Europe

What kind of tuna is the most eaten abroad?

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Most people have the impression that the classic red tuna we know in Denmark is also the most popular fish abroad.

In countries like US and Japan there are many other types of tuna.

Most people in Denmark do not really know about the white tuna and called Yellowtail. It is fish that has at least as nice and delicate taste as the red tuna. In US and Japan many do prefer the white tuna. The white tuna has different flavors, shades and aromas which make it suitable for sushi and dishes where the red tuna does not fit properly.

At Sushi course for beginners you learn to make sushi with the most popular fish in Europe for sushi.

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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.

How does the cold sea water affect fish species?

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FiskThe water in Scandinavian are cold compared to tropical climates. It obviously affects what kind of species in the sea.

In Danish waters are the fish type whitefish. The term covers species such as turbot, cod and pike which I often see in the window of a fishmonger. White fish is a fish that swims slowly therefore the meat is white.

The tuna as also known as one of the ocean’s fastest swimmers that is way meat is red.

If your ar interest to learn more about whitefish and tuna 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.

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Where do they original Japanese dumplings gyoza comes from?

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The Japanese dumplings also called gyoza comes original from China.
China is known for its wide variety of delicate and tasty dumplings which are available in many different sizes, taste and flavors.
Gyoza was introduced in Japan in the 1940s. During World War II the Japanese invaded China. During the invation the Japanese learned how to make dumplings and brought it to Japan.

Since then Chinese dumplings has been adapted to Japanese cuisine so it has the classic Japanese aromas and flavors. In Japan you can only get one kind of Japanese dumplings which is a very popular dish in Japan.

Dumplings is a dish that serves as a snack or a starter for Japanese dinner parties.

On the course Traditional Japanese cooking class for beginners you learn how to make delicate and tasteful gyoza as they are served in Japan.

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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 tuna is best!

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In Japan you can buy tuna of different qualities. Some tuna fish are more exclusive than others.

It is relatively new that you can buy tuna of high quality in Europe.

A quality that is hard to get since the Japanese are a people who value tuna of the highest quality. They are also a population that would like to pay for quality.

The pictures show tuna of high quality.  I prefer simplicity when it comes to sushi so I can really taste the quality of the fish. However, I NEVER compromise on the Japanese techniques for preparing the food for sushi.

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.

How often do the Japanese order take-away food?

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The Japanese order take-away food often and here I think of those who live in a big city. There are several reasons for this.

Most Japanese work 10-15 hours a day. Of course, there are exceptions depending on the industry you work in. That means the average Japanese does not have time to prepare and cook when they get home.

There are many Japanese who choose to buy take-away food on their way home from work. On almost every street in the major cities, you will find a small eatery. They often specialize in making healthy and tasty take-away dishes that are freshly prepared and ready to take home.

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.

That’s why the quality of Japanese gastronomy in Tokyo is so high!

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Over the past few years more and more people have become aware that Tokyo is the city with the most Michelin stars.

In general, the food and especially high-quality food is very important to Japanese people. I see that as soon as I arrive in Tokyo.

Japanese schools have a food scheme that makes very high quality organic food for the children. The classes with youngest students the food that they are having for lunch is part of the lesson.

Before the kids are allowed to go for lunch the class teachers review the menu with the school children. The children learn about the different ingredients that are included in the food. The children do also learn about the nutritional content of the various dishes.

Teaching children about healthy food and give healthy food for lunch the children gets healthy diets. It helps fight overweight children and future lifestyle diseases.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.

Japanese noodle soup is perfect for rainy weeks

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Autumn is over us. And yes, in Denmark the weather is mixed during the season. Autumn is a time that offers beautiful colors and unique raw materials like mushrooms are best in autumn.

Autumn is also time for little more heavy and hot dishes that warm on a cold rainy day. Noodle soup does not take very long time to make, but it is healthy and nutritious and fits a busy day.

Japanese noodle soup is a right to enjoy the year round in Japan. In Denmark it is a dish that many people prefer to eat in the slightly colder months.

Read more about the class Noodle soup 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.

How much fish does a Japanese eat in average?

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The Japanese have a little different relation to fish than the rest of the world.
Japanese children learn from very small to eat many different kinds of fish cooked in many different ways.
In Japan it’s a bit reverse. The Japanese population eats as much fish as the European eat meat. On the other hand the Japanese eat significantly less meat than the rest of the world.
They eat as much meat as we eat fish.

The large amounts of fish are a contributing reason why the Japanese look 20 years younger than their age.

You can 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.

Shabu Shabu is a classic Japanese pot dish, which is eaten year-round in Japan

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A healthy and tasty dish, which is typically enjoyed for several hours. A large pot with water and a piece of Kombu seaweed is set to boil and as the water boils you add various vegetables, meat in the pot, which is cooked in a few minutes.

The pieces are then taken out of the pot and eaten by dipping the pieces in different sauce.

Most restaurants offer thin-quality beef slices ranging from classic meat to wagyu. It is a dish, which I enjoy when I am in Japan or USA.

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.

The reason why you training as a Japanese sushi chef never stops

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In 2002 I heard about the concept “In Japan your training will never stop”. At the time, I didn’t really think about it.

It is true.

In 2006 I was trained to become a Japanese Sushi Chef & Sake Sommelier in Los Angeles by a very skilled Executive Sushi Chef with 40 years of experience.

In 2012 I traveled back to Los Angeles where I improved my techniques and was introduced to a nigiri technique that takes 20 years to master.

In September this year, I visited the restaurant in Los Angeles where I assisted a Japanese sushi chef named Mino who has worked as a sushi chef for 36 years.

Just before turning back to Denmark my Japanese sushi chef  instructor Toshi said that I can come and go as I pleased which means that my training is not finish.

Rad 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.