Sushi class for beginners

sushi
This course is made for anyone who wants to learn the art of making sushi from scratch.
Regardless of whether you are a beginner or have some experience, Denmark’s most experienced Japanese trained sushi chef Zoë Escher will guide you step by step through the process of preparing delicious and authentic sushi.

You learn how to boil the perfect sushi rice.
You learn about the Japanese ingredients used for sushi.
You learn about what you should be aware of when buying fish from the fishmonger.
You learn to prepare different kinds of raw materials for sushi.
You learn to make several different kinds of tasty sushi rolls.

Please read more about the cooking class  Sushi 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.

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When is pink sea bream eaten in Japan?

Sushi chef & sake sommerlier Zoë Escher
In Japan, pink sea bream or Sakura-Dai is a seasonal fish that is often eaten in the spring.

It is especially popular when the cherry trees are in bloom, which usually happens in late March to April, depending on the region.
This is a time when Japanese restaurants and homes often serve Sakura-Dai, a delicacy that perfectly matches the festive mood and beauty of the cherry blossoms. So if you want to taste this delicate fish, spring is the best time of the year to do it.

The fish’s pink color and mild taste make it suitable for a wide range of dishes.
Sakura-Dai is often used for sushi and sashimi, where its delicate flavor and fine texture can be fully enjoyed. It can also be grilled, steamed or fried, and served as a main course with rice and vegetables.

Sometimes it is also prepared in a clear soup or included in various stews. No matter how it is prepared, Sakura-Dai adds a subtle flavor and a nice color to any meal.

Read more about 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.

Cooking class: Traditional Japanese cooking for beginners

Traditional Japanese everyday dishes
Traditional Japanese dishes are characterized by carefully selected fresh ingredients, delicate flavor combinations and a balance between textures and colors. This dedication to quality and detail has made Japanese food popular throughout the world.

What will you learn?

In cooking class you are introduced to healthy Japanese dishes which offers lots of colors, taste and the secret to the Japanese long life.
You learn about the Japanese ingredients such as mirin and cooking sake and how it is used in authentic Japanese cooking.
You get knowledge of what to look for when you buy fish, meat and other raw materials.
You learn to prepare different kinds of raw materials by applying Japanese cooking techniques.
You learn step-by-step how to make tasty dishes like gyoza, a noodle dish with seafood and teriyaki salmon with side dish.

Please read more about the cooking class Traditional 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.
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What is the purpose of sushi vinegar?


Sushi vinegar is used to season and preserve the cooked sushi rice.

Sushi vinegar has a perfect balance between sour, sweet and salty.
Since salt and pepper are not used when eating sushi. Sushi vinegar helps to season the individual pieces of sushi without influencing the taste experience.

Sushi vinegar acts as a binding agent. It makes the sushi rice stick together better, which makes a big difference when it comes to sushi rolls and nigiri. If sushi vinegar is not used, the individual pieces of sushi would fall apart when you either lift a piece with chopsticks or dip the piece in soy sauce.

Vinegar itself has been used as a preservative for several centuries.
As soon as sushi vinegar is poured on the sushi rice, the rice is preserved. It is also a way to stop the development of bacteria and extends the quality of the rice.

At Sushi course for beginners, you learn step by step how to make sushi from scratch with the unique flavors that characterize sushi served in restaurants in Japan.

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.

NEWS – Ebook: 5 Japanese okonomiyaki for one

5 Japanese okonomiyaki for one
Okonomiyaki is an authentic Japanese pancake that combines flavorful ingredients and a fantastic texture. The name means “fried the way you want it”, and that’s exactly what this dish is all about – adapting it to your personal preferences and taste buds.

Okonomiyaki is made with a base of shredded cabbage and other ingredients. Then you can add a multitude of ingredients such as seafood, meat, vegetables.
Once the pancake has been fried on both sides, it can be topped with a layer of Japanese sauce, mayonnaise and other tasty ingredients.

Okonomiyaki a dish not to be missed. It is an exciting and tasty dish form Japanese cuisine that combines tradition with creativity.

Explore the Mini eBook: 5 Japanese Okonomiyaki for One, which features 5 different variations of this popular dish.

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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 often is shrimp eaten in Japan?

Sushi chef & sake sommelier Zoë Escher

Japan is known worldwide for its rich culinary history, and seafood including shrimp plays a role in the country’s gastronomy.

Japan is surrounded by sea, which has meant that seafood has always been a central part of the Japanese diet. Shrimps have been a delicacy for the Japanese for centuries, not only for their taste but also for their health.

In everyday life, shrimps are commonly used in many dishes. From the well-known tempura, where the shrimps are deep-fried in a light and crispy batter, to sushi and sashimi. They are also found in noodle soups and fried noodles.

In Japan, great emphasis is placed on seasonal ingredients, and this also applies to shrimps. Certain shrimp varieties are more popular in certain seasons. For example, “sakura ebi”, or cherry shrimps, are popular in the spring.

In Japan, shrimps are eaten regularly all year round.

In the Traditional Japanese Cooking Course for Beginners, you will learn step by step how to make this tasty noodle dish with prawns.

Do you want to join the year’s only cooking course, where you learn to make tasty dishes from classic Japanese cuisine?

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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 fresh can seafood be?


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.

How widespread are yakitori skewers in Japanese cuisine?

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.

Make a healthy meal with 3 ingredients that embrace the whole food pyramid!

5 healthy japanese onigiri for one
Most people are aware ofo Japanese cuisine. Sushi has taken off and has become one of the most popular dishes outside of Japan. In Japan, sushi makes up less than 15% of Japanese cuisine. The Japanese are very fond of sushi the Japanese cuisine is so large and wide that there are several different dishes that embrace different lifestyles.

On a busy day with work, family, friends and interests, the Japanese like to eat dishes that do not take several hours to prepare, but which still embrace the whole food pyramid. One of the dishes that are suitable for both lunch and dinner is Onigiri.
Ongiri is a dish that with only 3 ingredients, embraces the entire food pyramid. It is a nutritious and healthy meal that is perfect for busy everyday life.
Onigiri is a Japanese rice ball with seaweed and a tasty filling. And the filling, yes, it can be anything from fish, shellfish to a vegetarian dish.

Several people have asked me how to make the tasty Japanese rice balls. I have written a small mini e-book 5 healthy Japanese onigiri for 1, where I guide you step by step on how to make onigiri from scratch.

You can read more about Mini e-book 5 healthy Japanese onigiri 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.

In Japan, nori seaweed is not only used for sushi!


Japan is surrounded by open sea and, many thousands of years ago, seaweed was considered the most important vegetable. It still does today it is an indispensable ingredient in the Japanese kitchen.

Outside of Japan, most people are familiar with sushi nori. It is a dried type of seaweed that is used in several different ways when making sushi. The seaweed is dried in such a way that vitamins and minerals are retained while still being crisp in texture.

In Japan, sushi nori is not only used for sushi. Sushi nori are used in many different dishes, from large pieces that are added to noodle soups to thin strips that are sprinkled over a salad. There are many options.

On the Sushi course for beginners, you learn step by step how to make tasty sushi with sushi nori.

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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.