Japanese food

Did you know that there is a right way to use soy sauce for sushi?

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White soya sauce plate with sushi
The correct way to use soy sauce for sushi is to consider soy sauce as a condiment. Soy sauce can be equated with salt and pepper, it is a way of flavoring the food.

Most people are aware that when you sprinkle too much salt and pepper on your food, you might find it difficult enjoy the food. It can be almost inedible. The same can apply with soy sauce.

It can be difficult to dose the amount of soy sauce when you dip a piece of sushi into the soy bowl. Some prefer to leave a piece of sushi in the soy sauce for a few seconds before eating it.
I can’t recommend doing that, especially if you’ve spent money on good quality sushi. It will be more difficult to taste the fish and the different vegetables. The soy sauce will cover the natural taste of sushi.

The best way to eat sushi is to dip the individual pieces of sushi quite lightly in the soy sauce. That way you can enjoy the taste of the individual pieces of sushi and get the most flavor for the money.

On the Sushi course for beginners you learn, step by step, how to make sushi with the most flavor possible.

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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 fresh can seafood be?

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Seafood can be so fresh that it is still at body temperature when eaten.

Japan is a country surrounded by sea. Fresh fish and rice have been the most important raw materials in Japanese cuisine for centuries.

Japanese food culture is still based on raw materials being as fresh as possible. There are several reasons for this.

The Japanese population has grown up with shellfish being no more than a day old before it is cooked into tasty dishes. This applies to both fish bought from a fishmonger or in a supermarket.

Japanese cuisine has several iconic dishes where fish and shellfish are eaten raw, such as sushi.

The Japanese have the opportunity to buy raw materials that are either caught or harvested the same day.

The Japanese are very focused on eating healthy and fresh ingredients of the highest quality. It gives joy in life, but also healthy health. It is no coincidence that the Japanese are the population in the world that live the longest.

On the Sushi Course for Beginners, you learn to make tasty sushi step by step with a focus on how to get the most value without compromising on quality.

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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 types of meat does teriyaki sauce go with?

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Japan is one of those countries that eats a lot of dipping, a kind of sauce to most dishes.

In classic Japanese cuisine, sauces are made to suit the dish in question. Dishes such as tempura, tonkatsu and okonomiyaki to name a few use sauces made for each dish.

However, this does not apply to all of Japanese cuisine. The Japanese kitchen is very very large. In Europe, only a fraction of classic Japanese cuisine is represented.

One of the Japanese sauces that more and more people in Europe have noticed is teriyaki sauce. Most people know the version that can be found in the supermarket. However, it tastes completely different from teriyaki sauce, which is made from scratch and served in restaurants in Japan.

One of the reasons for its popularity also in Japan is that it goes well with several types of meat. In Japan, it is most often eaten with chicken and fish dishes. It is also suitable for dishes with pork, vegetables or large prawns.

Teriyaki sauce made from scratch is a winner. It’s a sauce that most people eat with a spoon when they first taste it. The taste is deep, round, salty, sweet and has a perfect balance.

In the Traditional Japanese Food Course for Beginners, you will learn step by step how to make a teriyaki sauce from scratch, as it is served in Japan. A sauce that is suitable for starters, main courses and several types of meat.

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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 a Japanese Sushi handroll?

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5 Japanese handrolls for one
A Japanese Sushi handroll is not that widespread outside of Japan. In general, handrolls are not particularly widespread.

In Japan, Sushi handroll is considered a bit like a kind of fast food within sushi, and there are several reasons for this.

A Sushi handroll is easy to learn to make, it takes no more than 15 minutes. It is more rustic and level of hand techniques need to make handrolls and the presentation is not that high as is the case with sushi rolls or nigiri.

It takes no time to make Sushi handroll once you have learned the hand techniques. As soon as the order of the hand techniques is learned, it does not take many minutes to make handrolls.

In relation to raw materials, you can use as many raw materials as you like.

Sushi handrolls are perfect for lunch or dinner when time is short. It is also suitable for a cozy time with family or friends.

Several people have asked how to make Sushi handrolls and it has turned into a mini ebook: 5 Japanese sushi handrolls for one.

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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.

Why are onigiri so popular in Japan?

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5 healthy japanese onigiri for one
In Japan, onigiri is such a popular dish that Japanese people wait for several hours to buy onigiri from some of the best restaurants in Tokyo.

Basically, onigiri consists of a rice triangle with a tasty filling and the rice triangle is wrapped in nori seaweed, nori seaweed that most people know from sushi.

There are several reasons why the Japanese like to wait for hours to buy the best onigiri.

In Japan, boiled rice is not just boiled rice. As with sushi, a virtue is made out of cooking rice to perfection. The quality of the cooked rice determines how good the onigiri tastes.

