Sushi Course with Sushi Chef Zoë Escher

Japanese Noodle Soup – A Beloved Dish with a Rich Tradition

October 8, 2026 by Zoë Escher

In Japan, noodle soup holds a special place in the food culture. The Japanese love for noodle soup can be compared to the Danish love for traditional meatballs. It is a classic everyday dish that many people grow up eating. It can be enjoyed all year round.

Japanese chefs are often familiar with noodle soup and the techniques used to create a delicious bowl. The broth is especially important, as it provides the rich and deep flavors that make the soup so special.

There is not just one type of Japanese noodle soup. In fact, there are many different varieties. Each noodle shop often has its own recipe and special way of preparing the broth. Just like Danish meatballs, chefs have their own little secrets that make their version unique.

Although recipes vary, Japanese noodle soups share some common traditions. Balance, umami, and high-quality ingredients are at the heart of Japanese cooking.

Japanese noodle soups are also different from Chinese and Vietnamese noodle soups. Each country has its own food traditions, ingredients, and flavor combinations. These differences give each soup its unique character.

Learn more about the Japanese Noodle Soup 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.

Why Seaweed Is an Important Part of Japanese Cuisine

October 6, 2026 by Zoë Escher

Most people associate seaweed with Japan, and for good reason. Seaweed has been a natural part of Japanese cuisine for centuries. Today, it is used in everything from sushi and soups to salads and hot dishes.

Japan consists of four main islands and thousands of smaller islands. The country is surrounded by the sea. As a result, fish, seafood and seaweed have long played an important role in Japanese food and culinary traditions.

Seaweed is naturally rich in a variety of vitamins and minerals. There are also many different types. The seaweed most people know from sushi is called nori. It is the dark, thin seaweed often used for maki rolls.

However, nori is far from the only type of seaweed used in Japanese cooking. Wakame is often found in soups and salads. Kombu is commonly used to make dashi, a traditional Japanese stock that forms the base of many dishes.

The type of seaweed used depends on the dish, the flavour and the desired texture.

In other words, seaweed is much more than the green layer around your sushi. It is an important ingredient in Japanese cuisine and part of a long culinary tradition.

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.

What is the most popular type of noodle soup in Japan?

October 1, 2026 by Zoë Escher

There are many different types of noodle soup in Japan. But one of the most popular is without a doubt ramen.

Ramen is served all over Japan, from small and cosy ramen shops to larger restaurants. Small ramen shops are especially popular because they are easy to find and offer a quick and tasty meal. It often takes just a few minutes from placing your order until a hot and delicious bowl of ramen is served.

One thing that makes Japanese ramen shops so special is their recipes. Many shops have their own way of preparing ramen. Some recipes have been passed down through generations and refined over the years. This means that the taste and experience can vary greatly from one ramen shop to another.

On our Japanese noodle soup course for beginners, you will learn how to make two different noodle soups from scratch. One of them is a classic ramen. You will learn about the flavours and techniques used to create the kind of ramen you can enjoy in Tokyo.

You do not need any previous cooking experience. The course is for anyone who would like to learn more about Japanese cooking and make a delicious bowl of noodle soup full of flavour.

Learn more about our Japanese noodle soup 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Learn How to Make Japanese Okonomiyaki at Home

September 30, 2026September 27, 2026 by Zoë Escher

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

Okonomiyaki is a classic Japanese savoury pancake and a popular street food. The name can be translated as “grilled as you like it”. The freedom to choose your own ingredients is part of what makes this dish so special. It is also a great way to learn about texture, timing and the balance of flavours.

With Mini E-cookbook: 5 Japanese Okonomiyaki for One, you get a simple step-by-step guide to making this Japanese classic. You will learn how to prepare the batter, choose your toppings and cook your okonomiyaki. The result is a delicious balance of sweet, salty and umami flavours.

The e-cookbook includes five variations featuring ingredients such as Parma ham, scallops, bacon and large prawns, as well as a vegetarian option. This gives you plenty of ways to vary the dish according to your taste and the season.

The recipes are created for one person, making it easy to practise without unnecessary food waste. They are perfect for a quick weekday meal, a relaxed lunch or simply when you feel like trying something new.

With five different variations, you can explore okonomiyaki at your own pace and discover the combinations you enjoy most.

Note: The E-Cookbook 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.

Not All Tuna Is the Same When It Comes to Sushi

September 24, 2026 by Zoë Escher

When we eat sushi, most of us probably don’t think about how much tuna can vary. The quality, texture and flavour all depend on which part of the fish is used.

Denmark is a small country, and we are far from being one of the biggest buyers on the international tuna market. The best and most sought-after cuts often go to countries where demand is higher and people are willing to pay more for top quality.

But that doesn’t make tuna any less interesting. In fact, tuna is a fascinating fish, especially when it comes to sushi.

In my Sushi Course for Beginners, we take a closer look at tuna. We explore which cuts are best suited for sushi and why. Quality, fat content and texture can vary greatly, and these differences all affect the final sushi experience.

At the same time, sustainability is important to keep in mind. Over the years, several tuna populations have been under heavy pressure from fishing. That is why it is important to consider the species, where the tuna comes from and how it was caught.

