products such as tofu, soya sauce and miso is eaten in large amounts. It is a healthy source of protein.
If you take the product tofu.The selection of tofu in Japan is very high. You can get many different types of tofu at different price ranges and qualities.

In Japan you can get several type of tofu where the consistency is very different some types are soft while others are firm. To determine which tofu buy you have think of the dish you are making since some tofu are suitable to fried on a pan.

There are more and more Japanese household who makes their own tofu. It is cheaper you also have a freshly made tofu.

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

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How much soy does the Japanese eat?

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A lot. The Japanese eat most soy in the world.

Most people think of tofu which many associate with vegan food in Denmark. Tofu is far from the only soy product that the Japanese eat.

The Japanese eat a lot of miso which is part of many different contexts in Japanese cuisine. In Japan, soy sauce is considered a spice on the same level as salt and pepper in European food.

In Denmark most people know that soy sauce is used in sushi, but also in other classic dishes such as noodle soups, yakitori, tempura, sukiyaki and smoothies. It is a healthy and slimming access to proteins.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.