Japanese gyoza is a popular eating in Tokyo

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?

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?

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?

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

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.

What is Japanese chefs view of food waste?

Japanese chefs have a different view of raw materials.

Basically, nothing is thrown out. Everything, according to Japanese chefs can be tasty snacks or dishes by using different Japanese cooking techniques.

Some years ago I visited the exclusive Sushi Restaurant, named Kyubey, located in Ginza in Tokyo. I ordered a sushi menu consisting of a miso soup, a small starter, the chef’s selection of nigiri and a cup of green tea for dessert.

During the dinner I was served a large living shrimp that was made for the most delicious nigiri. Yes, the sushi chef broke the head of the shrimp, removed the intestine and made it to nigiri.
The tail itself and the head were not thrown out. It was cooked in the kitchen and a little later I was served the tail like a delicious and crunchy chip.

You can read more about the course 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.

Ramen noodle soup for cold winter days!

The Japanese cuisine is so large that it offers a wealth of tasteful styles and dishes. It has a style for any occasion and dishes that also fit the changing weather.

The Japanese weather is more varied than the weather in Denmark. The Japanese winter is very cold and the summer months are very hot. The Japanese weather also characterized by rainy season and typhoon.

The days when it’s cold and wet outside a bowl of noodles soup can get your warmth back. At lunchtime and in the evening you will see many Japanese people on the streets where they enters the small local noodle bars where they order a noodle soup that does not take many minutes to make.

The interest for noodle soup is increasing and more and more ramen dining restaurants are opening in Europe. I also meet more and more people who would like to learn how to make ramen noodle soup.

At Noodle soup course for beginners you learn how to make tasty noodle soup from scratch.

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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.

Private dining for the former US Ambassador Rufus Gifford

Rufus GiffordIn 2015 I was asked if I would like to make sushi and Japanese dishes for a private party at the home of the US ambassador Rufus Gifford.
I said of course yes. To my great joy the US ambassador is very fond of the authentic Japanese cuisine.
It turned out to be some exciting and fast-paced hours I went several times in the dining room to present the individual dishes.

The evening went well I got many compliments from US ambassador Rufus Gifford and his partner Stephen throughout the evening and the next day.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.

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How does a Japanese meal differ from a European meal?

GyozaA Japanese meal is exceptionally healthy and is very good for your body.
Fish is the foundation of Japanese cuisine. This means that fish plays an important part in almost every meal. I am not only talking about a piece of fish but also fish stock, fish flakes, dried fish and so on.

The Japanese do also keep their bodies healthy and slim in way that they eat detoxifying ingredients.
Vegetables and seaweed is eaten in large quantities. Beside that the Japanese do also eat plenty of ginger and soy which plays an important part in Japanese cuisine.
The Japanese do also like to eat meat but it takes up a lot less than what we are used to in Europe.

The healthy diet is the direct cause of the Japanese live so long.

Please read more about the course Traditional  Japanese cooking class 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.

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What Christmas traditions are there in Japan?

ChristmasIn Japan Christmas is not celebrated in the same way as in Europe. The Japanese do not celebrate Christmas by eating Christmas dinner as we know it in Europe.

The Japanese do enjoy going out and eat a nice dinner with colleagues, family and friends. Eating a meal together is a social event as the Japanese enjoy while they eat many small meals which is very normal in Japan.

In a restaurant at dinner the Japanese prefer to drink beer it is the most preferred beverage at evening meals throughout Japan. The beer selection is not as large as in Europe the beer you find in Japan is very similar to classic beer in Denmark.

Read more about Sushi Chef & Sake Sommelier Zoë Escher

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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.