culinary school

Get ready for spring with the last noodle soup course

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Noodle soup
With spring and summer on the horizon, it’s time to embrace light, tasty dishes that evoke the feeling of sunshine and warm breezes. And what could be more perfect than a steaming bowl of Japanese noodle soup?

Whether you are an experienced cook or a newbie in the kitchen, there is something for everyone to learn at the last Japanese noodle soup course of the spring.

The popular Japanese noodle soups are a treasure trove of flavors that you can only find in restaurants in Tokyo. On the course, you will learn about different types of noodles, stock and spices that can transform a simple bowl of soup into a tasty experience.

On the course, you will be led by Denmark’s most experienced Japanese trained chef, who will share their secrets for creating the perfect noodle soup every time.
From preparing stock from scratch to mastering techniques for preparing various tasty ingredients, you will leave the course with a deeper understanding of noodle soup and what makes it Japan’s most sought-after dish.

Read more about the Japanese noodle soup 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.

When is pink sea bream eaten in Japan?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, pink sea bream or Sakura-Dai is a seasonal fish that is often eaten in the spring.

It is especially popular when the cherry trees are in bloom, which usually happens in late March to April, depending on the region.
This is a time when Japanese restaurants and homes often serve Sakura-Dai, a delicacy that perfectly matches the festive mood and beauty of the cherry blossoms. So if you want to taste this delicate fish, spring is the best time of the year to do it.

The fish’s pink color and mild taste make it suitable for a wide range of dishes.
Sakura-Dai is often used for sushi and sashimi, where its delicate flavor and fine texture can be fully enjoyed. It can also be grilled, steamed or fried, and served as a main course with rice and vegetables.

Sometimes it is also prepared in a clear soup or included in various stews. No matter how it is prepared, Sakura-Dai adds a subtle flavor and a nice color to any meal.

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.

Get your daily vegetables through sushi

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Sushi Chef & Sake Sommelier
By eating sushi, you can easily meet your need for 600 grams of vegetables per day.

Most sushi rolls are packed with various vitamins and minerals. There are two types of sushi rolls that I have in mind here. One sushi roll is insite-out, where the sushi roll is covered with rice and the filling itself and the sushi seaweed are inside the roll. The other sushi roll is the large futomaki, which often contains several different vegetables.

In addition to the classic vegetables such as cucumber and avocado, the two sushi rolls often contain other vegetables such as pickled red onion, mango, spring onion, Jerusalem artichoke and sugar snap peas.
Depending on which sushi rolls you choose, you can almost cover the entire food pyramid during a sushi meal.

Another important and indispensable vegetable for sushi is nori seaweed. Not many people are aware of this, it is the vegetable in the world that contains the most vitamins and minerals. This applies to all types of seaweed sushi.

You need only a few tasty sushi rolls before you reach 600 grams of vegetables.
I have taught sushi and held pop-up sushi dinners and my impression is that most people eat around 900-1200 grams of vegetables during a sushi meal.

On the Sushi course for beginners, you learn step by step how to make tasty sushi that is boosted with vitamins and minerals. Tasty pieces of sushi that are suitable for everyday use and parties.

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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.

Does the quality of sushi rice have an impact on sushi?

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Sushi rice
The quality of sushi rice has a very big impact on the food.
There is no doubt that when using good quality sushi rice can be tasted. The sushi meal becomes a completely different experience when quality sushi rice is cooked in a way so that they are firm and soft in consistency.

In Denmark, there is not much difference in the quality of sushi rice that can be bought in stores. If you go to the USA or Japan, you can get many different types of sushi rice just as many as bread in a Danish supermarket.

It is not only Japan that grows rice for sushi. Countries like China, Korea, USA and some countries in Europe grow different kinds of sushi rice.

Sushi rice is harder to cook than other types of rice. Good quality sushi rice is easier to cook and, the consistency of the cooked sushi rice is also better.

At the Sushi course for beginners, you will learn what it takes to be successful in cooking sushi rice in your own kitchen.

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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 did sushi originate?

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Sushi, one of Japan’s most iconic dishes, has an exciting history behind it.
Sushi was originally developed in Southeast Asia as a method of preserving fish in salt and rice. This cooking method spread to Japan around the 8th century.

The earliest form of sushi, called narezushi, consisted of fermented fish and rice, which were buried in fermentation tanks for several months to achieve the desired flavor.

During the Edo period from 1603 to 1868 in Japan, sushi began to develop into the form we know today. A significant change was the discovery of vinegar, which made it possible to ferment rice faster and more efficiently. This development made it possible to make nigiri sushi, where raw fish was placed on a lump of rice and served fresh.

Since then, sushi has evolved significantly, with different regional variations and modern twists. Today, sushi is enjoyed all over the world as a delicacy that combines freshness, art and taste in a unique way.

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.

Welcome spring with classic Japanese dishes

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Gyoza
Spring is just around the corner, and what better way to welcome it than with some delicious Japanese dishes?

