vegetables

What is the main dish made on the Japanese cooking course for beginners?

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Sushi chef & sake sommerlier Zoë Escher
One of the main dishes on the course is teriyaki salmon with side dish.

This is not just any salmon. I got the most delicious Faroese salmon of the finest quality. A salmon that can also be eaten as it is, by which I mean that it is perfectly suited for sushi. The salmon must be marinated and prepared before it is ready to be cooked.

The teriyaki sauce is of course made from scratch. It tastes 10 times better than what you can buy in supermarkets. It is so good that once you have tasted it, it is a sauce that works very well to almost everything, just like béarnaise.

The side dish is a wonderful dish are a boost of taste, vitamins, minerals and other goodness from the plant world. Here you learn to use several different Japanese cutting techniques.

The next step in the creation of the dish is that it must be prepared and the dish must be assembled.

Read more about Traditional Japanese cooking 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.

In Japan, what ingredients do sushi chefs use to make sushi rolls?

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Sushi chefs in Japan have their very own definition of sushi. Sushi is vinegar-marinated rice with added local ingredients.
In Japan, you will often find Japanese sushi chefs that uses different types of fish and vegetables when they make sushi, and this applies to both nigiri and sushi rolls.

Japan is surrounded by the Pacific Ocean and you find many tropical fish in the area. Tropical fish that never reach European latitudes. Some of these fish are also used for sushi. There are types of fish that are best suited for nigiri, while others are used for both nigiri and sushi rolls.

In Japan, the selection of vegetables is large, there are many types of vegetables that cannot be found in Europe.
In Tokyo, Japanese sushi chefs make sushi rolls with either shiitake mushroom or pickled plum. These are not the only vegetables that sushi chefs use when they make sushi rolls.

If you travel to Japan, you should not be surprised if you are served a roll that contains raw materials that are not so common outside of Japan.
On the Sushi course for beginners, you learn step by step how to make tasty sushi from scratch with raw materials that are most in demand for sushi in Denmark.

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, Beierholm revision, Elbek & Vejrup and many more.

Which Japanese dish is best for an appetizer?

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Gyoza
A classic Japanese dinner often consists of several courses, somewhere between 10-12 courses in size.

Some Japanese dishes are better suited as a starter than others. One of the most popular small dishes that are suitable for both a starter and a main course are Japanese gyoza. It is a dish that can be enjoyed all year round, with friends, family or on festive occasions.

Japanese gyoza originally originated in China. In China, goyza is called dumplings and the selection of dumplings in China is very, very large. Several hundred years ago, dumplings came to Japanese cuisine, where they were adapted with local ingredients and flavors to what we know today as gyoza.

On the Traditional Japanese cooking course for beginners, you learn how to make the classic version of gyoza from scratch. In addition to learning to use different cooking techniques and hand techniques, you also gain an insight into which ingredients you should use to get the most flavor and value for your money.

Read more about Traditional Japanese cooking 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.

Why does Japanese sushi taste different than in Denmark?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, sushi tastes in a completely different way than in Denmark.
I often meet people who ask what the reason for this could be.

There are several reasons for this.

In Japan, other fish, vegetables and ingredients are used to make sushi.
The Japanese sushi chefs use some other cooking techniques to cook sushi rice.
The Japanese sushi chefs use completely different cutting and hand techniques in the preparation of sushi.

Last but not least, Japanese sushi chefs have up to 35 years of experience in making sushi. You can of course wonder why it takes so many years to be trained as a Japanese sushi chef.

Japanese restaurant guests have very high demands on their food. The rice must be cooked to perfection and the fish, cut into silky slices that melt on the tongue.

In Japan, many sushi restaurants make minimalist sushi, where it’s basically just rice and fish. It makes great demands on the sushi chef’s skills, as you, as a guest, can taste everything.

At the Sushi course for beginners, you learn step by step how to make tasty sushi that you can enjoy with your loved ones.

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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 a Japanese Sushi handroll?

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5 Japanese handrolls for one
A Japanese Sushi handroll is not that widespread outside of Japan. In general, handrolls are not particularly widespread.

In Japan, Sushi handroll is considered a bit like a kind of fast food within sushi, and there are several reasons for this.

A Sushi handroll is easy to learn to make, it takes no more than 15 minutes. It is more rustic and level of hand techniques need to make handrolls and the presentation is not that high as is the case with sushi rolls or nigiri.

It takes no time to make Sushi handroll once you have learned the hand techniques. As soon as the order of the hand techniques is learned, it does not take many minutes to make handrolls.

In relation to raw materials, you can use as many raw materials as you like.

Sushi handrolls are perfect for lunch or dinner when time is short. It is also suitable for a cozy time with family or friends.

