cooking class

Why does sushi taste in Japan in a completely different way than in Denmark?

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I meet more and more people on my courses that have been in Japan.

There may be different reasons why sushi in Japan tastes differently. In Japan, you will often find some completely different fish on the menu than what you find at a Danish sushi restaurant.

Japanese sushi chefs in Tokyo also have a completely different background to Danish sushi chefs. The Japanese sushi chefs have a completely different knowledge and uses other techniques in preparing sushi. In Japan, it is very normal for techniques to take 20, 30 or 40 years to master. There is a slightly different approach to ingredients and sushi than what you see at a Danish sushi restaurant.

On the Sushi course for beginners you will learn how to prepare sushi of such quality that it is suitable to be served at a private dinner table.

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 big is the selection of fish for sushi in Europe?

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Denmark is a small country with about 5 mio citizens compared to Japan where only 20 million citizens in Tokyo.

Since Denmark is a small country the demand for fish is small too.

In Japan it is very normal that there are approximately 20 different high quality  fish on the menu in a Japanese sushi restaurant. In Denmark most people know of tuna, whitefish, salmon and prawns for sushi.

Denmark do have national high quality fish which are not used for sushi. I do not know why. But the Danish people will miss out unique flavors because they can never try different types of fish during a meal.

At Sushi course for beginners I will speak more about 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.

The healthiest Japanese fast food does not take more than 15 minutes to make!

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The Japanese are the world’s longest living population and there is a reason for that.

The Japanese live a busy life like so many others. There are many in the larger cities that work approx. 10 hours a day. The Japanese also have children, family, hobbies and much else that has to be taken care of.

In everyday life, the Japanese spend very little time on the food. In Tokyo you will find really many noodles bars on virtually every street. It is a popular street food which the Japanese both enjoy for lunch or dinner. From pulling a ticket in a vending machine just in front of the restaurant to sit at a table where a bowl of hot noodle soup is placed does not take more than 7 minutes.

On average it takes for the Japanese about 7 minutes to eat noodle soup on a daily basis in Tokyo.

The Japanese noodle soup as it is served in Tokyo you can now learn to do in Copenhagen. On Noodle soup course for beginners you learn step by step to make 2 different kinds of noodle soups as it is served 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.

The reason why you should learn to make Japanese ramen soup

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Unless you have stayed in Japan very the few are aware of how much fish the Japanese eat.

In Japan, fish is the main source of protein from the animal world. It is a commodity that the Japanese eat in very large quantities. The Japanese love sushi but sushi accounts for less than 15% of Japanese cuisine.

The Japanese love fish prepared in many different ways.
Not only are fish pieces eaten in large amounts. In Japan, many delicious dishes are prepared on a fish stock it is a fish stock that has also found its way to the classic Japanese dish ramen noodles. It is healthy and nutritious without having to taste too much of fish.

On the course “Japanese noodle soup course for beginners“, the attendants learn step by step to make 2 very different and tasty authentic Japanese noodle soups.

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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 you should eat seaweed for sushi!

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Most people have heard that it is healthy to eat seaweed.

There are also more and more restaurants in Europe that have begun to use seaweed in their food.

For sushi there is a very special seaweed used which is grown on the bottom of the ocean like oats grown in Europe. The seaweed sushi is a very special vegetable. It is the vegetable in the world that contains the most vitamins and minerals. A sheet of sushi nori typically used for futomaki (the big roll) corresponds to 600 gram vegetables.

So with quite a few changes in your habits you can quickly eat 600 gram of vegetables.

On the sushi course for beginners you will learn more about the kind of seaweed used 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.

The reason why my Japanese sushi chef back ground a little different?

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What many are not aware of is that I first started training the Japanese fencing called kendo in Denmark.

In 2004, I traveled to Japan for the first time on a training camp. During the stay I was introduced to Japanese cuisine both traditional dishes but also sushi.

In 2006, I was educated to become a Japanese Sushi chef & sake sommelier. Since then, I have traveled to Japan almost every year to inspire Japanese gastronomy, practise kendo kata and visiting friends.

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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.

Did you know that nori seaweed is the healthiest vegetable?

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Dried seaweed nori used for sushi is the healthiest vegetable in the world.
It is the vegetable that contains the most vitamins and minerals. One piece of sushi nori corresponds to 600 grams of vegetables.

In Japan, sushi nori is found in many different qualities depending on whether it is produced. China, Korea and Japan produces different kinds of seaweed nori for sushi.
As the range of seaweed is very large in Japan the Japanese have the opportunity to choose the types of seaweed that suit them best.

On the Sushi course for beginners I speak more about the different types of seaweed.

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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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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.

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.