Japanese sushi chefs are stricter when it comes to handling raw materials to sushi.
There are several reasons for this.
Japanese sushi chefs have a completely different view of sushi and, the ingredients used for sushi. Sushi is a dish that you do not fry or cook as we know from dishes such as lasagna.
Sushi is a dish that is cooked as little as possible, which means that it places greater demands on the way in which food is prepared. This applies right from the purchase of fish and vegetables, storage, freezing, preparation of raw materials and preparing the food.
Japanese sushi chefs have a more in-depth knowledge of the different fish species for sushi because it takes longer to be trained for sushi.
At Sushi course for beginners you will learn how to handle raw materials and make sushi like Japanese sushi chefs in Japan.
Read more about the 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.