Several people have asked how to make Sushi handrolls and it has turned into a mini ebook: 5 Japanese sushi handrolls for one.

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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.

Why are onigiri so popular in Japan?

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5 healthy japanese onigiri for one
In Japan, onigiri is such a popular dish that Japanese people wait for several hours to buy onigiri from some of the best restaurants in Tokyo.

Basically, onigiri consists of a rice triangle with a tasty filling and the rice triangle is wrapped in nori seaweed, nori seaweed that most people know from sushi.

There are several reasons why the Japanese like to wait for hours to buy the best onigiri.

In Japan, boiled rice is not just boiled rice. As with sushi, a virtue is made out of cooking rice to perfection. The quality of the cooked rice determines how good the onigiri tastes.

In Japan, there are restaurants with menus with up to 50 different onigiri with their very own unique filling. There are almost no limits to what fillings can be used for onigiri.

Just like with sushi, onigiri is made by hand. In Japan, restaurants have refined their techniques in such a way that customers line up to taste just their onigiri. They make onigiri that make the bird sing and send their customers to heaven.

In the mini e-book: 5 healthy Japanese onigiri for one, you learn step by step how to make tasty onigiri suitable for everyday use and lunch.

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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 vegetarian and vegan noodle soups in Japan?

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In Japan, there are also eateries that serve tasty vegetarian and vegan noodle soups with vegetables and vegetable proteins. However, these are dishes that are not as widespread as classic Japanese noodle soups that are either made with fish, pork or chicken.

Vegetarian and vegan noodle soups are an underrated dish in Japan as well. Often, a stock made from unique Japanese vegan ingredients will have a stronger flavor with more nuances of flavor. There are several reasons for this.

As most people know, a banana has several flavors depending on whether it is eaten when it is unripe, ripe or overripe. The same applies to other Japanese raw materials. This means that the same soup can taste very different depending on when in the season the ingredients are used to make the soup.

This also means that you can help decide how intense and deep the noodle soup flavor should be without the need for spices or additives.

Several people have asked how to make healthy and tasty vegetarian and vegan noodle soups. I have made this little mini ebook: 5 vegetarian Japanese noodle soups for one, where you learn step by step how to make tasty soups.

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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.

That is why the most popular Japanese fast food is healthy!

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Noodle soup
Yes, it is true. The most popular fast food in Japan is very healthy. It is a dish that suits the busy everyday life which consists of long working days, family and free time.

On their way home from work, the Japanese like to visits one of the many Japanese noodle soup bars, which are located in almost every street.
A Japanese noodle soup that does not take many minutes to eat embraces the entire food pyramid. The soup base is made from scratch and noodles, meat and vegetables are then added. There is not just one noodle soup on the menu, most noodle soup bars specialize in making several different soups.

Often it will be recipes that have been passed down for generations. Other eateries have chosen to develop their own recipes. What characterizes a classic Japanese noodle soup is that local vegetables are used.

On the Japanese noodle soup course for beginners, you learn step by step how to make 2 very different tasty Japanese noodle soups from scratch.

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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.

How often does salmon come to Copenhagen?

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Salmon is a fish that has become very popular outside of Scandinavia in recent years. In recent years, Asia has become aware of how good the quality of salmon in Scandinavia is and part of the Scandinavian salmon ends up in, among other things Japan.

Denmark is the perfect spot when it comes to fresh salmon, which is suitable for cooking on a pan or eaten raw. Salmon arrives daily from Norway, Sweden and the Faroe Islands.
A few years ago, Faroese salmon that was farmed out in the sea only came to Denmark twice a week. That type of salmon is the most expensive and initially the demand was not that big. Since then, things have gone strong and Faroese salmon of high quality arrives in Denmark every single day.

On the Sushi course for beginners you learn more about which type of fish is best suited for sushi.

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, Beierholm revision, Elbek & Vejrup and many more.

How widespread are yakitori skewers in Japanese cuisine?

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5 Japanese yakitori for one
Yakitori skewers are part of classic Japanese cuisine.
In Japan, yakitori skewers are such a popular dish that you will find restaurants that are only specialized in making this delicate dish on small indoor grills.
In Japan, sushi makes up less than 15% of the Japanese cuisine. My impression is that yakitori skewers are as popular as sushi.

The classic Japanese yakitori skewers are made with chicken. In Japan, the whole animal is used for skewers, including heart, liver and chicken skin.

The specialized yakitori skewers restaurants have a large selection of yakitori skewers on the menu. Often you will find 15-20 different yakitori skewers made with different ingredients such as fish, shellfish, meat and vegetables. So that your dinner embraces the entire food pyramid.

In the mini e-book: 5 Japanese yakitori skewers for one, you learn step by step how to make different yakitori skewers that are suitable for everyday use and special events.

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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.