All fishmongers know what kind of fish is used for sushi.
It is very important to ask for fish for sushi. Fish for sushi has a completely different quality than fish to be fried.
The reason for the difference in quality of fish is that fish for sushi being eaten raw. It is very important to use top quality fish. If you eat raw fish that has become too old you may become ill.
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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.
Sushi is a dish where all the fish is basically eaten raw. This means that fish must be as fresh as possible and of the highest quality.
The quality of fish used for sushi is only available in a limited amount in the world seas. This is known to all who sell fish.
If you buy fish in the supermarket, then you do not know where it has been caught. There are some places in the world where the fish are better than other.
Besides, you also don’t know how old the fish is. On the packaging of fish sold in the supermarket you will be able to see when it has been packed and shelf life. It is far more difficult to find out when the fish has been caught.
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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.
Most people believe that sushi is one of the most important dishes in Japanese cuisine. The Japanese love sushi, but sushi makes up less than 15% of Japanese cuisine. That’s because Japanese cuisine has so many tasty dishes and unique styles to offer.
One of the ingredients that the Japanese eat almost every day is cabbage. In Japan, cabbage is not just cabbage.
There are several different types of cabbage and different kinds of kale. Some varieties of cabbage and kale are eaten raw and others are best suited for squeezing juice.
There are also the varieties of kale that are prepared in different ways e.g. for a soup.
Common to all of them is that cabbage and kale is prepared in a delicate way so it is a gastronomic experience to eat cabbage and kale several times a week without it getting boring.
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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.
Although the government has closed down for people to travel in and out of Denmark this does not apply to food.
There are many supermarkets that have ordered extra goods so their stock is full of goods. Special stores such as fishmongers still get fresh seafood delivered several times a week from abroad.
It ranges from tuna in Japan to salmon from the Faroe Islands. However, the fishmongers may well find that the amount of tuna entering Denmark is less than it usually. This is not because the quantity of goods from the producers has decreased.
There are some food suppliers in Denmark who order fewer products from abroad at the moment. This is because the restaurant industry has been shut down for a period of time.
However, the most sought after items such as fresh salmon, marinated herring and other Scandinavian seafood will be found at the fishmongers.
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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.
Japanese noodle soup made on pork stock.
The recipe is for one person and the total time spent is 13 hours.
Broth:
2 kg of pork bones
1 piece (15×15 cm) Kombu
The soup:
4 dl stock
2 tbsp. soy sauce (Sanbishi)
1 tbsp. mirin
3 tbsp. cream
½ tsp. salt
Sprinkle pepper
1 pk. pre-cooked ramen noodles
2 thick slices of pork
10 Shime ji mushrooms
1 spring onion
1 scallop
1 handful of bean sprouts
2 handfuls of white cabbage
Method
1. Pork bones come in a large spot with a piece of Kombu.
2. Cover the bones with 3 cm of cold water and set to boil.
3. Cook the stock under low heat for 12 hours.
4. Remove the foam in the surface with a tablespoon.
5. Remove the fat at the top of the broth with a tablespoon.
6. Continuously add some water to the broth.
7. Brush the pork slices with a little olive oil, sprinkle with salt on both sides and bake at 80° for 1 hour.
8. Rinse the spring onion and cut with an angle to thin slices.
9. Rinse the bean sprouts.
10. Cut the mushroom across at the root.
11. Rinse cabbage and cut into 1 cm strips.
12. Cut the scallop into thin slices.
13. Cut the pork to 1 cm thick strips.
14. Place the pre-cooked noodles in a pot with boiling water for 15 seconds to loosen the noodles.
15. Remove the water and add the noodles to the serving bowl.
16.Pure mirin, soy sauce, cooking cream, and pepper into the broth
17. Add scallops and mushrooms to the soup and cook for 2 minutes.
18. Add spring onions and pork to the soup and cook for 1 min.
19. Cabbage added to the soup and it all turns.
20. Pour it all over the noodles and the dish is ready for serving.
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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 Japanese are the people in the world who eat the most miso.
In Japan, there are many different miso products. One of the Japanese favorite foods is miso paste. Miso paste is made on fermented soybeans and other ingredients such as sake.
You can compare miso paste with cheese. It is available in several flavors and mature taste depending on how long it has stored.
Of course, it does matter what kind of miso you use for soups, classic Japanese dishes or for a dessert.
On the Japanese noodle soup course, you will learn which miso paste is best for making the classic Japanese straight ramen noodle soup.
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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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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.
On Sunday I held the course Sushi for Beginners it was nice as always.
On the course I was asked if it is okay to keep sushi ro the next day. Unfortunately you are not allowed to keep sushi in the fridge until next day, since sushi is made with raw fish. Sushi has to be eaten the same day as it was made.
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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.
Most people have the impression that the classic red tuna we know in Denmark is also the most popular fish abroad.
In countries like US and Japan there are many other types of tuna.
Most people in Denmark do not really know about the white tuna and called Yellowtail. It is fish that has at least as nice and delicate taste as the red tuna. In US and Japan many do prefer the white tuna. The white tuna has different flavors, shades and aromas which make it suitable for sushi and dishes where the red tuna does not fit properly.
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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.
All fishmongers know what kind of fish is used for sushi.
