Japanese food

This is why I love Japanese gastronomy!

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There are many qualities that make’s the Japanese cuisine one of my favorites. In addition to food quality, the Japanese have a food culture that is not comparable to other countries.

It is a population that often goes out and eats and spends a lot of time on restaurant visits because in Japan there is a way to be together. This means that on every street in Tokyo there are food stalls, eateries and restaurants that offer everything from classic Japanese food to Michelin restaurants.

The Japanese cuisine offers a lot of different styles as many styles as the whole of European cuisine. It especially makes the city of Tokyo a gastronomic experience beyond the usual.

Read more about Sushi chef & Sake sommelier 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.

Why are the Japanese the world’s longest living?

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The Japanese cuisine is very different from the rest of the world.
The dish is combined in such a way that it either charges the body or adds to the body’s nourishment.
Chips, fries and other high fat foods are not included as a natural part of Japanese cuisine. Just like so many others, the Japanese also want a snack. However, the Japanese prefer to eat something healthy when want something sweet to eat. They prefer to eat dried squid, dried raises and fish.

In comparison to cake and other sweet stuff, rice and beans are included in many Japanese desserts. Desserts do not have to get ‘boring’ for that reason.

On the course Traditional Japanese cooking class for beginners you learn to make tasty dishes suitable for parties and everyday life.

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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.

Ramen noodles are Japanese’s equvalent to a classic burger

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In Tokyo, fast food is also eaten.
The Japanese are a population that is at least as busy as everyone else. However, their fast food is of a slightly different quality. In Denmark, there are some who consider shawarma and pizza as fast food while others are more into a burger.

In Japan, a classic fast food is quite healthy, nutritious and tasty. You do not compromise on quality or health. This is one of the reasons why the Japanese is the world’s longest living population.

One of the noodles that are especially noted on a busy weekday in Tokyo is ramen noodles made on a fish stock. It is a dish that boosts your body with healthy vitamins, minerals, omega3 and protein. During a meal, you will reach the entire diet pyramid around. You can read more Japanese noodle soup 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 quality of sushi depends on your ability to cook sushi rice to perfection!

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In Tokyo the Japanese have a different view of sushi than restaurant guests in Europe. Sushi rice cooked to perfection is firm but soft in texture. They must not be cooked as long as they have become porridge. Nor should they be cooked in a way so they are still raw inside. It is a difficult balance to hit.

Nevertheless, this is the first parameter the Japanese use to assess the quality of sushi. According to Japanese sushi rice must be cooked to perfection.

One of the reasons why sushi rice is so hard to boil is that the weather affects the boiling process of sushi rice. There are really many stages that sushi rushes go through before they are ready to cook. At Sushi course for beginners you will learn as a step by step how to cook sushi rice to perfection.

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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.

Teriyaki sauce is a classic sauce in Japanese cuisine

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In Japan, there are many different sauces and dressings are made but they are used in a different way from what we know in Denmark.

Soy sauce is an indispensable ingredient in Japanese cuisine. The selection of soy sauce is as big as the cheesecake in a European supermarket. In Japan, soy sauce is used as a spice it is an ingredient that is used with care. It is used in a way so it either raises the court or adds new flavors to the court.

It does matter which soy sauce is used for the individual Japanese dishes. One of the sauces that has become very popular in Europe and in Denmark is Teriyaki sauce. It is a classic Japanese sauce that both children and adults enjoy eating.

On the course Traditional Japanese cooking class for beginners you learn to make a Japanese dish with Teriyaki sauce. It tastes thousand times better than the one that can be bought in a bottle in the supermarket.

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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.

Japanese gyoza is a popular eating in Tokyo

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There are more and more people in Denmark who have encountered the popular eating gyoza better known as Japanese dumplings.

Japanese gyoza originates from China hundreds of years ago. The Chinese dumplings have since been adapted to Japanese cuisine and Japanese taste buds. The Japanese gyoza is a popular eating and in Tokyo, there are many eateries exclusively specializing in making Gyoza. In Japan it is very normal to eat gyoza as a starter or a snack.

On the course Traditional Japanese cooking class for beginners you learn to make the Gyoza with the classic ingredients and ingredients used in Japan. You learn to fold Gyoza as Japanese chefs.

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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.

Where can I buy the the ingredients you use?

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Earlier today, I held a Japanese noodle soup course for beginners.

My take on the Japanese kitchen is that if you want to learn Japanese food it’s important to learn how to use Japanese ingredients that give the unique aroma and taste that characterizes Japanese cuisine.

On my classes you will be introduced to ingredients which I have brought in Japan. Ingredients that will give you the authentic Japanese flavour. During the class You will learn where to buy those ingredients in your neighborhood.

The picture shows Bonito flakes which I have bought in Tokyo it is an indispensable ingredient in Japanese cuisine.

Read more about the different courses on my website chefzoeescher.com

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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.

How many vegetables do the Japanese eat during a day?

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The Japanese are a population who eats a lot of different vegetables in one day.

Seaweed is the vegetable in the world that contains the most vitamins and minerals. It is a vegetable that is part of most Japanese meals. In addition, the Japanese also eat a couple of dishes where meat and fish are not part of the court. Instead, the dishes are composed of many different vegetables as well as vegetable proteins.

I travel to Tokyo almost every year and have been doing it since 2004 and it is a nice opportunity to see my Japanese friends as well. During my stay, we are often out to experience Tokyo and of course visit different restaurants.

When looking at what they order to eat during a day, 2/3 of the food consists of vegetables prepared in several different ways. In Japan, the range of vegetable proteins is large and varied. This is due to the fact that the Japanese are the population in the world who receive a large proportion of their protein needs from sources other than animal products.

Read more about 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.

What is Japanese chef’s view of the raw materials used in Japanese cuisine?

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The Japanese have a different approach to life than the rest of the world. The Japanese population has grown up with the fact that everything the universe has created has a soul and that we are all connected.

This view of life affects the Japanese chef’s view of the raw materials used in Japanese cuisine. All life that the universe has created is unique and has something to offer. This means that Japanese cuisine is very large and varied, as the Japanese are not limited.

Since 2004 I have traveled to Japan almost every year.
Here 2 years ago I found out that over the years I have eaten raw jellyfish without knowing it. Now the jellyfish is not served as a big undefined lump on the plate. It will of course be prepared so it is a delicious dish you get served.
In my case it was served as a Starter and it looked the most noodles but the consistency was another. It did not taste so much but was completely crispy to chew in.

So why eat jellyfish?

Jellyfish contains many proteins and has a very low fat content.

This unique way of transforming raw materials that many wanted to bite into a delicious dinner obviously brings attention to Michelin chefs around the world.

NOTE: Of course jellyfish will not be served on my cooking courses.

Read about my Sushi classes and traditional Japanese cooking classes

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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 reason why Japanese cuisine has become so popular in Europe

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There is still some people who believe that sushi is the dish that the Japanese eat the most in Tokyo.
The Japanese are flove sushi but sushi accounts for less than 15% of Japanese cuisine.

Japanese cuisine differs from other kitchens.
The Japanese cuisine consists of many different styles, such as noodle soups, stews, vegetarian dishes, dishes where fish or meat is cooked.

Common to all the dishes is that you use different raw materials in the Japanese kitchen which either detox the body or provide the body with nutrition.
A Japanese dinner will often consist of many small dishes that embrace the entire cost pyramid.

On the course Traditional Japanese cooking class for beginners the attendance learn how to cook tasty and healthy dishes by using different Japanese cooking techniques in the preparation of the dishes.

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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.