Japanese food

From gyoza to teriyaki — learn Japanese cooking

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Sushi chef & sake sommerlier Zoë Escher
There is something truly special about Japanese cooking. The flavors are clean, the techniques are precise, and even simple dishes can feel like an experience. That’s why this year I’m hosting a Traditional Japanese cooking course for beginners.

The course is created for those who are curious about Japanese cuisine and want to learn it from scratch. You don’t need any experience, only the desire to cook and try something new.

During the course, we work with authentic Japanese ingredients and classic techniques used in everyday kitchens in Japan.

You’ll learn to understand the ingredients, use the right seasonings, and work more consciously with your cooking methods.

Together we prepare three dishes that provide a solid foundation in Japanese cooking: pork gyoza, a warm noodle dish with seafood, and teriyaki salmon with vegetable sides. Dishes that are popular, flavorful, and can be made in your own kitchen.

We work step by step. You’ll learn how to prepare ingredients, use Japanese cutting techniques, marinate correctly, and balance flavors.

We also talk about shopping, what to look for and how to choose good ingredients.

One of the things many participants are most excited about is making teriyaki sauce from scratch. It gives a completely different taste and a deeper understanding of the dish.

Read more about Traditional Japanese cooking course for beginners

Note: Only one class will be held this year.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Why most people fail the first time that make sushi

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Sushi chef & sake sommerlier Zoë Escher
Making sushi looks simple: rice, fish, and a bamboo mat. Yet many people find that their first attempt turns messy, falls apart, or simply doesn’t taste like restaurant sushi. Here are the most common reasons sushi fails the first time.

  1. The rice is the problem
    Sushi rice is not just “rice.” Texture is crucial. Many people cook it incorrectly, rinse it too little, or skip the classic mixture of rice vinegar, sugar, and salt. The result is dry or overly sticky rice that is difficult to work with.
  2. Too much filling
    A classic beginner mistake is overfilling the roll. It’s tempting, but too much filling makes it almost impossible to roll tightly, and the sushi falls apart.
  3. Incorrect technique
    Sushi is more about technique than ingredients. The pressure should be light, the roll should be shaped gradually, and the knife should be sharp and slightly wet when cutting.
  4. Poor planning
    Timing matters. The rice should not be too hot or too cold, and all ingredients should be prepared in advance. Stress rarely leads to beautiful sushi.
  5. Expectations that are too high
    Restaurant sushi is the result of years of training. The first time is not about perfection — it’s about learning.

If you want to avoid beginner mistakes and learn the right way from the start, getting hands-on guidance can be a big advantage.

Read more about a Sushi course for beginners and take the first step toward making sushi that both looks great and tastes like restaurant quality.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Learn Japanese cooking whenever you like

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Japanese cooking is known for its clean flavours, simple techniques, and beautiful presentation. With the right ingredients and a little guidance, you can easily get started and create authentic Japanese dishes in your own kitchen.

Okonomiyaki is a classic Japanese savoury pancake whose name means “grilled as you like it,” and it is a popular street food dish. It allows you to experiment with ingredients while learning about texture, timing, and flavour balance.

With the Mini E-book: 5 Japanese Okonomiyaki for One, you get a simple step-by-step guide to making this classic dish. You will learn how to prepare the batter, choose toppings, and cook okonomiyaki to achieve the perfect balance of sweet, salty, and umami.

The ebook includes five variations featuring ingredients such as Parma ham, scallops, bacon, large prawns, and a vegetarian version, making it easy to adapt to your taste and the season.

The recipes are created for one person, making it easy to practise without food waste whether for a quick weekday meal, a cosy lunch, or when you want to try something new.

Japanese cooking is about keeping things simple and repeating the techniques. Start with the basics, experiment with ingredients, and discover how small adjustments can elevate both flavour and experience.

Read more about Mini Ebook: 5 Japanese Okonomiyaki for One

The Ebook is also available on Amazon.com.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What’s the difference between sushi in Denmark and Japan?

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Sushi chef & sake sommerlier Zoë Escher

Sushi in Denmark: Full of Variety and Flavor

There’s a big difference between the sushi you’ll find in Denmark and the traditional sushi served in Japan.

In Denmark, sushi is typically made with 3–6 different types of fish and seafood, used to create both sushi rolls and nigiri. The selection of rolls is large, and at most restaurants, there’s something for every taste.

It’s also very common for Danish sushi to be topped with various ingredients anything from chili mayo to seaweed adding extra flavor and visual appeal.

