vegetables

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.

Is porridge suitable for sushi?

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Sushi chef & sake sommerlier Zoë Escher
There are many types of rice and porridge is one of them.
Lately I have been asked if porridge is suitable for sushi. My immediate answer is no, even if it is short-grain rice.

I must say that I have never made sushi with porridge rice.
I have made rice porridge many times and the texture of the cooked porridge rice is different from cooked sushi rice.

Most people do not think about it, but it is quite important.
If the cooked sushi rice does not have the consistency as it should, it will affect the whole taste experience. Sushi rice plays a decisive role in the quality of the dining experience.
Sushi rice should be soft with firmness. They must not be raw inside, but they must be cooked.
It requires a very specific type of short-grained rice, which is grown for just that purpose.

On the Sushi course for beginners you learn which sushi rice is best suited for sushi. You will also learn how to cook the rice so that you get sushi rice of the best quality.

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.

Make a healthy meal with 3 ingredients that embrace the whole food pyramid!

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5 healthy japanese onigiri for one
Most people are aware ofo Japanese cuisine. Sushi has taken off and has become one of the most popular dishes outside of Japan. In Japan, sushi makes up less than 15% of Japanese cuisine. The Japanese are very fond of sushi the Japanese cuisine is so large and wide that there are several different dishes that embrace different lifestyles.

On a busy day with work, family, friends and interests, the Japanese like to eat dishes that do not take several hours to prepare, but which still embrace the whole food pyramid. One of the dishes that are suitable for both lunch and dinner is Onigiri.
Ongiri is a dish that with only 3 ingredients, embraces the entire food pyramid. It is a nutritious and healthy meal that is perfect for busy everyday life.
Onigiri is a Japanese rice ball with seaweed and a tasty filling. And the filling, yes, it can be anything from fish, shellfish to a vegetarian dish.

Several people have asked me how to make the tasty Japanese rice balls. I have written a small mini e-book 5 healthy Japanese onigiri for 1, where I guide you step by step on how to make onigiri from scratch.

You can read more about Mini e-book 5 healthy Japanese onigiri for 1

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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.

Japanese noodle soup for cold and rainy days!

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Noodle soup
Lately it has been raining a lot in Denmark. The temperature has dropped above minus degrees and instead of snow we get lots of rain. The weather is most reminiscent of autumn weather.

Winter and spring months are perfect for warm, satisfying soups and boost the body with healthy vitamins and minerals.
One of the countries that specialized in filling soups that fit into a busy everyday life is Japan. Most people have heard of the classic ramen soup, which warms right up to the bones and gray everyday life.

Ramen soup is not the only soup that the Japanese enjoy all year round. There are several different types of noodle soups. Soups made with different types of stock, noodles and vegetables.
In Japan, you will not find restaurants that make the same noodle soup. There are many eateries that have developed their own soups from scratch, while others make soups that have been passed down from generation to generation.

On the noodle soup course for beginners, you learn step by step how to make 2 very different Japanese noodle soups from scratch. Soups that taste exactly the same as they are served in restaurants in Japan and not in Denmark.

Read more about Noodle soup 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.

This is how you can start 2023 with healthy and slimming Japanese dishes!

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5 vegetarian Japanese noodles soups for one
November and December are some pleasant and wonderful months that offer many events and gatherings. There are lots of lovely food, dinners, cakes, cookies, Christmas and fun with family, friends, leisure interests and gatherings at work.

For most people including myself, the month of January is a good time to just take a break. I mean that I enjoy to focus on low-fat Japanese dishes with lots of vegetables, so that the body gets an extra shot of vitamins and minerals at the same time that I prevent colds and flu, which have good conditions in the winter months.

However, I prefer to eat low-fat Japanese dishes, which are not boring or where the good taste has disappeared that makes it easier to lose a little extra, which I have gained seat during the Christmas months.

I have received a few request about what I eat in the winter months and the Japanese dishes I would like to share. It has become an e-book “5 vegetarian Japanese noodle soups for one” price DKK 85.

Click here to read more about the ebook 5 vegetarian Japanese noodle soups 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.