Why is soy sauce served for sushi?

There is a definite reason why soy sauce is served for sushi.

In Japan, soy sauce is considered a spice. It’s a way to taste the sushi pieces. It is used in much the same way as we use spices in Europe.

However, there is a difference.
It is not equally valid what type of soy sauce is used for sushi or other Japanese dishes.

Some dishes are delicious and mild like sushi while others are stronger have a stronger flavor such as hotpot.
It is important that you use a soy sauce that goes well with sushi, so that the sushi pieces do not suddenly become too salty to eat. It can ruin the dining experience.

At the Sushi Course for Beginners, you will learn how to use as Japanese sushi chefs in Tokyo use.

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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 different types of sushi rice are there in Denmark?

There are several types of sushi rice in Europe not as many as in Japan. In Japan, there are as many types of sushi rice as cheese in a European supermarket.

In Denmark you will find different types of sushi rice if you visit a large Asian supermarket. A European supermarket and small Asian shops often have one of a kind. It’s really good too.

There is a difference in the quality of sushi rice. Of course, it also affects the whole gastronomic experience.
In the large Asian supermarket you will find several sushi rice some are produced in the US, Europe and Japan.
In US, there are many Japanese-owned companies in the food industry. They produce raw materials including sushi rice for the Japanese market sushi which is of the same quality as the rice grown in Japan.

In Europe, Japanese sushi rice is grown.
They are grown by European companies that have learned the cultivation methods in Japan. In this way, the rice avoids the long transport time from Japan to Europe.

In the Sushi course for beginners, you will learn which sushi rice is best suited for beginner’s sushi rice which ensures that you made sushi of good quality.

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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.

Can fish from the supermarket be used for sushi?

No, fish from the supermarket should not be used for sushi.
Sushi is a dish where the fish is eaten raw. It is very important that fish is as fresh as possible to prevent you from getting sick.

The problem with fish from a supermarket is that they have to meet a number of criteria before they can be used for sushi.

You do not know where in the world the fish have been caught.
You also do not know if the fish meets the criteria required for it to be used for sushi.
You also do not know when the fish was caught.
You also do not know how long the fish has been on its way to a supermarket.
You also do not know how long fish has been stored at a supermarket before it is filleted.
Fish from a supermarket is packed in such a way that it is only suitable to be prepared for a warm meal.

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.

In Japan, what ingredients do sushi chefs use to make sushi rolls?


Sushi chefs in Japan have their very own definition of sushi. Sushi is vinegar-marinated rice with added local ingredients.
In Japan, you will often find Japanese sushi chefs that uses different types of fish and vegetables when they make sushi, and this applies to both nigiri and sushi rolls.

Japan is surrounded by the Pacific Ocean and you find many tropical fish in the area. Tropical fish that never reach European latitudes. Some of these fish are also used for sushi. There are types of fish that are best suited for nigiri, while others are used for both nigiri and sushi rolls.

In Japan, the selection of vegetables is large, there are many types of vegetables that cannot be found in Europe.
In Tokyo, Japanese sushi chefs make sushi rolls with either shiitake mushroom or pickled plum. These are not the only vegetables that sushi chefs use when they make sushi rolls.

If you travel to Japan, you should not be surprised if you are served a roll that contains raw materials that are not so common outside of Japan.
On the Sushi course for beginners, you learn step by step how to make tasty sushi from scratch with raw materials that are most in demand for sushi in Denmark.

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.

How quickly do sushi nori lose their crispiness?

There are 3 countries that grow seaweed for sushi and that is China, Korea and Japan. There is a big difference in taste. The three countries are good at growing sushi seaweed. You should always buy sushi nori based on what you think has the best taste.

The manufacturer of sushi nori packages the seaweed in a way so that when you open the newly purchased package, the seaweed will be crispy.
As soon as a sushi chef applies rice and other ingredients to the seaweed, the sushi seaweed will still be crispy in texture. When the sushi chef has made the sushi roll, it begins to become smoother and softer in texture without affecting the taste or quality.
Instead, the sushi roll will be more firm as the individual ingredients fall into place in the roll itself after a very short time.

Sushi rolls should always be eaten at room temperature, that way you will get the full flavor experience.

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.

Learn how to make tasty sushi that offsets the fat Christmas food!

