cooking class

Is authentic Japanese sushi healthier than European sushi?

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Yes, and there are several reasons for that.
Japanese sushi basically consists only of rice and fish. When the food is so simple fewer additives have been used in the preparation of the sushi.

In Europe and especially Denmark there are many sushi restaurants that use different complement for their sushi. It may be mayonnaise in different shades and other tasty topping. Mayonnaise is a food that is not particularly healthy it adds more calories to the food.

At Sushi coursefor beginners the attendants learn the Japanese approach to sushi ie. to use Japanese ingredients, cooking techniques and hand techniques. Methods that you can use to make your favorite sushi rolls at home in your own kitchen.

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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.

What is the Japanese chef’s view of noodle soup?

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In Japan, noodles soup can be compared to Danish meatballs.

All Japanese chefs including sushi chef knows how to make a tasty noodle soup. From childbirth the Japanese learn that noodle soup is a dish that can be eaten all year long.
There is not only a kind of noodle soup. The selection is very big. Just like meat balls each noodle has their very own unique recipe for how to make the best fund from scratch.

However, there is of course a red thread in the noodle soups that are being made in Japan. There are differences between Japanese, Chinese and Vietnamese noodles, because there are different ingredients and flavors used to make soups.

You can read more about Japanese noodle soup course for beginners

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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.

What characterizes the unique Japanese aroma in classic Japanese dishes?

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The classic Japanese aroma that characterizes Japanese cuisine is quite unique. There is no other country in the world that has something similar.

The Japanese aroma basically consists of seaweed and dried fish.
In Japan there are seaweed and dried fish in many varieties and qualities. However, not everyone is used to making the classic aroma. There are varieties of seaweed that are only suitable for sushi, some for salads, others to make a fund, etc. And this also applies to dried fish.

The picture shows several different types of dried fish. Small dried fish used only for certain Japanese dishes.

On the course Traditional Japanese cooking class for beginners we explore and work with different types of Japanese soy sauce all of which play an important role in preparing classic Japanese dishes.

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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.

Is there any difference between Japanese sushi rice?

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Japanese sushi rice is not just rice. There is a big difference between the quality and the different types of sushi rice. The variation in Japanese sushi rice is very large and like many other foods sushi rice are available in different grades such as cheap, middle class and expensive sushi rice.

The information on the packaging is sporadic and not always just informative.
Japanese sushi rice differs from sushi rice produced in other countries. In Denmark there is Japanese sushi rice that clumps more than others. You will notice this when the rice has been cooked and about to be mixed with winegar (salt and sugar).

That does not mean that something is wrong with the rice. It can be difficult to get rid of all the lumps especially if you are use to cook sushi rice.

At Sushi course for beginners you will learn how to cook sushi rice as in Japanese sushi restaurants.

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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 long can sushi stay in the summer heat?

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Sushi should not be in the sun very long time.

If you have bought take-away or made sushi at home then sushi should be kept in the fridge.

Normally, it is said that sushi must be taken out of the fridge 15 minutes before it is eaten so it has room temperature. If the food is too cold you will not fully benefit from the flavors.

When it’s as hot as it is at the moment I’ll first take sushi out of the fridge approx. 10 min before.

Bon appetite!

Read more about Sushi course for beginners

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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.

The reason why Sushi course for beginners becomes more exclusive

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Times have changed in many different ways which benefits the customers.

There will be fewer attendances in the class maximum 9 people.
You will have more room to make sushi.
There will be more time to ask Sushi chef Zoë.

Last but not least the atmosphere will be cozier.

On the Beginner Sushi course you will learn step by step how to make tasty Japanese sushi which you can take with you when you leave the class.

You can read more about what else you will learn at Sushi course for beginners such as purchasing fish, handling raw materials and much more.

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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.

Can you tell if a fish is fresh?

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Unless you work in a fish shop it can be hard to tell when a fish is fresh. One of the area where you should not compromise is the freshness of the fish. There are several reasons for this.

Sushi made with fresh fish have a fantastic taste.
You also avoid your guests or yourself get sick.

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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 criteria is the most important thing when Japanese buy sushi in Tokyo?

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Every year I travel to Brussels in December and spend a few days in the company a delgation of high-grade Japanese Kendo teacher.

A couple of years ago I asked them,

What is the most important thing when you buy sushi?

They all said that sushi rice cooked to perfection is the most important thing for them. None of them are interested in eating sushi rice which has a consistency like pudding. They are also not interested in eating sushi rice that is still uncooked in the middle.

For Japanese, they are the perfect sushi ripe firm but soft in consistency. It is consistency that can be difficult to hit if you are not used to boiling sushi rice.

At Sushi course for beginners the attendants learn what it takes to achieve perfect sushi rice.

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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.

Have you made sushi with black rice?

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Zoë EsccherIt is a question I sometimes get on my sushi classes.

Black rice is whole-grain rice that is healthier than white rice. Black rice contains several vitamins and minerals. I have never used black rice and I am not going to. There are several reasons for that.

Black rice is much harder to cook than white rice. Nor do they have the same consistency as cooked white rice. Rice plays the main role in sushi if the rice is not cooked properly it affects the dining experience.

The disadvantage of black rice is that it is harder to see if the rice is dirty. Of course you can wash the rice but you can never be sure that there is no hiding somewhere in the rice.

There is sushi a dish where I can adjust the amount of white rice when I make sushi. I can just choose to use less rice thus becoming sushi automatically healthier.

Please read more 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.

Do Japanese sushi chefs use different types of fish than sushi restaurants in Europe?

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Japanese sushi chefs use many different types of fish than European sushi restaurants. Fish is a very popular raw material in Japanese cuisine. The Japanese learn to enjoy fish from when they are small. The Japanese eat as much fish as we eat meat in Europe.

The selection of fresh fish suitable for sushi is bigger in Japan than in Europe. This also means that it is very normal for sushi restaurants in Japan to have 15-20 different fish on the menu.

Some of the fish which is on a Japanese menu such as salmon, tuna and squid. The Japanese menu also contains local fish that can only be caught in local sea in Japan

Read more about the Sushi course for beginners

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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.