Zoë Escher

That is why vegetarian sushi never gets boring!

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From time to time I meet a person who is vegetarian or vegan. They are a little challenged when it comes to finding a sushi menu which they find interesting and delicious.

Vegetarian sushi is an underestimated dish.
There are so many different kinds of raw materials that are suitable for vegetarian sushi. Tasty and interesting vegetable beyond avocado and cucumber.
In Europe, you will experience that every season offers unique rar materials which are perfect for vegetarian sushi.

However, to turn raw materiale into to tasty and delicious sushi pieces you will have to sushi several Japanese cooking techniques since vegtables can be quite a challenge.

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.

Can vegetarian sushi turn into a gastronomic experience?

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Yes also to that extent.

Most people have tasted a hosomaki (small roll) with either cucumber or avocado.
Vegetarian sushi is much more than that. Each and every material has its own unique flavor and aroma. Using different cooking techniques you can emphasize the qualities and nuances of the raw materials concerned.

With vegetarian sushi it is possible to make a tasty and delicate menu at the same level. This is because the selection of unique raw materials for vegetarian sushi is larger than the range of fish used for sushi.

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.

Does Japanese sushi taste very different?

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Yes, it does.

Here the other day I ate sushi which was made in a Danish sushi restaurant.
The sushi tasted different because other ingredients are used. Denmark is also one of the countries where many kinds of topping are used on sushi pieces.

The sushi with topping had a less flavor than the sushi I make without topping which are normally served in Japanese restaurants.

Raw materials do have lot of flavor and taste and you should only use topping to give the dinning experience an extra dimension.

At the Sushi course for beginners you will learn to make delicious and tasty sushi pieces.

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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 the Japanese fish monger keeps fish in Tokyo

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The Japanese have some strict rules for handling fish. On the cooking class I teach I follow the Japanese rules which are more strictly than the Danish rules. I do this for the health of the students.

It does matter how fish are stored.
All fish species have their own bacteria and to prevent the different bacteria from being transferred to each other it is best to keep fish separate.

In Japan, it is not enough that the different fish are kept separate. They are also wrapped in tightly closed films so that the fish do not dry out.
It is also important keep the fish cold all the time unless they are used in the preparation of sushi.

At Sushi course for beginners I talk more about handling fish for sushi.

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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.

Is it unhealthy to eat a lot of tuna?

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The tuna is a popular fish eaten all over the world.
As most people are aware that tuna contains a little mercury because we are having difficult in taking care of the planet.

The National Board of Health recommends that you do not eat more than 200 grams of tuna per week.

The Japanese are only population in the world who eats the most tuna. The Japanese population eat approx. 80% of all the tuna sold on the world market. Although they consume large amounts of tuna that far exceed the 300 grams per week they are still the population who live longest.

I am not worried about eating tuna. I think hair dyeing is more unhealthy to the body than 200 grams of tuna.

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 is the biggest challenge in learning how to make sushi?

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I would like to say that cooking rice is a challenge in Denmark. The weather in Denmark changes a lot compared to other countries such as the south of France. We have 4 seasons and it is often seen that the temperature changes several times within the different seasons.

This means that it takes longer to learn how to cook sushi rice because you must be able to cook sushi to perfection in all kinds of weather all year round.

Unfortunately, the fewest ones are aware that the weather affects the amount of water for sushi, cooking time and temperature.

At Sushi course for beginners I talk more about boiling sushi rice to perfection.

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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.

Do Japanese sushi restaurants decorate the food in the same way as in Denmark?

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If you visit a classic Japanese sushi restaurant in Tokyo then you will notice some difference. Japanese sushi looks very simple with European eyes. In Japan Sushi chefs do not have the same tradition of topping the food as we do in Europe.
This is because Japanese sushi chefs have a different gastronomic view of their food in Denmark.

In Japan there is no chili mayonnaise which is very popular as topping out of Japan.
If a Japanese sushi restaurant in Tokyo decorates the food then it is to give the raw materials used to make that piece of sushi an extra flavor dimension so that the guest gets a unique gastronomic experience.

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.

Japanese donburi with tuna

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In 2013 I made this beautiful fisherman dish which called doburi.

The dish looks very simple but it is certainly not. If you make a dish that is so simple then the sushi rice must be cooked to perfection.
The tuna must be equally large and cut on such that the slices are silky and melt in the mouth. Needless to say, you must handle the cutting techniques used to cut tuna.

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.

How often do Japanese eat sushi in Tokyo?

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The Japanese are very fond of sushi. But, they do not eat as much sushi as most people think. Sushi in Japan accounts for less than 15% of Japanese cuisine.
The Japanese cuisine has so many dishes and food styles that there is always something new to try. The Japanese people try their best to eat as varied as possible so when the day is over they have been through the entire diet pyramid.

Sushi is a dish that the Japanese like to spend som time to enjoy therefore it is not eaten on a busy day. Like so many others sushi is often eaten in weekends.

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.

How widespread is the use of credit cards in Japan?

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Japan is still a country where you as a tourist will find that the Japanese prefer cash payment. This is especially true in such amounts small purchase like an ice cream or drink. You will also find that small shops or eateries only accept cash.

It is primarily branded stores in the major cities that accept credit cards. With the experiences that I have made over the years I can only recommend bringing plenty of cash.

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.