seaweed

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.

Japanese comfort food that warms on a cold autumn day!

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The hot summer days are coming to an end and we are approaching autumn.
Autumn is a changeable time reminiscent of a bag of mixed sweets, sun, wind and rain and sometimes on the same day.

Autumn is one of the most beautiful seasons.
Nature and forests show themselves from their most beautiful side. The forest abounds with mushrooms and just around the corner awaits the classic root vegetables.

In Japan, noodle soups are tasty and healthy dish are enjoyed all year round. It is a dish that is very popular when summer turns into autumn. It is a dish that warms on the changeable autumn days.

A classic Japanese noodle soup contains fish, meat, noodles, vegetables and seaweed in other words it is one of the healthiest fast foods on a busy day.

In the Noodle soup course for beginners, you will learn how to make tasty soups from scratch with Japanese noodles, soups that have the same unique aromas and flavors as if served in restaurants in Japan.

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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 long does it take to become a sushi chef in Japan?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, it takes several years to be trained as a Japanese sushi chef. There are several reasons why

In Japan, there is a slightly different approach to taking an education. In Japan, you are never really finish your education. This means that the better you become at your skills, the more difficult are the techniques used as well.
It is very normal that it takes 10, 20 or 30 years to master sushi techniques at restaurant level.

The quality of sushi in Japan is something completely different than in Europe.
In Japan, the level of Japanese sushi restaurants is very high. The higher the level in the Japanese restaurants, the longer it takes to become good at mastering the various cooking techniques.
It is very normal that it takes several years to learn how to cook sushi rice to perfection. The Japanese customers only want to eat sushi which is made with rice which is perfect in consistency.

In Japan, the sushi restaurant follows the season for fish. There are typically 10-15 different fish on the menu.
As a sushi chef, you need to know how to handle the different fish species and be able to turn them into delicate and tasty sushi pieces.

Read more about Sushi Chef Zoë Escher & 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.

Which fish most often ends up on the dinner table in Denmark?

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Salmon is the most sought after fish in Denmark. It is a tasty fatty fish that is rich in omega 3.
More and more countries in Scandinavia have for many years farmed salmon. It is relatively new that Iceland has started selling salmon off the island. It is a salmon that has grown up in an environment similar to nature, where wild salmon usually live. This means that the salmon has the same quality as wild salmon.

The Faroe Islands breed the world’s best salmon. It is a fish that is farmed in the sea. A salmon that is raised under the best possible conditions while the fish get special feed that is good for the fish. The Faroe Islands are known for their quality salmon, which now lands in Denmark every single day.

Norway also breeds several types of salmon in different qualities, which can also be bought in Denmark.

On the Sushi course for beginners, of course, the world’s best salmon is used, so that the participants learn how to make delicate and tasty sushi of high 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 are the characteristics of Japanese onigiri?

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5 healthy japanese onigiri for one
In Japan, onigiri is a regular part of Japanese cuisine.
It is a rice bun with filling and it is related to sushi. Onigiri consists of rice, seaweed and tasty filling. If you look at classic sushi, it also consists of rice, seaweed and tasty fillings.

Onigiri are very popular in Japan. It is a cold dish that keeps well too, even if they are not stored in a refrigerator.
Onigiri is a dish that is eaten all year round and at all hours of the day. They are readily available throughout Japan.
You can buy it from small shops with refrigerated counters to restaurants that specialize in making onigiri with delicate fillings.

In Japan, onigiri is most often made with fish, seafood and local ingredients prepared in different ways. It is an easy and quick way to get a delicious meal that contains all the vitamins, minerals and proteins the body needs.

Read more about Mini ebook: 5 Healthy Japanese Onigiri 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.

Which fish is most popular in the summer in Japan?

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In Japan, the Japanese prefer to eat fish while in season.
Most sushi restaurants in Japan regularly replace their menus with seasonal fish.

One of the fish that has a special meaning is eel. It is a fatty fish, which in Japan is considered an exclusive fish. It is most often enjoyed in the summer.
In Japan there are 2 different kinds of eel freshwater eels and saltwater eels. As a guest, you do not notice the difference. As a chef, the 2 different eels allow you to cook them in different ways.

In Japan, you will find eels on the menu at sushi restaurants and in classic Japanese restaurants. In sushi restaurants, eels are eaten in a way that in the traditional Japanese restaurants are prepared and eaten in several different ways.

In Denmark, eel is not widespread in the same way as in Japan. Most people enjoy smoked eel on a good piece of rye bread.

At the Sushi course for beginners, you will learn how to make delicious and tasty sushi the most popular fish.

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.