chopsticks

Which chopsticks are best suited for sushi?

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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.

In Japan, what kind of topping is used on noodle soups?

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In Japan, noodle soups are eaten all year round. The healthy noodle soups are the Japanese’s favorite fast food on busy days.
In Japan, you will find small noodle bars on most streets they serve homemade noodle soups of various sizes.

Once the food ticket has been pulled into the vending machine, given to the chef and you have found a seat at one of the small tables, than is just to wait. As a rule, no more than 5 minutes pass before a bowl of steaming hot soup is served. A classic Japanese ramen soup contains a little meat, eggs, seaweed, spring onions and mushrooms.

On the table are several different kinds of toppings such as chili oil, chili pepper, pickled ginger, finely chopped fermented red pepper.
Then it’s up to you whether you feel like adding extra topping to the soup in addition to what the chef has added.

Some Japanese choose to eat the soup as it is and, others choose to add the soup a little extra. It’s up to you.

In the Noodle Soup course for beginners, you will learn step by step how to make delicious and tasty noodle soup as it is served in restaurants in Tokyo.

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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.

Japanese noodle soup is your shortcut to a healthy meal on a busy day!

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In most streets of Tokyo is a small noodle soup bar. A bar where there is typically only room for 10-15 diners at a time. It does not sound like much. The small noodle bars are very busy. They serve the Japanese favorite food, which suits a busy everyday life.

It takes approx. 2 seconds to pull a food ticket in the vending machine. It takes less than 5 minutes before a bowl of steaming hot noodle soup is on the table. Japanese people are fast eaters and very experienced when it comes to the use of chopsticks. It takes them less than 5 minutes to eat a nutritious and healthy noodle soup. In the course of a day, the many noodle bars can manage to serve many guests.

Japanese noodle soup is a low-fat and healthy meal that is eaten year-round in Japan.

On the Japanese noodle soup course for beginners you will learn how to make tasty soups from scratch as they are served in Tokyo.

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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.

How many levels are there in sushi in Japan?

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There are many sushi levels. In Denmark there are 3 levels and in Japan there are 5 levels.

In Denmark you can divide sushi into 3 different levels.

The first level is sushi that is served on a transport belt. These are sushi restaurants where you can eat as much as you like for a fixed price.
The second level is where you can find most sushi restaurants in Denmark. This type af restaurant can be found in small and large cities thoughout Denmark.
The third level is where sushi restaurants  have developed their very own concept and sushi. There are not that many of them.

In Japan, you can divide sushi into 5 different levels.

The first level is sushi that is served on a transport belt, they are primarily found in large cities in Japan.
The second level are restaurants, which are found in most cities in Japan.
The third level are sushi restaurants, which have refined their techniques used by sushi restaurants at level 2. They  often have a bib gourmand in the michelin guide.
The fourth level are the sushi restaurants that have received 1, 2 or 3 stars in the michelin guide.
The fifth level are sushi restaurants where the professional level is so high that they are too good to be in the michelin guide or any international lists.

In a Sushi course for beginners, you will learn how to make high-quality sushi that is suitable for being served for a wonderful sushi dinner at home.

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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.

If a fish is caught in the sea near you can it be used for sushi?

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No, not necessarily even if it is freshly caught.

First of all, fish for sushi has a very special quality. You can not necessarily see that quality with your eyes. There are usually experts who have the knowledge and experience to be able to see that.

Also it is difficult to tell where the fish is coming from.

There are some fish that swim several kilometers a day. There are also fish that stay in the local area throughout their lives. There are areas in the world where fish are of better quality than elsewhere. Unfortunately, it also requires that you have an in-depth knowledge of it.

About Sushi course for beginners I talk more, how to make sure you get bought of a quality so that it is suitable to be used for sushi.

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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.