rice for sushi

Learn how to make sushi that can be enjoyed all year round!

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Sushi is a dish that differs from most dishes that are prepared in a kitchen.

It is eaten cold all year round, regardless of whether it is for lunch or in the evening. It makes somewhat different demands on the raw materials used in the cooking. The raw materials must be as fresh as possible and of the best possible quality.
Sushi is one of those dishes where you can get the body’s need for vitamins and minerals in one meal without the dish being boring or vegan.

Sushi is also a dish where you can use exactly the ingredients needed to make it your favorite sushi.

However, there are some rules of the game.
There are Japanese cooking techniques that are good to know in order to get the most flavor and value for money. There is a world of difference in the taste experience, whether self-taught techniques are used or the techniques used by Japanese sushi chefs in Tokyo.

In the Sushi course for beginners, you will learn step by step the techniques that Japanese sushi chefs in Tokyo use when making sushi for their diners. With these techniques you will be able to make your favorite sushi with your favorite ingredients.

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 is most often eaten on New Year’s Eve in Europe?

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What is most often eaten on New Year’s Eve depends somewhat on where in the country you live, there is a big difference between what family and friends eat on New Year’s Eve in countryside and in the capital.
For many years, the New Year’s menu has often consisted of beef tenderloin as a main course, a starter with fish or shellfish and a delicious dessert. A number of years ago I began to see a shift. Especially in recent years, it has gained momentum.

Times have changed in Denmark. Today sushi is the dish most often served on this special evening. On the last evening of the year, most people want to enjoy a delicate and tasty dinner. For many, fish, shellfish and bubbles are particularly delicious.
A sushi dinner can be put together in many different ways so that everyone who takes part in the dinner leaves the table full and happy.

The last sushi course of the year will be held on 18 December. You learn step by step how to make tasty sushi from scratch. You will also get tips on where to find ingredients that are also suitable for a New Year’s dinner.

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 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.

Do all restaurants in Japan use the real Japanese wasabi?

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I have been traveling to Japan since 2004 to broaden my horizons and, learning new things from my Japanese teacher. Under normal circumstances, I travel to the Japan every year and on my many trips, I have had many gastronomic experiences ranging from everyday sushi to 2 star Michelin restaurants.

Real wasabi is widespread in Japan. However, not all restaurants use the real wasabi, even in Japan. Usually only Michelin sushi restaurants use the real wasabi.

I have tasted the real wasabi several times in Japan and, I cannot taste the difference. The strong taste disappears a little faster when it comes to the real wasabi.

Wasabi is a horseradish that grows in Japan. It has difficulty growing outside of Japan and therefore artificial wasabi is used. In Denmark, artificial wasabi is widespread it is only a few restaurants that import wasabi from abroad.

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 outside of Japan?

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There is a certain type of sushi that is very popular outside of Japan, it is sushi rolls.

In most of Europe and especially Denmark, sushi rolls are very popular.
In Europe, we do not eat as much seafood as the Japanese. It takes less fish to eat before we are satisfied and happy. This makes sushi rolls an obvious choice.

Sushi rolls can be made in many different ways with fish and shellfish.

In Japan, it is normal to use local ingredients for sushi such as mushrooms and plums.
In Europe, local ingredients are also used for sushi like different kinds of vegetables you will find on the menu in sushi restaurants.

The most important thing is that sushi rolls are made from ingredients that complement each other in this way, so that it becomes a tasteful experience to eat the food.

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 to do during the autumn holidays – sushi?

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Just around the corner, autumn and the autumn holidays await.

Time for coziness and togetherness.

Some people go for walks in the woods collecting mushrooms, others bake a classic apple pie or simmering food.

The autumn holidays are a time of presence and togetherness, so why not challenge yourself that the whole family will enjoy?

I’m talking about the Sushi course for beginners, of course. A course where you learn step by step how to make sushi rolls, which are perfect for private dinners.

