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How healthy is seaweed for sushi?

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Seaweed for sushi is a very healthy vegetable. In the world, seaweed is the vegetable that contains most vitamins and minerals.

The countries that produces the largest amount of seaweed for sushi are China, Korea and Japan. You can compare seaweed for sushi to crops like wheat or oats. The difference is that seaweed is a vegetable which ia grown on the sea bottom.

Seaweed produced in Japan, China and Korea has difference taste. This is because there are several different type of seaweed used for sushi.

In general, seaweed for sushi is a vegetable that is essential in Japanese cuisine.

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 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 is the purpose of wasabi?

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Most people have experienced wasabi when they eat sushi.
There are many in Europe who uses wasabi to give their sushi a little extra flavor. It often happens that guests mix wasabi with soy sauce and then dip a piece of sushi into the mixture.

Japanese sushi chefs use wasabi in another way.
In Japan, the guests do not have the opportunity to taste their sushi with wasabi. The only guests get handed when they sit at the table are pickled ginger and soy sauce.

In Japan, wasabi is not used for all sushi there are some seafood that tastes better without wasabi. The Japanese sushi chefs use wasabi to highlight flavors in the particular piece of sushi. It may vary depending on what other taste is involved in the preparation of that piece of sushi.

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 seafood is best suited for sushi?

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Sushi chef Zoë EscherIn Denmark only a few seafood is available for sushi. You often find tiger prawns on the menu which is quite a shame for many miss the unique flavors from other seafood.
In Japan different types of squid is used and served in different ways. Sea urchins are extremely popular in Japanese sushi restaurants and have a delightful taste.

In addition, the Japanese have a large selection of shrimps found only in the East part of the world. Shrimp has a size, taste and character that you unfortunately cannot get in Denmark.
In Denmark, we have many beautiful and not so exotic commodities that are perfect for sushi like lumpfish roe, scallops and smoked eel.

Read more about advanced sushi course

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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.

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What is Japanese chef’s view of fish?

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Japanese chefs have a different view of fish.

In Japan, Japanese chefs use only raw materials that are in season.

A Japanese fish named Katsuo which is in the family with the tuna is in season 2 times a year. In spring it swims from southern Japan to the north. In spring, it is low in fat whereas in autumn when caught in northern Japan it is fat. On its swim from south to north it has eaten many small fish.

As a restaurant guest you can only find it on the menu card for a few months a year.
This is something that restaurant guests enjoy since the menu of Japanese restaurants in Tokyo changes very often.

Read more about the class Traditional Japanese cooking class 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.

How many different types of noodles are there in Japan?

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The Japanese are the population in the world that eats the most noodles.

There are many different gastronomic styles within noodles. Common to them all is that they are suitable for a busy workday.

Yep, the Japanese are just as busy as everyone else. They just do not want to compromise on their health. What I mean is that even though they are thunderously busy, their fast food must still be healthy.

In Japan, there are 8 different kinds of noodles.

Most noodles are made on wheat or buckwheat though, with the exception of one which is made on konnyaku.

On the noodle soup course for beginners, you will learn how to make 2 different tasty noodle soups as they are served at restaurants in Tokyo. You can read more about the course here.

Lecture and tasting of sake, Kun-shu

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SakeLecture and tasting of sake, Kun-shu is an event for people who wants to expand and her about which the sake that tastes best in the category Kun-shu.

You learn about the different types of sake that exist within the category Kun-shu.
You’ll learn about the most common brewing method for these types of sake.
You get knowledge of what distinguish the different types of sake from each other.
You get the secret of what to look for when you buy sake in the category Kun-shu.

All in all, you get a 2-hour fascinating lecture on the unique and exclusive sake in the category Kun-shu organized and hosted by the sushi chef & Sake Sommelier Zoë Escher.

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.

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Fish for sushi must be of the best quality and why?

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There are many people who do not fully realize that there is a difference in the quality of fish. For sushi, only the best quality fish should be used and there is a reason for that.

Sushi is a nice and delicate dish and you must have knowledge on how to use very high quality fish so you can turn a simple looking piece of nigiri to a gastronomic experience.

The quality of the fish is also assessed on the basis of when the fish is caught. The fish must be as fresh as possible and it should preferably only be a few hours old. Then the bacterium in the fish has not begun to develop.

At the Sushi course for beginners I talk more about fish for sushi

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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.

Ramen noodle soup can be eaten all year in Japan!

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In Japan, the ramen noodle soup is not only eaten in winter. It is a dish enjoyed all year long and there are several reasons for that.

Ramen noodle soup is a healthy and tasty fast food to suit the busy day of Japan. It is also a dish that does not take many minutes and makes once you have made the fish stock that forms the whole foundation of the Japanese kitchen. Yes without it there is no Japanese kitchen.

On noodle soup course for beginners the attendants learn to make 2 very different tasty noodle soups. Noodle soups where authentic raw materials from Tokyo are used in the preparation of soups.

You can read more about Noodle soup courses 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 soy sauce do exclusive sushi restaurants in Tokyo use?

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Exclusive Japanese sushi restaurants in Tokyo differ from other restaurants. In Europe many people use Michelin guide as a yardstick which is not the case in Japan.

In Japan, many exceptional restaurants never be published in the Michelin Guide. These gourmet sushi resturant use af different type and unique soy sauce.

The restaurant will often use a homemade soy sauce where the recipe is secret. It may be a soy sauce developed by the sushi chefs but it can also be a recipe that has been passed down through generations. It is different from restaurant to restaurant.

Read more about the 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.