In 2016 I held the opening speech and opened the exhibition Formland Spring in the exhibition center Herning in Denmark. I was asked by exhibition center Herning if I was interested in making a speech where I talked about Japan.
I said yes of cause it is one my favorit topics.
I spoke about Japan, Japanese culture and design.
When I had declared the fair open Seido Taiko played Japanese drums.
At the opening, 49 from the press, 20 VIPs and 271 exhibitors attended.
Opening the fair and talking about Japan was a fantastic experience.
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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 is a dish that is different from other dishes in Japanese cuisine. It is a dish where the shelf life is very short.
Sushi should be eaten the same day it was purchased and there are several reasons.
Raw fish included in sushi together have shelf life as beef Tatar. Since there will be more bacteria in the food the next day.
Avocado is a raw material that quickly turns brown and dull. Most people know what half an avocado looks like the next day if it is not stored in the “right” way.
The individual rice grains also change in taste. The next day, the individual rice grains will be harder to chew.
At the Sushi course for beginners you will learn how to make tasty sushi that you can enjoy for lunch and dinner.
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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.
There are many different types of restaurants in Tokyo.
The most exclusive sushi restaurants in Tokyo are very different compared to European restaurants.
The size of a Japanese sushi restaurant can be very small. There are many Japanese restaurants that has only room for 6 – 15 people. There are several reasons for that.
Tokyo has 20 million citizens living in a very small geographic area. Besides the many people living in Tokyo there are also many restaurants, street food and shops. There is almost a restaurant on every street in Tokyo so the competition in the neighborhood is fierce.
There is also another factor which is that the Japanese do not compromise on the quality of food and service. Tokyo is the city of the world with the highest quality of food.
Every restaurant try their best to provide the best food and service. The competition between the restaurants are very fierce. In order for a restaurant to succeed the has to be good.
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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 best knife for sushi is a special knife called sushi knife. There are several types of knives but not all are equally good.
I prefer to use a good Japanese sushi knife. The Japanese have the best sushi knifes and cooking utensils designed for sushi. They do also have a huge knowledge about which knife is best for you.
The Japanese knife blade has a slope which is very important when you cut fish for sushi.
For those who do not know. I can taste if the sushi chef has used a Japanese sushi chef knife or a European knife.
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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
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.
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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.
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 beginnerssuch 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.
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
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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.
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.
_ 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.
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.
_ 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.
When making sushi the knife play an important role.
The secret to tasty nigiri include your ability to cut fish to perfection.
The more a clean cut you can make the more tasty is nigiri pieces too. The reason is that even the smallest “wrong” section of a fish or vegetables can be tasted.
It is also important to know the structure of the fish as it has a direct impact on how clean a cut you can make. If you cut the filet the wrong way the whole filet can fall apart.
The Japanese use very few ingredients when they make nigiri and because of that you will be able to taste everything because nothing can be hidden.
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Zoë har holdt foredrag og afholdt sushikurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.
In 2016 I held the opening speech and opened the exhibition Formland Spring in the exhibition center Herning in Denmark. I was asked by exhibition center Herning if I was interested in making a speech where I talked about Japan.
