Unless you work in a fish shop it can be hard to tell when a fish is fresh. One of the area where you should not compromise is the freshness of the fish. There are several reasons for this.
Sushi made with fresh fish have a fantastic taste.
You also avoid your guests or yourself get sick.
_
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.
When making sushi the knife play an important role.
The secret to tasty nigiri include your ability to cut fish to perfection.
The more a clean cut you can make the more tasty is nigiri pieces too. The reason is that even the smallest “wrong” section of a fish or vegetables can be tasted.
It is also important to know the structure of the fish as it has a direct impact on how clean a cut you can make. If you cut the filet the wrong way the whole filet can fall apart.
The Japanese use very few ingredients when they make nigiri and because of that you will be able to taste everything because nothing can be hidden.
_
Zoë har holdt foredrag og afholdt sushikurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.
The level of gastronomy in Japan is very high one reason for that is that Japanese chefs spend several years learning how to use different cutting techniques.
In Japan the quality of the dishes depends on your ability to prepare raw materials by using different cutting techniques.
If you do not know how to use your knife you will find it difficult to make a extraordinaire tasty dishes.
You will not be able to bring out the unique flavors of the ingredients and create unique dishes.
Using a knife the right way is just as important when making sushi as in making traditional Japanese dishes.
Read more about Traditional Japanese cooking class for beginners
_
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.
I just found an old picture from the 2006 from California Sushi Academy and a picture taken last month. Toshi still were his glasses in his forehead.
In 2006, we were all terrified every 14 days because our sushi skills were tested. Toshi is also a judge at sushi competitions in Japan and he is very tough as a judge.
In the first picture, Toshi is checking how clean my chef uniform is and then he is checking how sharp my sushi knife is.
Such a skill test consisted of fillet mackerel, sahimi, nigiri test, sushi roll test and presentation. Not only did he test our skills he also took time on how long we were about to make the food.
Thank god, I became No. 2 in the final and crucial skill test.
A lot has happened since then and today I am not dying of fear.
Read more about Sushi chef & sake sommelier Zoë Escher
_
Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Accenture audit Elbek & Vejrup and many more.
The cooking class Nigiri sushi course for beginners is for people who want to get a deep insight in the different techniques used to make Japanese nigari.
You learn to filet a European fish in quality that is suitable for nigiri.
You learn how to use several cutting techniques to cut different kinds of fish.
You’re existing nigiri techniques are horned.
You train different cutting techniques and hand techniques.
_
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.
Yes, it does.
Here the other day I ate sushi which was made in a Danish sushi restaurant.
The sushi tasted different because other ingredients are used. Denmark is also one of the countries where many kinds of topping are used on sushi pieces.
The sushi with topping had a less flavor than the sushi I make without topping which are normally served in Japanese restaurants.
Raw materials do have lot of flavor and taste and you should only use topping to give the dinning experience an extra dimension.
At the Sushi course for beginners you will learn to make delicious and tasty sushi pieces.
_
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.
I would like to say that cooking rice is a challenge in Denmark. The weather in Denmark changes a lot compared to other countries such as the south of France. We have 4 seasons and it is often seen that the temperature changes several times within the different seasons.
This means that it takes longer to learn how to cook sushi rice because you must be able to cook sushi to perfection in all kinds of weather all year round.
Unfortunately, the fewest ones are aware that the weather affects the amount of water for sushi, cooking time and temperature.
At Sushi course for beginners I talk more about boiling sushi rice to perfection.
_
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.
If you visit a classic Japanese sushi restaurant in Tokyo then you will notice some difference. Japanese sushi looks very simple with European eyes. In Japan Sushi chefs do not have the same tradition of topping the food as we do in Europe.
This is because Japanese sushi chefs have a different gastronomic view of their food in Denmark.
In Japan there is no chili mayonnaise which is very popular as topping out of Japan.
If a Japanese sushi restaurant in Tokyo decorates the food then it is to give the raw materials used to make that piece of sushi an extra flavor dimension so that the guest gets a unique gastronomic experience.
Read more about Sushi course for beginners
_
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 food style in Japanese cuisine that stands out from other kitchen.
Denmark is one of the countries in the world who eat most sushi rolls.
Sushi rolls are a healthy dish because you get quite a lot of different vegetables and fish in a very short time.
It makes sushi unique because it is a style where you can combine the raw materials in many different ways without compromising on the quality or taste.
At the Sushi course for beginners the attendance learn how to make delicate and tasty sushi rolls.
_
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.
It is difficult to cut fish nigiri and there are several reasons.
There are not two species that are exactly alike.
Even within one species there is a big difference such as tuna.
The size of the fish will be different and the structure and the fibers of the fish meat is also different. That will have a direct impact on how you slice the fillet.
You can always tell if a fish for nigiri is cut the right way. The the fish slice is silky and almost melts in your mouth.
To get the experience it is important to have knowledge of the fish and Japanese cutting technique to fillet the best way possible.
Read more about Sushi Chef & Sake Sommelier Zoë Escher
_
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.