culinary school

What is the purpose of pickled ginger for sushi?

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Most people enjoy pickled ginger when eating sushi. It is on most sushi plate.

In Japan, ginger is included in Japanese cuisine, as is salt and pepper in Danish cuisine.

Many thousands of years ago, the Japanese began pickling ginger. At that time, refrigerators did not exist and, it was the best way to retain vitamins and extend shelf life.

The purpose of pickled ginger for sushi is to clean the mouth between the sushi pieces. It happens completely automatically when you eat ginger the powerful and spicy taste to tease the senses and leave the mouth ready to enjoy the next piece of sushi.

But, it is not a “must” to eat ginger between the sushi pieces.

Read more about Sushi course 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.

Japanese comfort food that warms on a cold autumn day!

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The hot summer days are coming to an end and we are approaching autumn.
Autumn is a changeable time reminiscent of a bag of mixed sweets, sun, wind and rain and sometimes on the same day.

Autumn is one of the most beautiful seasons.
Nature and forests show themselves from their most beautiful side. The forest abounds with mushrooms and just around the corner awaits the classic root vegetables.

In Japan, noodle soups are tasty and healthy dish are enjoyed all year round. It is a dish that is very popular when summer turns into autumn. It is a dish that warms on the changeable autumn days.

A classic Japanese noodle soup contains fish, meat, noodles, vegetables and seaweed in other words it is one of the healthiest fast foods on a busy day.

In the Noodle soup course for beginners, you will learn how to make tasty soups from scratch with Japanese noodles, soups that have the same unique aromas and flavors as if served in restaurants 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.

How long can soy sauce last?

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Soy sauce is fermented soybeans.

In Japan, there are as many different types of soy sauce as there is cheese in a Danish supermarket.
Yep, that’s true.

There are different types of soy sauces for the many styles in Japanese cuisine. For sushi, a specific Japanese soy sauce is used, a soy sauce that is not used for Japanese noodle soups.

Of course, all bottles have a recommended expiration date for when soy sauce expires. Soy sauce is fermented soy beans, which has a very long shelf life. Soy sauce can of course last after the expiration date. You can always taste it if in doubt.

I store soy sauce outside the fridge too even though the bottle is open, I have always done that. So do Japanese sushi restaurants in Tokyo.

In the Sushi course for beginners, I talk more about which soy sauce is best suited 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.

How long does it take to become a sushi chef in Japan?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, it takes several years to be trained as a Japanese sushi chef. There are several reasons why

In Japan, there is a slightly different approach to taking an education. In Japan, you are never really finish your education. This means that the better you become at your skills, the more difficult are the techniques used as well.
It is very normal that it takes 10, 20 or 30 years to master sushi techniques at restaurant level.

The quality of sushi in Japan is something completely different than in Europe.
In Japan, the level of Japanese sushi restaurants is very high. The higher the level in the Japanese restaurants, the longer it takes to become good at mastering the various cooking techniques.
It is very normal that it takes several years to learn how to cook sushi rice to perfection. The Japanese customers only want to eat sushi which is made with rice which is perfect in consistency.

In Japan, the sushi restaurant follows the season for fish. There are typically 10-15 different fish on the menu.
As a sushi chef, you need to know how to handle the different fish species and be able to turn them into delicate and tasty sushi pieces.

Read more about Sushi Chef Zoë Escher & Sushi course 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.

Which fish most often ends up on the dinner table in Denmark?

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Salmon is the most sought after fish in Denmark. It is a tasty fatty fish that is rich in omega 3.
More and more countries in Scandinavia have for many years farmed salmon. It is relatively new that Iceland has started selling salmon off the island. It is a salmon that has grown up in an environment similar to nature, where wild salmon usually live. This means that the salmon has the same quality as wild salmon.

The Faroe Islands breed the world’s best salmon. It is a fish that is farmed in the sea. A salmon that is raised under the best possible conditions while the fish get special feed that is good for the fish. The Faroe Islands are known for their quality salmon, which now lands in Denmark every single day.

Norway also breeds several types of salmon in different qualities, which can also be bought in Denmark.

On the Sushi course for beginners, of course, the world’s best salmon is used, so that the participants learn how to make delicate and tasty sushi of high quality.

