Sushi course for beginners

Presented by Sakana


Sushi course for beginners for people who want to make tasty sushi rolls in their own home.

Sushi rice is not the easiest rice to cook in the world and even the weather affects the cooking of rice.
It is also important how you roll a sushi roll. You can very easily roll it too tight or too loose.

Many believe that sushi roll is seaweed with rice, little fish and vegetables. I would argue that a sushi roll is much more than that if you know the Japanese techniques behind a sushi roll.

To make the perfect sushi roll can be complex. It can be explained in a simple way, where I step-by-step guides you to make tasty rolls.

Sushi course for beginners for people who want to make tasty sushi rolls in their own home.

Sushi rice is not the easiest rice to cook in the world and even the weather affects the cooking of rice.
It is also important how you roll a sushi roll. You can very easily roll it too tight or too loose.

Many believe that sushi roll is seaweed with rice, little fish and vegetables. I would argue that a sushi roll is much more than that if you know the Japanese techniques behind a sushi roll.

To make the perfect sushi roll can be complex. It can be explained in a simple way, where I step-by-step guides you to make tasty rolls.

For whom is the course designed?

Sushi course for beginners is for you who:

– Loves sushi
– Never made sushi before
– Dreaming about eating sushi several times a week without ruining your budget.

The course is also for those who:

– Never made sushi with ingredients like the one Japanese sushi chefs use.
– Yearn to learn to make Japanese sushi with your favorites of raw materials.
– Dream to be able to learn the cooking techniques behind different kinds of Japanese sushi.
– Want to learn how put together their own sushi meal.
– Want to surprise friends and family with delicious, homemade sushi.

The course is also aimed at families and adults who come with a child.

What do you learn at the course?

You learn:

– What distinguishes authentic Japanese sushi from Danish sushi.
– Which Japanese ingredients used in Japanese sushi restaurants.
– What to look for when buying seafood at your local fish store.
– What you should be aware of when you make sushi with raw fish.
– How to prepare different kinds of raw materials for sushi.
– How to make tasty futomaki (big roll), inside-out and Hosomaki (small roll).

When you leave the course

You know:

– What characterizes sushi of high quality.
– The Japanese ingredients used for sushi.
– How rice is boiled using Japanese techniques.
– what you should look for when shopping for seafood.
– How to prepare fish and vegetables in the best way.
– The secrets of the perfect futomaki, Hosomaki and uramaki (inside-out).

You learn step-by-step how to make futomaki (big roll), Hoso-maki (small roll), and inside-out, a total of 30 sushi pieces.

At the end of the course, you will make your own signature sushi roll with the raw materials I have brought.

I will use ingredients which you can buy at your local fish store and your local greengrocer’s or in the supermarket so that you can make the same sushi later on.

About the instructor

The instructor is the Japanese trained sushi chef & sake sommelier Zoë Escher.

About the class

My classes are small and exclusive maximum 13 attendants so there will be time to answer questions. Spots are limited. First come first served!

What to bring?

You will bring your own sushi mat, an apron, a cutting board, a sharp knife, and a storage container so that you can take the many delicious sushi pieces that you have made home with you.

Price

All in all, you get a 2-hour sushi course where you learn how to make Hoso-maki, uramaki, and futomaki, totaling approximately 32 sushi pieces. You will receive the recipes so you can make the same kinds of sushi at home. Your cost for this most delicate and tasty course is ONLY 625 DKK per person.

Where and when?

Sunday 11 June 2017 from 3:00 to 5:00 p.m. at Peder Lykke skolen, Brydes Alle 25, 2300 København S, Denmark.
Registration deadline: Tuesday 6 June 2017
Price per participant: 625 DKK.
If you want to book a seat please send an email to info@sakana.dk

Acknowledgements

In February 2016 I held the official opening speech and opened the fair Formland Spring 2016 in Messecenter Herning in Denmark. At the opening of the fair there were 49 people from the press, 20 VIP and 271 exhibitors.

In October 2014, I made a sushi guide for the newspaper Jyllands-Posten which can be found on their website.
In August 2014, I rated the quality of take-away sushi from 8 different sushi restaurants in Copenhagen. A research made by the consumer council magazine “THINK”.

My sushi course for beginners was nominated for the Danish Experience Prize 2013.

In November 2013, I was rated as sushi expert no. 1 in Denmark by the gourmet supermarket chain Irma.
In November 2013, I made sushi and other Japanese cuisine dishes as staff food for the three-star Michelin restaurant Geranium.

References: A.P. Møller Mærsk, Novo Nordisk, Novartis, Takeda Pharma, Velux, Haldore Topsøe, 3F Ungdom, Høje-Taastrup kommune, Gorrissen Federspiel, Quartz+Co, Elbek & Vejrup og Sanistål.

The course can also be held abroad. Please send an email to info@sakana.dk

You are welcome to visit the website http://chefzoeescher.com for more information.


Address: Peder Lykke skolen, Brydes Alle 25, 2300 København S

Read more: zoeescher.com/
Sunday 11. Jun. 2017 at 15:00 - 17:00
á 625,00 kr.


MADBILLETTER ApS
Dronningens Tværgade 8A,
1302 København S
CVR: 33759223