Most sushi chefs in Denmark are trained locally, which means that the techniques, ingredients, and overall approach differ from what’s used in Japan. That’s why sushi in Denmark often tastes quite different from the kind you’d find in, say, Tokyo.

Sushi in Japan: Focused on Quality and Simplicity

In Japan, sushi is all about quality and simplicity. The focus is first and foremost on perfectly prepared rice and the freshest, highest-quality fish.

That’s one reason why it takes many years to become a skilled sushi chef in Japan, because there’s nothing to hide behind. Every detail must be just right and in perfect balance.

Japanese sushi restaurants follow the seasons closely and use fish, seafood, and vegetables that are in season. You’ll often find 15–25 different types of fish and seafood used for nigiri, which is the most popular type of sushi in Japan.

Toppings are used sparingly perhaps just a touch of salt or a bit of grated lime to enhance the flavor without overpowering the fish.

Japanese sushi chefs are trained in Japan and use different techniques and ingredients to highlight the pure, delicate flavors. This is exactly why sushi tastes different in Japan.

Learn to Make Sushi Like in Tokyo

At our Beginner Sushi Course, you’ll learn step-by-step how to make sushi using the same ingredients and techniques as Japanese chefs in Tokyo and with the most popular types of fish for sushi.

That way, you can enjoy delicious, homemade sushi whenever you’re in the mood!

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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.

Is porridge suitable for sushi?

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Sushi chef & sake sommerlier Zoë Escher

There are many different types of rice, and pudding rice is just one of them.
A question I am frequently asked is whether pudding rice can be used for sushi. My immediate answer is no even though pudding rice also falls into the category of short-grain rice.

That said, I should mention that I have not personally tried making sushi with pudding rice. However, I have made rice pudding many times, and the texture of cooked pudding rice is noticeably different from that of properly cooked sushi rice.

While it might not be something most people think about, the texture of the rice has a significant impact on the overall taste experience. If the sushi rice does not have the right consistency, it can affect the entire dish. Sushi rice plays a key role in the quality of sushi. It should be tender yet firm, never undercooked in the center, and certainly not overcooked. Achieving this requires a specific type of short-grain rice that is cultivated especially for sushi.

In our beginner sushi course, you will learn which types of rice are best suited for sushi and how to cook them properly to achieve sushi rice of the highest quality.

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.

How long can soy sauce last?

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Soy sauce is fermented soybeans.

In Japan, there are as many different types of soy sauce as there is cheese in a Danish supermarket.
Yep, that’s true.

There are different types of soy sauces for the many styles in Japanese cuisine. For sushi, a specific Japanese soy sauce is used, a soy sauce that is not used for Japanese noodle soups.

All bottles naturally display a recommended expiration date indicating when the soy sauce should be used.
Since soy sauce is made from fermented soybeans, it has a very long shelf life and can usually be consumed even after the expiration date. If you’re unsure, you can always taste it to check the quality.

I store soy sauce outside the fridge too even though the bottle is open, I have always done that. So do Japanese sushi restaurants in Tokyo.

In the Sushi course for beginners, I talk more about which soy sauce is best suited for sushi.

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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.

Bring Japanese Comfort Food to Your Own Pan

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Mini ebook: 5 Japanese okonomiyaki for one

If you’re a fan of Japanese cuisine but prefer easy cooking without huge portions or endless ingredients, then okonomiyaki is just what you need
The iconic Japanese street food pancake that’s crispy on the outside, soft on the inside, and packed with deep umami flavor.

To make it super easy for you to get started, I’ve gathered 5 delicious okonomiyaki recipes in a mini e-book, created especially for one person.
This way, you can treat yourself to authentic Japanese flavors without stress, without food waste, and completely at your own pace.

5 Tempting Variations

The mini e-book “5 Japanese Okonomiyaki for 1” takes you on a small flavor journey to Japan.
Here, you’ll learn to master everything that makes okonomiyaki so delicious. From the fluffy batter and crispy crust to the juicy toppings, every bite becomes unforgettable.

You’ll get five different variations featuring ingredients such as Parma ham, scallops, bacon, large shrimp, and a vegetarian version. Perfect whether you prefer something light, luxurious, or intensely umami-rich.

Easy to Make

In the mini e-book, you’ll find simple step-by-step recipes that guide you through the entire process:

  • How to mix the batter
    • How to choose the toppings
    • How to cook your okonomiyaki so the texture is just right
    (Sweet, salty, crispy, soft – exactly like in Japan!)