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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.

What type of noodle soup do the Japanese prefer to eat?

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In Japan, there are many different types of noodle soups.
There is the classic tasty ramen soup that most people know and there are other types of noodle soups such as udon and soba.

In Japan, ramen noodle soup are very popular on a busy weekday. In the larger cities such as Tokyo, there are noodle soup bars on pretty much every street corner. Small dining places with delicious ramen soup which has been passed down from generation to generation.
Ramen soup in Japan is a broad concept. Some ramen soup is made on fish stock, while others are made on chicken and pork.

It is different from noodle bar to noodle bar what is used of ingredients. Fish, shellfish, meat and eggs are classic ingredients with proteins and local Japanese vegetables are used which are in season.

In the Noodle Soup course for beginners, you will learn how to make tasty classic noodle soups as they are served 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.

What are the characteristics of Japanese onigiri?

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5 healthy japanese onigiri for one
In Japan, onigiri is a regular part of Japanese cuisine.
It is a rice bun with filling and it is related to sushi. Onigiri consists of rice, seaweed and tasty filling. If you look at classic sushi, it also consists of rice, seaweed and tasty fillings.

Onigiri are very popular in Japan. It is a cold dish that keeps well too, even if they are not stored in a refrigerator.
Onigiri is a dish that is eaten all year round and at all hours of the day. They are readily available throughout Japan.
You can buy it from small shops with refrigerated counters to restaurants that specialize in making onigiri with delicate fillings.

In Japan, onigiri is most often made with fish, seafood and local ingredients prepared in different ways. It is an easy and quick way to get a delicious meal that contains all the vitamins, minerals and proteins the body needs.

Read more about Mini ebook: 5 Healthy Japanese Onigiri for One

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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 to get the best avocados!

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I love mature avocados, but they should not be so mature that they have also turned brown.

It can be difficult to pick ripe avocados. There are several reasons for this.

Some avocados appear soft on the outside but are rock hard on the inside. This typically happens when the avocados are pressed.

Most green avocados that come to Europe are of an avocado variety that is not mature until they have changed color to be dark brown.

The best way to ensure that you get good avocados in the shopping cart is to go for avocados that are wrapped. These are avocados that are packed in such a way that they do not get very many marks.

It is best to buy avocados a few days before they are to be used. Avocados benefit from lying on the kitchen table or near the window for a few days and ripening.

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.

What kind of yakitori skewers are eaten in Japan?

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5 Japanese yakitori for one
In Japan, many different yakitori skewers are eaten for weekdays and weekends.
In Japan, the traditional Japanese yakitori skewers are made with chicken. It all parts of the chicken which are used for skewers such as skin, breast, liver and heart. Spit is cooked in a way so that the meat melts the tongue.

Just like in Europe, local ingredients are also used to make tasty yakitori skewers. In Japan, delicious and tasty skewers are prepared with fish, vegetables and other local ingredients. Before the raw materials end up spitting, they are prepared in different ways.
In Japan, the ingredients are sliced ​​and marinated in several different ways, using cooking techniques that highlight the unique flavors and aromas.

In the Mini ebook: 5 Japanese Yakitori Skewers for One, you will learn step by step how to make delicious and tasty Japanese yakitori skewers that can be enjoyed all year round.

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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.

In Japan, which fish is most popular for sushi?

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The most sought after fish for sushi in Japan is tuna. Japan is the country in the world that eats the most tuna.

The largest fish market Tsukiji is located in Tokyo. Every day, large quantities of seafood are sold in the morning. Many sushi restaurants go directly to the Tsukiji fish market in the early morning hours to pick up fish for the restaurant.

Many sushi restaurants know in advance which fish they should have at the fish market. It happens regularly that they come home with other fish than what was on the shopping list. Their regular fish supplier can surprise with new and exciting fish that they did not anticipated.

The tuna is the big attraction at Tsukiji fish market.

Every day, large quantities of tuna land in different age groups. The quality of the fish is assessed by tuna buyers. Sushi restaurants will, on their advice, purchase the best tuna for just their particular restaurant.

At Sushi course for beginners, of course, tuna of the best quality from Japan is used.

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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.