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What is the biggest challenge as a beginner?

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There are many challenges if you’ve never made sushi before.

There is of course a big difference if the sushi is made at home or in in a restaurant.

There is a few challenging such as,

Selecting the Japanese ingredients and raw materials used for sushi.
To cook tasty and perfect rice.
To fillet and cut fish in the right quality for sushi.
To prepare various raw materials for sushi
Create tasty sushi so the raw materials are in harmony and becomes a unique dinning experience.

My most important task at the different sushi classes  that I give is to teach my attendants the Japanese tools to make tasty sushi in a quality that you can delight family and friends with homemade tasty sushi.

Please 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.

Gem

How often do the Japanese eat cabbage?

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Most people believe that sushi is one of the most important dishes in Japanese cuisine. The Japanese love sushi, but sushi makes up less than 15% of Japanese cuisine. That’s because Japanese cuisine has so many tasty dishes and unique styles to offer.

One of the ingredients that the Japanese eat almost every day is cabbage. In Japan, cabbage is not just cabbage.

There are several different types of cabbage and different kinds of kale. Some varieties of cabbage and kale are eaten raw and others are best suited for squeezing juice.

There are also the varieties of kale that are prepared in different ways e.g. for a soup.

Common to all of them is that cabbage and kale is prepared in a delicate way so it is a gastronomic experience to eat cabbage and kale several times a week without it getting boring.

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 Japan’s preferred fast food?

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The Japanese prefer the fast food dish ramen soup. There are several reasons for that.

It is a dish that is suitable for a busy everyday life. The Japanese live a life as busy as so many others consisting of work, family and various activities.

Ramen soup is a healthy and low fat dish. In Tokyo it is often made of fish stock.
It is a very popular dish in Tokyo which takes a noodle bar less than 5 minutes to cook.
It is a dish that most Japanese eat in less than 10 minutes with chopsticks.
Ramen soup is a dish that is made in many different versions from noodle bar to noodle bar. Yes, every noodle bar has their very own version.

On the Noodle Soup course for beginners you will learn how to make ramen soup as it is served in Tokyo.

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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.

Will fresh fish still arrive in Denmark even though the borders are closed?

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Yep, it does.

Although the government has closed down for people to travel in and out of Denmark this does not apply to food.

There are many supermarkets that have ordered extra goods so their stock is full of goods. Special stores such as fishmongers still get fresh seafood delivered several times a week from abroad.

It ranges from tuna in Japan to salmon from the Faroe Islands. However, the fishmongers may well find that the amount of tuna entering Denmark is less than it usually. This is not because the quantity of goods from the producers has decreased.

There are some food suppliers in Denmark who order fewer products from abroad at the moment. This is because the restaurant industry has been shut down for a period of time.

However, the most sought after items such as fresh salmon, marinated herring and other Scandinavian seafood will be found at the fishmongers.

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.

How big is the selection of tuna in Japan?

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The tuna selection is very large in Japan and there are several reasons for that.

There live about 130 million citizens Japan who are fond of tuna of different qualities. It is from the exclusive tuna used in Michelin restaurants for tuna, used in small street eating places.

The Japanese are fond of food and particularly tasty food of high quality. In Japan tuna is not just tuna. There is a big difference if there is a young or slightly older tuna fish that is being caught.

There is a big difference between the quality of the tuna meat depending on where the tuna meat is cut from the fish.

You will experience different types of tuna when you are in Japan or in a large such as Los Angeles, California.

You can read more 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.

What is Japanese mindfulness?

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In Japan, Japanese children learn from a very young age how to find inner peace and cultivate mindfulness.

In Japan, there are many Japanese children who practice the martial art kendo. It used as a children’s education. Through the martial arts kendo the children learn how to show consideration, respect, strengthen the mind, find peace within and be present in the moment. As an adult the children will benefit later from that when they make a career in a hectic cities such as Tokyo.

Since children have learned to find inner peace and balance at an early age it will be easier for them to navigate in a world that is becoming more and more interchangeable. They will be able to handle the unexpected circumstances with greater strength.

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.

Recipe: Pickled Chinese radish

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The recipe is for a glass.

Ingredients:

4 cup rice vinegar (Uchibori – comet su)
1 cup sugar
1 Jam glass (h: 13 cm x w: 10 cm)

Course of action:

1. Rinse the Chinese radish and peel off the skin.

2. Cut the Chinese radish into 3 millimeter thick slices on a mandolin.

3. Heat the rice vinegar and sugar in a saucepan.

4. Boil the vinegar marinade until the sugar has dissolved.

5. Add the Chinese radish slices in a sterile jam glass.

6. Pour the vinegar marinade over.

7. Let it all cools down.

8. Close the glass and refrigerate for 4 days.

9. Ready to be eaten.

 

This is how a Japanese sushi chef empties the fridge!

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Last night I chose to empty my refrigerator for the last ingredients and they were transformed to different kind of delicious sushi.

As seen below.

Futomaki: Salmon with spring onion and yuzu, grilled asparagus, avocado and cucumber.

Kaburimaki: Spicy tunmousse, grilled asparagus, avocado and cucumber. Topped with avocado and roasted sesame seeds.
Uramaki: Avocado and Cucumber

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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.
Gem

In Japan, sushi restaurants only uses fish that are in season

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In Japan, Japanese sushi chefs have a different view of fish. From childbirth Japanese children learn to eat all the ocean has to offer.
As a restaurant guest in Japan you will find that the menu in sushi restaurants looks different.

It is very normal that there are approx. 20 different kinds of seafood on the menu. In addition, the Japanese sushi restaurants replace the menu card several times a year.

This is because many fish can only be obtained in certain months over a year. Some fish species have to swim many kilometers every year, for example, to spawn.

If a fish is not in season it is not on the menu card.

At Sushi course for beginners you learn to cook tasty sushi with the most sought after fish for sushi in Denmark.

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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 size of shellfish in Japan?

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If you compare Danish seafood with seafood that can be bought in Japan there is a very big difference.
Japan is in a tropical climate and this means that they have some seafood other than in Denmark and the rest of Europe.

If you compare seafood like scallops and oysters you will immediately see a difference. In Japan, you have more oysters and scallops but the size of the shellfish is almost twice as big as you can buy in Denmark.

I have seen oysters at the Tsukiji fish market which are twice as big as those available in Europe. It is oysters sold from small stalls to people who pass by.

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.