Tips

Do You Need a Rice Cooker for Sushi Rice?

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You don’t need to buy a rice cooker to make sushi rice.

A rice cooker is a great tool for cooking all types of rice. However, it’s not essential to buy one if you’re only making sushi rice for 2–4 people.

You can easily make delicious sushi rice in a regular pot. You’ll just need to keep a closer eye on the rice than you would when using a rice cooker.

One downside of using a rice cooker is that the rice can sometimes burn at the bottom, and the inner pot can be difficult to clean.

A rice cooker really comes into its own when making sushi in a sushi restaurant. Most sushi restaurants in Denmark cook around 10 kilos of rice a day. When cooking such large quantities of rice, it’s important that the heat is distributed evenly throughout the pot. This is where a rice cooker can be a great help, making it easier to achieve consistent results.

Learn more about our 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.

Sushi Course for Beginners – Learn Sushi Like Japanese Sushi Chefs in Tokyo

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sushi

Do you want to learn how to make sushi using the same techniques mastered by sushi chefs in Tokyo?
Then this course is for you!

At Denmark’s only sushi course taught by a Japanese-trained sushi chef, you will be taught by Zoë Escher, who was trained by a Japanese sushi master from Tokyo. She brings the authentic Japanese sushi tradition directly to your kitchen in Copenhagen.

You won’t just learn how to roll sushi, you’ll learn to understand the ingredients, techniques, and philosophy behind sushi, exactly as sushi chefs in Tokyo do.

On the course, you will learn, among other things:

  • How to prepare sushi rice so it has the perfect consistency and flavor.
  • How to use Japanese ingredients that give sushi its authentic aroma.
  • How to choose fish and shellfish using the same criteria sushi experts look for.
  • The most important cutting techniques and ingredient preparations.
  • How to make three classic types of rolls:
    • Hosomaki (small rolls)
    • Uramaki (inside-out rolls)
    • Futomaki (large rolls)

… and much more.

The course takes place in Copenhagen, where you’ll enjoy a cozy and educational afternoon – and of course, plenty of sushi to enjoy afterwards.

Please read more about the cooking class  Sushi 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

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What is the difference between Danish and Japanese sushi chefs?

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Sushi Chef & Sake Sommelier

The biggest difference between a Danish and a Japanese sushi chef is the food. Yes, I said the food.

Sushi prepared by a Danish sushi chef taste very different from sushi prepared by a Japanese sushi chef. There are several reasons for this.

Danish sushi chefs have a very different professional background from Japanese sushi chefs. In Japan, different standards are set for the skills of sushi chefs.

Danish sushi chefs also use different ingredients when preparing sushi. Japanese sushi chefs use ingredients that enhance the flavor of the specific fish used for sushi. This brings out the flavors and creates a balanced culinary experience.

Danish sushi chefs also use different cooking techniques when making sushi. This includes everything from cooking sushi rice and filleting fish to the special hand techniques used to shape each piece of sushi.

In the Sushi Course for Beginners, you will learn step by step how to make sushi like Japanese sushi chefs. You will learn this because Japanese sushi simply tastes the best. You will also get useful tips on which ingredients work best and how to handle fish properly.

Read more about 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.

New Mini E-Cookbook: 5 Japanese Matcha Nama Chocolates for One

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Mini E-Cookbook: 5 Japanese matcha nama chocolates for one

Matcha is used in many Japanese sweets, where the distinctive green tea adds both flavor and color. This time, I have combined matcha with another Japanese favorite: nama chocolate.

In my new mini e-cookbook, 5 Japanese Matcha Nama Chocolates for One, you will find five different takes on these small, soft pieces of chocolate. Matcha is at the heart of every recipe, while the other flavors change from one recipe to the next.

You can enjoy matcha paired with flavors such as yuzu, raspberry, and black sesame. The five recipes offer different flavor experiences. They also show just how many ways matcha and chocolate can be combined.

Created by a Japanese-trained sushi chef with 20 years of experience, these recipes bring professional know-how into delicious dishes made for one.

The mini e-cookbook is for anyone who is curious about Japanese sweets and would like to make them at home. You don’t need any previous experience making nama chocolate.

All five recipes are developed for one person. This means you can make small batches and explore different flavors along the way.

Read more about the Mini E-Cookbook: 5 Japanese Matcha Nama Chocolates for One

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

What type of salmon is used in the Sushi course for beginners?

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Salmon

In our Beginner Sushi Course, we use some of the finest salmon in the world – salmon from the Faroe Islands.

I have the opportunity to source Faroese salmon, which is considered by many to be among the best sushi grade salmon available. The fish is raised under optimal conditions in the cold, clean waters of the North Atlantic, resulting in exceptional taste and quality. That is why I have chosen it as one of the key ingredients used in the course.

I do this for two reasons:

  1. When I make sushi both at my public courses and private events, I always use the best ingredients I can source. Quite simply, it provides the best flavour experience.
  2. My students deserve the very best. High-quality ingredients also give participants a greater understanding of how important ingredient quality is to the taste and overall sushi experience. It is also part of ensuring that everyone can safely enjoy the sushi we prepare during the course.