In Japan, there are restaurants with menus with up to 50 different onigiri with their very own unique filling. There are almost no limits to what fillings can be used for onigiri.

Just like with sushi, onigiri is made by hand. In Japan, restaurants have refined their techniques in such a way that customers line up to taste just their onigiri. They make onigiri that make the bird sing and send their customers to heaven.

In the mini e-book: 5 healthy Japanese onigiri for one, you learn step by step how to make tasty onigiri suitable for everyday use and lunch.

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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 widespread are yakitori skewers in Japanese cuisine?

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5 Japanese yakitori for one
Yakitori skewers are part of classic Japanese cuisine.
In Japan, yakitori skewers are such a popular dish that you will find restaurants that are only specialized in making this delicate dish on small indoor grills.
In Japan, sushi makes up less than 15% of the Japanese cuisine. My impression is that yakitori skewers are as popular as sushi.

The classic Japanese yakitori skewers are made with chicken. In Japan, the whole animal is used for skewers, including heart, liver and chicken skin.

The specialized yakitori skewers restaurants have a large selection of yakitori skewers on the menu. Often you will find 15-20 different yakitori skewers made with different ingredients such as fish, shellfish, meat and vegetables. So that your dinner embraces the entire food pyramid.

In the mini e-book: 5 Japanese yakitori skewers for one, you learn step by step how to make different yakitori skewers that are suitable for everyday use and special events.

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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 types of rice and porridge is one of them.
Lately I have been asked if porridge is suitable for sushi. My immediate answer is no, even if it is short-grain rice.

I must say that I have never made sushi with porridge rice.
I have made rice porridge many times and the texture of the cooked porridge rice is different from cooked sushi rice.

Most people do not think about it, but it is quite important.
If the cooked sushi rice does not have the consistency as it should, it will affect the whole taste experience. Sushi rice plays a decisive role in the quality of the dining experience.
Sushi rice should be soft with firmness. They must not be raw inside, but they must be cooked.
It requires a very specific type of short-grained rice, which is grown for just that purpose.

On the Sushi course for beginners you learn which sushi rice is best suited for sushi. You will also learn how to cook the rice so that you get sushi rice of the best 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.

Japanese noodle soup for cold and rainy days!

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Noodle soup
Lately it has been raining a lot in Denmark. The temperature has dropped above minus degrees and instead of snow we get lots of rain. The weather is most reminiscent of autumn weather.

Winter and spring months are perfect for warm, satisfying soups and boost the body with healthy vitamins and minerals.
One of the countries that specialized in filling soups that fit into a busy everyday life is Japan. Most people have heard of the classic ramen soup, which warms right up to the bones and gray everyday life.

Ramen soup is not the only soup that the Japanese enjoy all year round. There are several different types of noodle soups. Soups made with different types of stock, noodles and vegetables.
In Japan, you will not find restaurants that make the same noodle soup. There are many eateries that have developed their own soups from scratch, while others make soups that have been passed down from generation to generation.

On the noodle soup course for beginners, you learn step by step how to make 2 very different Japanese noodle soups from scratch. Soups that taste exactly the same as they are served in restaurants in Japan and not in Denmark.

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

How popular are yakitori skewers in Japan?

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5 Japanese yakitori for one
In Japan, yakitori skewers are a very popular dish.
In Japan, the classic yakitori skewer is made with chicken. It is not just the chicken meat that is used, the skin and offal such as the heart and liver are also used. It is prepared in such a way that it turns into delicate pieces that can be eaten in one mouthful.

In Japan, there are restaurants that specialize in making yakitori skewers. They not only use chicken meat. Pig, seafood and vegetables are also prepared in several different ways.

Yakitori skewers are also popular as take-away food. There are many Japanese who buy a selection of take-away dishes on the way home, which are just right to heat up at home.

Yakitori skewers are a dish that can be enjoyed all year round. In the mini ebook “5 Japanese yakitori skewers for one” you will learn that tasty barbecue skewers that can be enjoyed during week days and special occasions.

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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.

That’s why noodle soups are the most popular dish in Japan!

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Noodle soup

Yes, it is true.
Noodle soups are the most popular dish in Japan, and there are several reasons for that.

It is the Japanese’s favorite fastfood. It is healthy, nutritious and low in fat. Noodle soups suits a busy day with long working hours, family and friends and is eaten all year round.

Noodle soup can be made in many different ways and each region of Japan specializes in their very own version. Indeed, most noodle restaurant have their very own unique signature that has been passed down through the generations. In Japan, noodle soups are most often made with ramen noodles, udon noodles and soba noodles.

Noodle soups are also made with different types of stock. The most popular are chicken stock, pork stock and fish stock.

On the Noodle soup course for beginners, you learn how to make the most used stock in Japanese cuisine. With the stock you will learn step by step how to make 2 very different types of noodle soups that can be enjoyed all year round.

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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.