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Learn how to make sushi that can be enjoyed all year round!

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Sushi is a dish that differs from most dishes that are prepared in a kitchen.

It is eaten cold all year round, regardless of whether it is for lunch or in the evening. It makes somewhat different demands on the raw materials used in the cooking. The raw materials must be as fresh as possible and of the best possible quality.
Sushi is one of those dishes where you can get the body’s need for vitamins and minerals in one meal without the dish being boring or vegan.

Sushi is also a dish where you can use exactly the ingredients needed to make it your favorite sushi.

However, there are some rules of the game.
There are Japanese cooking techniques that are good to know in order to get the most flavor and value for money. There is a world of difference in the taste experience, whether self-taught techniques are used or the techniques used by Japanese sushi chefs in Tokyo.

In the Sushi course for beginners, you will learn step by step the techniques that Japanese sushi chefs in Tokyo use when making sushi for their diners. With these techniques you will be able to make your favorite sushi with your favorite ingredients.

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 quickly do sushi nori lose their crispiness?

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There are 3 countries that grow seaweed for sushi and that is China, Korea and Japan. There is a big difference in taste. The three countries are good at growing sushi seaweed. You should always buy sushi nori based on what you think has the best taste.

The manufacturer of sushi nori packages the seaweed in a way so that when you open the newly purchased package, the seaweed will be crispy.
As soon as a sushi chef applies rice and other ingredients to the seaweed, the sushi seaweed will still be crispy in texture. When the sushi chef has made the sushi roll, it begins to become smoother and softer in texture without affecting the taste or quality.
Instead, the sushi roll will be more firm as the individual ingredients fall into place in the roll itself after a very short time.

Sushi rolls should always be eaten at room temperature, that way you will get the full flavor experience.

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.

Learn how to make tasty sushi that offsets the fat Christmas food!

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Sushi chef & sake sommerlier Zoë Escher

Christmas is a wonderful holiday that offers many different taste experiences; Christmas cookies, Christmas treats, Christmas lunches, chocolates and much more. Most people eat a little fattier food this month than the rest of the year. I do.
In December, I also like to eat food that is healthier and contains less fat which is different from the fatty dishes but also to give the body a break, so that I don’t have to go on a diet when we enter the New Year.

Healthy food is a broad term I like healthy and tasty food without compromising on quality. Sushi is one of the dishes that I prefer to make. There are many options for making sushi with different kinds of fillings, which boost the body with vitamins, minerals and omega3.

At the Sushi course for beginners, you learn step by step how to make delicate and tasty sushi that embraces the entire food pyramid in a healthy and nutritious way. Read more about Sushi course for beginners here

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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 kind of sushi do the Japanese choose when they order sushi?

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Sushi chef & sake sommerlier Zoë Escher

What kind of sushi the Japanese choose when they eat sushi depends on whether they eat sushi in a restaurant or order sushi as take-away.

If it is about a dinner that is enjoyed in a restaurant, the Japanese prefer to eat nigiri sushi. Sushi restaurants in Japan often have 15-20 different fish on the menu, which is a nice opportunity to taste many different fish and shellfish in one evening.
In Japan, it is very normal to eat 13 pieces of nigiri in one evening. Dinner usually ends with an omelet.

When it comes to take-away the Japanese prefer sushi rolls. The mainly chooses the small and the large rolls, where the seaweed is on the outside of the roll. The selection is large and the rolls are available with fillings ranging from pickled plum to shiitake mushrooms. Insite out rolls, where the seaweed is inside the roll are not very common in Japan.

On the Sushi course for beginners, you learn step by step how to make several different tasty 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.

That’s why noodle soups are the most popular dish in Japan!

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Noodle soup

Yes, it is true.
Noodle soups are the most popular dish in Japan, and there are several reasons for that.

It is the Japanese’s favorite fastfood. It is healthy, nutritious and low in fat. Noodle soups suits a busy day with long working hours, family and friends and is eaten all year round.

Noodle soup can be made in many different ways and each region of Japan specializes in their very own version. Indeed, most noodle restaurant have their very own unique signature that has been passed down through the generations. In Japan, noodle soups are most often made with ramen noodles, udon noodles and soba noodles.

Noodle soups are also made with different types of stock. The most popular are chicken stock, pork stock and fish stock.