It does matter what ingredients are used for sushi. In the course you will get to know the Japanese ingredients that Japanese sushi chefs use. You should preferably have full value for money when you shop into your Asian business.

In the course you will learn about does and don’t when it comes to buying and handling fish and other fresh ingredients for sushi.

You can’t miss the Japanese cutting techniques. There is a reason why fish cut with Japanese techniques melts on your tongue and sends you into the sky. Yes, sushi made with Japanese techniques tastes enchanting.

Read 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 long does it take to become a sushi chef in Japan?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, it takes several years to be trained as a Japanese sushi chef. There are several reasons why

In Japan, there is a slightly different approach to taking an education. In Japan, you are never really finish your education. This means that the better you become at your skills, the more difficult are the techniques used as well.
It is very normal that it takes 10, 20 or 30 years to master sushi techniques at restaurant level.

The quality of sushi in Japan is something completely different than in Europe.
In Japan, the level of Japanese sushi restaurants is very high. The higher the level in the Japanese restaurants, the longer it takes to become good at mastering the various cooking techniques.
It is very normal that it takes several years to learn how to cook sushi rice to perfection. The Japanese customers only want to eat sushi which is made with rice which is perfect in consistency.

In Japan, the sushi restaurant follows the season for fish. There are typically 10-15 different fish on the menu.
As a sushi chef, you need to know how to handle the different fish species and be able to turn them into delicate and tasty sushi pieces.

Read more about Sushi Chef Zoë Escher & 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.

Which fish is most popular in the summer in Japan?

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In Japan, the Japanese prefer to eat fish while in season.
Most sushi restaurants in Japan regularly replace their menus with seasonal fish.

One of the fish that has a special meaning is eel. It is a fatty fish, which in Japan is considered an exclusive fish. It is most often enjoyed in the summer.
In Japan there are 2 different kinds of eel freshwater eels and saltwater eels. As a guest, you do not notice the difference. As a chef, the 2 different eels allow you to cook them in different ways.

In Japan, you will find eels on the menu at sushi restaurants and in classic Japanese restaurants. In sushi restaurants, eels are eaten in a way that in the traditional Japanese restaurants are prepared and eaten in several different ways.

In Denmark, eel is not widespread in the same way as in Japan. Most people enjoy smoked eel on a good piece of rye bread.

At the Sushi course for beginners, you will learn how to make delicious and tasty sushi the most popular fish.

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 do sushi restaurants have in Japan?

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In Japan, sushi restaurants have several different kinds of tuna on the menu. In Japan, fish is the main source of protein and fish oil. During a week, the Japanese eat a lot of fish. They eat as much fish as meat is eaten in Europe.

Like so many others, the Japanese are happy to be able to choose from several different fish. One of the fish that stands out is the tuna. The meat on the tuna tastes very different depending on where it sits on the fish. Tuna from the stomach is called toro, it is fat light pink tuna and, is an exclusive eat.
Low-fat tuna which is bright red in color is called Akami, it sits at the spine. That piece is used for sashimi and nigiri pieces. That way, the meat pieces can be prepared and eaten in different ways.

The reason why sushi restaurants in Japan have several different pieces of tuna to choose from is that most of the tuna in the world lands at the Tsukiji fish market in Tokyo, which is the largest 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.

Can fish from the supermarket be used for sushi?

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No, fish from the supermarket should not be used for sushi.
Sushi is a dish where the fish is eaten raw. It is very important that fish is as fresh as possible to prevent you from getting sick.

The problem with fish from a supermarket is that they have to meet a number of criteria before they can be used for sushi.

You do not know where in the world the fish have been caught.
You also do not know if the fish meets the criteria required for it to be used for sushi.
You also do not know when the fish was caught.
You also do not know how long the fish has been on its way to a supermarket.
You also do not know how long fish has been stored at a supermarket before it is filleted.
Fish from a supermarket is packed in such a way that it is only suitable to be prepared for a warm meal.

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.