cooking classes

Are there any advantages to using Japanese ingredients?

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Without a doubt yes.
Ingredients have different flavors and taste according to the world they come from. The fewest are aware that Japan, Korea and China produce seaweed to sushi.

Here I think the variety used to produce the tang, the taste and the quality. The same applies when it comes to pickled ginger, soy sauce and vinegar.

Sushi is a nice and delicate eating so it is worth paying to buy ingredients that emphasize the fine shades of the food without dodging or dominating.

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.

Warm evenings, sunshine and sushi

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Spring are here and summer is approaching with rapid steps.

The warm evenings offer barbecues, salads, fruit pies and not least sushi. There are quite a few people who prefers to eat dishes are not as heavy in the stomach as winter food.
Sushi is a diner that is ideal for the warm evenings with a good glass of white wine. With sushi, it will never be boring there are unlimited possibilities in the composition of a dinner.

More and more people are on making their own sushi with their favorite ingredients. At the Sushi course for beginners the attendances learn to use Japanese cooking techniques for preparing sushi.
They learn and about Japanese food stages they have to go through from raw materials, cooking of sushi rice, preparation of vegetables and fish, and step by step to making tasty sushi rolls.

You can read more about the 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, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Which countries produce seaweed for sushi?

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There are several different countries that produce seaweed for sushi.
Growing seaweed on the seabed is done with the same care and dedication as organic strawberries are produced in Europe.

The countries that produce seaweed for sushi are China, Korea and Japan. I have tasted different types of seaweed for sushi from the 3 different countries and there is a great difference in appearance, consistency and taste. Some types of seaweed taste a lot of sea but others are more neutral in taste.

Personally, I am mostly for seaweed types that do not taste too much of sea and which are crisp in consistency.

At the Sushi course for beginners the attendances learn more about seaweed 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.

Which vegetables are not suitable for sushi?

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The vegetables are best suited for sushi must have texture and taste.
I’d rather not favor certain vegetables for the reason that there are local specialties that make that one vegetable is preferred over another.

There are always vegetables that are more suitable than others. Vegetables such as peppers, peas, lettuce, green beans, avocado and more.

At Sushi Course for vegetarians, you will learn to create and prepare different kinds of sushi, so the dinner turns into a gastronomic experience.

Read more about Sushi course for vegetarians

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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

How widespread is the use of credit cards in Japan?

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Japan is still a country where you as a tourist will find that the Japanese prefer cash payment. This is especially true in such amounts small purchase like an ice cream or drink. You will also find that small shops or eateries only accept cash.

It is primarily branded stores in the major cities that accept credit cards. With the experiences that I have made over the years I can only recommend bringing plenty of cash.

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.

When is it best to travel to Japan?

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You can travel to Japan at all times of the year.
The weather is more varied in Japan as you can experience both typhoons and rainy season. You should be aware that winter can be very cold while summers can be very hot with high humidity.
There are times of the year where it is more advantageous to travel to Japan.

Spring and fall are definitely the best times to travel to Japan. At that time, it is neither too hot nor too cold. It is also times when the weather is stable without the large variations and the temperature is about 20-22 degrees.

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.

How does sushi differ from other styles?

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Sushi is a food style in Japanese cuisine that stands out from other kitchen.
Denmark is one of the countries in the world who eat most sushi rolls.

Sushi rolls are a healthy dish because you get quite a lot of different vegetables and fish in a very short time.

It makes sushi unique because it is a style where you can combine the raw materials in many different ways without compromising on the quality or taste.

At the Sushi course for beginners the attendance learn how to make delicate and tasty sushi rolls.

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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.

Time for new habits – is that you?

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The new year 2019 has started.

I am busy planning what will happen during the year. Like so many others I also think that I live a busy life with various activities.

So that’s why I am looking at my eating habits to see how I can live a healthier life with less meat with small changes. One of the small adjustments that I am sure will do more is to eat more sushi in everyday life.

You do not have to eat that much sushi before you have eaten the amount of fish and vegetables that the National Board of Health recommends.

At Sushi course for beginners you learn how to make tasty and sushi rolls that also fit a busy everyday life.

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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.

Is it difficult to cut fish for nigiri?

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FiskIt is difficult to cut fish nigiri and there are several reasons.

There are not two species that are exactly alike.
Even within one species there is a big difference such as tuna.
The size of the fish will be different and the structure and the fibers of the fish meat is also different. That will have a direct impact on how you slice the fillet.

You can always tell if a fish for nigiri is cut the right way. The the fish slice is silky and almost melts in your mouth.
To get the experience it is important to have knowledge of the fish and Japanese cutting technique to fillet the best way possible.

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.

Gem

Which fish does Japanese sushi chefs use to make a fish stock?

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Fish make up the whole foundation of Japanese cuisine.
A classic fish stock is used in many different way with the Japanese cuisine. It is used for soups, dressings, marinating, sauces or cooking of raw materials.
The most favorite Japanese fish used for the popular fish stock Bonito. The fish is available in many different qualities and it is the one who gives the unique flavor and aroma that characterizes Japanese cuisine.

The fish bonito is one of the most important raw material to a Japanese chef. It is found on the shelf in most restaurants in Japan.

At Japanese noodle soup for beginners course the attendents will learn how to make the fish stock as it is made in Japan.

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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.