Tips

How many types of tuna can be used for sushi?

by

Sushi Chef & Sake Sommelier
There are several types of tuna that can be used for sushi, depending on where in the world you work as a sushi chef. Some types of tuna are not available in Europe.

Bluefin tuna is one of the most sought-after types of tuna for sushi because of its flavorful meat and fine texture. It is usually divided into different grades based on fat content, with the fattest part known as otoro and the leaner part as chutoro.

Yellowfin tuna is another popular type of tuna for sushi. It has a slightly milder flavor than bluefin tuna, but still a bit fatty with a firm texture.

Bigeye tuna is similar to yellowfin tuna and is also often used in sushi. It has a rich flavor and a firm meaty texture, but with a little more fat.

Skipjack tuna is also known as bonito. It has a meatier and firmer texture, but tends to have less fat compared to other types of tuna.

These are just some of the types of tuna that are popular in sushi.

Read more about Sushi course for beginners

_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What characterizes Nigiri sushi hand technique?

by

Nigiri
Nigiri sushi is a popular form of sushi which is known for its simplicity and elegance. Technique is used to make small hand rolled pieces of sushi consisting of a rice ball topped with fresh seafood.

It is important to use sushi rice to make nigiri sushi.

A nigiri rice ball is shaped by hand in a special way. To get a specific shape, the experienced sushi chef creates a small air bubble inside the rice ball. The sushi chef makes sure that the texture of the rice is firm enough to hold its shape. It should still soft enough to be edible and not too compact.

The sushi chef adds a small amount of wasabi directly onto a slice of fish. The slices of fish must have the correct size before placing it on the rice ball. With a few fingers and pressure the fish and rice are combined into a piece of tasty nigiri sushi.

Nigiri sushi hand technique requires care and skill to achieve the best result. An experienced sushi chef can create nigiri sushi that melts in your mouth. The perfect balance between the texture of the rice, the freshness of the fish and the taste of wasabi and soy sauce.

Read more about Sushi Chef & Sake Sommelier Zoë Escher

_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Should sushi be eaten in one piece?

by

Sushi chef & sake sommerlier Zoë Escher
When it comes to eating sushi, there are different opinions on how it should be enjoyed.

Should you take one bite at a time or try to eat in one piece?

Historically, sushi in Japan has always been prepared to be eaten in one mouthful.

One of the purposes of eating sushi in one piece is that you experience the fusion of the different ingredients. By eating sushi in one piece, you get to enjoy all the ingredients at once. Sushi often contains several raw materials such as rice, seaweed, vegetables and the texture of the fish.

By taking smaller bites, you can experiment with different combinations of soy sauce and wasabi and adjust the taste to your preference.
If you eat large pieces of sushi, it can be difficult to eat the whole piece at once.
If you are not used to eat sushi, it may be more comfortable to take smaller bites at first to get used to the taste and textures.

Although sushi is traditionally prepared to be eaten in one piece, there are no set rules for how to enjoy it.

Read more about Sushi course for beginners

_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How many pieces of sushi does a sushi meal contain?

by

Sushi chef & sake sommelier Zoë Escher
If you’ve ever wondered how many pieces of sushi make up a full meal, you’re not alone.

Generally speaking, a typical sushi meal can consist of around 10-20 pieces of sushi. This can include a combination of sashimi, a selection and nigiri and several different sushi rolls.

It is important to note that it is not only about the number of pieces of sushi, but also about the quality and variety of the different types of sushi served. A well-balanced sushi meal will have different flavors, textures and ingredients to create a harmonious dining experience.

If you visit a traditional high-end sushi restaurant in Japan, an omakase menu is served where the chef selects a variety of sushi of his choice based on freshness, season and taste.

This can be a great way to experience different types of sushi in a composite meal.

Read more about Sushi course for beginners

_
Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

In Japan, do Japanese Sushi Chefs use Avocado for sushi?

by

Sushi chef & sake sommerlier Zoë Escher
In Japan, I have never seen Japanese chefs use avocado in sushi.
Avocado is a fruit that I have not seen in local greengrocers and supermarkets meaning that it is not sold to private individuals.

What characterizes Japanese cuisine is that chefs use ingredients that are in season. This also applies to sushi restaurants. When Japanese chefs make sushi rolls, they also use fish and vegetables that we do not know in Europe or USA.

This is the Japanese definition of sushi.
If you ask sushi chefs in Japan, their answer will always be to use fresh materials of high quality it is up to the sushi chef to transform the raw materials into tasty pieces of sushi for the delight of the guests.

On the Sushi course for beginners, you learn step by step how to make tasty sushi with the most popular raw materials for sushi in Denmark. You get the best tips on how to succeed every time with your sushi.

Read more about Sushi course for beginners

_
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.

Did you know that a single handroll embraces the entire food pyramid?

by

5 Japanese handrolls for one
Sushi handrolls are similar to sushi.

The seaweed used to make sushi handrolls shaped like a cone are the same ones used to make sushi rolls.
Just like with sushi rolls, various tasty vegetables, fish or shellfish are used as fillings in the preparation of sushi handrolls.

