Do all restaurants in Japan use the real Japanese wasabi?


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 Scandinavian fish do the Japanese love?


Yep, it’s good enough.
There is a fish species in Scandinavia which is imported to Japan. It is the fish that most people in Denmark like, namely salmon.

In Scandinavia, the selection of high quality salmon is very large freshly caught salmon from the Faroe Islands and Norway land daily in Denmark and wild salmon from Iceland on a regular basis.
The salmon is of such a good quality that Japanese fish importers have visited Scandinavia to take a closer look at the fish.

Salmon is a fish that is not found in the wild in Japan. It is a tropical climate in the latitudes where completely different fish species thrive and which are not available in Denmark.

The Scandinavian salmon is very popular in Japan and, found in the refrigerated counter at supermarkets throughout the country.

At the Sushi course for beginners, you learn how to make delicious and tasty sushi with the coveted Faroese salmon. Of course, it is not just any Faroese salmon it is the best 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.

Which fish most often ends up on the dinner table in Denmark?


Salmon is the most sought after fish in Denmark. It is a tasty fatty fish that is rich in omega 3.
More and more countries in Scandinavia have for many years farmed salmon. It is relatively new that Iceland has started selling salmon off the island. It is a salmon that has grown up in an environment similar to nature, where wild salmon usually live. This means that the salmon has the same quality as wild salmon.

The Faroe Islands breed the world’s best salmon. It is a fish that is farmed in the sea. A salmon that is raised under the best possible conditions while the fish get special feed that is good for the fish. The Faroe Islands are known for their quality salmon, which now lands in Denmark every single day.

Norway also breeds several types of salmon in different qualities, which can also be bought in Denmark.

On the Sushi course for beginners, of course, the world’s best salmon is used, so that the participants learn how to make delicate and tasty sushi of high quality.

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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.

Online culinary class: Japanese onigiri rice balls for beginners

Onigiri - Japanese rice ball with filling

Come and join the online live course and learn, and make tasty Japanese onigiri, like a rice bun with unique and tasty filling.
In Japan, onigiri is a popular eat, which is suitable for both lunch and dinner. It is a rice bun with seaweed and filling which is enjoyed by both children and adults.

On the onigiri course for beginners you will learn how to make rice balls with filling.
You will learn how to cook tasty rice, which is suitable for making rice balls.
You use the ingredients and ingredients that are best suited for onigiri.
You will learn how to make 3 different tasty fillings by using Japanese ingredients.
You learn step by step, to use different hand techniques, to make 6 onigiri with 3 different fillings.
And much more

Read more about what you learn Online live course onigiri 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 often is the menu replaced at sushi restaurants in Japan?


At sushi restaurants in Japan, the menu is changed quite often.
The Japanese restaurants follow the season for ingredients and so do sushi restaurants.

What few people think about, there is also seasonal fish.
In Japan, not all types of fish are available all year. Most fish swim many kilometers either to seek warmer water in winter
or to spawn in spring.
All fish have their very own life cycle for when they are born, where they grow, some are caught and other swimmers continue to spawn.

Japanese sushi restaurants prefer to use fish on the menu when they are in season that tastes best and has the most flavor. It also means the menuis changed continuously.

Some sushi restaurants also have the fish of the day on the menu. It often happens that the fishing boats catch a little different when they are out with the boats at sea.

At Japanese sushi course for beginners, you will learn which fish are most often used for sushi in Denmark. You will also learn how to handle and prepare the fish for sushi. You can read more about Japanese 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 in demand for sushi in Scandinavia?

Salmon

In Scandinavia, salmon is the most sought fish for sushi.
Salmon is a local fish that lives in Denmark, Norway, Sweden, the Faroe Islands, Iceland and Finland. The quality of salmon in Scandinavia is very good.

The Faroe Islands are known for producing the world’s best salmon.
Faroese salmon are farmed in the sea, where they grow under the best possible conditions. The salmon also gets fantastic feed, which gives the tasty salmon steaks.

The other Nordic countries also produce very fine, high-quality salmon. In Scandinavia, salmon is produced in large quantities. Freshly caught salmon come to Denmark every single day.

For consumers, it is wonderfully easy to get hold of the fresh, tasty and delicious salmon at the many fish shops in Denmark.

In the Japanese sushi course for beginners, you will learn the salmon that are best suited for sushi-

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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 Japanese gyoza?


Japanese gyoza are in fact Japanese dumpings.

Originally, Japanese gyoza comes from China. China is known for making many different kinds of dumplings with fish, meat, seafood or a combination of it all.

When the Chinese dumplings came to Japan many years ago, the Chinese dumplings were adapted to Japanese cuisine. Other raw materials were used. The dough sheets used to make Japanese gyoza are made with classic ingredients used in Japanese cuisine.

Japanese chefs made their own interpretation of gyoza. It became like a banner bearer for all other gyoza that have since come into being. The Japanese chefs also developed their very own hand techniques used to fold the Japanese gyoza.

The actual preparation of gyoza is another. A gyoza must go through several steps before it is ready to be eaten.

In the Traditional Japanese food course for beginners, you will learn how to make gyoza as they are served in 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.

How many different kinds of salmon are there in Scandinavia?


In Scandinavia there are several different kinds of salmon.

We are so lucky to be surrounded by countries that have the best salmon in the world. Fantastic tasty salmon that comes to Denmark several times a week.

Norway is one of the countries that farms salmon on land. It is salmon of really good quality the Norwegians have mastered some of the challenges involved in farming salmon on land.

Most people have heard of salmon from Faroe Islands. The Faroese farm the best salmon in the world. All salmon from the Faroe Islands are farmed in the sea it gives salmon of a completely different quality.

Iceland also farms salmon. Not many people know about this. Icelanders have created an environment that is identical to Icelandic nature. You can buy farmed Icelandic salmon that has the same quality as those that live in the wild. Salmon from Iceland do not come to Denmark that often. At present it must be ordered.

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.

Online food course: Onigiri rice balls for beginners


Join an online course and learn, and make tasty Japanese onigiri which is a rice bun with unique and tasty filling. In Japan Onigiri is a popular food that is suitable for both lunch and dinner. It is a rice bun which is enjoyed by both children and adults.

On the onigiri course for beginners you will in short learn

– cook tasty rice which is suitable for making stuffed rice balls.
– Make 5 different tasty fillings by using Japanese ingredients and ingredients.
– step by step learns by using different hand techniques  to make 5 onigiri with 5 different fillings.

And much much more

Read more about what you learn on the online course Japanese Onigiri 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.

Why is local fish not used for sushi?

FiskIt’s really good questions that I sometimes get on my sushi courses.

In Denmark we have a lot of fish of very high quality suitable for sushi. It is especially whitefish found in Danish waters.

In Denmark most people are familiar with salmon, tuna and tiger prawns. Seafood is to find on any menu regardless of where in the world you are.

In different parts of the world have local seafood which can be advantageously to use for sushi. In Japan you can find sea urchin which is a fine and delicate shellfish.

Why there are no more local fish that has found its way to the menu is a good question. The consumers do also have the courage to eat sushi prepared with local 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.