Sushi

How often do you develop new dishes?

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Like many other chefs I also continually develop new dishes.

Where I get inspiration is very different. It may be the season or a specific raw material that goes on and will inspire a new right.

Very basic when I develop new dishes they must be delicious, tasty and a bliss for the eyes. But I do also have my own Japanese sushi style.

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.

What was your impression when you first tasted sushi in Tokyo?

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In 2004, I traveled to Tokyo for the first time on a training session. My Japanese kendo teacher Hirakawa sensei had arranged that I was going to practise in Tokyo’s best kendo club.

As it was my first trip to Japan, I was told that I was going to take the bus from Narita Airport to the Sunshine Hotel in Tokyo where I would be picked up by 2 members from the Kendo Club Yushinkan Dojo.

When I arrived at the hotel we walked directly into the hotel to have lunch at one of the hotel’s many restaurants. In the restaurant I was served sushi and it was my first meeting with Japanese sushi.
I clearly remember the experience. The quality was different and the sushi pieces tasted more fish than what I had experienced in Denmark.
I was also surprised at how many different kind of seafood are used for sushi.

That it would later go to be my way of life I did not really think so at that time.

You can read more about 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.

How much soy does the Japanese eat?

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A lot. The Japanese eat most soy in the world.

Most people think of tofu which many associate with vegan food in Denmark. Tofu is far from the only soy product that the Japanese eat.

The Japanese eat a lot of miso which is part of many different contexts in Japanese cuisine. In Japan, soy sauce is considered a spice on the same level as salt and pepper in European food.

In Denmark most people know that soy sauce is used in sushi, but also in other classic dishes such as noodle soups, yakitori, tempura, sukiyaki and smoothies. It is a healthy and slimming access to proteins.

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.

What is Japanese chef’s view of animals?

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In Japan, the Japanese population and Japanese chefs have a different view of animals.

In Japan, the Japanese will only eat meat from happy animals. If the animal in question is not happy, the Japanese will not eat it.

In addition, it is very normal to use the whole animal for cooking. If you take for example a fish it is normal that all parts close to what is in the intestines are used in Japanese cuisine.
The different parts of a fish are cooked in different ways. You will find that the different parts are part of different dishes.

This is one of the reasons why the Japanese cuisine is so big and varied.

You can read more about Sushi Chef & Sake Sommelier Zoë Escher where participants get a deeper insight into different fish used for 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.

Are there any advantages to using Japanese ingredients?

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Without a doubt yes.
Ingredients have different flavors and taste according to the world they come from. The fewest are aware that Japan, Korea and China produce seaweed to sushi.

Here I think the variety used to produce the tang, the taste and the quality. The same applies when it comes to pickled ginger, soy sauce and vinegar.

Sushi is a nice and delicate eating so it is worth paying to buy ingredients that emphasize the fine shades of the food without dodging or dominating.

Read more about 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.

Which vegetable is really good for sushi?

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Farmers markets

There are several different vegetables that are suitable to be used for sushi.

In Denmark you can get different kinds of asparagus it is a vegetable that thrives in Denmark. The asparagus season is in spring. In Copenhagen you can go to the farmers market that sells different kinds of asparagus with unique aromas and flavores.
The supermarket usual has one kind of asparagues.

Asparagus is vegetable that is perfect for sushi since you can use it in different ways.

The season in spring is quite short so I encourage you to buy different varieties of different quality and enjoy the different flavors of taste. You don’t necessarily have to make sushi. You can also steam them quite easily and eat them with a little butter and salt.

Read more about the sushi class Sushi 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.

Warm evenings, sunshine and sushi

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Spring are here and summer is approaching with rapid steps.

The warm evenings offer barbecues, salads, fruit pies and not least sushi. There are quite a few people who prefers to eat dishes are not as heavy in the stomach as winter food.
Sushi is a diner that is ideal for the warm evenings with a good glass of white wine. With sushi, it will never be boring there are unlimited possibilities in the composition of a dinner.

More and more people are on making their own sushi with their favorite ingredients. At the Sushi course for beginners the attendances learn to use Japanese cooking techniques for preparing sushi.
They learn and about Japanese food stages they have to go through from raw materials, cooking of sushi rice, preparation of vegetables and fish, and step by step to making tasty sushi rolls.

You can read more about the class Sushi 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.

Which vegetables are not suitable for sushi?

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The vegetables are best suited for sushi must have texture and taste.
I’d rather not favor certain vegetables for the reason that there are local specialties that make that one vegetable is preferred over another.

There are always vegetables that are more suitable than others. Vegetables such as peppers, peas, lettuce, green beans, avocado and more.

At Sushi Course for vegetarians, you will learn to create and prepare different kinds of sushi, so the dinner turns into a gastronomic experience.

Read more about Sushi course for vegetarians

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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

That is why vegetarian sushi never gets boring!

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From time to time I meet a person who is vegetarian or vegan. They are a little challenged when it comes to finding a sushi menu which they find interesting and delicious.

Vegetarian sushi is an underestimated dish.
There are so many different kinds of raw materials that are suitable for vegetarian sushi. Tasty and interesting vegetable beyond avocado and cucumber.
In Europe, you will experience that every season offers unique rar materials which are perfect for vegetarian sushi.

However, to turn raw materiale into to tasty and delicious sushi pieces you will have to sushi several Japanese cooking techniques since vegtables can be quite a challenge.

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.

Does Japanese sushi taste very different?

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Yes, it does.

Here the other day I ate sushi which was made in a Danish sushi restaurant.
The sushi tasted different because other ingredients are used. Denmark is also one of the countries where many kinds of topping are used on sushi pieces.

The sushi with topping had a less flavor than the sushi I make without topping which are normally served in Japanese restaurants.

Raw materials do have lot of flavor and taste and you should only use topping to give the dinning experience an extra dimension.

At the Sushi course for beginners you will learn to make delicious and tasty sushi pieces.

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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.