Have 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.
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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.
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.
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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.
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.
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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.
The Japanese cuisine is very different from the rest of the world.
The dish is combined in such a way that it either charges the body or adds to the body’s nourishment.
Chips, fries and other high fat foods are not included as a natural part of Japanese cuisine. Just like so many others, the Japanese also want a snack. However, the Japanese prefer to eat something healthy when want something sweet to eat. They prefer to eat dried squid, dried raises and fish.
In comparison to cake and other sweet stuff, rice and beans are included in many Japanese desserts. Desserts do not have to get ‘boring’ for that reason.
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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.
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.
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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. Gem
The Japanese eat very raw fish as a nation and they are a population that has children like all other countries.
During the training to become Japanese Sushi chef I learned about the Japanese rules that apply to pregnant women. According to the Japanese rules you should not eat raw tuna during the first 3 months of pregnancy. Then you can eat sushi everyone else.
I have full understanding of those who choose not to eat raw fish throughout the pregnancy. I also have full understanding of the pregnant women who choose to enjoy fish while they are pregnant.
I do not perceive raw fish as the biggest “sinner” in relation to pregnancy. I will be more concerned about the chemicals and additives that are in hair dye, makeup, perfume etc which a lot women.
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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.
Most people believe that Japanese cuisine is all about sushi.
The Japanese cuisine is much more than that. The Japanese kitchen is built up a way so it either adds to the body nutrition or detoxes the body.
This means that healthy vegetables and fish which may seem a bit boring in European cuisine make up a lot of Japanese cuisine. It does not have to be at all if you have understood Japanese access to food.
In Japan, focus is on the healthy properties of raw materials and cooking techniques. In Japan it is very normal to learn to use techniques that take 10 years, 20 years and 40 years.
But as everyone knows you must first learn to crawl before you can walk. This is also the case with Japanese cuisine. First of all one should learn to use the basic techniques to produce Japanese dishes and the Japanese’s approach to cooking before heading for dishes that take 10 years to learn to make.
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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.
We live in the world becoming more and more heactic. There are many conflicts and discussions between different countries and cultures.
Japan is a small country with about 130 million citizens and despite of that Japan is what I would call a very quiet country.
The Japanese culture is very different from the rest of the world. Japanese children learn from childbirth, to speak and treat others properly through eg. martial arts used as childcare
The Japanese also learn to think of others before themselves and in win win. It makes Japan a comfortable country. Japan is one of the safest countries in the world travel in if you as a woman travel alone.
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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.
My take on the Japanese kitchen is that if you want to learn Japanese food it’s important to learn how to use Japanese ingredients that give the unique aroma and taste that characterizes Japanese cuisine.
On my classes you will be introduced to ingredients which I have brought in Japan. Ingredients that will give you the authentic Japanese flavour. During the class You will learn where to buy those ingredients in your neighborhood.
The picture shows Bonito flakes which I have bought in Tokyo it is an indispensable ingredient in Japanese cuisine.
Read more about the different courses on my website chefzoeescher.com
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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.
Most attendance I meet eat tasty sushi on a regular basis. I have not yet met anyone who has a vegetarian sushi to make the birds sing.
It has been a long time since I have visited a sushi restaurant in Denmark so I do not know how big the selection of vegetarian sushi is.
But one thing is certain that vegetarian sushi is an understated dish that has not really taken its place. In Denmark we have a large selection of organic vegetables that are perfect for sushi.
The biggest challenge for vegetarian sushi is to make it taste as good as sushi with fish. My experience with vegetarian sushi that it can taste even better than sushi prepared with fish. It requires you to know the cooking techniques used to make the food.
For the production of vegetarian sushi it takes much more and demanding cooking techniques to transform classic ingredients into a unique gastronomic experience.
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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.
Have you ever tasted a Japanese omelet also known as Tamago?
