What is your experience as a sushi chef with vegetarian sushi?

The vegetarian sushi tastes amazing.
I regularly make delicious and tasty vegetarian sushi that can make a bird sing.

Vegetarian sushi is something else. You use different kind of raw materials, flavors and aroma that apply when you work with vegetarian sushi. This means that vegetarian sushi is more challenging to make.

Different cooking techniques must be used in the preparation of raw materials for sushi but also when making aromatic sushi pieces.
If you are careful in the preparation of sushi you will find that your sushi meal tastes better than sushi with fish.

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.

What is Japanese chefs view of food waste?

Japanese chefs have a different view of raw materials.

Basically, nothing is thrown out. Everything, according to Japanese chefs can be tasty snacks or dishes by using different Japanese cooking techniques.

Some years ago I visited the exclusive Sushi Restaurant, named Kyubey, located in Ginza in Tokyo. I ordered a sushi menu consisting of a miso soup, a small starter, the chef’s selection of nigiri and a cup of green tea for dessert.

During the dinner I was served a large living shrimp that was made for the most delicious nigiri. Yes, the sushi chef broke the head of the shrimp, removed the intestine and made it to nigiri.
The tail itself and the head were not thrown out. It was cooked in the kitchen and a little later I was served the tail like a delicious and crunchy chip.

You can read more about the course 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.

Ramen noodle soup for cold winter days!

The Japanese cuisine is so large that it offers a wealth of tasteful styles and dishes. It has a style for any occasion and dishes that also fit the changing weather.

The Japanese weather is more varied than the weather in Denmark. The Japanese winter is very cold and the summer months are very hot. The Japanese weather also characterized by rainy season and typhoon.

The days when it’s cold and wet outside a bowl of noodles soup can get your warmth back. At lunchtime and in the evening you will see many Japanese people on the streets where they enters the small local noodle bars where they order a noodle soup that does not take many minutes to make.

The interest for noodle soup is increasing and more and more ramen dining restaurants are opening in Europe. I also meet more and more people who would like to learn how to make ramen noodle soup.

At Noodle soup course for beginners you learn how to make tasty noodle soup from scratch.

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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 did you last time you had vegetable proteins?

Vegetable proteins are a food source that is not so widely used in Denmark.

Most people in Denmark know about beans that contain large amounts of proteins. A healthy and nutritious eating that is equated with meat.

The Japanese cuisine consists of beans. Most people have encountered soy sauce when eating sushi. In Japan, soy sauce is used as a spice to spice the food and highlight the qualities of the ingredients.

Soybeans are also used in the manufacture of tofu. Tofu is a very popular eating in the Japanese kitchen, which is available both as firm and soft. Tofu is used in casseroles, as an accessory and as a substitute for meat. In Japan, tofu is considered a versatile food on a par with meat.

In Denmark, tofu is not as common however, the interest in eating vegetarian is increasing. More and more people have become aware of Japanese vegetarian dishes that have come to stay.

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 design & architecture

Tokyo is a city that has a lot to offer and not only with gastronomy, shopping and sightseeing.

Even if you do not plan to shop or do not like shopping, I would still recommend visiting some of the more exclusive shopping areas in Tokyo.

Many places do also offer design and architecture that you cannot find anywhere else in the world.
The renowned artist Yayoi Kusama has made the interior exclusivity in a Ginza department store.

Some of the international fashion houses have designed beautiful boutique facades.

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.

Tokyo part 4: What is authentic Japanese sushi?

Authentic Japanese sushi is very different. It is very simple in its expression and tastes different from what is served in Europe.

In Japan all types of fish are used for sushi which means that the menu card offers many different kind of fish.

The biggest difference between European and Japanese sushi is the techniques used to make sushi. In Japan it is normal to use techniques that take 20 years to master.

Below you will find a few sushi pictures from the 2 star Michelin restaurant Taku.





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.

Tokyo: Part 3: Japanese houses

About 30 minutes drive from Tokyo located the city of Kawagoe. In the city there are many small houses from the Edo period also called ancient Japan.

The houses are small, made of wood and have lots of soul and history in themselves. There are many small shops, women in Kimono, green areas and nice restaurants.

Below you will find pictures of other houses.


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.

 

Kaburimaki also called insite-out offers many flavor combinations

In Europe and especially Denmark the sushi roll Kaburimaki has become a popular dish. The reason for its popularity is because you can combine several different raw materials in different ways.
With a Kaburimaki roll you can highlight the flavors and flavors of raw materials in new ways.

I am very much fond of the roll in the simple way in which fish and vegetables play the lead role. They do because I use different cutting techniques to highlight their unique taste.

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.

Tokyo: Part 1

Tokyo is a city filled with many different contrasts.

Skyscrapers, small houses, temples, neon, design in a beautiful mixed. Here are some skyscrapers from the water.

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 weather do also affects Japanese kitchen utensils

The climate in Japan is very different than in Denmark. The humidity in Japan is high and that is an advantage for Japanese kitchen utensils. Many Japanese kitchen utensils are made of wood because wood has a positive effect on food.

Wood is an organic material and is influenced by the climate. The high air humidity in Japan has a positive effect on wooden tools in a way so they do not dry out quickly and thereby crack.

You can meet that by regularly moisture the kitchen utensils.

At Sushi course for beginners I will talk more about how to maintain your bamboo mat.

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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.