nigiri

What is authentic Japanese sushi?

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NigiriAuthentic Japanese sushi  taste a lot more then European sushi. The Japanese sushi chef know how to bring out the unique flavor of the fish.

Japanese sushi chef’s knowledge of the fish and the way the specific fish should be filleted and sliced to Nigri or sushi rolls are essential for the taste experience and the way the sushi are plated.

The quality of the dining experience depends on how experienced the sushi chef. You may also find that if you visit the same restaurant two days in a row then sushi taste different depending who is working that day.

As a Japanese-trained sushi chef I have learned that no matter what kind of fish you use for sushi the food you serve to the customer must always be the same no matter what day of the week the customer visits the restaurant.

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.
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What is the difference between European and Japanese nigiri?

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There is a big difference between European and Japanese nigiri. This is because there is a big difference between the education that European and Japanese sushi chefs go through.

In Japan, Japanese sushi chefs have been working as a sushi chef for 60 years and uses techniques that take 40 years to master. I am talking techniques you use to boiling rice, cutting fish and making sushi.

The selection of seafood used for sushi is very large in Japan. Often you will find 20 different species on the menu. It is one of the reasons why it takes longer to become a sushi chef in Japan. As a chef you must have a great knowledge of many different types of fish.

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.

How can Nigiri sushi – a rice ball with fish be so difficult to make?

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NigiriIt’s a question I get on my sushi classes.
In Europe we are used to that when you took an education you were finished training when you graduated. It works quite brilliantly in a country such as Denmark and Europe.

In Japan, they have a slightly different view of education.
An education is not just about that you have to acquire knowledge.
An education in Japan is also about how to improve your performance to customers, improve your personal character and through your spirit.

Additionally considered a craft such as sushi chef being a lifelong learning where you can constantly improve and hone your techniques. It is also one of the reasons why it takes many years to master some of the techniques.

Please read more about Nigiri 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.

Uni (Sea urchin) is one of my Japanese seafood favorites!

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The first time I encountered the delicious Uni was in Los Angeles in 2006. Toshi my executive sushi chef instructor served Uni to me like a piece of nigiri.
The velvet and delicate flavor melted in my mouth. I will never forget and have since then eaten it several times in both the US and Japan.

In Japan, the Japanese sushi restaurants buy Uni at the Tsukiji Fish Market. Here you will find a seller who is only specialized in Uni who sells it in many different qualities and price levels.

It is incredibly difficult to describe the taste of Uni as it is so unique in its taste and consistency. To get it served as a piece of sushi nigiri will not be the last time for me.

Read more about 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.

Which nigiri piece outside of Japan is your favorite?

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When I’m in Japan I eat many nigiri pieces with different kinds of fish. I also like fish that I do not know for expanding my horizon.

When I stay in California I always eat at my Japanese sushi chef instructor sushi restaurant. On his menu there is a certain nigiri piece that is a must and it is “Yellowtail with Myoga”, served with a secret sauce.

Yellowtail is white tuna a fish as very popular fish in the US and Japan. Myoga is a Japanese ginger which has a quite unique flavor and aromas.

It’s a nigiri piece that you can only get served in the United States or in Japan. I choose to get it served when I’m in the United States because the Japanese sushi restaurants in Tokyo have so many other fish and taste to offer.

Read more about Sushi chef & Sake sommelier Zoë Escher

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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.

What seafood is best for sushi?

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FiskehandlerIn Denmark there are many types of fish og shellfish which are not used for sushi.

In Japan you can find a large selection of shrimps. The shrimps has a size, taste and character that you can only find in Japan.

In Japan you can get several different types of squid which are used in sushi restaurants. Sea urchins are extremely popular in Japanese sushi restaurants and they have delightful taste.

Every country has their own unique shellfish which is suitable for sushi.  On Nigiri sushi course for beginners I talk more about what you should be aware of when you make nigiri with shellfish.

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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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Why is Japanese sushi different?

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NigiriJapanese sushi chefs use several different fish when making sushi and preferably between 6 and 12 in different species.
Japanese sushi chefs are using Japanese knives to fillet a fish. They use some other techniques to cut fish for sushi.
Japanese sushi chefs are using some other techniques to cook sushi rice.
Japanese sushi chefs use Japanese ingredients when they make sushi and other Japanese dishes.
Japanese sushi chefs are using some other techniques to make sushi.
Therefore taste Japanese sushi so much different.

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.

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What is Japanese nigri?

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NigiriMany have a perception of nigiri that it is a lump of rice with a piece of fish. It can be like that. When you only use a few ingredients the slightest error or mistake can be seen and tasted.

Japanese chefs use several years to learn to cook rice to perfection. If you do not cook the rice to perfection it will affect the dining experience. Fish are not just fish. It is very important know about the structure, texture, and the way you should handle the fish.

Japanese chefs use various techniques to form a nigiri. Some techniques take years to master.
The nigiri must be little firm yet melt in your mouth when you take a bite.

Please read more about Nirigi 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, Accenture audit Elbek & Vejrup and many more.

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