In Europe more and more sushi restaurants are using topping on their sushi. Some restaurants are not afraid to use plenty of different kinds of topping combined in different ways.
In Japan topping is used in a much smaller and very limited extent. In Japan the sushi chef’s technical skills is the most important thing. When a Japanese sushi chef’s uses topping it is to highlight the fish natural flavors.
Read more about sushi course for beginners
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Zoë gives lectures and has held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.