cooking class

Which sushi mat is best for making sushi?

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In a month I teach several sushi beginner classes in Copenhagen.
At the courses I meet attendances who bring different types of sushi mat to make aromatic and tasty sushi rolls.

Unfortunately, not all sushi mats are suitable for sushi.

In recent years, I have met attendances who have brought a sushi mat made of silicone. Silicone mat is totally unsuitable for sushi. It does not have the size or flexibility which is requires to make delicious sushi rolls. The material means that you do not have the optimal conditions.

There is also another type of sushi mat that I would not recommend either. The sushi mat is made of wood but the shape of the mat makes it harder to make sushi rolls. The sushi mat also leaves marks in the rolls.

The bamboo mat that Japanese sushi chefs and I use are very hard to get in Denmark. This is because those who sell bamboo mats for to sushi are not skilled sushi chefs.

Read more about Sushi chef & Sake sommlier 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.

Japanese noodle soup lures on a busy winter day

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When I get home late in the afternoon it’s not always that I just have time to spend a couple of hours of cooking a tasty meal.

An evening meal that I eat on a daily basis must be a easy to cook while it is still healthy, nutritious and tasty.
On my many trips to Japan I noticed that Japanese noodle soup fits perfectly with the busy life. I prefer to eat a tasty Japanese noodle soup that is made on a unique and special fishery stock. It is stock that is foundation of Japanese cuisine.

From I am entering the door in myhome it takes max. 15 minutes to prepare a bowl of steamy hot noodle soup.

On Japanese noodle soup course for beginners you learn to make 2 very different Japanese noodle soups as they areserved in Japan.

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Zoë has held sushi courses and cooking classes forA. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, GorrissenFederspiel, Beierholm revision, Elbek & Vejrup and many more.

Japanese green tea

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One of the guys from Yushinkan dojo in Tokyo has a tea shop.
In 2004 when I visited Tokyo for the first time I practised kendo with Sato.

Just before I left Tokyo in July this year I visited his tea shop. He offered several tastes and I ended up buying tea in abundant quantities.

I am so happy to follow his advice about what kind of green tea types I should buy. I bought several different really good quality and this one is so nice in taste. Below you can finde a few more pictures.

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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 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.

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 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.

What time of day is it best to visit Tsukiji fish market?

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The world’s largest Tsukiji fish market is located in Tokyo. It is a fish market where seafood is sold each day to the rest of the world.
Every morning there are sold large quantities of tuna on the fishing operation tuna which is categorized in different quality so to be sold to restaurants in Japan or sent abroad.

The fishing auction is being held very early in the morning. Tourists are not allowed in those hours. The many tourists seem to be disturbing and it affects the fishing action in a negative way.

The best time to visit the fish market is at 8.00-9.00 am in the morning. You may come later but many retailers begin to shut down.

Rad 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.

This is why Japanese food is so healthy!

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The Japanese cuisine i very different from the rest of the world.

There are several reasons for that.
Japanese cuisine consists of many different food style. In Japan you can find as many styles as i European all together.

The Japanese dishes are created in such a way that they either detox the body or add nutrition to the body. The Japanese has created unique dishes which are composed by different kinds of vegetables, soybeans and fish. The Japanese also eat meat but they do not eat as much as people in Europe.

Milk products are not included in Japanese cuisine. Instead the Japanese eat many different kinds of soy proteins.

On the class Traditional Japanese cooking class for beginners you learn to make delicious and tasty dishes to suit every day and festivities.

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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 of Japanese trained sushi chef?

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The biggest challenge as a Japanese trained sushi chef is that the better you get the harder it’s also making sushi.

It may sound a little odd.

Making sushi as a professional is precision work because Japanese sushi is very simple in its expression and the use of raw materials. When you make food with as few raw materials as you do when you make sushi you fall through like as sushi chef if you do not master the techniques.

Over time, it’s actually gets more challenging to make sushi because you get more detailed  you also work with more and more difficult techniques as you get better and better.

At Sushi course for beginners you learn to use techniques that you can go straight home and use in your own kitchen. So you can make sushi of such quality that you can serve it to others.

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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.

Therefore, ramen noodles are a popular dish in Japan!

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Like so many others the Japanese live a very busy life. Even though everyday life is characterized by work, family and leisure activities, the Japanese are still able to eat and live healthy.

At this point the Japanese kitchen distinguishes itself from others. The Japanese kitchen also has a food style that match the Japanese busy everyday life such as ramen soup. Ramen soup or just noodle soups in Japan are available in many different variations and many noodles have their very own unique recipe.

A Japanese ramen soup is healthy, low fat and nutritious and it is a dish that does not take a very long time to make or to eat. It is a dish that fits a busy day. You can read more about the course Japanese noodle soup 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.