seaweed

That’s why seaweed is the most important vegetable in Japan!

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Sushi chef & sake sommerlier Zoë Escher
Most people associate seaweed with Japan.
Over the last many decades, more and more people have opened their eyes to sushi seaweed which contain many vitamins and minerals. Sushi is a popular food enjoyed by both children and adults.

The country of Japan consists of a main island and hundreds of small islands. It is a country which is a bit isolated from the rest of the world and which is surrounded by water.
Japan is a fishing country a country that taught the Japanese thousands of years ago to appreciate seafood but also seaweed.

Seaweed was the direct and fastest source of vitamins and minerals.
In today’s Japan, not only sushi is eaten. In Japanese cuisine, many different kinds of seaweed are used. Which seaweed is used depends on the dish in question.

Seaweed is one of the most important vegetables in Japanese cuisine.

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.

Sushi is also a way to be together!

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Sushi chef & sake sommerlier Zoë Escher
Yes of course, it’s great to eat a sushi with good friends.

But, that is not exactly what I had in mind. Making sushi together is a great way to spend time together.

Decide what kind of sushi to make
Select rice suitable for sushi
The different stages of sushi rice
Cooking sushi rice
Select fish and vegetables for sushi
Handling of fish in accordance with the Danish Veterinary and Food Administration’s rules
Use different techniques to cut fish and vegetables
Step by step to make different kinds of sushi
Cut sushi and prepare the food

Making sushi is a great way to be together.

Everyone is creative and gets the opportunity to make sushi with their favorite fish and vegetables it is a way to use your body differently.

The mind is free of everyday thoughts and instead focused on making tasty sushi which is enjoyed later in the day.

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.

Sushi course for beginners is also for you who are in charge of the dinner on New Year’s Eve!

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New Year’s and New Year’s Eve are just around the corner.
One thing is for sure, it is celebrated in many different ways around the world. In Denmark, sushi is one of the favorite dinners on New Year’s Eve. It is a wonderful mix of fish, seafood and vegetables.

Sushi course for beginners is suitable for you who want to make sushi as an appetizer or a whole dinner.
There are benefits to making your own sushi dinner.

You can make sushi exactly as you like with your favorite vegetables and fish.
You know how to get the most out of your money when you buy fish from a fishmonger.
You know how to handle fish also according to the Danish Food Administration.
You know which Japanese ingredients are best suited for sushi.
You know how to make different kinds of sushi that are suitable for everyday and special occasion.

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.

Do all restaurants in Japan use the real Japanese wasabi?

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I have been traveling to Japan since 2004 to broaden my horizons and, learning new things from my Japanese teacher. Under normal circumstances, I travel to the Japan every year and on my many trips, I have had many gastronomic experiences ranging from everyday sushi to 2 star Michelin restaurants.

Real wasabi is widespread in Japan. However, not all restaurants use the real wasabi, even in Japan. Usually only Michelin sushi restaurants use the real wasabi.

I have tasted the real wasabi several times in Japan and, I cannot taste the difference. The strong taste disappears a little faster when it comes to the real wasabi.

Wasabi is a horseradish that grows in Japan. It has difficulty growing outside of Japan and therefore artificial wasabi is used. In Denmark, artificial wasabi is widespread it is only a few restaurants that import wasabi from abroad.

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 Japanese view of soy sauce?

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White soya sauce plate with sushi
The Japanese have a slightly different view of soy sauce.
In Japan, soy sauce is considered a spice, it is a way to season the dish. In Japan, there are as many different kinds of soy sauce, just as many as cheese in a Danish supermarket.

Not only that. It is quite common in traditional Japanese cuisine to use different types of soy sauces in one dish. This is because soy sauce are produced and matured in different ways and that gives each soy sauce an unique flavour.

It does matter which soy sauce is used for sushi or for traditional Japanese noodle soup. These are 2 very different dishes, where it is important to choose a soy sauce which gives the dish an extra spice without compromising the good taste.

