foodblogger

Do Japanese sushi restaurants use topping on the food?

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Sushi chef & sake sommelier Zoë Escher
In Denmark, most sushi restaurants use topping on the food. It is typically sushi rolls such as insite-out which are topped with various ingredients such as roe, seaweed salad, chili mayonnaise, pickled onions and crushed wasabi peas. Sushi rolls are often topped in many different ways.

In Japan, topping is not used in the same way as in Denmark.
The Japanese are very fond of fish of very high quality. They eat as much fish as we eat meat.
So that’s why Japanese customers and Japanese sushi chefs have a slightly different approach to sushi. The sushi pieces should preferably be as simple as possible, ie. with rice and fish are in the center so they are allowed to shine.

Sushi topping is used in Japan. It can be lemon, an herb or a specific type of salt, which is used to highlight fish unique flavors and aromas.

At the Sushi course for beginners, you will learn how to make tasty sushi like Japanese sushi chefs in Tokyo.

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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.

Where to buy black sesame seeds?

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Sushi chef & sake sommerlier Zoë Escher
There are more and more people who have noticed black sesame seeds when ordering sushi rolls.

Abroad, black sesame seeds are very common. Several of the Danish sushi restaurants also use black sesame seeds and light sesame seeds mixed together and sprinkled over the sushi rolls.

There is not the big secret behind black sesame seeds. This is not a new variety. It is light sesame seeds that have been colored. Unfortunately, I do not know how they have been colored. Or what has been used to color the sesame seeds.
The taste is the same whether you use light or black sesame seeds.

The reason why some sushi restaurants use a mixture of light and black sesame seeds is because it is decorative and looks great on sushi rolls.

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.

The season for lumpfish roe is underway!

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The Danish delicacy lumpfish roe is now available in most fish shops.
It’s a good year for lumpfish roe, at the moment there are lots of purified lumpfish roe.

It is a wonderful Danish delicacy that can be enjoyed in several different ways.
One of the best ways to eat lumpfish roe is along with blinis, finely chopped red onion and sour cream.
If you cannot get hold of blinis, you can of course use toasted sandwich bread.

Lumpfish roe is the first sign of spring it often falls at the same time.

The season for lumpfish roe varies from year to year. It is not to say how long the little fine pink pearls can be obtained at the fishmongers. So far, it can be freshly cleaned at most fishmongers.

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, Beierholm revision, Elbek & Vejrup and many more.

Are classic Japanese dishes low in fat?

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Noodle soup
Classic Japanese dishes are very healthy.
The Japanese population is the oldest in the world. This is not a coincidence there is of course a reason for it.

Japanese cuisine differs from other cuisines. Japanese cuisine is put together in such a way that it either detoxifies the body or nourishes the body.
In Japanese cuisine, there is no “fast food” such as. pizza or Sharwarma, as we know it in Europe and in the rest of the world.

Yes, you can find Pizzeria in Japan it is a dish that is not part of Japanese cuisine.

In the classic Japanese cuisine, only healthy and nutritious fast food dishes are available. Fast food dishes that is suitable for busy weekdays.
In general, the Japanese dishes embrace the entire food pyramid in one meal. It is also a contributing factor to the fact that Japanese cuisine is so healthy.

In the Noodle Soup course for beginners, you learn step by step how to make several different nutritious and healthy noodle soups that are suitable for a busy everyday life.

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

Is sushi expensive in Japan?

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Sushi chef & sake sommerlier Zoë Escher

I have been coming to Japan since 2004. Over the years, I have eaten a lot of sushi. It ranges from everyday sushi to sushi served at Michelin restaurants.

In my eyes, sushi is not expensive in Japan.
Here I look at the quality you get for your money. Whether you buy everyday sushi or gourmet sushi in Japan, it is cheap compared to sushi restaurants in Europe.

There are several reasons for this.
In Japan, only 8% is paid in tax on restaurant invoices and take-away food. That in itself is a pretty big saving. It can be felt especially if you often go out and eat.

The competition among restaurants is very fierce.
As in Europe, restaurateurs want to have filled restaurants all week opening days. It is also important that the food is of a high quality and that guests are happy. There are also many restaurants that maintain a price level where their customers can afford to come and eat.

At the Sushi course for beginners, you learn step by step how to make sushi with the most in-demand ingredients in Europe.

