Japanese cooking class

Which fish is the healthiest to eat?

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Sushi chef & sake sommelier Zoë Escher
Salmon is the healthiest fish. There are several reasons for this.
It is a fish that is described as fatty fish in the healthy way. It has a high content of omega 3, which belongs to the healthy fatty acids that are vital for the body.
Salmon also has a high content of protein 200 grams of salmon contains 44 grams of protein. Salmon is a booster for your health.

The Japanese population eats as much seafood as Europeans eat meat. In Japan, the variety of different types of fish is large, so most Japanese follow the season for fish.
During the year, the Japanese eat fish with a high content of omega 3 and at other times, they eat fish and shellfish which are not fatty, but instead contain other types of vitamins and minerals.

As a side dish, the Japanese eat many vegetables and cabbage prepared in different ways.

On the Sushi course for beginners, you learn step by step how to make tasty sushi with the most popular fish.

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.

Delight your loved ones with a sushi course as a Christmas present

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Sushi roll futomaki with prawns, web: http://chefzoeescher.com
Christmas is not only a time to exchange gifts, but also a season where we can create unforgettable experiences for our loved ones. Instead of wrapping traditional gifts in glittery paper, why not surprise your loved ones with something different and exciting this year?

A sushi course can be the perfect gift idea that not only brings smiles, but also lets you share a unique and educational experience together.

Taking a sushi course is not only a culinary journey, but also an opportunity to strengthen bonds with your loved ones. Together you will experience the joy of learning something new and mastering the art of making sushi. From choosing fresh ingredients to rolling perfect sushi rolls, you will create memories and learn skills that can bring you together in the kitchen again and again.

Sushi courses offer a range of techniques and recipes to suit every taste.
Your loved ones can explore their creativity by combining different ingredients and making their own unique sushi creations. From fresh fish to vegetarian options, you can adapt the course to your favorites and create personal taste experiences.

While traditional gifts are often forgotten over time, a sushi course will remain a memorable experience. The skills you learn can be used over and over again at home, and it can even become a new tradition for the family or group of friends. A gift that lasts is a gift that really matters.

So why not think outside the box this year and delight your loved ones with a sushi course as a Christmas present?

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.

The last course of the year in Traditional Japanese food will be held on 24 September – are you going?

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Japanese superfood
Japanese food culture is known worldwide for its finesse, unique flavor combinations and its deep roots in the country’s culture and history.
Attending Traditional Japanese Cooking Course for Beginners can be a real eye-opener and here are some of the countless benefits one can reap from attending such a course.

Authentic insight into Japanese culture
Japanese food is much more than just the dishes we eat. The way the dishes are prepared and served tells a story about Japanese culture, traditions and aesthetics. Through the course, you will be able to understand the cultural nuances and values ​​behind each and every dish.

Learn to cook healthy dishes
Japanese cuisine is known for its health benefits. Raw materials such as fish, seaweed, vegetables and fermented foods play a big role. Through a course, you can learn how to incorporate these healthy elements into everyday meals.

Refine your culinary skills
Japanese cooking requires precision and attention to detail. From proper cutting technique to serving, you can improve your general kitchen skills by mastering the Japanese cooking technique.

Explore new ingredients
Japan has a wealth of unique ingredients that many in Europe may not be familiar with. By attending a Traditional Japanese Food Course for Beginners, one can be introduced to these ingredients and learn how to use them properly.

Enjoy the satisfying result
There is nothing more satisfying than eating a meal you’ve made yourself – especially when it’s as tasty and aesthetically pleasing as Japanese food.

Read more about Traditional Japanese cooking 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.

From which country does the world’s best salmon come?

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Salmon

All countries in Scandinavia have tasty salmon.
At the moment, the salmon comes primarily from Norway, Iceland and the Faroe Islands. Some salmon are better than others.

As a sushi chef, I am very particular about the quality of fish, only the best is good enough.
I use only the best fish when I hold Sushi course and Japanese cooking course. It tastes the best, but it also minimizes the risk of diseases.

The Faroe Islands are the country in the world that has the best salmon.
Salmon that have lived in the sea under the best conditions and that have had the best food throughout their upbringing.

This particular salmon is used when we make the popular Japanese dish teriyaki salmon from scratch on the course Traditionel Japanese cooking class for beginners.

Read more about the course Traditional Japanese cooking class 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.

In Japan, what ingredients do sushi chefs use to make sushi rolls?

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Sushi chefs in Japan have their very own definition of sushi. Sushi is vinegar-marinated rice with added local ingredients.
In Japan, you will often find Japanese sushi chefs that uses different types of fish and vegetables when they make sushi, and this applies to both nigiri and sushi rolls.

Japan is surrounded by the Pacific Ocean and you find many tropical fish in the area. Tropical fish that never reach European latitudes. Some of these fish are also used for sushi. There are types of fish that are best suited for nigiri, while others are used for both nigiri and sushi rolls.

In Japan, the selection of vegetables is large, there are many types of vegetables that cannot be found in Europe.
In Tokyo, Japanese sushi chefs make sushi rolls with either shiitake mushroom or pickled plum. These are not the only vegetables that sushi chefs use when they make sushi rolls.

If you travel to Japan, you should not be surprised if you are served a roll that contains raw materials that are not so common outside of Japan.
On the Sushi course for beginners, you learn step by step how to make tasty sushi from scratch with raw materials that are most in demand for sushi in Denmark.

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.

In the Japanese kitchen there is no food waste!

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In Europe and the rest of the world there is food waste.
By that, I mean there are raw materials being thrown out and I am not talking about raw materials where the expiry date is over.

The Japanese cuisine is quite unique. There is tradition for using every part of the animal in cooking. Take for example a fish. In the Japanese eyes, the head, finder, skins and legs can be used in food lavage. Yes, even the indents can be transformed into a delicate eating.

It can of course sound a bit funny but the parts are transformed into delicious and tasteful eating. Below you will see the fish bone which has turned into a crisp and tasty snack.

Read more about Sushi chef & sake sommerlier 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.