Within the vegetarian kitchen there are many delicious and tasty dishes and also sushi.
In Europe we have a large selection of tasty vegetables which you can turn into a unique gastronomic experience that offers many new flavors.
If you are used to eat for example a big steak, you may still feel hungry after eating a vegetarian sushi.
The Japanese cuisine is characterized by many small and light dishes. In that way you can have a very varied diet without eating too much during the day.
Vegetarian sushi is perfect if you want a meatless day a week.
_
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.
It is a question that I got on one of my courses.
The attendants had experimented with different types of grains for to see if there were other alternatives.
Until now, I have not heard of other cereals suitable for sushi. In the sense that it is not yet succeeded anyone
to find a substitute that contains the qualities which make sushi rice.
The white sushi rice as which everybody knows is the easiest rice to boil over other cereals.
The consistency of the white finish cooked sushi rice is also best.
They must be firm but at the same time they must be soft. They should not be cooked too much so they become mushy. But they must not be too hard and still a bit raw inside. So it is a very delicate balance you have to try to hit.
I have not yet come across other types of suitable rice.
_
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 course deluxe is a course tailored to your needs and your desires, where I come to your place and teach a course to a small group of people.
You learn about Japanese traditions and what makes Japanese sushi uniqu
You get an insight into how rice is boiled using Japanese techniques.
You learn about what you should be aware of when you make sushi with different kinds of raw fish. You learn step-by-step how to make futomaki, Hoso-maki, inside-out, and nigiri.
Reference from individuals
“Zoë Escher helped us with a sushi course for 13 people to a bachelor party. It was a really nice experience!
Zoë had control of things, and was full of great tips and recipes for everyone, both for novices and those who had tried making sushi before. The style was fresh, competent, informative and entertaining, and when we were finished, we had sushi enough for an army – there was no one who went home hungry”.
Stephanie Munck, Code Slinger
“Exciting, educational – and just enormously cozy with good friends. Over a glass of cold wine we made lots of while Zoë instructed, gave good advice and shared her huge knowledge about Japanese sushi. We got many good tips – on everything from knives to where to buy the best fish. I can definitely recommend”.
Christina Lagoni, KPMG Denmark Reference from companies
A.P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Takeda Pharma, Haldore Topso, 3F Ungdom, Hoje-Taastrup kommune, Gorrissen Federspiel, Quartz+Co.
_
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. Gem
It is a question that I sometimes get on my sushi courses.
I have never tried to make sushi with pudding rice and I can understand that some have tried with the lack of sushi rice. For pudding rice is a short grain rice as sushi rice however, I think they are slightly shorter.
I do not believe that pudding rice can be used for sushi. It is another type of rice and the texture when they are cooked is not the same as the pre-cooked sushi rice.
As a sushi chef I have cooked sushi rice over the years with various brands and quality. Even within the sushi rice is a big difference in how the rice grains react when they have been washed, boiled and cooled down.
_
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.
Basically all fish used for sushi.
The fish must have the ‘right’ quality before it can be used for sushi. You do also need to know how to filet a fish without ruin the structure of the fish and taste.
You cannot find two fish species that are alike. The fish structure and whether it is silky or more coarse in meat depends 100% of the sushi chef’s ability to fillet and cut fish for sushi. A fish is usually silky, can, with a few wrong cuts turn into an unpleasant experience.
Some fish species have fish skin which can eat and is very delicate if it is prepared in a delicate way.
Some fish are so small for fileting which mean that the whole fish is included in the sushi.
The sushi chef must draw on its experience and knowledge in order to give their customers the best possible experience.
_
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Accenture audit Elbek & Vejrup and many more.
Nigiri sushi for beginners is a course for people who would like to master more of the advanced Japanese techniques used in Japanese sushi restaurants. You will gain an insight into how seafood is filleted for sushi. You will learn the importance of knowing the fish structure to be able to cut silky fish slices for nigiri.
You learn that each fish species has its own cutting technique.
You learn step-by-step how to make nigiri and sashimi.
Reference
“I had a really good experience with Zoë Escher advanced sushi course. Zoë leads you through an easy and educational way and take the time to show the small tweaks to get sushi to look good. You can really tell that she is passionate about her profession and teaching. If there was another course I will certainly go again”. Kasper Kristiansen
“I had a wonderful and educational day at Advanced Sushi course we learned some good tips how to make nigiri and learned the proper cutting techniques to fish (I have missed).
Zoë is a comfortable, happy and well-prepared teacher. I’ll be back for another course”. Anette Gomez
_
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. Gem
Tokyo is the city of the world with the most Michelin star restaurants and that is not by accident. The Japanese are very critical when comes to where to dine and they place very high stanards when it comes to quality of the food and the price.
Basically, it is always best to eat at restaurants where the locals come and it is also true when it comes to Japan. Typically the quality of the restaurants where the Japanese eat in Tokyo is higher than where tourists eat.
In some of the very touristy areas in Tokyo and Kyoto the price is higher than elsewhere while the quality of the food is slightly lower.
You must keep that in mind if you are going to visit Japan.
_
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.
Japanese chefs have a different view of raw materials.
Basically, nothing is thrown out. Everything, according to Japanese chefs can be tasty snacks or dishes by using different Japanese cooking techniques.
Some years ago I visited the exclusive Sushi Restaurant, named Kyubey, located in Ginza in Tokyo. I ordered a sushi menu consisting of a miso soup, a small starter, the chef’s selection of nigiri and a cup of green tea for dessert.
During the dinner I was served a large living shrimp that was made for the most delicious nigiri. Yes, the sushi chef broke the head of the shrimp, removed the intestine and made it to nigiri.
The tail itself and the head were not thrown out. It was cooked in the kitchen and a little later I was served the tail like a delicious and crunchy chip.
_
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 Japanese cuisine is so large that it offers a wealth of tasteful styles and dishes. It has a style for any occasion and dishes that also fit the changing weather.
The Japanese weather is more varied than the weather in Denmark. The Japanese winter is very cold and the summer months are very hot. The Japanese weather also characterized by rainy season and typhoon.
The days when it’s cold and wet outside a bowl of noodles soup can get your warmth back. At lunchtime and in the evening you will see many Japanese people on the streets where they enters the small local noodle bars where they order a noodle soup that does not take many minutes to make.
The interest for noodle soup is increasing and more and more ramen dining restaurants are opening in Europe. I also meet more and more people who would like to learn how to make ramen noodle soup.
_
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.
Vegetable proteins are a food source that is not so widely used in Denmark.
Most people in Denmark know about beans that contain large amounts of proteins. A healthy and nutritious eating that is equated with meat.
The Japanese cuisine consists of beans. Most people have encountered soy sauce when eating sushi. In Japan, soy sauce is used as a spice to spice the food and highlight the qualities of the ingredients.
Soybeans are also used in the manufacture of tofu. Tofu is a very popular eating in the Japanese kitchen, which is available both as firm and soft. Tofu is used in casseroles, as an accessory and as a substitute for meat. In Japan, tofu is considered a versatile food on a par with meat.
In Denmark, tofu is not as common however, the interest in eating vegetarian is increasing. More and more people have become aware of Japanese vegetarian dishes that have come to stay.
_
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.
Oh yes.