In the Sushi course for beginners, you will learn which soy sauce is best suited for sushi.

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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.

Which fish is most often eaten in the fall in Japan?

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Sushi chef & sake sommerlier Zoë Escher
Mackerel is a fish that is very popular in Japan.

In Denmark, mackerel is most often eaten as smoked pepper mackerel. A freshly smoked pepper mackerel tastes great.

In Japan, fish is not smoked in the same way as in Denmark. The Japanese prefer to eat fresh fish cooked in several different ways.

Mackerel is a fish that the Japanese especially enjoy in the fall. All fish have a cycle and mackerel is an autumn fish in Japan.

It is a fish that is suitable for sushi.
It is a fish that is not eaten without any kind of preparation. It is always put in rice vinegar and marinated before being used for sushi.

It is also a fish that is enjoyed in traditional Japanese cuisine. The whole fish with head and tail is grilled. It is also served that way. As a guest, you sit with chopsticks and separate the fish and eat the meat.

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 kind of sushi is most popular outside of Japan?

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There is a certain type of sushi that is very popular outside of Japan, it is sushi rolls.

In most of Europe and especially Denmark, sushi rolls are very popular.
In Europe, we do not eat as much seafood as the Japanese. It takes less fish to eat before we are satisfied and happy. This makes sushi rolls an obvious choice.

Sushi rolls can be made in many different ways with fish and shellfish.

In Japan, it is normal to use local ingredients for sushi such as mushrooms and plums.
In Europe, local ingredients are also used for sushi like different kinds of vegetables you will find on the menu in sushi restaurants.

The most important thing is that sushi rolls are made from ingredients that complement each other in this way, so that it becomes a tasteful experience to eat the food.

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 purpose of pickled ginger for sushi?

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Most people enjoy pickled ginger when eating sushi. It is on most sushi plate.

In Japan, ginger is included in Japanese cuisine, as is salt and pepper in Danish cuisine.

Many thousands of years ago, the Japanese began pickling ginger. At that time, refrigerators did not exist and, it was the best way to retain vitamins and extend shelf life.

The purpose of pickled ginger for sushi is to clean the mouth between the sushi pieces. It happens completely automatically when you eat ginger the powerful and spicy taste to tease the senses and leave the mouth ready to enjoy the next piece of sushi.

But, it is not a “must” to eat ginger between the sushi pieces.

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 to do during the autumn holidays – sushi?

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Just around the corner, autumn and the autumn holidays await.

Time for coziness and togetherness.

Some people go for walks in the woods collecting mushrooms, others bake a classic apple pie or simmering food.

The autumn holidays are a time of presence and togetherness, so why not challenge yourself that the whole family will enjoy?

I’m talking about the Sushi course for beginners, of course. A course where you learn step by step how to make sushi rolls, which are perfect for private dinners.

It does matter what ingredients are used for sushi. In the course you will get to know the Japanese ingredients that Japanese sushi chefs use. You should preferably have full value for money when you shop into your Asian business.

In the course you will learn about does and don’t when it comes to buying and handling fish and other fresh ingredients for sushi.

You can’t miss the Japanese cutting techniques. There is a reason why fish cut with Japanese techniques melts on your tongue and sends you into the sky. Yes, sushi made with Japanese techniques tastes enchanting.

Read 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.

Sushi courses are still held in small classes

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In the last 1½ years I have held many small open sushi courses with approx. 9 participants, and I will continue to do so. Even if the restrictions are lifted.

I do this because I found the perfect setting for my courses.

Sushi course is a course where several different ingredients are used at once, it requires more table space.
Sushi is also an eating that requires you to have room to move, ie. you can move your arms freely when cooking.

The advantage of the small teams is clearly that Zoë has more time for the individual participants and, the many good questions that arise during the course.

I can see that the attendants are enjoying that there is plenty of space. They relax and can focus on acquiring the skills needed to make tasty sushi at home in their own kitchen.

It is not only sushi courses that are run in small groups. This applies to all courses held by Sushi Chef Zoë Escher.

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.