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.
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.
It 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.
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.
The first thing I check when I about preparing different raw materials for sushi is the weather.
Humidity and temperature play a major role from handling raw materials to the finished sushi pieces.
The temperature affects the boiling of sushi rice. Temperatures such as minus degrees and hot summer days affect the various steps that lead to perfect cooked sushi rice.
But raw materials such as fish and vegetables are also affected by temperature and humidity. The more moisture is in the weather the more focus you have to have on the different techniques as it does not take a long time before the effects can be seen.
At Sushi course for beginners you will learn more about the cooking techniques used to handle the different steps.
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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.
I do not think there exist a country with such a wide and varied cuisine as Japan.
The Japanese cuisine in itself is very large with many local specialties and regional dishes. You can also find restaurants from the near surrounding countries such as China and Korea.
Europe is slowly making their entry into the Japanese market. You see several restaurants that make classic dishes from European cuisine.
Raw materials from Europe are also found on Japanese shelves in the supermarket.
It’s hard to describe how large and diverse the Japanese cuisine is as it cannot be compared with any other country. With 20 million residents just in Tokyo you can tell that restaurants is very important in the city.
Please read more about the Traditional cooking class 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.
Teriyaki sauce has become a popular sauce which is often used on Japanese dishes. Most people in Europe know only the one which can be bought in most supermarkets and Asian shops.
Teriyaki sauce made from scratch taste completely different. It is a sauce that is so nice and has so much taste that the one who taste it for the first time will eat it directly from the pot with a spoon.
On the course Traditional Japanese cooking class for beginners the attendants learn how to make teriyaki salmon from scratch. It is a dish that highlights the salmon’s unique aromas and the teriyaki sauce gives the dish an extra dimension.
Read more about Traditional Japanese cooking class 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.
In Europe and the rest of the world sushi has become a very popular dish.
The Japanese are fond of sushi, but the Japanese cuisine has many other delicate styles to offer.
What most people are not aware of is that the rest of the Japanese kitchen is very neutral in its expression. This is due to the fact that in Japanese cuisine Japanese chefs focus on using hand techniques. I am not only thinking about the hand techniques to use when you mold buns to be baked in an oven.
I am thinking of hand techniques where it takes 20 years of masters. Techniques where you exercise refined your movements so that the gastronomic experience gets better year after year.
On the course “Traditional Japanese cooking class for beginners” who learn as a course student to use different techniques in the preparation of tasty 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.
The tuna selection is very large in Japan and there are several reasons for that.
There live about 130 million citizens Japan who are fond of tuna of different qualities. It is from the exclusive tuna used in Michelin restaurants for tuna, used in small street eating places.
The Japanese are fond of food and particularly tasty food of high quality. In Japan tuna is not just tuna. There is a big difference if there is a young or slightly older tuna fish that is being caught.
There is a big difference between the quality of the tuna meat depending on where the tuna meat is cut from the fish.
You will experience different types of tuna when you are in Japan or in a large such as Los Angeles, California.
You can read more 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.
In Japan, Japanese sushi chefs have a different view of fish. From childbirth Japanese children learn to eat all the ocean has to offer.
As a restaurant guest in Japan you will find that the menu in sushi restaurants looks different.
It is very normal that there are approx. 20 different kinds of seafood on the menu. In addition, the Japanese sushi restaurants replace the menu card several times a year.
This is because many fish can only be obtained in certain months over a year. Some fish species have to swim many kilometers every year, for example, to spawn.
If a fish is not in season it is not on the menu card.
At Sushi course for beginners you learn to cook tasty sushi with the most sought after fish for sushi in Denmark.
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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.