vegetarian sushi for beginners
Presented by Sakana
Vegetarian sushi for beginners is a course for people who do not like fish or are vegetarians.
Address: Lykke skolen, Brydes Alle 25, 2300 København S
No, vegetarian sushi is not a hosomaki with cucumber or a nigiri with avocado. Vegetarian Sushi is so much more and has so many flavors to offer.
Vegetables have a completely different texture they can add quite different aromas and flavors to sushi. It takes longer to make vegetarian sushi because you must use different cooking techniques to prepare the vegetables. In return you get some experience with new flavors.
The Japanese omelet Tamago is velvety and spongy when it is made to perfection. It is quite complicated to make but it can be explained in a simple way. I will of course show step-by-step how to make it.
For whom is the course designed?
Vegetarian sushi for beginners is for you who:
– Loves sushi.
– Never made vegetarian sushi before.
– Dreaming about more choices in vegetarian sushi.
The course is also for people who:
– Want a tasty meat-free day a week.
– Would like to eat more healthy vegetables.
– Would like to learn more about and new ways to eat vegetables.
– Want to know more about which vegetables are best suited for sushi.
– Want to learn how to make different kinds of delicious sushi.
– Want to surprise friends or family with enchanting, homemade vegetarian sushi.
What do you learn at the course?
– How little it takes for you to eat 600 grams of vegetables.
– About the vegetables that are best suited sushi.
– How to make the Japanese omelet Tamago from scratch.
– About the Japanese ingredients used for sushi.
– How to make delicious sushi with various ingredients that do not include fish.
– How to make tasty futomaki (big roll), hosomaki (small roll), and inside-out.
When you leave the course
– The Japanese ingredients are best suited for sushi.
– How rice is boiled using Japanese techniques.
– The Japanese cooking techniques that are used when you make vegetarian sushi.
– How to prepare vegetables and other ingredients in the best way.
– The secrets of the perfect futomaki (big roll), hosomaki (small roll), and uramaki.
I will use ingredients which you can buy at 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.
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 that you can make the same kinds of sushi at home. Your investment for this most delicate and tasty course is ONLY 610 DKK per person.
When and where?
Sunday 21 May 2017 from 12:00 to 2:00 p.m. at Peder Lykke skolen, Brydes Alle 25, 2300 Copenhagen S, Denmark.
Registration deadline: Tuesday 16 May 2017
Price per participant: 595 DKK.
If you want to book a seat please send an email to email@example.com
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: Restaurant Geranium, Novo Nordisk, Novartis, Takeda Pharma, 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 firstname.lastname@example.org
You are welcome to visit the website http://chefzoeescher.com for more information.
Read more: zoeescher.com/