USA

What characterizes Japanese cuisine?

by

Traditional Japanese everyday dishesI do not think there exist a country with such a wide and varied cuisine as Japan.

The Japanese cuisine in itself is very large with many local specialties and regional dishes. You can also find restaurants from the near surrounding countries such as China and Korea.

Europe is slowly making their entry into the Japanese market. You see several restaurants that make classic dishes from European cuisine.
Raw materials from Europe are also found on Japanese shelves in the supermarket.

It’s hard to describe how large and diverse the Japanese cuisine is as it cannot be compared with any other country. With 20 million residents just in Tokyo you can tell that restaurants is very important in the city.

Please read more about the Traditional cooking class for beginners

_
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.

Gem

Gem

What is Japanese chef’s view of classic Japanese dishes?

by

In Europe and the rest of the world sushi has become a very popular dish.
The Japanese are fond of sushi, but the Japanese cuisine has many other delicate styles to offer.

What most people are not aware of is that the rest of the Japanese kitchen is very neutral in its expression. This is due to the fact that in Japanese cuisine Japanese chefs focus on using hand techniques. I am not only thinking about the hand techniques to use when you mold buns to be baked in an oven.

I am thinking of hand techniques where it takes 20 years of masters. Techniques where you exercise refined your movements so that the gastronomic experience gets better year after year.

On the course “Traditional Japanese cooking class for beginners” who learn as a course student to use different techniques in the preparation of tasty dishes.

_
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 biggest challenge as a beginner?

by

There are many challenges if you’ve never made sushi before.

There is of course a big difference if the sushi is made at home or in in a restaurant.

There is a few challenging such as,

Selecting the Japanese ingredients and raw materials used for sushi.
To cook tasty and perfect rice.
To fillet and cut fish in the right quality for sushi.
To prepare various raw materials for sushi
Create tasty sushi so the raw materials are in harmony and becomes a unique dinning experience.

My most important task at the different sushi classes  that I give is to teach my attendants the Japanese tools to make tasty sushi in a quality that you can delight family and friends with homemade tasty sushi.

Please read more about Sushi course for beginners

_
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

What is Japan’s preferred fast food?

by

The Japanese prefer the fast food dish ramen soup. There are several reasons for that.

It is a dish that is suitable for a busy everyday life. The Japanese live a life as busy as so many others consisting of work, family and various activities.

Ramen soup is a healthy and low fat dish. In Tokyo it is often made of fish stock.
It is a very popular dish in Tokyo which takes a noodle bar less than 5 minutes to cook.
It is a dish that most Japanese eat in less than 10 minutes with chopsticks.
Ramen soup is a dish that is made in many different versions from noodle bar to noodle bar. Yes, every noodle bar has their very own version.

On the Noodle Soup course for beginners you will learn how to make ramen soup as it is served in Tokyo.

_
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 big is the selection of tuna in Japan?

by

The tuna selection is very large in Japan and there are several reasons for that.

There live about 130 million citizens Japan who are fond of tuna of different qualities. It is from the exclusive tuna used in Michelin restaurants for tuna, used in small street eating places.

The Japanese are fond of food and particularly tasty food of high quality. In Japan tuna is not just tuna. There is a big difference if there is a young or slightly older tuna fish that is being caught.

There is a big difference between the quality of the tuna meat depending on where the tuna meat is cut from the fish.

You will experience different types of tuna when you are in Japan or in a large such as Los Angeles, California.

You can read more Sushi course for beginners

_
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.

This is how a Japanese sushi chef empties the fridge!

by

Last night I chose to empty my refrigerator for the last ingredients and they were transformed to different kind of delicious sushi.

As seen below.

Futomaki: Salmon with spring onion and yuzu, grilled asparagus, avocado and cucumber.

Kaburimaki: Spicy tunmousse, grilled asparagus, avocado and cucumber. Topped with avocado and roasted sesame seeds.
Uramaki: Avocado and Cucumber

_

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

What is the size of shellfish in Japan?

by

If you compare Danish seafood with seafood that can be bought in Japan there is a very big difference.
Japan is in a tropical climate and this means that they have some seafood other than in Denmark and the rest of Europe.

If you compare seafood like scallops and oysters you will immediately see a difference. In Japan, you have more oysters and scallops but the size of the shellfish is almost twice as big as you can buy in Denmark.

I have seen oysters at the Tsukiji fish market which are twice as big as those available in Europe. It is oysters sold from small stalls to people who pass by.

Read more about Sushi chef & Sake sommelier Zoë Escher

_
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 kind of fish do the Japanese prefer to eat?

by


The Japanese have grown up with all kinds of fish to eat. The Japanese have also grown up following the season of raw materials. This means that there are fish species that can only be obtained in certain months during the year.

It also means that for a few months the Japanese eat a lot of a certain kind of fish since the fish species are considered a delicacy in those months.

As a guest you will find that Japanese restaurants change their menu cards from month to month. This is one of the reasons why the Japanese go out and eat.

Read more about Sushi chef & sake sommerlier Zoë Escher

_
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.

Sushi nori is the healthiest vegetable in the world!

by

When you say nori most people think of seaweed for sushi. Outside of Japan sushi nori is only used for sushi.

The Japanese people have a slightly different view of nori. In Japan,  nori is a versatile vegetable that can be used in many different dishes. In Tokyo, you will find that nori used for sushi is also sprinkled over dishes ranging from salads to ramen noodles.

Sushi nori is the healtiest vegetable in the world one nori sheet contains as many vitamins as 600 grams of vegetables. During a busy week it does not take much to booste your health with vitamins and minerals.

Read more about Japanese noodle soup course for beginners

_
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 you keep sushi for the next day?

by

Fisk
On Sunday I held the course Sushi for Beginners it was nice as always.
On the course I was asked if it is okay to keep sushi ro the next day. Unfortunately you are not allowed to keep sushi in the fridge until next day, since sushi is made with raw fish. Sushi has to be eaten the same day as it was made.

Please read more about Sushi course for beginners

_
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