culinary school

What characterizes Japanese food?

by

What characterizes Japanese cuisine and Japanese cuisine is that the portions are often very small.
During a meal eat Japanese 6-8 different dishes that contain little fish, vegetables, soy sauce and seaweed that are prepared in various ways.

The many small dishes are to make sure you do not feel heavy or stuffed after a meal. The individual dishes are light in texture and very tasty which makes it easier for the body to digest food.

A Japanese dinner covers the entire food chain, so the Japanese get every day what the body needs which is one of the reasons they are the people in the world who live the longest.

Read more about the course Traditional Japanese cooking class for beginners

_
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.

Uni (Sea urchin) is one of my Japanese seafood favorites!

by

The first time I encountered the delicious Uni was in Los Angeles in 2006. Toshi my executive sushi chef instructor served Uni to me like a piece of nigiri.
The velvet and delicate flavor melted in my mouth. I will never forget and have since then eaten it several times in both the US and Japan.

In Japan, the Japanese sushi restaurants buy Uni at the Tsukiji Fish Market. Here you will find a seller who is only specialized in Uni who sells it in many different qualities and price levels.

It is incredibly difficult to describe the taste of Uni as it is so unique in its taste and consistency. To get it served as a piece of sushi nigiri will not be the last time for me.

Read more about Sushi course for beginners

_
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 nigiri piece outside of Japan is your favorite?

by

When I’m in Japan I eat many nigiri pieces with different kinds of fish. I also like fish that I do not know for expanding my horizon.

When I stay in California I always eat at my Japanese sushi chef instructor sushi restaurant. On his menu there is a certain nigiri piece that is a must and it is “Yellowtail with Myoga”, served with a secret sauce.

Yellowtail is white tuna a fish as very popular fish in the US and Japan. Myoga is a Japanese ginger which has a quite unique flavor and aromas.

It’s a nigiri piece that you can only get served in the United States or in Japan. I choose to get it served when I’m in the United States because the Japanese sushi restaurants in Tokyo have so many other fish and taste to offer.

Read more about Sushi chef & Sake sommelier Zoë Escher

_
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 quality sushi?

by

HosomakiIt is a question that I often discuss with my attendants.
It is as such not a clear answer because it is based in fact on an individual assessment.

For some discount sushi to gourmet food and for others a dinner at a Michelin sushi restaurant is a gastronomic experience.

When I have to assess whether any kind of sushi I will look at the ingredients that have been used are of high quality and they are fresh. Since you do not cook sushi the quality of ingredients is very important.
Since I am Japanese-trained sushi chef and sake sommelier I look at the techniques used to make sushi because I think it is very important to give the guest a gastronomic experience.

If you would like to learn about Japanese sushi you may want to read more about the course Sushi course for beginners

_
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.

Can you get full by eating vegetarian sushi?

by

Oh yes.

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.

Read more about Sushi Chef & Sake Sommelier Zoë Escher

_
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

Gem

This is why I love Japanese gastronomy!

by

There are many qualities that make’s the Japanese cuisine one of my favorites. In addition to food quality, the Japanese have a food culture that is not comparable to other countries.

It is a population that often goes out and eats and spends a lot of time on restaurant visits because in Japan there is a way to be together. This means that on every street in Tokyo there are food stalls, eateries and restaurants that offer everything from classic Japanese food to Michelin restaurants.

The Japanese cuisine offers a lot of different styles as many styles as the whole of European cuisine. It especially makes the city of Tokyo a gastronomic experience beyond the usual.

Read more about Sushi chef & Sake sommelier Zoë Escher

_
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.

Can other types of rice be used for sushi?

by

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.

Please read more about Sushi course for beginners

_
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

Gem

This is how you make the Japanese omelet Tamago

by

California Sushi CademyHave you ever tasted a Japanese omelet also known as Tamago?

The perfect Tamago is silky, juicy, without air holes and quite spongy. The Tamago is also cooked to perfection it has not been given too little or too much heat.

It is very hard to make the perfect Tamago. When I went to California Sushi Academy we were also tested how good we have to make Tamago. During the sushi chef and sake sommelier education I managed to make a lot of Tamago.

If you get the chance you should to try to eat Tamago.

Read more about Sushi chef & sake sommelier Zoë Escher

_
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 has been your greatest experience on your trips to Japan?

by

I have had many unique and exciting experiences in Japan and there have been 2 trips that have been the same.

My travels to Japan do not really look like vacation  as they have always had a professional content.

I have found a picture from 2004.
In the picture I am with the Japanese national team coach of the Japanese women’s team. I am pretty tired because we have been training tournaments at Tokai University. It is auniversity where the most talented kendo players among Japanese students go.
It is also here the Olympic champions in Judo coach.

It’s one of many experiences that I will never forget.

Read more about Sushi chef & Sake sommelier Zoë Escher

_
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.

Enjoy the summer with authentic Japanese sushi

by

Sushi is in my opinion a summer dish.
It is the season that abounds with a large selection of fresh vegetables and fish which are perfect for sushi. Vegetables full of flavors, aromas and unique tastes and, in the right composition, offer a gastronomic experience.

At the sushi course for beginners, attendances get a professional knowledge of sushi and sushi preparation. Knowledge is not enough the attendance do also learn to use different Japanese cooking and hand techniques to produce sushi of a quality so it can be served for a dinner.
Last but not least, attendances learn to handle fish for sushi rolls. You also learn about the classic pitfall when buying fish for sushi.

There are still some available spots on Sushi course for beginners which will be held on Sunday 20 May 2018. Do not wait too long if you want to go home with home-made sushi and a glass of cold white wine.

_
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.