Japanese sushi

What is the difference between a Danish Sushi Chef and a Japanese Sushi Chef?

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The biggest difference between a Danish and a Japanese Sushi Chef is the food. Yep, I said the food.

Sushi prepared by a Danish Sushi Chef tastes completely different from Sushi prepared by a Japanese Sushi Chef. There are several reasons for this.

Danish Sushi Chefs have a completely different professional background than Japanese sushi chefs. In Japan, different requirements are placed on the skills of Sushi Chefs.

Danish Sushi Chefs use different ingredients in the preparation of sushi than Japanese Sushi Chefs. Japanese chefs use ingredients that highlight the flavor of exactly the fish used for sushi. The taste is highlighted in a way that creates a unique gastronomic experience.

Danish Sushi Chefs use other cooking techniques in making sushi. It ranges from cooking sushi, filleting fish and not least the hand techniques for making the sushi pieces.

On the Sushi Course for Beginners, you learn, step by step, how to make sushi like Japanese Sushi Chefs. You do this because Japanese sushi have the best tastes. You also get the best tips about, which ingredients are best suited for and how to handle fish the best way.

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?

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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.

Why does Japanese sushi taste different than in Denmark?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, sushi tastes in a completely different way than in Denmark.
I often meet people who ask what the reason for this could be.

There are several reasons for this.

In Japan, other fish, vegetables and ingredients are used to make sushi.
The Japanese sushi chefs use some other cooking techniques to cook sushi rice.
The Japanese sushi chefs use completely different cutting and hand techniques in the preparation of sushi.

Last but not least, Japanese sushi chefs have up to 35 years of experience in making sushi. You can of course wonder why it takes so many years to be trained as a Japanese sushi chef.

Japanese restaurant guests have very high demands on their food. The rice must be cooked to perfection and the fish, cut into silky slices that melt on the tongue.

In Japan, many sushi restaurants make minimalist sushi, where it’s basically just rice and fish. It makes great demands on the sushi chef’s skills, as you, as a guest, can taste everything.

At the Sushi course for beginners, you learn step by step how to make tasty sushi that you can enjoy with your loved ones.

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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 is the quality of sushi in Japan?

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Sushi chef & sake sommerlier Zoë Escher
In general, the quality of sushi is very high.

In Japan, there are many sushi masters who make sushi of extremely high quality.
Throughout their careers as Executive Sushi Chef, they train quite a few sushi chefs. Some of the chefs choose to continue their careers in the restaurant where they are trained.
Other sushi chefs choose to open their own restaurant and put their own fingerprints in the restaurant industry and, a third group chooses, to travel abroad to work.
In the USA, especially California, a lot of sushi chefs from Japan work.

You will also find Japanese sushi chefs who work in neighbor countries in Asia.

The many skilled sushi chefs in Japan ensure that the quality of Japanese sushi is high.
They do this, among other things, by using fish and other high-quality raw materials. They also use Japanese ingredients which are suitable for sushi.

This knowledge helps to strengthen Japan’s position in relation to quality sushi.

In the Sushi course for beginners, you will learn to use the techniques that Japanese sushi chefs use in the preparation of 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.

How many styles are there in Japanese sushi?

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Sushi chef & sake sommerlier Zoë Escher
In Japan there are several different sushi styles several more than in Denmark.
The range between lower quality sushi and very high quality sushi is very large.

At the very top you will find sushi restaurants that are so exclusive that they are too good to be in the Michelin guide. Then you will find exclusive sushi restaurants, which have been given a place in the Michelin guide.

Then you will find 5 different quality levels of sushi restaurants.
In general, the level for every type is very high, yes even the lowest level will be high compared to Europe.

Sushi in Denmark which is considered exclusive gourmet sushi is everyday sushi in Japan. This is because sushi has its origins in Japan, there are many sushi restaurants and the competition between the restaurants is fierce.

In the Sushi course for beginners, you learn step by step to apply the techniques used by Japanese gourmet sushi chefs.

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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 is the easiest way to get more vegetables eaten!

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Sushi chef & sake sommerlier Zoë Escher
Yes, it’s true. Sushi is the easiest way to get more vegetables eaten without you getting tired of the food.