In other words, tuna is not just tuna. By choosing it carefully, we can enjoy it with greater respect for both the fish and the ocean.

Read more about the 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, Gapgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Temari Sushi – An Easier Alternative to Nigiri Sushi

September 23, 2026 by Zoë Escher

Making traditional nigiri sushi at home can be challenging. The fish needs to be cut correctly, and the amount of rice should match the size of the fish. The rice also needs to be shaped with a light and gentle touch.

These techniques require precision and can take many years to learn and master.

This is where temari sushi is a great alternative.

Temari sushi is similar to nigiri, but the shape and preparation are different. Nigiri is made with an oblong ball of rice topped with a slice of fish. Temari sushi, on the other hand, is shaped into small, round balls.

The preparation is simpler and does not require the same techniques as traditional nigiri. This makes temari sushi especially suitable for making at home.

Temari sushi can also be made with different types of fish and toppings. The result is small, decorative pieces of sushi that taste delicious and look beautiful on the plate.

In the Mini e-Cookbook: 5 Japanese Temari Sushi for One, you will learn step by step how to make temari sushi using some of the most popular fish used for sushi.

Note: The e-book is also available for purchase on Amazon.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Gapgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What Makes Japanese Sushi Authentic?

September 23, 2026September 22, 2026 by Zoë Escher

At first glance, authentic Japanese sushi may look a little plain. You rarely see many ingredients, elaborate garnishes, or strong sauces. Instead, the focus is on simplicity. Fish, rice, and skilled craftsmanship are at the heart of Japanese sushi.

This simplicity places high demands on the sushi chef. When only a few ingredients are used, there is little room for error. The rice needs the right texture, flavor, and temperature. The fish must also be cut correctly. Japanese cutting techniques vary depending on the type of fish.

Preparation is just as important. Traditional Japanese techniques help bring out the best in each ingredient. They also influence the flavor, texture, and appearance of the sushi.

This is one reason why it takes many years to become a skilled sushi chef. A simple dish can require a great deal of technique, precision, and experience.

In the Sushi Course for Beginners, you will discover the Japanese approach to sushi. You will learn about Japanese ingredients and essential cooking techniques. You will also learn how to prepare sushi rice correctly and make delicious sushi at home.

Is sushi seaweed used in other Japanese dishes?

September 20, 2026 by Zoë Escher

Sushi seaweed, also known as nori in Japanese, is a staple of Japanese cuisine. It can be compared to cucumber, which is used in many different ways.

In Japan, a lot of sushi seaweed is eaten. One popular dish that is closely related to traditional Japanese sushi is onigiri.

Onigiri is a triangular rice ball that is shaped by hand in a way that keeps the rice grains together without crushing them. After the first few bites, your taste buds are treated to a delicate and flavorful filling.

Onigiri is typically wrapped in sushi seaweed, which sits around the rice ball.

Onigiri is eaten for both lunch and dinner. It is very popular because it makes a quick and healthy meal. It is also easy to carry in your bag when you are on the go.

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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.

New Mini E-Cookbook: 5 Japanese Okonomiyaki for One

September 23, 2026September 16, 2026 by Zoë Escher

Okonomiyaki is a popular Japanese dish made with a batter and cabbage as the base for many different variations. Toppings and other ingredients can be varied, giving each okonomiyaki its own flavor and character.

In my new mini e-cookbook, 5 Japanese Okonomiyaki for One, I have gathered five different versions of this Japanese classic. The recipes are based on authentic ingredients and flavors from Japanese cuisine.

Among the recipes, you’ll find variations with bacon, scallops, prosciutto, and shrimp, as well as a lighter version. This gives you the chance to experience different ways of preparing and enjoying okonomiyaki.
The recipes are developed by Japanese-trained sushi chef Zoë Escher, who has 20 years of experience. Here you’ll find recipes with Japanese flavors, created for one.

The mini e-cookbook is for anyone who would like to discover more about okonomiyaki and make the dish at home. You’ll get five different recipes that offer an introduction to this popular Japanese dish.

Note: The e-book is also available for purchase on Amazon.
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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 Japanese gyoza?

September 3, 2026 by Zoë Escher

Japanese gyoza are essentially the Japanese version of dumplings.

Gyoza originally came from China, which is known for its many different types of dumplings filled with ingredients such as fish, meat, seafood, or a combination of different ingredients.

When Chinese dumplings were introduced to Japan many years ago, they were adapted to suit Japanese cuisine. Different ingredients were used, and the wrappers for Japanese gyoza were adapted to reflect the ingredients and flavours commonly found in Japanese cooking.

Over time, Japanese chefs created their own interpretation of gyoza. Japanese gyoza became the basis for many of the variations that followed. Japanese chefs also developed their own techniques for folding gyoza by hand.

The way Japanese gyoza are cooked also differs from many other types of dumplings. Gyoza go through several stages of cooking before they are ready to eat.

In the Traditional Japanese Cooking Class for Beginners, you will learn how to make gyoza just as they are served in restaurants in Tokyo.

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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.