Stepping into a sushi restaurant in Japan is far more than just sitting down for a meal. It is an entryway into a culinary world marked by tradition, innovation, and an impressive variety.
Japanese sushi culture is internationally renowned for its precision, aesthetics, and dedication to high-quality ingredients. A quick glance at the menu reveals the extensive diversity of fish and seafood used in Japanese sushi cuisine.
But how many different types of fish can you actually expect to find?
In traditional sushi restaurants, you can typically choose from 15 to 20 different types of fish and seafood. At more modern or exclusive establishments, the selection can reach up to 30 varieties, especially if the menu changes with the seasons.
It’s entirely common to encounter classics such as tuna, salmon, red snapper, shrimp, squid, sea urchin, yellowtail, mackerel, eel, and flounder, to name just a few.
In our Sushi course for beginners, you will learn step by step how to prepare delicious sushi using the most popular types of fish enjoyed in Denmark.
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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.