Sushi handrolls differ from traditional Japanese sushi.
Very little rice is used to make sushi handrolls, the number of raw materials used such as vegetables, fish or shellfish is the same as when making sushi rolls. For that reason, sushi handrolls are healthier than sushi rolls.

Sushi handrolls do not take many minutes to make once you have mastered the hand techniques.

Read more about Mini ebook: 5 Japanese Sushi handrolls for One

_
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 is the popular street food dish okonomiyaki made?

by

The last time I ate the Japanese dish okonomiyaki was in 2015 in Tokyo.
It was with Mrs. Takahashi, her youngest daughter who is in her mid-30s, her son-in-law and nephew.

One Friday early evening after training, she asked me if I had tasted okonomiyaki. It is one of her favorite dishes. I have never tasted it.
We went to her favorite restaurant, which is a tiny place that does not look like much from the street. We went up on a very narrow staircase to the first floor, down a narrow corridor and sat down in a 4-person booth with a large frying pan on the table.

Large cold draft beers were brought to the table. Soon after, a chef came and cooked us a very large okonomiyaki. While it was being cooked we could decide what kind of filling to add. When it was finished, it was cut into several smaller pieces.

Over the years I have been asked how okonomiyaki is made. It can be made in many ways.
I prefer it to be made with Japanese ingredients, raw materials and cooking techniques it has the best taste.

It has become a Mini e-book: 5 Japanese okonomiyaki for 1.

_
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.

Did you know that barbecue is eaten all year in Japan?

by

5 Japanese yakitori for one
In Japan, there are several types of barbecue dishes, which are eaten all year.
Yakitori skewers, which most people have heard of are small grilled skewers with different kinds of meat, seafood and vegetables, the raw materials are marinated, prepared and cooked in a specific way, so that each skewer is a unique taste experience.

There is also another type of grilled dishes called Yakiniku.
These are restaurants that specialize in barbecue dishes where the guests cook the food themselves. Restaurants that are furnished in such a way that each party have their own grill.

In these restaurants, the menu consists of several different types of meat, seafood and vegetables cut into one centimeter thick slices.
Before the food is cooked on a hot grill, the party has the opportunity to season the raw materials with a little salt and other spices. After cooking the meat, seafood and vegetables they are eaten by dipping them in different kinds of tasty sauce.
Dining at a yakiniku restaurant often takes several hours, since you are not in a hurry and often sit and enjoy the food at your own pace.

Several people have asked me over the years how to make yakitori skewers.
I have written a mini e-book “5 Japanese yakitori skewers for one”. It is an e-book that explains step by step how to make tasty yakitori skewers using Japanese cooking techniques. Tasty barbecue skewers prepared with different kinds of meat and vegetables.

Read more about mini e-book: “5 Japanese yakitori skewers for one”.

_
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.

Did you know that there is a right way to use soy sauce for sushi?

by

White soya sauce plate with sushi
The correct way to use soy sauce for sushi is to consider soy sauce as a condiment. Soy sauce can be equated with salt and pepper, it is a way of flavoring the food.

Most people are aware that when you sprinkle too much salt and pepper on your food, you might find it difficult enjoy the food. It can be almost inedible. The same can apply with soy sauce.

It can be difficult to dose the amount of soy sauce when you dip a piece of sushi into the soy bowl. Some prefer to leave a piece of sushi in the soy sauce for a few seconds before eating it.
I can’t recommend doing that, especially if you’ve spent money on good quality sushi. It will be more difficult to taste the fish and the different vegetables. The soy sauce will cover the natural taste of sushi.

The best way to eat sushi is to dip the individual pieces of sushi quite lightly in the soy sauce. That way you can enjoy the taste of the individual pieces of sushi and get the most flavor for the money.

On the Sushi course for beginners you learn, step by step, how to make sushi with the most flavor possible.

_
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.

The reason why your kitchen knives should Always be sharp!

by


In the last 10 years, I have seen several thousand kitchen knives that are used in private homes. Many of these knives are not quite as sharp as they should be for you to get the full enjoyment.

I can give an example.

If you imagine that you have prepared a roast in the oven. The roast has now been sitting in your kitchen counter for 20 minutes to rest.
In the meantime, you have found your best knife to cut the meat. With the knife you cut the roast into slices, but it is not that easy. The knife you have used is not quite as sharp as when you bought it.
When you have finished, you look at the slices and see that some of the slices are a little uneven and that the meat has also pulled a little. Most people do not think about it, because the roast is enjoyed with side dishes and a delicious sauce.

In Japanese cuisine, it is very important to use a very sharp knife. It is very important that the functionality of the kitchen utensils is as good as possible, as this affects the quality of the food.

The picture shows a tuna steak, which has an even and smooth surface due to the sharpness of the knife.

On the Sushi course for beginners, you learn step by step how to make tasty sushi with kitchen tools that are already in your kitchen.

_
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.