Sushi

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.

The reason why sushi rolls have become a popular dish in Denmark

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I do not think I know any other country where you eat so many sushi rolls as in Denmark. It is not negative meant.

One of the reasons might be that the Danish people do not eat as much fish as the Japanese do in Tokyo.
The selection of rolls is also very large in Denmark. Most sushi restaurants in Denmark have a large selection of sushi rolls on the menu which offers different flavors. Some restaurants have their own signature scroll.

By eating sushi rolls you will also be eating different kinds of vegetable which support your wellbeing.

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.

What is your experience as a sushi chef with vegetarian sushi?

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The vegetarian sushi tastes amazing.
I regularly make delicious and tasty vegetarian sushi that can make a bird sing.

Vegetarian sushi is something else. You use different kind of raw materials, flavors and aroma that apply when you work with vegetarian sushi. This means that vegetarian sushi is more challenging to make.

Different cooking techniques must be used in the preparation of raw materials for sushi but also when making aromatic sushi pieces.
If you are careful in the preparation of sushi you will find that your sushi meal tastes better than sushi with fish.

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 chefs view of food waste?

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Japanese chefs have a different view of raw materials.

Basically, nothing is thrown out. Everything, according to Japanese chefs can be tasty snacks or dishes by using different Japanese cooking techniques.

Some years ago I visited the exclusive Sushi Restaurant, named Kyubey, located in Ginza in Tokyo. I ordered a sushi menu consisting of a miso soup, a small starter, the chef’s selection of nigiri and a cup of green tea for dessert.

During the dinner I was served a large living shrimp that was made for the most delicious nigiri. Yes, the sushi chef broke the head of the shrimp, removed the intestine and made it to nigiri.
The tail itself and the head were not thrown out. It was cooked in the kitchen and a little later I was served the tail like a delicious and crunchy chip.

You can read more about the course 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.

Tokyo part 4: What is authentic Japanese sushi?

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Authentic Japanese sushi is very different. It is very simple in its expression and tastes different from what is served in Europe.

In Japan all types of fish are used for sushi which means that the menu card offers many different kind of fish.

The biggest difference between European and Japanese sushi is the techniques used to make sushi. In Japan it is normal to use techniques that take 20 years to master.

Below you will find a few sushi pictures from the 2 star Michelin restaurant Taku.

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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.

Kaburimaki also called insite-out offers many flavor combinations

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In Europe and especially Denmark the sushi roll Kaburimaki has become a popular dish. The reason for its popularity is because you can combine several different raw materials in different ways.
With a Kaburimaki roll you can highlight the flavors and flavors of raw materials in new ways.

I am very much fond of the roll in the simple way in which fish and vegetables play the lead role. They do because I use different cutting techniques to highlight their unique taste.

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.

The weather do also affects Japanese kitchen utensils

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The climate in Japan is very different than in Denmark. The humidity in Japan is high and that is an advantage for Japanese kitchen utensils. Many Japanese kitchen utensils are made of wood because wood has a positive effect on food.

Wood is an organic material and is influenced by the climate. The high air humidity in Japan has a positive effect on wooden tools in a way so they do not dry out quickly and thereby crack.

You can meet that by regularly moisture the kitchen utensils.

At Sushi course for beginners I will talk more about how to maintain your bamboo mat.

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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.

Where will your next team building be held?

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Creativity and innovation are not going to go beyond the workplace of the future. We live in a world that is constantly changing, being able to think out of the adult and being flexible becomes more important for business survival.

Creativity is not something that occurs by itself. It’s a completely different way of thinking where you are not controlled by a specific way of doing things. It is challenging if you have never tried it before.

At Sushi course de lux the participants learn in safe environment to enhance and explore their own creativity while making tasty sushi that the following can enjoy over a little wine.

Read more about Sushi course de luxe

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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.

Tokyo: Review of 2 Michelin sushirestaurant Nishiazabu Taku

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In June 2017, I visited the 2 star michelin sushi restaurant Taku.
The restaurant is located in a quiet side street of Tokyo’s exclusive Ginza shopping area.

It is a small restaurant that seats 8 dining guests. In the sushi bar, two sushi chefs makes sushi for different parties work as sushi makers for the various companies.

I am used to eat authentic Japanese sushi, which is why I let one of the sushi chefs decide the menu. He made a fantastic dinner that featured different starters. It was really delicious and tasty sushi and a tasty dessert. Below you will find pictures from the dinner.
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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.