seaweed

Is it difficult to make tasty vegetarian sushi?

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Vegetarian sushi can taste at least as good as sushi with fish.

There are several challenges when it comes to cooking. Most fish species are both soft and fairly firm in the flesh.

When making vegetarian sushi, there will often be some other ingredients such as vegetables that are in play. Vegetables have a completely different texture than fish and must therefore be handled in a completely different way. Some vegetables can be very hard, medium hard and others very soft.

The structure of the vegetables also has an impact on which techniques to use.

These are some of the reasons why it is challenging to make vegetarian sushi.

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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.

The reason why Sushi course for beginners becomes more exclusive

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Times have changed in many different ways which benefits the customers.

There will be fewer attendances in the class maximum 9 people.
You will have more room to make sushi.
There will be more time to ask Sushi chef Zoë.

Last but not least the atmosphere will be cozier.

On the Beginner Sushi course you will learn step by step how to make tasty Japanese sushi which you can take with you when you leave the class.

You can read more about what else you will learn at Sushi course for beginners such as purchasing fish, handling raw materials and much more.

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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.

Does it require a special knife if you want to learn how to make sushi?

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In a sushi course for beginners, you will learn how to make delicious and tasty sushi that is suitable for a nice dinner at home.

In the class you will learn to apply Japanese cutting techniques at beginner level. To get the most success with the techniques required, you need to have a very sharp knife. The size of the knife or the brand is not crucial at that level.

If you want to make sushi that is suitable for a restaurant then you need to have a special knife and focus your skills.

You can 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 attendants are there on your sushi course?

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In the classes, that I hold there have always been fewer attendants compared to other culinary schools. This means that my students get more out of the course when there are not so many participants.

Including Covid-19, I have sharpened the number of attendance I will continue to do so regardless of how the infection developed in Denmark. There will be no more than 9-10 participants.

There are several benefits to

There will be plenty of space between the attendances
I have more time for the participants
The attendances also get to try more

You can read more about what you learn in the 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.

Why seaweed used for sushi is so healthy?

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The Japanese are the population of the world who live the longest in the world and for good reason. The Japanese eat large amounts of seaweed and it is not only when they are having sushi.

There are many different types of seaweed depending on whether it is to be used for soups, cold dishes, hot dishes, a starter or a salad.
The different types of seaweed produced to be consumed are very healthy. Seaweed used for sushi is the vegetable in the world that contains the most minerals and vitamins.

So with a very small amount of money the Japanese can eat large quantities of vegetables.

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.

Can brown rice be used for sushi?

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Brown rice can be used for sushi.

In the US there are restaurants that specialize in making sushi with brown rice. In 2006, I once made brown rice sushi it was during the training for Japanese sushi chef in Los Angeles.

Sushi with brown rice has a nice taste.

However, I think there are a little too many challenges when cooking brown rice to start making sushi with brown rice.

As most people know sushi rice is already hard to cook to perfection. Sushi ris should be soft but firm. It is a texture that is hard to get right.

Brown rice is even harder to cook to perfection since the pre-cooked rice will never have the consistency the same as white sushi.

Read more about Sushi chef & sake sommelier Zoë Escher
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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, Accenture audit Elbek & Vejrup and many more.

Do Japanese sushi chefs use different types of fish than sushi restaurants in Europe?

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Japanese sushi chefs use many different types of fish than European sushi restaurants. Fish is a very popular raw material in Japanese cuisine. The Japanese learn to enjoy fish from when they are small. The Japanese eat as much fish as we eat meat in Europe.

The selection of fresh fish suitable for sushi is bigger in Japan than in Europe. This also means that it is very normal for sushi restaurants in Japan to have 15-20 different fish on the menu.

Some of the fish which is on a Japanese menu such as salmon, tuna and squid. The Japanese menu also contains local fish that can only be caught in local sea in Japan

Read more about the 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.

What is Japan’s preferred fast food?

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The Japanese prefer the fast food dish ramen soup. There are several reasons for that.

It is a dish that is suitable for a busy everyday life. The Japanese live a life as busy as so many others consisting of work, family and various activities.

Ramen soup is a healthy and low fat dish. In Tokyo it is often made of fish stock.
It is a very popular dish in Tokyo which takes a noodle bar less than 5 minutes to cook.
It is a dish that most Japanese eat in less than 10 minutes with chopsticks.
Ramen soup is a dish that is made in many different versions from noodle bar to noodle bar. Yes, every noodle bar has their very own version.

On the Noodle Soup course for beginners you will learn how to make ramen soup as it is served in Tokyo.

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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.

Enjoy Christmas with a slightly healthier lifestyle

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Yes, Christmas closer.

In this slightly cold and dark time in Europe it is nice to celebrate the joyful month with wonderful food, snacks and fun – and yet!

I also try to eat more varied in December month so my body doesn’t get use to food with high fat or sugar.

In December I eat more fish and vegetables than usual. Sushi seaweed is the vegetable in the world that contains the most vitamins and minerals. Sushi is the right thing I prefer to eat.

I always make my own sushi to, so I get exactly what I want it to eat.

On the sushi course for beginners you will learn the Japanese approach to sushi which just tastes best. With knowledge and a set of recipes under your arm you will be able to go straight home and make sushi with your favorite ingredients.

Read more about the 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 chef pictures from 2006 in Los Angeles

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I just found an old picture from the 2006 from California Sushi Academy and a picture taken last month. Toshi still were his glasses in his forehead.
In 2006, we were all terrified every 14 days because our sushi skills were tested. Toshi is also a judge at sushi competitions in Japan and he is very tough as a judge.

In the first picture, Toshi is checking how clean my chef uniform is and then he is checking how sharp my sushi knife is.

Such a skill test consisted of fillet mackerel, sahimi, nigiri test, sushi roll test and presentation. Not only did he test our skills he also took time on how long we were about to make the food.

Thank god, I became No. 2 in the final and crucial skill test.

A lot has happened since then and today I am not dying of fear.

Read more about Sushi chef & sake sommelier Zoë Escher

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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, Accenture audit Elbek & Vejrup and many more.