seaweed

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.

How many different kinds of tuna do sushi restaurants have in Japan?

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In Japan, sushi restaurants have several different kinds of tuna on the menu. In Japan, fish is the main source of protein and fish oil. During a week, the Japanese eat a lot of fish. They eat as much fish as meat is eaten in Europe.

Like so many others, the Japanese are happy to be able to choose from several different fish. One of the fish that stands out is the tuna. The meat on the tuna tastes very different depending on where it sits on the fish. Tuna from the stomach is called toro, it is fat light pink tuna and, is an exclusive eat.
Low-fat tuna which is bright red in color is called Akami, it sits at the spine. That piece is used for sashimi and nigiri pieces. That way, the meat pieces can be prepared and eaten in different ways.

The reason why sushi restaurants in Japan have several different pieces of tuna to choose from is that most of the tuna in the world lands at the Tsukiji fish market in Tokyo, which is the largest in the world.

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 seaweed for sushi taste different?

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Yes, there is a difference in the taste of seaweed for sushi.
There are 3 countries that produce seaweed for sushi and that is Japan, Korea and China. Within sushi seaweed, there are several different types it affects the taste, the structure of the sushi seaweed and the way the seaweed behaves when it is used for sushi.

I have tasted seaweed for sushi from Japan, Korea and China and it tastes different.

Some seaweed sheets taste part of the sea, so it may seem surprising if you are not used to it.
Some seaweed sheets are completely neutral in taste it has an advantage over sushi because it does not affect the taste of the sushi pieces.
Some seaweed can be a little rubbery in consistency when sushi rolls are made and when eating the pieces. It gives a different feeling when biting through the sheet.

Seaweed is very healthy, and you should finally eat loose of it when you have the opportunity.

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.

Is there a big difference between sushi restaurants in Denmark and in Japan?

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In sushi restaurants in Denmark, chefs uses other ingredients, fish, vegetables and techniques to make sushi. Sushi in Denmark tastes different than sushi in Japan. In Denmark, very often sushi rolls are eaten with different toppings ranging from fish to vegetables.

In Japan, traditional Japanese sushi is very simple. Chefs uses fewer ingredients, other ingredients and some completely different techniques to make sushi. In Japan,  Japanese sushi have a completely different taste. In Japan, other types of rolls are eaten with several different kinds of fish.

One is not necessarily better than the other. Sushi in Denmark is most often inspired by the Nordic countries, where Japanese sushi draws inspiration from the East and the Pacific.

At the Sushi course for beginners, you learn how to make sushi with the ingredients and ingredients that give the best taste. You get a plan on how to make delicious and tasty Japanese 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.

What kind of sushi is most popular in Denmark?

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Sushi roll futomaki with prawns, web: http://chefzoeescher.com

In Europe, there is a kind of sushi, which is most popular among all the styles.

It is sushi rolls. If you visit a sushi restaurant in Europe, there are typically 15-20 different rolls with different ingredients and topping. In a European sushi restaurant, there are usually several small sushi rolls on the menu. Sushi rolls insite-out which means that the rice is outside the roll with the topping available in many different versions and flavors.

The large roll futomaki is also popular. It is a roll that can be difficult to take a bite due to its size. It is also a roll where there is room for a lot of filling.

In Japan, nigiri sushi is the most popular of them all. In the exclusive sushi restaurants, there are typically 15-20 different fish on the menu. The Japanese people eat a lot of fish every single day that is way they prefer to eat nigiri pieces.

At the exclusive restaurants, a meal ends with a small sushi roll.

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 will be held again from April 30, 2021

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From the end of April 2021, it is now possible to attend the popular course Sushi for Beginners.

The course is held at ManuVision which is a house in Frederiksberg that offers several different activities within wellness.

In a quiet and pleasant environment, the students in the small classes with distance to each other are taught sushi art by Denmark’s most experienced sushi chef since 2006.

From purchasing Japanese ingredients, fish and food to cooking sushi rice, preparing fish and vegetables to, step by step making delicate and tasty sushi rolls that are ready to take home.

Participants are dressed with dos and don’t so they, with sure hands, can tasty sushi at home in their own kitchen.

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.