For sushi, a certain type of seaweed is used. A seaweed sort that is grown on the seabed like oats and wheat is grown in Europe. Seaweed for sushi is grown on the ocean floor in China, Japan and Korea. There is a big difference in taste, depending on in which country sushi nori is grown.

In Japan, sushi nori is harvested in the autumn.
The harvested seaweed must go through a long process, where it is washed, cleaned, dried, pressed and cut to the “right” size.
In Japan, seaweed is grown in several different qualities. There are sushi nori for everyday use and exclusive sushi nori for gourmet sushi.

Sushi is the vegetable in the world that contains the most vitamins and minerals. You should not eat very much sushi until you have met your body’s need for vegetables.

At the Sushi course for beginners, you learn all the processes you have to go through to make tasty sushi at home in your own kitchen.

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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 is also a way to be together!

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Sushi chef & sake sommerlier Zoë Escher
Yes of course, it’s great to eat a sushi with good friends.

But, that is not exactly what I had in mind. Making sushi together is a great way to spend time together.

Decide what kind of sushi to make
Select rice suitable for sushi
The different stages of sushi rice
Cooking sushi rice
Select fish and vegetables for sushi
Handling of fish in accordance with the Danish Veterinary and Food Administration’s rules
Use different techniques to cut fish and vegetables
Step by step to make different kinds of sushi
Cut sushi and prepare the food

Making sushi is a great way to be together.

Everyone is creative and gets the opportunity to make sushi with their favorite fish and vegetables it is a way to use your body differently.

The mind is free of everyday thoughts and instead focused on making tasty sushi which is enjoyed later in the day.

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.

What Scandinavian fish do the Japanese love?

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Yep, it’s good enough.
There is a fish species in Scandinavia which is imported to Japan. It is the fish that most people in Denmark like, namely salmon.

In Scandinavia, the selection of high quality salmon is very large freshly caught salmon from the Faroe Islands and Norway land daily in Denmark and wild salmon from Iceland on a regular basis.
The salmon is of such a good quality that Japanese fish importers have visited Scandinavia to take a closer look at the fish.

Salmon is a fish that is not found in the wild in Japan. It is a tropical climate in the latitudes where completely different fish species thrive and which are not available in Denmark.

The Scandinavian salmon is very popular in Japan and, found in the refrigerated counter at supermarkets throughout the country.

At the Sushi course for beginners, you learn how to make delicious and tasty sushi with the coveted Faroese salmon. Of course, it is not just any Faroese salmon it is the best in the world.

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.

What kind of sushi is most popular in Denmark?

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Sushi roll futomaki with prawns, web: http://chefzoeescher.com

In Europe, there is a kind of sushi, which is most popular among all the styles.

It is sushi rolls. If you visit a sushi restaurant in Europe, there are typically 15-20 different rolls with different ingredients and topping. In a European sushi restaurant, there are usually several small sushi rolls on the menu. Sushi rolls insite-out which means that the rice is outside the roll with the topping available in many different versions and flavors.

The large roll futomaki is also popular. It is a roll that can be difficult to take a bite due to its size. It is also a roll where there is room for a lot of filling.

In Japan, nigiri sushi is the most popular of them all. In the exclusive sushi restaurants, there are typically 15-20 different fish on the menu. The Japanese people eat a lot of fish every single day that is way they prefer to eat nigiri pieces.

At the exclusive restaurants, a meal ends with a small sushi roll.

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 many different kinds of tuna cuts are there?

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There are several tuna cuts.

An adult tuna weighs 225-250 kilos. Just like on other animals, the quality of the meat is different depending on where on the animal it sits.

Tuna meat from the stomach is called toro. It is fatter than meat from other places on the animal. In Japan, toro is an exclusive and expensive piece, which is full of flavor and umami. The meat is pink in color it is a piece used to make nigiri sushi.

Along the backbone of the tuna sits lean tuna, which is called Akama. The flesh is very red in color and the taste is similar to beef. In Japan, it is used for both nigiri and sashimi.

Then of course there are many other cuts where the fat content and taste are different. No two tuna are alike, so the quality and taste will vary from fish to fish.

In Europe, the selection of tuna cuts is not that big. The fishmongers sell one type of tuna cut that is often suitable both for sushi and for a delicious steak to be on the grill.

At the Sushi course for beginners, you will learn more fish 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.