And the best part?

Everything is made for one person. That means:

  • No leftovers
    • No food waste
    • No complicated adjustments

Just pure Japanese comfort – whenever you crave it.

What You Get in the Mini E-book?

√ 5 authentic and varied okonomiyaki recipes
√ Easy and clear step-by-step instructions
√ Japanese comfort food in the perfect portion size
√ Inspiration to cook more Japanese dishes at home

If you’re craving a bit of travel-inspired flavor in your everyday routine, this mini e-book is the perfect place to start. It’s also ideal if you simply want to treat yourself to something completely different from the usual pasta and sandwiches.

Are you ready to flip your way into Japanese comfort at home?

It costs only 45 DKK.
(Is also EUR 6 or USD 6.50)
Read more about 5 Japanese Okonomiyaki for 1

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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.

Are there sushi courses for beginners in Copenhagen?

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Sushi chef & sake sommerlier Zoë Escher
Yes!

If you dream of learning how to make authentic, delicious sushi, and you want to do it right here in Copenhagen, then my Sushi course for beginners is perfect for you.
The courses are held on weekends, making it easy for everyone to participate, whether you come alone, as a couple, with friends, or with your child

What will you get out of the sushi course?

In the course, you’ll receive a thorough yet accessible introduction to the Japanese art of sushi making.
We begin with the sushi rice, which is the key to great sushi. You’ll learn the entire process from preparation to cooking using Japanese techniques.
We also work with ingredients that create authentic flavour, including fish, vegetables, and Japanese staples.
You’ll learn how to evaluate quality at the fishmonger, and how to handle and cut both fish and vegetables to achieve the best results.

During the course, we will roll several types of sushi, and you’ll receive practical tips that make it easier to create beautiful and tasty rolls you can be proud of.
The goal is that after the course, you’ll feel confident making sushi at home and know exactly what to look for when shopping for ingredients.

Small classes with focus on you

Classes are small, giving you plenty of room and time to immerse yourself.
You’ll have your own workstation and the opportunity to receive personal feedback along the way, even though the teaching takes place in a group.
The atmosphere is relaxed and welcoming, and the course is also suitable for families and adults bringing a child.

When you go home, you’ll have the techniques, knowledge, and confidence to make Japanese-inspired sushi in your own kitchen.

The course is taught by Japanese trained Sushi Chef & Sake Sommelier Zoë Escher, who has 19 years of experience.

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.

Sushi is the easiest way to get more vegetables eaten!

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Sushi chef & sake sommerlier Zoë Escher

Did you know that sushi can be one of the easiest ways to eat more vegetables without getting tired of your food?

One of the main ingredients in sushi is seaweed. This type of seaweed is cultivated on the seabed in countries such as Japan, Korea, and China, in much the same way as we grow oats and wheat here at home. The flavor varies depending on where it is grown, and in Japan it is typically harvested in the autumn.

After harvesting, the seaweed goes through a thorough process, it is washed, cleaned, dried, pressed, and cut to the right size. In Japan, you can find both everyday seaweed and exclusive quality seaweed for gourmet sushi.

Sushi seaweed is actually the vegetable in the world that contains the most vitamins and minerals. You therefore don’t need to eat much before covering a large part of your body’s needs.

Would you like to learn how to make delicious sushi at home in your own kitchen?

At our Sushi course for beginners, you will be guided step by step through all the techniques.

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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.

Can fish from the supermarket be used for sushi?

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The short answer is no, you should not use frozen fish from the supermarket for sushi. There are several good reasons for this.

  1. You don’t know the quality

    For sushi, the fish must be of the absolute highest quality, because it is eaten raw. When you buy a frozen pack of fish at the supermarket, you cannot tell what quality the fish had before it was frozen.
  2. You don’t know where the fish was caught

    The marine environment has a major impact on the quality of the fish. Polluted waters can affect both taste and safety. On most frozen packages, it is not clearly stated under what conditions the fish was caught or lived.
  3. You don’t know when the fish was caught

    When making sushi, freshness is crucial. But on frozen packages, you rarely see the catch date – only an expiration date. That means you lose important information about the fish’s freshness.

Making sushi requires the right ingredients especially when it comes to fish. It can be difficult to assess on your own which fish are fresh enough, where they come from, and whether they are suitable for sushi.

That’s why we recommend learning it in a course, where you gain both knowledge and practical skills.

In our Sushi course for beginners, you’ll learn, among other things, how to choose the right fish and how to safely make delicious sushi at home.

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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.