Hollywood

Therefore, Japanese sushi seaweed is so healthy!

by

Most people have heard that eating seaweeds are healthy. And that’s it.
There are more and more companies that sells seaweed to consumers.

However, I am a little skeptical.
It does matter where the seaweed are picked. There are areas that are contaminated.

Therefore, I continue to eat seaweed Nori for sushi.
Seaweed for sushi is grown as oats grow on a Danish soil. That’s why I know that the quality is okay.

In addition, sushi seaweed is the vegetable in the world that contains most minerals and vitamins.

At Sushi course for beginners I talk a lot more about seaweed.

_
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.

Which countries produce sushi rice?

by

There are several countries in the world that produce sushi rice. Japan of course and China, Korea and the United States do also produce sushi rice.

There is quite a big difference between the sushi rice produced in the different countries. The rice grain itself can vary in size and, of course, it has an influence on cooking the rice.

However, I have most experience with using sushi rice which is either produced in Japan or also in the USA. Since these types of sushi rice varieties I learned to cook to perfection when I was trained for Japanese sushi chef.

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.

How often should you sharpen Japanese knives?

by

There is not a specific rule for that.

It depends on the material your knife is made of. Some Japanese knives need to be sharpened every time it has been used and others need to be sharpened a few times a year.

The knives that I use in my work as Japanese trained sushi chef are all purchased in Japan. They are high quality knives and made of high carbon steel.
The advantage of this type of knife is that the Japanese knives can become very sharp which has a positive impact on the meals that I prepare. The disadvantage is that the knives need to be sharpened very often. They do also tend to rust very easily.

Read more about Sushikok & sake sommelier Zoë Escher

_
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 raw materials do Japanese sushi chefs prefer to use for sushi?

by

In Tokyo, the Japanese have a slightly different approach to sushi.

Most Japanese prefer to eat nigiri rather than sushi rolls.

If you are dining at a sushi restaurant in Tokyo the rolls will often contain something different from what we know about in Europe. In Japan, it is very normal to serve a hosomaki (small roll) to end a sushi meal.

It may contain pickled plum or tuna.

When it comes to sushi there is nothing right or wrong. Most restaurants have their own style. When it comes to raw materials Japanese sushi chefs in Tokyo and I are in favor of using local produce that is in season.

Read more about the 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.

How healthy is seaweed for sushi?

by

Seaweed for sushi is a very healthy vegetable. In the world, seaweed is the vegetable that contains most vitamins and minerals.

The countries that produces the largest amount of seaweed for sushi are China, Korea and Japan. You can compare seaweed for sushi to crops like wheat or oats. The difference is that seaweed is a vegetable which ia grown on the sea bottom.

Seaweed produced in Japan, China and Korea has difference taste. This is because there are several different type of seaweed used for sushi.

In general, seaweed for sushi is a vegetable that is essential in Japanese cuisine.

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.

Can all types of vinegar be used for sushi?

by

Not all types of vinegar are suitable for sushi.

There are many different kinds of vinegar in Denmark. There are some vinegar made in Denmark, others in Thailand, China or Japan.

It is always best to use Japanese vinegar for sushi and there are several reasons for that.

Japanese vinegar is made of rice grains. Since the Japanese vinegar is made on rice, the sour / sweet vinegar flavor suits the sushi rice.
If the vinegar were made on, for example apple the rice vinegar would have a completely different taste.

Rice vinegar is also used to preserve sushi rice so it can be kept at room temperature. Beside that, vinegar is also used as a kind of spice.

The aromas and fine flavors found in Japanese rice vinegar help to give the sushi rice the unique taste that characterizes Japanese sushi rice.

Read more about Sushi course for beginners

_
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Accenture audit Elbek & Vejrup and many more.

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.

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.