raw materials

How often do Japanese people eat sushi rolls?

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Like so many others, the Japanese live a busy life. They work 10-15 hours a day. They often eat food on the way home from work or they buy take-away food on the road.

In Japan, sushi rolls are often ordered as take-away food on the way home from work. In Japan, you can buy sushi rolls in several different sizes.

Japanese sushi rolls taste different than those that can be bought in Europe. Local Japanese ingredients are used to make sushi rolls.

When making sushi rolls in Japan, no topping or mayonnaise is used, the Japanese customers prefer the taste of fresh ingredients.

In the Sushi course for beginners, you learn step by step how to make tasty sushi rolls, as they are made at sushi restaurants 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.

The reason why Sushi course for beginners becomes more exclusive

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Times have changed in many different ways which benefits the customers.

There will be fewer attendances in the class maximum 9 people.
You will have more room to make sushi.
There will be more time to ask Sushi chef Zoë.

Last but not least the atmosphere will be cozier.

On the Beginner Sushi course you will learn step by step how to make tasty Japanese sushi which you can take with you when you leave the class.

You can read more about what else you will learn at Sushi course for beginners such as purchasing fish, handling raw materials and much more.

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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.

How strict are Japanese sushi chefs in their handling of food?

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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.

Do Japanese sushi chefs use different types of fish than sushi restaurants in Europe?

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Japanese sushi chefs use many different types of fish than European sushi restaurants. Fish is a very popular raw material in Japanese cuisine. The Japanese learn to enjoy fish from when they are small. The Japanese eat as much fish as we eat meat in Europe.

The selection of fresh fish suitable for sushi is bigger in Japan than in Europe. This also means that it is very normal for sushi restaurants in Japan to have 15-20 different fish on the menu.

Some of the fish which is on a Japanese menu such as salmon, tuna and squid. The Japanese menu also contains local fish that can only be caught in local sea 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.

What raw materials do Japanese sushi chefs prefer to use for sushi?

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In Tokyo, the Japanese have a slightly different approach to sushi.

Most Japanese prefer to eat nigiri rather than sushi rolls.

If you are dining at a sushi restaurant in Tokyo the rolls will often contain something different from what we know about in Europe. In Japan, it is very normal to serve a hosomaki (small roll) to end a sushi meal.

It may contain pickled plum or tuna.

When it comes to sushi there is nothing right or wrong. Most restaurants have their own style. When it comes to raw materials Japanese sushi chefs in Tokyo and I are in favor of using local produce that is in season.

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.

What is the first thing to check when making sushi?

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The first thing I check when I about preparing different raw materials for sushi is the weather.
Humidity and temperature play a major role from handling raw materials to the finished sushi pieces.

The temperature affects the boiling of sushi rice. Temperatures such as minus degrees and hot summer days affect the various steps that lead to perfect cooked sushi rice.

But raw materials such as fish and vegetables are also affected by temperature and humidity. The more moisture is in the weather the more focus you have to have on the different techniques as it does not take a long time before the effects can be seen.

At Sushi course for beginners you will learn more about the cooking techniques used to handle the different steps.

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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.

Why does sushi taste in Japan in a completely different way than in Denmark?

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I meet more and more people on my courses that have been in Japan.

There may be different reasons why sushi in Japan tastes differently. In Japan, you will often find some completely different fish on the menu than what you find at a Danish sushi restaurant.

Japanese sushi chefs in Tokyo also have a completely different background to Danish sushi chefs. The Japanese sushi chefs have a completely different knowledge and uses other techniques in preparing sushi. In Japan, it is very normal for techniques to take 20, 30 or 40 years to master. There is a slightly different approach to ingredients and sushi than what you see at a Danish sushi restaurant.

On the Sushi course for beginners you will learn how to prepare sushi of such quality that it is suitable to be served at a private dinner table.

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.

Make Japanese dishes that either add nutrition or charge the body

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Japanese cuisine differs from the rest of the world by focusing on healthy eating and eating habits. The Japanese cuisine is composed in a way so it either charges the body or adds to the body’s nourishment. Japanese dishes that are delicious and tasty without compromising on the quality and the good taste.

Japanese dishes that combine raw materials in a completely new and unique way. It applies from small appetizers to dessert.

On the course Traditional Japanese cooking class for beginners you learn to make classic Japanese dishes for a busy day. Japanese dishes teach you to use hand techniques, cooking techniques, and compounding raw materials in a new way.

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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.

Where is the best place to buy raw materials for vegetarian sushi?

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Vegetarian sushiAs always it is very important to use as fresh vegetables as possible.

When you make vegetarian sushi you must remember that the vegetables are the star and that they are the focal point of the entire menu.
The ideal is to buy organic fresh vegetables either from a farmers market or at a greengrocer.

At a farmers market is often more greengrocer who compete for essentially the same goods. So the quality and variety is greater. By shopping a farmers market you will find that the raw materials in season are cheaper and of better quality than those vegetables that can be bought in a supermarket.

However, there is a raw materials as well be worthwhile to buy a week before it is used like avocado.

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, Accenture audit Elbek & Vejrup and many more.

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