On the Noodle soup course for beginners, you learn how to make the most used stock in Japanese cuisine. With the stock you will learn step by step how to make 2 very different types of noodle soups that can be enjoyed all year round.

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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.

Learn how to make ramen noodles as in Japan!

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Sushi chef & sake sommelier Zoë Escher

In Japan, noodle soups are considered a healthy fastfood that fits the Japanese busy everyday life with work, family and leisure.
In Denmark and the rest of Europe, most people are familiar with ramen noodle soup, which is made with miso.
In Japan, the selection of noodle soups is very large, there are many types of noodle soups which are made either from chicken stock, pork stock or fish stock. In Japan several different types of noodles are used for noodle soups. The choice of noodles depends on what kind of soup is being made.

In Denmark and in Europe there are manye noodle soup restaurants that serves noodle soups. The taste is different compared to noodle soups thats are served at restaurants in Tokyo. In Japan, chefs uses other ingredients and techniques to make the delicate and tasty dish with the unique flavors and aromas that characterize ramen noodle soups in Japan.

You can also learn to make it. On the Noodle soup course for beginners, you learn step by step how to make noodle soups from scratch. You learn about dos and don’ts so that you get the most possible value for your money when you make the most popular Japanese fastfood at home.

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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 to make Japanese yakitori skewers?

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5 Japanese yakitori for one
In Japan, yakitori skewers are a grilled food that is enjoyed by everyone both for lunch and dinner all year round.
In Japan, yakitori is primarily made with chicken. With European eyes, it may sound a bit monotonous.
In Japan, there is a tradition of using meat from the whole animal like the heart, liver and other parts of the chicken are also used for skewers.

In this mini ebook “5 Japanese yakitori skewers for one“, chicken heart and liver are not used. Instead, I share some Japanese techniques on how to make 5 different tasty yakitori skewers, where the meat melts on the tongue.

Read more about the mini ebook: 5 yakitori Japanese skewers for for one. Price DKK 60.

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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.

Eat sushi several times a week even if the prices go up

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Sushi chef & sake sommerlier Zoë Escher

Yep, it is true. You can still eat sushi as usual, even if the prices have increased. There are several different ways to eat sushi.

Sushi is a dish that is perfect for lunch, dinner or special events. Denmark is one of the countries where sushi is eaten all year round.

Just like in Japan, more people choose to eat sushi as take-away. After a long day at work, it is nice to sit down at the dinner table with sushi from your favorite sushi restaurant.

– As a family, it has become more difficult to eat sushi a few times a week. Several have also opened their eyes to making sushi themselves.
– The advantage of learning to make sushi from a Japanese sushi chef is that you learn the Japanese techniques and tricks behind tasty sushi.
– You learn where to buy the ingredients that are suitable for sushi and avoid wrong purchases.
– You learn about fish and what you should pay attention to when buying fish. That way you get the most bang for your buck.
– Step by step, you learn how to make delicate and tasty sushi with your favorite ingredients.

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.

In Japan, nori seaweed is not only used for sushi!

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Japan is surrounded by open sea and, many thousands of years ago, seaweed was considered the most important vegetable. It still does today it is an indispensable ingredient in the Japanese kitchen.

Outside of Japan, most people are familiar with sushi nori. It is a dried type of seaweed that is used in several different ways when making sushi. The seaweed is dried in such a way that vitamins and minerals are retained while still being crisp in texture.

In Japan, sushi nori is not only used for sushi. Sushi nori are used in many different dishes, from large pieces that are added to noodle soups to thin strips that are sprinkled over a salad. There are many options.

On the Sushi course for beginners, you learn step by step how to make tasty sushi with sushi nori.

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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, who eats onigiri?

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5 healthy japanese onigiri for one
In Japan, it is not a specific group of people who eat Onigiri.
These are people of all ages. Onigiri is a regular part of the Japanese lunch. Onigiri was invented several hundred years ago, and has been quite popular ever since. And there are several reasons for that.

Onigiri is very easy to take on the go. The ingredients used to make onigiri can last for several hours. It won’t be boring like a sandwich.

Onigiri often consists of 3 ingredients and the 3 ingredients encompass the entire food pyramid. With very few ingredients you can have a healthy and nutritious meal.
Onigiri is very popular among students. For very little money, you can have a tasty meal that will keep you full for many hours.

Read more about the mini ebook: 5 healthy Japanese onigiri for one, price 60 DKK

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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.