The level of gastronomy in Japan is very high one reason for that is that Japanese chefs spend several years learning how to use different cutting techniques.
In Japan the quality of the dishes depends on your ability to prepare raw materials by using different cutting techniques.
If you do not know how to use your knife you will find it difficult to make a extraordinaire tasty dishes.
You will not be able to bring out the unique flavors of the ingredients and create unique dishes.
Using a knife the right way is just as important when making sushi as in making traditional Japanese dishes.
Read more about Traditional Japanese cooking class 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.