The Beginner Sushi Course is an exciting and educational experience where you will learn about:

  • choosing the right ingredients
  • cooking sushi rice
  • knife and cutting techniques
  • Japanese ingredients
  • buying fish
  • the methods behind delicious sushi

After the course, you will be ready to create delicate and delicious sushi in your own kitchen.

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 Japanese gyoza?

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Japanese gyoza are essentially the Japanese version of dumplings.

Gyoza originally came from China, which is known for its many different types of dumplings filled with ingredients such as fish, meat, seafood, or a combination of different ingredients.

When Chinese dumplings were introduced to Japan many years ago, they were adapted to suit Japanese cuisine. Different ingredients were used, and the wrappers for Japanese gyoza were adapted to reflect the ingredients and flavours commonly found in Japanese cooking.

Over time, Japanese chefs created their own interpretation of gyoza. Japanese gyoza became the basis for many of the variations that followed. Japanese chefs also developed their own techniques for folding gyoza by hand.

The way Japanese gyoza are cooked also differs from many other types of dumplings. Gyoza go through several stages of cooking before they are ready to eat.

In the Traditional Japanese Cooking Class for Beginners, you will learn how to make gyoza just 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.

Gyudon – A Japanese Classic Worth Discovering

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Mini e-book: 5 Japanese gyudon for one
When you think of Japanese food, sushi and ramen are often among the first dishes that come to mind.

But Japanese cuisine has so much more to offer.

One of those dishes is gyudon.

In Japan, gyudon is a popular part of everyday life. It is a warm and satisfying bowl that is simple yet full of flavour. Japanese comfort food at its best.

What makes gyudon so fascinating is how much variety can be found in a single dish.

It can be classic and familiar. It can have a little more heat and character. Or it can take on a completely different expression while still keeping the essence of gyudon.

That versatility is exactly what inspired me.

I started experimenting with different versions of gyudon and developed five recipes, each offering its own unique taste experience.

The result became my mini e-cookbook, 5 Japanese Gyudon for One.

I developed every recipe for one person. Because why should you always have to cook for four?

For me, Japanese cooking is also about enjoying each individual dish. Trying new flavours and discovering something you may not have experienced before.

Gyudon is a wonderful place to start.

Perhaps one of my five versions will become your new Japanese favourite.

Learn more about the Mini E-Cookbook: 5 Japanese Gyudon for One

Note: The e-book is also available for purchase on Amazon.

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

Can You Use Supermarket Fish for Sushi?

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As a general rule, you should not use regular supermarket fish for sushi.

When making sushi, the fish is eaten raw. It is therefore important to choose fish that is suitable for eating raw. The fish must also have been handled correctly.

Why Can’t I Just Use Fish from the Supermarket?

When you buy regular fish from a supermarket, it can be difficult to know if it meets the requirements for raw consumption.

For example, you may not always know:

  • where the fish was caught
  • when the fish was caught
  • how the fish was handled and stored
  • how long the fish was in transit
  • how long the fish was stored before being filleted and packaged
  • whether the fish is suitable for eating raw

Supermarket fish is often packaged and sold with the intention of being cooked. You should therefore not assume that a regular pack of salmon or other fish can be used directly for sushi.

If you want to make sushi at home, choose fish that the seller specifically recommends for eating raw.

Would You Like to Learn How to Make Sushi?

In our sushi course for beginners, you will learn how to buy fish for sushi and how to handle it correctly. You will also learn the techniques needed to make delicious sushi at home.

Learn more about our 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How long can sushi be kept in the fridge?

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Sushi has a much shorter shelf life than many other Japanese dishes. For this reason, it is best to eat sushi on the same day it is bought or prepared.

There are several good reasons for this.

Raw fish is an important ingredient in many types of sushi. It is highly perishable and needs to be kept properly chilled. Just like beef tartare, it is best enjoyed fresh. This is better for both quality and food safety.

Avocado is another ingredient that quickly loses its freshness. Most people have seen half an avocado turn brown after a night in the fridge. The same can happen to the avocado in sushi.

Sushi rice also changes over time. After a day in the fridge, the rice often becomes harder and less pleasant to eat. This can affect the overall taste and texture.

In a Sushi course for beginners, you will learn how to make fresh and delicious sushi. You can enjoy it for lunch or dinner and, of course, while it is at its best.

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

Seaweed for Sushi – Which One Should You Choose?

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Seaweed for sushi, also known as nori, is an interesting ingredient that contains a range of vitamins and minerals. Nori is also an essential ingredient in Japanese cuisine and is particularly well known for its use in sushi.

A large proportion of the nori we use for sushi is produced in Japan, China, and Korea. Here, seaweed is cultivated in the sea and harvested as a crop – much in the same way that we grow crops such as wheat and oats in fields in Europe.

There are different varieties and grades of nori, and the taste, colour, and texture can vary. I can personally taste the difference between seaweed produced in Japan, China, and Korea. This is partly due to the different varieties of seaweed, the growing conditions, and the way the nori is processed.

When making sushi, the quality of the nori has a significant impact on the final result. Good-quality nori has a pleasant flavour and the right crispness and texture.

In my Sushi Course for Beginners, you will learn, among other things, which type of nori to choose so that you get the best value for money and great results when making sushi at home.

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.