culinary school

What you must be aware of when you buy ingredients for sushi?

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RiceIn Europe soy is often considered a standard material which can be poured on almost any kind of food.
There is a big difference between Chinese, Japanese and Korean soya sauce and if you want to eat authentic Japanese sushi, it is important to use a Japanese soya sauce.

In Japan, soy is not just soy sauce the selection of soy is very large. In a classic Japanese supermarket you can find several rows with soy sauce.
It is important to use the right soy sauce sushi, noodles and other Japanese dishes. If you use the wrong soy sauce sushi you will not get the full dining experience. Since 40 % of the dining experience depends on using the right soy sauce.

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.

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Which knife do you use to cut fish?

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Sushi knifeAs you probably know it is best to use a sushi knife to cut fish for sushi.

There are several different types of knives and not all of them is suitable. I prefer to use a good Japanese sushi knife sushi.

The Japanese are the ones who know most about sushi and the kitchen utensil used for sushi. The Japanese knife blade has a slope which you can not find on European sushi knife.

For those who do not know is a world difference in taste, depending on whether the fish are cut with a European knife or Japanese sushi knife.

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.

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What is the biggest challenge when making sushi?

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Zoë EscherThe biggest challenge is to cook sushi rice to perfection.

Sushi rice are more delicate to cook than other types of rice. The weather can influence the cooking of sushi rice.

In Denmark we do not have extreme weather fluctuations which you can be experienced in the US or in Japan.
If you cook sushi rice on a regular basis all year you will notice how the weather affects the sushi rice.

The cooking time and the amount of water can slightly vary from the weather. You must just stay on your toes and constantly keep track of how the rice is cooked.

Please 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.

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What does Japanese prefer to eat?

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GyozaThe Japanese diet is very healthy.
The diet is put together in such a way that the body gets all healthy stuff while at the same time gets detoxified. It is also the key to the Japanese young appearance and age.

The Japanese diet consists of large amounts of fish, soy, seaweed and vegetables. The four materials are a recurring theme. The Japanese do also eat beef, pork, rice and ginger which also improves health in various ways.
The Japanese cuisine is very large and diverse it makes Japanese cuisine very interesting.

Please clock here to read more about the course Traditional Japanese  cooking class 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.

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Why does it take so long to become a sushi chef?

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Zoë EsccherIt takes several years to become a skilled Japanese sushi chef.
Since sushi is a dish that you don not boil, fry or cook sushi you have to be very conscious to every detail.

In Japan sushi chefs only use a few ingredients to make sushi such as rice, fish, the restaurant’s homemade soy sauce and in some cases topping to suit the fish.

A sushi chef must master the following,

Cook the rice to perfection.
A knowledge of the various fish, their age, fat content, the structure of the meat and which parts of the fish are regarded as a delicacy.
A knowledge of which vegetables and Japanese ingredients used for sushi.
To be able to transform the very few ingredients into a gourmet experience the sushi chef knowledge and experience to highlighting the fish aromas and flavors by using different cutting techniques.
The vegetables and topping is used for sushi, lift and flavor experience an extra dimension.

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, Accenture audit Elbek & Vejrup and many more.

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Can you save vegetarian sushi for the next day?

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VegetarsushiVegetarian sushi can be saved for the next day since it does not contain fresh fish.
It is not always a good idea to do that it depends a bit on how careful you have been with the preparation of materials such as the rice.

By that I mean that if the rice is not cooked to perfection and kept in the right way the individual rice grains will get tougher and they will also looser their texture.

The vegetables should be prepared or cooked to perfection, otherwise any moisture will get sucked into the rolls and it will give a cloth-like feel.

Read more about Sushi Chef & Sake Sommelier Zoë Escher

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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, Accenture audit Elbek & Vejrup and many more.

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What is Japanese nigri?

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NigiriMany have a perception of nigiri that it is a lump of rice with a piece of fish. It can be like that. When you only use a few ingredients the slightest error or mistake can be seen and tasted.

Japanese chefs use several years to learn to cook rice to perfection. If you do not cook the rice to perfection it will affect the dining experience. Fish are not just fish. It is very important know about the structure, texture, and the way you should handle the fish.

Japanese chefs use various techniques to form a nigiri. Some techniques take years to master.
The nigiri must be little firm yet melt in your mouth when you take a bite.

Please read more about Nirigi 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, Accenture audit Elbek & Vejrup and many more.

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