Japan is known for its rich and varied cuisine that embraces a wide range of flavors and textures. Here are three classic Japanese dishes that are perfect for celebrating spring.

Gyoza

The small, juicy dumplings are a favorite among many and are perfect as a starter or snack. And for some a whole meal.
The tasty filling with pork, greens and Japanese spices makes them irresistible. combination of crispness and juiciness. Serve them with a delicious soy dip and a little chili oil to kick-start the taste buds.

Fried noodles

A tasty dish that is perfect for a dinner. Japanese noodles, greens and juicy large prawns make this healthy dish the perfect choice on busy days. A delight for the taste buds.

Teriyaki salmon

A classic of Japanese cuisine, teriyaki salmon is a symphony of sweetness and umami. The juicy and tender Faroese salmon is glazed in a wonderful teriyaki sauce which is made from scratch. A sauce that provides a perfect balance between salt, sweetness and sourness. Served with vegetables, it is a light and tasty way to enjoy spring’s fresh ingredients.

So why not welcome spring with these classic Japanese dishes?

Read more about Traditional Japanese cooking 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.

What characterizes the Japanese food pyramid?

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Sushi chef & sake sommelier Zoë Escher

The Japanese food pyramid differs significantly from European diets and pyramids.

At the bottom of the food pyramid, you will find rice.
The Japanese diet is based on rice as the main source of carbohydrates, and it is the foundation of the diet.

Fish and shellfish is a big part of the food pyramid. They are rich in healthy omega-3 fatty acids, vitamins and minerals. Most of the protein that the Japanese eat comes from the sea.

Vegetables, seaweed and soybeans are important ingrediens in Japanese food. They contribute to a high intake of fiber, vitamins and minerals.

Beverages such as green tea and water are an important part of the Japanese food pyramid in order to get enough fluid and boost the body with antioxidants.

On the other hand, the Japanese eat very little meat compared to Europe. And when meat is finally eaten, it is also in small portions.

In Japan, fruit is often thought of as a dessert.
After a midday meal consisting of several dishes, the dinner is rounded off with freshly cut fruit.

On the Traditional Japanese Food Cooking Class for Beginners, you learn step by step how to make tasty dishes from classic Japanese cuisine.

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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 is the purpose of sushi vinegar?

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Sushi vinegar is used to season and preserve the cooked sushi rice.

Sushi vinegar has a perfect balance between sour, sweet and salty.
Since salt and pepper are not used when eating sushi. Sushi vinegar helps to season the individual pieces of sushi without influencing the taste experience.

Sushi vinegar acts as a binding agent. It makes the sushi rice stick together better, which makes a big difference when it comes to sushi rolls and nigiri. If sushi vinegar is not used, the individual pieces of sushi would fall apart when you either lift a piece with chopsticks or dip the piece in soy sauce.

Vinegar itself has been used as a preservative for several centuries.
As soon as sushi vinegar is poured on the sushi rice, the rice is preserved. It is also a way to stop the development of bacteria and extends the quality of the rice.

At Sushi course for beginners, you learn step by step how to make sushi from scratch with the unique flavors that characterize sushi served in restaurants in Japan.

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.

Gyoza in Japan – A well-preserved and secret delicacy

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In Japan, dumplings also called gyoza is not just a delicious snack or a festive dish. It is an everyday delicacy found on the table in countless homes and restaurants.

For many Japanese, gyoza is a regular part of their diet and it is not uncommon to enjoy this delicacy several times a week. Gyoza is served in different forms, from the classic minced pork version to vegetarian and seafood variants.

In Japan, gyoza has also found its way into take-away boxes. In Japan, you can find gyoza at street kitchens, in convenience stores, and even in prepackaged form in supermarkets. This makes it easy for people to enjoy this delicious dish on a busy day.

Gyoza is not only limited to being served in restaurants. Many Japanese also make their own homemade gyoza with family and friends.

Gyoza is a classic dish in Japanese cuisine and is often eaten as part of the daily diet. Its versatility, deliciousness and social nature make it a beloved part of Japanese food culture that continues to excite palates both in Japan and around the world.

In the Traditional Japanese Cooking Class for Beginners, you will learn step by step how to make gyoza as they are served in restaurants.

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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.

Eat more sushi everyday within your budget

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Are you also one of those people who love sushi but feel that it is a luxury you can only enjoy on special occasions?

It does not have to be that way!

A sushi course is not only a fun and educational experience, but it can also be surprisingly affordable.

During a sushi course, you will not only be guided through the various processes of making sushi, but you will also learn about the best ingredients and techniques. So you get the most value when you shop for Japanese ingredients and raw materials on your own. You can customize your rolls according to your favorite ingredients and budget, making it a win-win situation.

After the course, you will have learned and applied the Japanese cooking techniques to prepare delicious sushi at home. And best of all, it will be a fun activity that you can enjoy with friends or family.

So why not take the first step towards eating more sushi within your budget?

Sign up for a Sushi course for beginners and experience the joy of creating your own delicious rolls at home.

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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.