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Which Fish Is Especially Popular for Sushi in Japan During Autumn?

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Sushi chef & sake sommerlier Zoë Escher

When autumn arrives in Japan, one fish becomes especially popular: mackerel.

In Denmark, we often enjoy mackerel smoked with pepper. Its rich flavour makes it a favourite for lunch. In Japan, however, there is a different tradition for preparing and enjoying this delicious fish.

Mackerel Is a Popular Autumn Fish in Japan

Seasons play an important role in Japanese cuisine. Fish have their natural seasons, and autumn is a wonderful time to enjoy mackerel.

During this time of year, mackerel is often richer in fat and full of flavour.

Mackerel is also used for sushi, but it is not served completely raw. Before being used for sushi, the fish is typically salted and marinated in vinegar.

This traditional Japanese preparation gives mackerel its fresh and distinctive flavour.

How Japanese People Enjoy Mackerel

Mackerel is also a classic ingredient in traditional Japanese cuisine.

The fish is often grilled whole, including the head and tail. This simple cooking method brings out its natural flavour.

When served, you use chopsticks to gently separate the tender fish from the bones.

It is a simple and authentic way to enjoy fish in Japan.

Would You Like to Learn How to Make Sushi?

At my Sushi Course for Beginners, you will learn how to make delicious sushi from scratch.

During the course, we do not use mackerel. Instead, we use Faroese salmon, which is one of the most popular fish for sushi in Denmark and the rest of Europe.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Sushi Course for Beginners – Learn Sushi Like Japanese Sushi Chefs in Tokyo

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sushi

Do you want to learn how to make sushi using the same techniques mastered by sushi chefs in Tokyo?
Then this course is for you!

At Denmark’s only sushi course taught by a Japanese-trained sushi chef, you will be taught by Zoë Escher, who was trained by a Japanese sushi master from Tokyo. She brings the authentic Japanese sushi tradition directly to your kitchen in Copenhagen.

You won’t just learn how to roll sushi, you’ll learn to understand the ingredients, techniques, and philosophy behind sushi, exactly as sushi chefs in Tokyo do.

On the course, you will learn, among other things:

  • How to prepare sushi rice so it has the perfect consistency and flavor.
  • How to use Japanese ingredients that give sushi its authentic aroma.
  • How to choose fish and shellfish using the same criteria sushi experts look for.
  • The most important cutting techniques and ingredient preparations.
  • How to make three classic types of rolls:
    • Hosomaki (small rolls)
    • Uramaki (inside-out rolls)
    • Futomaki (large rolls)

… and much more.

The course takes place in Copenhagen, where you’ll enjoy a cozy and educational afternoon – and of course, plenty of sushi to enjoy afterwards.

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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

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Japanese Noodle Soup Course for Beginners

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Japanese noodle soup for beginners
Learn how to make delicious and authentic Japanese ramen using ingredients commonly used by Japanese chefs.

In Japan, noodle soup is much more than just soup. It is a popular dish and an important part of Japanese food culture.

To make delicious ramen, it is essential to master the classic Japanese fish stock, dashi, from scratch – just as Japanese chefs do.

During the course, you will learn how to make dashi from scratch. You will also be introduced to the techniques and ingredients that define Japanese noodle soup.

About the Course

Step by step, you will learn how to work with Japanese ingredients that create the unique flavours and aromas of authentic ramen. You will also gain insight into Japanese food culture and the special place noodle soup holds in Japan.

You will work with ingredients such as kombu, bonito flakes and miso paste. You will learn which noodles are best suited to different types of soup. You will also practise classic Japanese cooking techniques and learn how to prepare and cut vegetables, meat and soy products correctly.

Step by step, you will make two delicious noodle soups from scratch using dashi – one ramen and one udon noodle soup.

Read more about the  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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

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What is the most popular type of noodle soup in Japan?

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Japanese noodle soup for beginners
There are many different types of noodle soup in Japan. But one of the most popular is without a doubt ramen.

Ramen is served all over Japan, from small and cosy ramen shops to larger restaurants. Small ramen shops are especially popular because they are easy to find and offer a quick and tasty meal. It often takes just a few minutes from placing your order until a hot and delicious bowl of ramen is served.

One thing that makes Japanese ramen shops so special is their recipes. Many shops have their own way of preparing ramen. Some recipes have been passed down through generations and refined over the years. This means that the taste and experience can vary greatly from one ramen shop to another.

On our Japanese noodle soup course for beginners, you will learn how to make two different noodle soups from scratch. One of them is a classic ramen. You will learn about the flavours and techniques used to create the kind of ramen you can enjoy in Tokyo.

You do not need any previous cooking experience. The course is for anyone who would like to learn more about Japanese cooking and make a delicious bowl of noodle soup full of flavour.

Learn more about our Japanese noodle soup 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Is sushi seaweed used in other Japanese dishes?

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Ebook: 5 Japanese onigiri for one

Sushi seaweed, also known as nori in Japanese, is a staple of Japanese cuisine. It can be compared to cucumber, which is used in many different ways.

In Japan, a lot of sushi seaweed is eaten. One popular dish that is closely related to traditional Japanese sushi is onigiri.

