Slovenia

Strengthen your health and prevent cancer

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Yep, it is possible to strengthen your health without consuming ​​several different supplements.

There are many people including myself who want to enhance their health. The older I get the more conscious I become about living healthier ie. to have healthy diets and exercise several times a week.

And with age, women’s focus is especially on breast cancer prevention.

Okinawa miso soup is a unique experience that fits a busy everyday life. Yes, it takes no more than 10 minutes to make a miso soup. It is an experience where you can boost your health with vitamins and minerals by drinking a cup of hot and delicate soup miso soup.

In Japan, drinking a cup of hot miso soup at day ten is very common. By drinking a cup of miso soup I prevent cancer and other lifestyle diseases. Read more about the Okinawa miso soup -Super food

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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.

I should have been to Japan but ended I Slovenia

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I should have been off to Japan for 3 weeks in the month of June. The trip got cancelled. I received an email from British Airways in May stating that they unfortunately had to cancel the trip. The money they immediately returned to me.

Of course, I was upset when I had made plans about who I should visit and what I should see and do. Like most others, I spent the summer in my country. But, travelling still tingled in my fingers.

I booked what is equivalent to an extended weekend to Slovenia.  It is a country that I know quite well from my Japanese martial art trips. However, I chose to stay at Lake Bled which is located in the mountains away from everything.

There I spent a few days in 30 degree heat where I swam, sailed on the lake, walked around the lake was hiking in the mountains and in areas with waterfalls.

In the evening I ate great food at local restaurants.

It wonderful to see and experience something completely different.

Read morw about Sushi chef & sake sommelier Zoë Escher

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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 to strengthen your immune system and prevent diseases!

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Through our life we cannot avoid the body gets affected from what you eat.

We can get pesticides through what we eat or drink. It can also be the environment that affects the body in different ways. Sometimes your body needs a break.

The Japanese pay attention that in a way that the Japanese cuisine either charges the body or nourish the body.

Like so many others, the Japanese live a busy life a week filled with many hours of work, family and leisure activities. Unfortunately, they do not always have time to change the diet or go on a diet.

Instead, they drink a soup where the individual Japanese ingredients, raw materials and vegetables are boost your health.

Okinawa miso soup – Super food is an experience that serves as a supplement to today’s meals.

I have developed a unique 14 days miso soup experience where you get your health boosted.

During the 14 days you will, among other things, get your immune system strengthened, strengthened your digestion, regulate physics and add lots of antioxidants to your body.

Read more about Okinawa Miso Soup – Super Food

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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 Japanese raw material is in season right now?

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In Japan, Japanese chefs prefer to use raw materials that are in season when they cook food. In Tokyo, Japanese dishes often contain ingredients that most people outside of Japan do not know like Chinese horse radish.

Chinese horse radish is a very popular raw material in Japanese cuisine.
In Tokyo, Chinese horse radish is used in various ways. Chinese horse radish is a raw material that is often pickled and eaten as a garnish. There are many restaurants that grate chinese horse radish and eat it as topping on various classic Japanese dishes.

In most Asian supermarket you can buy Chinese horse radish all year. Horse radish is a winter vegetable which is harvested during winter months.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.

Do the Japanese eat a lot of salmon?

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Japanese people eat many different kinds of seafood.

You can find salmon on the menu at many sushi restaurants in Japan. However, in recent years I noticed a change. In 2004 and until 2016, the Japanese did not eat much salmon.

In 2017 when I was in Tokyo, I could immediately see that the Japanese had changed their view of the salmon. Some of the very popular fish such as tuna are endangered species.

Instead, the Japanese are very interested in salmon. Today, the Japanese eat a lot of salmon.

I know that Japanese fishmongers travel around Scandinavia to take look at salmon. The salmon from Scandinavia is known for its high quality.

At the Sushi course for beginners, you will learn what to look for in order to buy top quality fish for the least amount of money.

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.

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.

Which criteria is the most important thing when Japanese buy sushi in Tokyo?

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Every year I travel to Brussels in December and spend a few days in the company a delgation of high-grade Japanese Kendo teacher.

A couple of years ago I asked them,

What is the most important thing when you buy sushi?

They all said that sushi rice cooked to perfection is the most important thing for them. None of them are interested in eating sushi rice which has a consistency like pudding. They are also not interested in eating sushi rice that is still uncooked in the middle.

For Japanese, they are the perfect sushi ripe firm but soft in consistency. It is consistency that can be difficult to hit if you are not used to boiling sushi rice.

At Sushi course for beginners the attendants learn what it takes to achieve perfect sushi rice.

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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.

Can all types of seafood be used for sushi?

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For that I have to say both Yes and No.

It depends a lot on how it is used in sushi.
You have to think that seafood has a completely different texture than fish. Most fish fillets are quite firm in the meat.

If you look entirely at seafood they remind you most about a bag of mixed candy. Seafood comes in many different sizes, tastes and texture. It is the raw material that is the hardest to use for sushi.

Some seafood used in sushi restaurants outside Europe are very difficult to prepare for sushi, it requires you as a sushi chef to use many different Japanese cooking techniques.

The consistency of seafood is also very different. Some shellfish have a very hard surface while others are very soft. In order for this type of raw material to become a gastronomic experience, you need to know which Japanese cooking techniques are best suited to it.

At the Sushi course for beginners the attendance learns to prepare the most sought after raw materials for 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.

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.

Who is Toshi my sushi chef teacher?

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Toshi is a well known Executive sushi chef and sushi instructor in Los Angeles. He has almost all the movie companies in Hollywood as customers and do also have celebrities as private clients. He has 40 years of experience as a Executive sushi chef.

Toshi has a Japanese approach to sushi and a way of life. The Japanese culture is very result-oriented when it comes to work and sport. If I pracise kendo in Japan my progress will be tested every day.

When having af teacher like Toshi there are a few Japanese rules that I must follow. When I address him I must call him Toshi sensei or sensei. Sensei means teacher in Japanese.

When I show up in his restaurant I have to say “Ohayogozaimasu” which is a way greeting each other in Japan. Toshi speaks a little English and when he speaks you must be quite. When answering Toshi you say “Hai” which means yes in Japanese. He do not wants to hear the word Yes.

Toshi will test your skills or creativity every 14 days.

In a skill test you are tested on the following,

How sharp your sushi knife is?
The level of your sushi techniques?
The presentation of the sushi you have madee?
How long it took you to make the sushi?
How clean your chef uniform is?
How clean you have kept your work space?

The result of such tests is placed on a wall in the kitchen so everyone can read it.

He will also test your performance in the sushi bar. He will look at how you work as a sushi chef and how you handle customers.

Beside thay you will also have to learn all the ingredients and raw materials in Japanese.

In 2012 I was in LA where he introduced me to a nigiri technique that takes 20 years to master.

I have learned a lot from him. When I go to LA in September I look forward to learn new things.

Read more about Sushi chef & Sake sommelier Zoë Escher

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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.