Sushi chef

The reason why my Japanese sushi chef back ground a little different?

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What many are not aware of is that I first started training the Japanese fencing called kendo in Denmark.

In 2004, I traveled to Japan for the first time on a training camp. During the stay I was introduced to Japanese cuisine both traditional dishes but also sushi.

In 2006, I was educated to become a Japanese Sushi chef & sake sommelier. Since then, I have traveled to Japan almost every year to inspire Japanese gastronomy, practise kendo kata and visiting friends.

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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 the difference between European and Japanese nigiri?

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There is a big difference between European and Japanese nigiri. This is because there is a big difference between the education that European and Japanese sushi chefs go through.

In Japan, Japanese sushi chefs have been working as a sushi chef for 60 years and uses techniques that take 40 years to master. I am talking techniques you use to boiling rice, cutting fish and making sushi.

The selection of seafood used for sushi is very large in Japan. Often you will find 20 different species on the menu. It is one of the reasons why it takes longer to become a sushi chef in Japan. As a chef you must have a great knowledge of many different types of fish.

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, Beierholm revision, Elbek & Vejrup and many more.

What is quality sushi?

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HosomakiIt is a question that I often discuss with my attendants.
It is as such not a clear answer because it is based in fact on an individual assessment.

For some discount sushi to gourmet food and for others a dinner at a Michelin sushi restaurant is a gastronomic experience.

When I have to assess whether any kind of sushi I will look at the ingredients that have been used are of high quality and they are fresh. Since you do not cook sushi the quality of ingredients is very important.
Since I am Japanese-trained sushi chef and sake sommelier I look at the techniques used to make sushi because I think it is very important to give the guest a gastronomic experience.

If you would like to learn about Japanese sushi you may want to read more about the course 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 all kind of fish be used for sushi?

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FiskBasically all fish used for sushi.
The fish must have the ‘right’ quality before it can be used for sushi. You do also need to know how to filet a fish without ruin the structure of the fish and taste.

You cannot find two fish species that are alike. The fish structure and whether it is silky or more coarse in meat depends 100% of the sushi chef’s ability to fillet and cut fish for sushi. A fish is usually silky, can, with a few wrong cuts turn into an unpleasant experience.

Some fish species have fish skin which can eat and is very delicate if it is prepared in a delicate way.

Some fish are so small for fileting which mean that the whole fish is included in the sushi.
The sushi chef must draw on its experience and knowledge in order to give their customers the best possible experience.

Please 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, Accenture audit Elbek & Vejrup and many more.

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Gem

Gem

How do Japanese chefs improve know their professional knowledge?

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In Japan, your training will never stop. Most Japanese use their entire lives to get better at their work.

I travel to Japan approx. once a year to develop my skills and to expand my horizons.

I do alo travel to Brussels once a year in December to meet with my Japanese kendo teacher who is headed by a Japanese delegation of 12 highly graduated teachers.

I have been following his training since 2001 and there is still a lot he can teach me. What I learn in Kendo can lalso be used in my work as a Japanese sushi chef. This is because the martial arts kendo and Japanese sushi coccans share the same philosophy.

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.

Sharpen Japanese knives

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A Japanese sandstone is a must if you have Japanese knives made in Japan. This is one is purchased in the Korean town of LA. The best way to store at sandstone is to keep it in water.

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, Beierholm revision, Elbek & Vejrup and many more.

Japanese kendo and food culture

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Kendo
Thursday and yesterday I was in Belgium where I practiced kendo kata with my Japanese kendo sensei whom I have known since 2001. He and a delegation of eight high-graded Japanese were teaching at the annual Belgian winter seminar.

It was quite nice to revisit many of my Belgian friends who I have known for many years.

Kendo
Several of the Japanese kendo teachers know that I am Japanese-trained sushi chef. This year there were more of them who would like to read and see pictures of my Japanese sushi chef teacher. The Japanese kendo delegation thinks it is great that I am sushi chef.

Read moew 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, Beierholm revision, Elbek & Vejrup and many more.

This is how a Japanese sushi chef sensei tests you!

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California sushi Academy10 years and four months ago I was trained to become a sushi chef & sake sommelier at the California Sushi Academy. Toshi my Japanese sushi chef sensei (with 35 years of experience) is very Japanese in his approach.

Every 14 days we were tested.  Our skills were tested, how fast we were, how sharp our knives was how clean our chefs uniforms were, how clean our workstation was and the presentation of the sushi pieces we should make. Then Toshi made a list which he hung on the wall so we could see what number we were on the list.

In the picture Toshi is examining how sharp my sushi knife is.

I can just add that I was number two in the final test.

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, Beierholm revision, Elbek & Vejrup and many more.

Gem

Gem

Why does it take so long to become a sushi chef?

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Zoë EsccherIt takes several years to become a skilled Japanese sushi chef.
Since sushi is a dish that you don not boil, fry or cook sushi you have to be very conscious to every detail.

In Japan sushi chefs only use a few ingredients to make sushi such as rice, fish, the restaurant’s homemade soy sauce and in some cases topping to suit the fish.

A sushi chef must master the following,

Cook the rice to perfection.
A knowledge of the various fish, their age, fat content, the structure of the meat and which parts of the fish are regarded as a delicacy.
A knowledge of which vegetables and Japanese ingredients used for sushi.
To be able to transform the very few ingredients into a gourmet experience the sushi chef knowledge and experience to highlighting the fish aromas and flavors by using different cutting techniques.
The vegetables and topping is used for sushi, lift and flavor experience an extra dimension.

Please 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, Accenture audit Elbek & Vejrup and many more.

Gem

Do Japanese sushi chefs use chili mayonnaise?

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Zoë EscherIn Japan, I have never encountered chili mayonnaise.

In Japan sushi chef uses different raw materials on top on nigiri sushi like herbs, Japanese vegetables, egg, homemade soy sauce and marinade to give the whole dining experience an extra dimension.

In the US chili mayonnaise is used in very small quantities. The only fish that uses chili mayonnaise is tuna in which it is typically mixed in a tuna tartar.

In Denmark, there are many restaurants that uses chili mayonnaise in many context like a ketchup.
I think that is a pity because you will miss out the finer flavors of the fish and the interaction between the various ingredients.

But it is an individual choice.

Please 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, Accenture audit Elbek & Vejrup and many more.

Gem

Gem