Onigiri is a triangular rice ball that is shaped by hand in a way that keeps the rice grains together without crushing them. After the first few bites, your taste buds are treated to a delicate and flavorful filling.

Onigiri is typically wrapped in sushi seaweed, which sits around the rice ball.

Onigiri is eaten for both lunch and dinner. It is very popular because it makes a quick and healthy meal. It is also easy to carry in your bag when you are on the go.

Read more about the Mini E-Cookbook: 5 Japanese Onigiri for One

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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 Use Supermarket Fish for Sushi?

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As a general rule, you should not use regular supermarket fish for sushi.

When making sushi, the fish is eaten raw. It is therefore important to choose fish that is suitable for eating raw. The fish must also have been handled correctly.

Why Can’t I Just Use Fish from the Supermarket?

When you buy regular fish from a supermarket, it can be difficult to know if it meets the requirements for raw consumption.

For example, you may not always know:

  • where the fish was caught
  • when the fish was caught
  • how the fish was handled and stored
  • how long the fish was in transit
  • how long the fish was stored before being filleted and packaged
  • whether the fish is suitable for eating raw

Supermarket fish is often packaged and sold with the intention of being cooked. You should therefore not assume that a regular pack of salmon or other fish can be used directly for sushi.

If you want to make sushi at home, choose fish that the seller specifically recommends for eating raw.

Would You Like to Learn How to Make Sushi?

In our sushi course for beginners, you will learn how to buy fish for sushi and how to handle it correctly. You will also learn the techniques needed to make delicious sushi at home.

Learn more about our 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How long can sushi be kept in the fridge?

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Sushi has a much shorter shelf life than many other Japanese dishes. For this reason, it is best to eat sushi on the same day it is bought or prepared.

There are several good reasons for this.

Raw fish is an important ingredient in many types of sushi. It is highly perishable and needs to be kept properly chilled. Just like beef tartare, it is best enjoyed fresh. This is better for both quality and food safety.

Avocado is another ingredient that quickly loses its freshness. Most people have seen half an avocado turn brown after a night in the fridge. The same can happen to the avocado in sushi.

Sushi rice also changes over time. After a day in the fridge, the rice often becomes harder and less pleasant to eat. This can affect the overall taste and texture.

In a Sushi course for beginners, you will learn how to make fresh and delicious sushi. You can enjoy it for lunch or dinner and, of course, while it is at its best.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Seaweed for Sushi – Which One Should You Choose?

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Seaweed for sushi, also known as nori, is an interesting ingredient that contains a range of vitamins and minerals. Nori is also an essential ingredient in Japanese cuisine and is particularly well known for its use in sushi.

A large proportion of the nori we use for sushi is produced in Japan, China, and Korea. Here, seaweed is cultivated in the sea and harvested as a crop – much in the same way that we grow crops such as wheat and oats in fields in Europe.

There are different varieties and grades of nori, and the taste, colour, and texture can vary. I can personally taste the difference between seaweed produced in Japan, China, and Korea. This is partly due to the different varieties of seaweed, the growing conditions, and the way the nori is processed.

When making sushi, the quality of the nori has a significant impact on the final result. Good-quality nori has a pleasant flavour and the right crispness and texture.

In my Sushi Course for Beginners, you will learn, among other things, which type of nori to choose so that you get the best value for money and great results when making sushi at home.

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 do the Japanese view soy sauce?

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White soya sauce plate with sushi

In Japan, soy sauce is regarded primarily as a seasoning. It is used to enhance and balance the flavors of a dish rather than simply adding saltiness. There are almost as many different varieties of soy sauce as there are types of cheese in a Danish supermarket.

But that’s not all. In traditional Japanese cuisine, it is perfectly normal to use several different types of soy sauce in the same dish. This is because soy sauce is brewed and aged in different ways, depending on its intended purpose.

That is why it matters which soy sauce you choose for sushi or for a traditional Japanese noodle soup. These two dishes require different flavor profiles, and the right soy sauce can complement the ingredients and add the perfect finishing touch without overpowering their natural taste.

In our Sushi Course for Beginners, you will learn which type of soy sauce is best suited for sushi and how to use it to enhance the flavors instead of dominating them.

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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 should sushi be stored during the summer heat?

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Nigiri
Sushi is a fantastic dish that can be enjoyed all year round. The long, bright summer evenings are especially perfect for pairing delicious food with a chilled glass of white wine or sparkling wine. Sushi is particularly enjoyable in warm weather because it is served at room temperature and therefore does not feel heavy or overly warm.

During the summer months, it is important to store sushi properly, as the fish is served raw.

When purchasing sushi as takeaway, it is a good idea to transport it in a cooler bag. This helps extend its freshness and preserves the quality of the sushi. As soon as you arrive home, you should place the sushi in the refrigerator.

Sushi should be kept refrigerated until it is time to eat. Remove it from the refrigerator approximately 15–20 minutes before serving and take off the lid. During this time, the sushi will gradually reach room temperature, enhancing its flavor and providing the best dining experience.

Sushi should always be eaten at room temperature, as this allows you to enjoy the full flavor of each individual piece.

Read more about Sushi course for beginners or join a sushi-making course and learn how to prepare delicious sushi yourself.

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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.