That’s why soy sauce is a spice!


Yes, it is true. In Japan, soy sauce is considered a spice.

Before I was trained as a sushi chef, I did not know much about soy sauce. I did not know what the difference between soy sauce produced in China, Korea and Japan was.
I had one soy sauce in my kitchen that I used for all types of dishes from wok dishes for spring rolls.

Back in 2006 while becoming a Japanese Sushi Chef, I quickly found out that it does matter which soy sauce is used in dishes from the classic Japanese cuisine or for sushi.

In Japan, soy sauce is the main spice it is a way to season the food. If you use a soy sauce for tempura which is too salt, you will not be able to taste the food. It does matter which soy sauce is used for different dishes.

In Tokyo, if you visit a Japanese supermarket you will quickly discover that there are as many different soy sauce as cheese in a Danish supermarket.

At the Sushi course for beginners, you learn, among other things which soy sauce is best suited for sushi in order that you get the most value for your money and at the dinner table.

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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.

Which chopsticks are best suited for sushi?


It depends on how good you are at using chopsticks. If you are as experienced as the Japanese in Tokyo, then you can use chopsticks that are made in different materials. Lately I have been seeing chopsticks in steel.

The Japanese would never make chopsticks out of steel. They are too slippery to hold in the hand, difficult to grasp the food and they are difficult to eat with. Also, steel is not a material found in nature.

In Japan, the preferred material for chopsticks is wood. However, there are many different types of wood used for chopsticks. In Japan, the design of chopsticks plays a big role. They should be easy to hold between the fingers, easy to eat with and the design should be Japanese.

It is easy to see on chopsticks if they are easy to use. They are made in a design that makes them comfortable to hold in the hand. The outer part of the chopsticks will have a slightly rough surface like sandpaper. It makes it easy to hold on to the food.

The Japanese families like that chopsticks are made in many different designs and quality, so there is little to choose from.

Read about Sushi course for beginners

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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.

That’s why you should always rinse your rice!


All types of rice should be rinsed before being poured into a pot, add water, and be set to boil on the stove.

Rice grows on large cereal fields in Europe and Asia. When they are ripe, they are harvested.
During the finishing of the harvested rice, the rice will lie on the ground before being packed. A little dirt cannot be avoided.

Have you tried cooking rice without rinsing them first?

Then you have probably discovered that the water becomes turbid. Once the rice has boiled, there is a cloudy white layer along the edge of the pot. It can be avoided by rinsing the rice.

How much rice should be rinsed is a little different. The rice will taste better and you also do not risk getting any impurities in the body.

Read more about Japanese sushi course for beginners

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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.