Learn how to make the popular Japanese yakitori skewers in the same way as Japanese chefs in Tokyo.

In Japan, yakitori skewers are at least as popular as in Europe. However, Japanese chefs use other but recognizable materials and Japanese ingredients that give yakitori the unique and tasty flavors that characterize Japanese cuisine in Tokyo.

A skewer is not just a skewer. In this course you will learn how to make several different juicy and tender skewers where the meat melts on the tongue.

Making the perfect skewers can be difficult, but it can be explained in a simple way, where I step by step guide you to make 9 delicate and tasty skewers.

What do you learn in the course?

You get an introduction to what the difference is between authentic Japanese spears and European skewers.
You use with Japanese ingredients that give the unique aromas and flavors that characterize Japanese skewers.
You will learn about Japanese marinades and which marinades are best suited for different materials.
You learn to mix different marinades which give delicate and tasty skewers.
You learn what Japanese chefs look for when buying fish and meat for skewers.
You will learn how Japanese sushi chefs handle different types of materials.
You use different Japanese cutting techniques so that the cooked skewers melt on the tongue.
You learn step by step how to make 9 tasty skewers as well as a small delicious salad.

What do you get?

2 hours of teaching
You learn to make 9 tasty skewers as well as a small salad.
You will of course be given the recipes.

About the instructor

The course is held by the Japanese trained Sushi Chef & Sake Sommer Zoë Escher.

About the live course

The course takes place online and in real time.
Once you have registered for the course, you will receive a confirmation of your participation.
7 days before the course, you will receive a list of the raw materials and ingredients that you must buy and the kitchen utensils that you must use on the day itself. Beside, wooden skewers we will use kitchen utensils that are already in the home.
2 days before the course is held, you will receive a link that you will need to log in to the food course on the day itself.

The course takes place directly at home in your own kitchen via your Ipad. The teaching takes place at a pace so that everyone can follow, and there will also be an opportunity to ask questions along the way directly to Zoë.

Price

32 GBP

Raw materials and kitchen utensils are not included.

When?

Sunday 26 September 2021 at 15.00-17.00 live online in your kitchen.
Deadline: Tuesday 21 September 2021.
Price 32 GBP

For questions, please send an email to info@sakana.dk

Results

January 2019: Zoë was a judge for the Danish national newspaper Politiken in connection with testing food for their readers.
In 2016, Zoë gave the opening speech and opened the fair Formland Spring 2016 in Messecenter Herning. At the opening, 49 from the press, 20 VIPs and 271 exhibitors participated.
In 2014, Zoë Escher assessed the quality of take-away sushi from 8 different sushi restaurants in Copenhagen for the Consumer Council's magazine "THINK".
Nominated for the Experience Award 2013
In 2013, Zoë was a guest judge on Masterchef season 3 in Denmark.
In 2013, Zoë was announced by gourmet supermarket chain Irma as Denmark's sushi expert no. 1.
In 2013, Zoë made sushi and Japanese dishes as staff food for the Michelin-starred restaurant Geranium.

Read more about Sushi Chef & Sake Sommelier Zoë Escher