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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 soy sauce is used in classic Japanese dishes?

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In traditional Japanese cuisine, not only soy sauce is used for Japanese dishes.

In Japan, soy sauce is considered a spice; it is a way to season the food. There are as many different soy sauces in a Japanese supermarket as cheese in a Danish supermarket.
Therefore, it does not matter which soy sauce is used for which dishes.

Most people eat sushi to a greater or lesser extent.
If you use a completely classic soy sauce or one soy sauce which is not suitable for e.g. sushi, it will ruin approx. 40% of the taste experience. That’s a lot.

Therefore, the choice of soy sauce plays an equally important role as the choice of fish for sushi. It’s like night and day.

In the Traditional Japanese food course for beginners, you will get to know several different types of soy sauce. You also learn that dossiers and add the different dishes, the right amount of soy sauce. So that the dishes get, the unique flavors and aromas that characterize the dishes that are served in restaurants in Japan.

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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 popular is Teriyaki sauce in Japan?

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Teriyaki sauce is very popular in Japan.
It is a classic sauce that is part of the classic Japanese cuisine. There are several different types of teriyaki sauce.

I prefer to make teriyaki sauce as it tastes better and goes best with the ingredients used in the dish.

In Japan, teriyaki sauce is used in several ways along with various meat dishes in the classic Japanese cuisine. It is a Japanese sauce which has a slightly different function than a classic béarnaise sauce in Europe.

It is a classic Japanese sauce which also suits the European taste buds and which more and more people knows about.

In Traditional Japanese food course for beginners, you will learn how to make teriyaki sauce from scratch. This sauce you can use for several different dishes.

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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.

Who invented Sushi?

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Sushi chef & sake sommerlier Zoë Escher
It is a very specific group of the Japanese people who have invented sushi. It’s not chefs.

Sushi has originally been a poor man’s dish.
Along the coast of Japan fishing families live and make a living by catching fish. At that time many hundreds of thousands of years ago, their income was modest. It depended on how many fish were caught.
To support the family, some of the freshly caught fish was set aside. The fish was filleted and cut into smaller pieces. Along with freshly cooked rice, the fish was eaten with a little wasabi and soy sauce.

This raw fish dish came to Tokyo. The dish was refined and served in a different way by Japanese chefs and turned into sushi. For decades, Japanese chefs have made their own interpretation of sushi.

Some styles can be seen at sushi Michelin restaurants in Tokyo, others make classic Japanese sushi and some sushi restaurant chains make sushi for students.

At Sushi course for beginners, you learn step by step how to make sushi with the ingredients and techniques used at exclusive Japanese sushi restaurants.

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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 all types of vegetables be used for sushi?

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Sushi chef & sake sommelier Zoë Escher
Not all types of vegetables can be used for sushi.
A vegetable like eggplant is not suitable for sushi at all. There are several reasons why

If you cut an eggplant into slices, then it is not firm in consistency. And once it is cooked on a pan or in the oven, it is very soft and falls apart easily.

Eggplant is also a vegetable that in itself does not have much flavor. It requires the use of some other ingredients that can provide an extra flavor dimension.

Onions are also not a raw material that is optimal to use for sushi.
No matter what type of onion is used, onions have a rather strong taste. Raw onions can also bother the stomach and, not everyone wants to smell of onions the rest of the evening.

At Sushi course for beginners, you learn step by step, to prepare and slice ingredients and make tasty sushi according to the Danish Food Administration’s rules.

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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.

Is there a difference between the noodles used in Japanese soup?

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Noodle soup
There is a big difference in the noodles used in Japanese noodle soups.
Most people have heard about ramen soup, where one type of noodles is used. They are long, thin, and yellow and looks like spaghetti, but, the texture of the noodle and taste is different.

Ramen soup is not the only soup that the Japanese eat all year round.
In Japan, there are several different types of noodle soups are eaten, some at specific times during a year.
It is the stock, vegetables and meat/fish that determine which type of noodles are used.

In some soups, noodles that are neutral in flavor are used in udon soup. It is the soup itself that has a lot of taste and aromas. In other soups, noodles that have a delicate taste ramen noodle are used because it adds an extra dimension of flavor to the noodle soup.

In the Japanese noodle soup course for beginners, you will learn step by step how to make 2 very different tasty noodle soups.

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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.