Hollywood

How to transport take-away sushi on a hot summer day!

by

Sushi is a nice eating especially in the summer.
It is healthy and nutritious and it’s not very heavy in your stomach. In the summer, you should pay extra attention to how to transport sushi home. Sushi should not stay very long in a warm paper bag before the temperature raise and shelf life will be shorter.

The best way to transport take-away sushi during these hot summer days is to bring a freezer to the restaurant. In the restaurant you should make sure that the sushi box is placed on the freezer and you are ready to transport the food without compromising its durability.

Read more about Sushi course for beginners

_
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 the purpose of wasabi?

by

Most people have experienced wasabi when they eat sushi.
There are many in Europe who uses wasabi to give their sushi a little extra flavor. It often happens that guests mix wasabi with soy sauce and then dip a piece of sushi into the mixture.

Japanese sushi chefs use wasabi in another way.
In Japan, the guests do not have the opportunity to taste their sushi with wasabi. The only guests get handed when they sit at the table are pickled ginger and soy sauce.

In Japan, wasabi is not used for all sushi there are some seafood that tastes better without wasabi. The Japanese sushi chefs use wasabi to highlight flavors in the particular piece of sushi. It may vary depending on what other taste is involved in the preparation of that piece of sushi.

Read more about Sushi course for beginners

_
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.

Cooking class: Traditional Japanese cooking for beginners

by

Traditional Japanese everyday dishes
Traditional Japanese dishes are characterized by carefully selected fresh ingredients, delicate flavor combinations and a balance between textures and colors. This dedication to quality and detail has made Japanese food popular throughout the world.

What will you learn?

In cooking class you are introduced to healthy Japanese dishes which offers lots of colors, taste and the secret to the Japanese long life.
You learn about the Japanese ingredients such as mirin and cooking sake and how it is used in authentic Japanese cooking.
You get knowledge of what to look for when you buy fish, meat and other raw materials.
You learn to prepare different kinds of raw materials by applying Japanese cooking techniques.
You learn step-by-step how to make tasty dishes like gyoza, a noodle dish with seafood and teriyaki salmon with side dish.

Please read more about the cooking class Traditional Japanese cooking class for beginners

_
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

Gem

Gem

Gem

Gem

Gem

Gem

Gem

What seafood is best suited for sushi?

by

Sushi chef Zoë EscherIn Denmark only a few seafood is available for sushi. You often find tiger prawns on the menu which is quite a shame for many miss the unique flavors from other seafood.
In Japan different types of squid is used and served in different ways. Sea urchins are extremely popular in Japanese sushi restaurants and have a delightful taste.

In addition, the Japanese have a large selection of shrimps found only in the East part of the world. Shrimp has a size, taste and character that you unfortunately cannot get in Denmark.
In Denmark, we have many beautiful and not so exotic commodities that are perfect for sushi like lumpfish roe, scallops and smoked eel.

Read more about advanced sushi course

_
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

Gem

Gem

Gem

The healthiest Japanese lunch consists of only 3 different ingredients

by

5 healthy japanese onigiri for one
Yes, that’s for real.

One of the Japanese favorites to eat for lunch is an onigiri which usually consists of only 3 ingredients. When I talk about the classic Japanese onigiri, it contains rice, seaweed and fish.

Most people know fish is healthy. The Japanese are the population in the world that eats most fish. Their favorite fish are fatty fish, which are rich in omega 3.

The Japanese are also the population that eats the most seaweed. Seaweed is not just seaweed. There are many different types of seaweed depending on the dish to be made. Seaweed is the vegetable in the world that contains the most vitamins and minerals.

Since 2004 I have been eating onigiri in Japan. It was my Japanese kendo teacher in Tokyo who mentions me the classic Japanese lunch dish, which is also ideal when on the go.

Several have asked me if I do teach online cooking classes, and yes I do. I have therefore developed a new online course where you learn step by step to make 5 onigiri with 5 different kinds of fillings. It ranges from cooking rice, buying fish to the Japanese hand techniques used to make onigiri.

You can read more about the Mini ebook: 5 Healthy Onigiri for One

_
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 chef’s view of fish?

by


Japanese chefs have a different view of fish.

In Japan, Japanese chefs use only raw materials that are in season.

A Japanese fish named Katsuo which is in the family with the tuna is in season 2 times a year. In spring it swims from southern Japan to the north. In spring, it is low in fat whereas in autumn when caught in northern Japan it is fat. On its swim from south to north it has eaten many small fish.

As a restaurant guest you can only find it on the menu card for a few months a year.
This is something that restaurant guests enjoy since the menu of Japanese restaurants in Tokyo changes very often.

Read more about the class Traditional Japanese cooking class for beginners.

_
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 Japanese sushi chefs from Tokyo are so popular!

by

Most people know that Tsukiji Fish Market, located in Tokyo, is the largest in the world. The second largest fish market in the world is located in Los Angeles. There are many of the local seafood in Japan lands in Los Angeles and turns into sushi in the exclusive Japanese sushi restaurants.

In Los Angeles, you have Hollywood and celebrities in the film and music industry who love food and, especially, high quality food. So that’s why many Japanese sushi chefs work from some of the best restaurants in Tokyo, Los Angeles. In Los Angeles you can get sushi of the same quality as some of the best sushi restaurants in Tokyo.

When I talk about the best sushi restaurants in Tokyo, it is not those that are on international lists which tourists and others can find.

I talk about the restaurants that the Japanese consider to be the best in Tokyo. That is, restaurants that are not publicly known. The Japanese do not pay that much attention to lists and guides.

I have found a few pictures from 2012. The pictures from the sushi bar in my teacher’s sushi restaurant Bar Hayama.

Read more about Sushi chef & sake sommelier Zoë Escher

_
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 many different types of noodles are there in Japan?

by


The Japanese are the population in the world that eats the most noodles.

There are many different gastronomic styles within noodles. Common to them all is that they are suitable for a busy workday.

Yep, the Japanese are just as busy as everyone else. They just do not want to compromise on their health. What I mean is that even though they are thunderously busy, their fast food must still be healthy.

In Japan, there are 8 different kinds of noodles.

Most noodles are made on wheat or buckwheat though, with the exception of one which is made on konnyaku.

On the noodle soup course for beginners, you will learn how to make 2 different tasty noodle soups as they are served at restaurants in Tokyo. You can read more about the course here.

Lecture and tasting of sake, Kun-shu

by

SakeLecture and tasting of sake, Kun-shu is an event for people who wants to expand and her about which the sake that tastes best in the category Kun-shu.

You learn about the different types of sake that exist within the category Kun-shu.
You’ll learn about the most common brewing method for these types of sake.
You get knowledge of what distinguish the different types of sake from each other.
You get the secret of what to look for when you buy sake in the category Kun-shu.

All in all, you get a 2-hour fascinating lecture on the unique and exclusive sake in the category Kun-shu organized and hosted by the sushi chef & Sake Sommelier Zoë Escher.

Read more about Sushi Chef & Sake Sommelier Zoë Escher

_
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

Gem

Gem

Gem

Gem

Gem

Fish for sushi must be of the best quality and why?

by

There are many people who do not fully realize that there is a difference in the quality of fish. For sushi, only the best quality fish should be used and there is a reason for that.

Sushi is a nice and delicate dish and you must have knowledge on how to use very high quality fish so you can turn a simple looking piece of nigiri to a gastronomic experience.

The quality of the fish is also assessed on the basis of when the fish is caught. The fish must be as fresh as possible and it should preferably only be a few hours old. Then the bacterium in the fish has not begun to develop.

At the Sushi course for beginners I talk more about fish for sushi

_
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.