Sushi chef & sake sommerlier Zoë Escher

Christmas is a wonderful holiday that offers many different taste experiences; Christmas cookies, Christmas treats, Christmas lunches, chocolates and much more. Most people eat a little fattier food this month than the rest of the year. I do.
In December, I also like to eat food that is healthier and contains less fat which is different from the fatty dishes but also to give the body a break, so that I don’t have to go on a diet when we enter the New Year.

Healthy food is a broad term I like healthy and tasty food without compromising on quality. Sushi is one of the dishes that I prefer to make. There are many options for making sushi with different kinds of fillings, which boost the body with vitamins, minerals and omega3.

At the Sushi course for beginners, you learn step by step how to make delicate and tasty sushi that embraces the entire food pyramid in a healthy and nutritious way. Read more about Sushi course for beginners here

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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.

What is most often eaten on New Year’s Eve in Europe?

What is most often eaten on New Year’s Eve depends somewhat on where in the country you live, there is a big difference between what family and friends eat on New Year’s Eve in countryside and in the capital.
For many years, the New Year’s menu has often consisted of beef tenderloin as a main course, a starter with fish or shellfish and a delicious dessert. A number of years ago I began to see a shift. Especially in recent years, it has gained momentum.

Times have changed in Denmark. Today sushi is the dish most often served on this special evening. On the last evening of the year, most people want to enjoy a delicate and tasty dinner. For many, fish, shellfish and bubbles are particularly delicious.
A sushi dinner can be put together in many different ways so that everyone who takes part in the dinner leaves the table full and happy.

The last sushi course of the year will be held on 18 December. You learn step by step how to make tasty sushi from scratch. You will also get tips on where to find ingredients that are also suitable for a New Year’s dinner.

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.

Would you like Sushi for New Year’s Eve?


Even though there are still a few months to New Year’s Eve. You shouldn’t wait too long to plan dinner for the evening if it is to be homemade.

It is possible to save on dinner on New Year’s Eve by cooking the food yourself. Some would probably say that homemade sushi is not the same as buying sushi.
It depends on where you learned to make sushi. If you learn the techniques behind sushi from a Japanese trained sushi chef, you are well on your way. Because then you can have a few more months to practise to get even better.

Sushi course for beginners is perfect for you who want to make sushi as a starter or a whole dinner. There are advantages to making your own sushi dinner.

You can make sushi exactly as you like with your favorite vegetables and fish.
You know how to get the most for your money when you buy fish from a fishmonger.
You know how to handle fish also in accordance with the Danish Food Agency.
You know which Japanese ingredients are best for sushi.
You know how to make different kinds of sushi, which are suitable for everyday life and parties.

Read more about Sushi course for beginners

Eat sushi several times a week even if the prices go up

Sushi chef & sake sommerlier Zoë Escher

Yep, it is true. You can still eat sushi as usual, even if the prices have increased. There are several different ways to eat sushi.

Sushi is a dish that is perfect for lunch, dinner or special events. Denmark is one of the countries where sushi is eaten all year round.

Just like in Japan, more people choose to eat sushi as take-away. After a long day at work, it is nice to sit down at the dinner table with sushi from your favorite sushi restaurant.

– As a family, it has become more difficult to eat sushi a few times a week. Several have also opened their eyes to making sushi themselves.
– The advantage of learning to make sushi from a Japanese sushi chef is that you learn the Japanese techniques and tricks behind tasty sushi.
– You learn where to buy the ingredients that are suitable for sushi and avoid wrong purchases.
– You learn about fish and what you should pay attention to when buying fish. That way you get the most bang for your buck.
– Step by step, you learn how to make delicate and tasty sushi with your favorite ingredients.

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.

Eat sushi with your favorite raw materials!

Futomaki
Yep, it is now possible to eat sushi with exactly your favorite raw materials in the quantities you prefer.

Sushi rolls are the type of sushi that is most in demand in Denmark. Most sushi restaurants in Denmark have a large menu with many different types of sushi rolls.

Although you can find many different sushi rolls put together in many different ways, it is also great to eat sushi with exactly your favorite raw materials this applies to insite-out, hosomaki and futomaki.

It is not possible to have your own sushi rolls tailored at sushi restaurants.
On the Sushi course for beginners, you learn step by step how to make the different types of sushi rolls from A-Z, so that you know how to buy good quality fish, cook sushi rice and, not least, make delicious sushi with the various kitchen tools that you have at home in your own kitchen.

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.