Tips

What is your best tip if I am going to Japan?

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I would say be sure to have plenty of cash.
Although there are more and more Japanese businesses that accept Visa card and Master Card there are still many shops and restaurants that prefer cash.

It is often shops where you can buy food, beverages or personal items that do not cost very much. Here I think of a spring water, cup of coffee, a little lunch or objects that cost less than $ 20.

You can expect that shops or restaurants outside tourist areas do not accept Visa card and it is regardless of the size of the amount.

Read more about Sushi chef & Sake sommelier Zoë Escher

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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.

What is the difference between European and Japanese nigiri?

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There is a big difference between European and Japanese nigiri. This is because there is a big difference between the education that European and Japanese sushi chefs go through.

In Japan, Japanese sushi chefs have been working as a sushi chef for 60 years and uses techniques that take 40 years to master. I am talking techniques you use to boiling rice, cutting fish and making sushi.

The selection of seafood used for sushi is very large in Japan. Often you will find 20 different species on the menu. It is one of the reasons why it takes longer to become a sushi chef in Japan. As a chef you must have a great knowledge of many different types of fish.

Read more about Sushi Chef & Sake Sommelier Zoë Escher

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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.

Healthy and tasty Japanese snacks

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I have a dinner deal with a friend this evening. We could get a table at 21:00 p.m. In order for me not to die of hunger before dinner I had some homemade Japanese chips which I brought in Tokyo.

They are made of squid and taste amazing they have a little fish flavor and taste a bit of barbecue. They were bought in Tokyo. Love that Japanese cuisine is so healthy and good.

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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 can be a welcome break during the Christmas months

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I like Christmas confectionery, pastry, chocolate, pepper nuts, Christmas lunches and Christmas food. However, I think that sometime in my mind tends to go above and beyond what I usually eat for the rest of the year.

In order to not only get into chocolate and homemade vanilla pastry which is quite nice to make and taste delicious. I also make sure to eat sushi. So after all, I get some low fat food that offsets some of the fatness.
Especially November and December I make sushi more than the rest of the year.

On the upcoming Sushi course for beginners attendants learn to make the most sought after sushi rolls with a selection of the most popular ingredients. As we are so close to New Year we also talk which fish is best suited for sushi at that time.

Of course you also learn to cook sushi rice, prepare raw materials and cut fish. Yes, you can get all the information on Sushi course for beginners right here

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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 sashimi?

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SashimiSashimi is raw fish slices without rice.

It is a dish which the fish slices are cut in such a way that they highlight the fish’s qualities.

Sashimi slices is not the same fish slices used for Nigiri. Sashimi slices are larger and abroad will often be square and 1 cm. thick.
This is because the sashimi dish in countries like Japan can be a full meal.

The picture shows a sashimi plate in Tokyo as you can see several different seafood had been used to create the dish.
The size of the dish is larger than what you typically experience in Europe as it is for 2 people.

Read more about Sushi chef & sake sommelier Zoë Escher

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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 class is also for those who does not like cooking!

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We live in a time where more and more raw materials are polluted.  I am thinking of how agriculture sprays their fields and animal welfare.
Lakes, rivers and seas are also exposed to pollution and as a consumer you need to pay more attention to what you put in the shopping cart.

Although a raw materiale produced in Denmark is of very high quality if you buy organic raw materials. At the course Sushi course for Beginners I speak more about the quality raw materials such as fish.

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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.

In the Japanese kitchen there is no food waste!

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In Europe and the rest of the world there is food waste.
By that, I mean there are raw materials being thrown out and I am not talking about raw materials where the expiry date is over.

The Japanese cuisine is quite unique. There is tradition for using every part of the animal in cooking. Take for example a fish. In the Japanese eyes, the head, finder, skins and legs can be used in food lavage. Yes, even the indents can be transformed into a delicate eating.

It can of course sound a bit funny but the parts are transformed into delicious and tasteful eating. Below you will see the fish bone which has turned into a crisp and tasty snack.

Read more about Sushi chef & sake sommerlier 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 can Nigiri sushi – a rice ball with fish be so difficult to make?

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NigiriIt’s a question I get on my sushi classes.
In Europe we are used to that when you took an education you were finished training when you graduated. It works quite brilliantly in a country such as Denmark and Europe.

In Japan, they have a slightly different view of education.
An education is not just about that you have to acquire knowledge.
An education in Japan is also about how to improve your performance to customers, improve your personal character and through your spirit.

Additionally considered a craft such as sushi chef being a lifelong learning where you can constantly improve and hone your techniques. It is also one of the reasons why it takes many years to master some of the techniques.

Please read more about Nigiri 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.

What characterizes a Japanese teriyaki sauce?

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A lot of people know about the classic Teriyaki sauce that is produced by Kikkomann which can be found in most supermarkets in Europe.

The sauce sold in supermarkets has nothing to do with the authentic Japanese Teriyaki sauce. It’s a very sad version of the authentic Japanese Teriyaki sauce. I think that’s a lot of pity.

The authentic Japanese Teriyaki sauce is made from scratch and has a tasty and a unique flavor. To make the sauce you have to use Japanese ingredients. The way the ingredients are combined and cooked makes the finished Teriyaki sauce taste amazing. The sauce taste so good that most people eat it with a spoon.

On the course Traditional Japanese cooking class for beginners you will  learn how to make an authentic Japanese Teriyaki sauce from the scratch. You will also learn why the Japanese version is so popular in Japan.

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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.

Have your customer ever experienced a Japanese sushi chef?

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Zoë Esccher
The Japanese have developed a selection of knives that are only used for sushi. Only a few of this type of knives can be bought outside of Japan.

A few weeks ago there was woman who wrote to me and she was surprised that when she tried to make sashimi it tasted different.

The taste was not as good as when she bought sashimi from a sushi restaurant. She would also like to know which part of the salmon I use for sashimi.
I wrote to her that salmon is an easy fish use for sushi. You can use the whole fish.

I told her that the reason why the sashimi tastes different is that she does not know the techniques that are used to cut a fish for sashimi.
If you would like to serve sashimi with the same quality that it can be bought in a sushi restaurant you will have the same knive skills.

Read more about class Nigiri sushi 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.

Gem