foodblogger

Why is soy sauce served for sushi?

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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.

What is best to drink to sushi?

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What is best to drink for sushi depends on where in the world you are.

Denmark is a country where wonderful wines are enjoyed all year round. Wines that go well with heavier dishes with meat or fish and seafood dishes that is lighter.

On a warm summer evening, I would suggest that you drink cold white wine that goes well with seafood. There are several different white wines and, I would recommend that you look past a wine merchant, they will be able to make the perfect match.

Champagne is also a very delicious wine to drink for sushi. The fine bubbles go really well with sushi. In Denmark, bubbles are most often drunk at special events. White wine and/or champagne are good choices for sushi.

In Japan, sushi restaurants most often serve cold beer for sushi. At the exclusive restaurants such as Michelin restaurants, you as a guest are offered sake. Sake is not just sake. Of course, it is important to sake wine that goes well with sushi.

When it comes to sushi, the selection of drinks is huge.

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.

Sushi class for beginners

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sushi
This course is made for anyone who wants to learn the art of making sushi from scratch.
Regardless of whether you are a beginner or have some experience, Denmark’s most experienced Japanese trained sushi chef Zoë Escher will guide you step by step through the process of preparing delicious and authentic sushi.

You learn how to boil the perfect sushi rice.
You learn about the Japanese ingredients used for sushi.
You learn about what you should be aware of when buying fish from the fishmonger.
You learn to prepare different kinds of raw materials for sushi.
You learn to make several different kinds of tasty sushi rolls.

Please read more about the cooking class  Sushi 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.

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Can fish from the supermarket be used for sushi?

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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.

Enjoy the bright evenings with homemade sushi!

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The next many months are the most beautiful period of the year in Europe.
The leaves have sprouted, the weather has become warmer and the bright evenings offer cosiness, lovely food and cool white wine in the garden, on the balcony or in the courtyard.

Sushi is a dish that can be eaten all year round.
On hot summer evenings, it is refreshing to eat tasty food that is not so heavy in the stomach, which embraces the food pyramid and can be enjoyed with white wine and bubbles.

Sushi is a dish which should be enjoyed on weekdays and on weekends. Here, most people will probably think. Yes yes, it will be just too expensive.

I am not talking of buying sushi. I am thinking of homemade sushi, it can do something too.

In the Sushi course for beginners, you will learn the Japanese techniques used to cook perfect sushi rice, prepare fish and vegetables and not least step by step, to make delicious and tasty 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.

What is the Japanese view of soy sauce?

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White soya sauce plate with sushi
The Japanese have a slightly different view of soy sauce.
In Japan, soy sauce is considered a spice, it is a way to season the dish. In Japan, there are as many different kinds of soy sauce, just as many as cheese in a Danish supermarket.

Not only that. It is quite common in traditional Japanese cuisine to use different types of soy sauces in one dish. This is because soy sauce are produced and matured in different ways and that gives each soy sauce an unique flavour.

It does matter which soy sauce is used for sushi or for traditional Japanese noodle soup. These are 2 very different dishes, where it is important to choose a soy sauce which gives the dish an extra spice without compromising the good taste.

In the Sushi course for beginners, you will learn which soy sauce is best suited 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.

What is the purpose of wasabi?

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Most people have experienced wasabi when they eat sushi.
There are many in Europe who uses wasabi to give their sushi a little extra flavor. It often happens that guests mix wasabi with soy sauce and then dip a piece of sushi into the mixture.

Japanese sushi chefs use wasabi in another way.
In Japan, the guests do not have the opportunity to taste their sushi with wasabi. The only guests get handed when they sit at the table are pickled ginger and soy sauce.

In Japan, wasabi is not used for all sushi there are some seafood that tastes better without wasabi. The Japanese sushi chefs use wasabi to highlight flavors in the particular piece of sushi. It may vary depending on what other taste is involved in the preparation of that piece of sushi.

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.

How is sushi stored in the summer heat?

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Nigiri
Sushi is a fantastic dish that is enjoyed all year round.
Especially the bright summer evenings offer cold white wine/bubbles with delicious food. Sushi is very pleasant to eat in the summer heat. The body is not warmed by eating sushi as sushi is eaten at room temperature.

In the summer heat, it is important to store sushi in the “right” way, as the fish is eaten raw.
When you buy sushi as a take-away, it is a good idea to transport the food in a cooler bag that will extend the shelf life of the food. As soon as you get home you should put sushi in the fridge.

Sushi should be stored in the refrigerator until dinner time. Approx. 15-20 minutes before dinner time, sushi is taken out of the fridge and placed on the kitchen table without the lid.
During the 15-20 minutes, the temperature will slowly until each sushi piece have reached room temperature. Then they are ready to be eaten. Sushi should always be eaten at sushi room temperature, so you get the full taste experience of the individual pieces.

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.

Can sushi rice be used the next day?

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There are many people who store cooked rice for the next day. It’s a really bad idea to save sushi rice for the next day.

Sushi differs from other rice dishes such as the dish meatballs and Curry.
Sushi is not a dish that is cooked on a pan or in the oven and, this means that the quality of the ingredients used for sushi should be as good as possible.
If sushi rice is more than 1 day old or that vegetables have become a bit slack, then it can be tasted when used for sushi. You will make sushi of a poorer quality.

What happens to sushi rice when stored for the next day is that they become drier and looser in consistency while the rice kernel itself becomes harder.
Besides the fact that it is harder to make sushi with day-old sushi rice, it can also be tasted if the sushi rice is not freshly made.
This is not necessarily the case with day-old rice which is used for Meatball and Curry, as it is the sauce that hides the rice and its taste.

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.

Cooking class: Japanese noodle soup for beginners

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The cooking class Japanese noodle soup for beginners is for people who would like to learn how to make the Japanese noodle soup such as ramen soup.

A noodle soup is not a noodle soup in Japan it is the Japanese’s favorite fast food, which is healthy and stuffed with vitamins and minerals.

In this course, you will learn how to make dashi from scratch, just like Japanese chefs in Tokyo.
When you attend the course, you learn step by step, to use Japanese ingredients that give the unique flavors and aromas that know Japanese ramen soup.

Ramen

You learn how to make healthy and tasty noodle soups which is very popular on a busy day.
You larn how to make Japanese stock by using traditional Japanese raw materials.
You learn how to know the difference between different kind of noodle used in noodle soup.
You work with different Japanese cooking techniques and, cut different vegetables, meats and soy products.
You learn to make 2 tasty and healthy noodle soups that are made from scratch with classical raw materials.

NOTE: This year Noodle soup course is only planned on 4 September 2021 and 13 November 2021.

Read more about the cooking class Japanese noodle soup 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.

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