salmon

What Scandinavian fish do the Japanese love?

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Salmon
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.

What type of salmon is used in the Sushi course for beginners?

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Salmon

In our Beginner Sushi Course, we use some of the finest salmon in the world – salmon from the Faroe Islands.

I have the opportunity to source Faroese salmon, which is considered by many to be among the best sushi grade salmon available. The fish is raised under optimal conditions in the cold, clean waters of the North Atlantic, resulting in exceptional taste and quality. That is why I have chosen it as one of the key ingredients used in the course.

I do this for two reasons:

  1. When I make sushi both at my public courses and private events, I always use the best ingredients I can source. Quite simply, it provides the best flavour experience.
  2. My students deserve the very best. High-quality ingredients also give participants a greater understanding of how important ingredient quality is to the taste and overall sushi experience. It is also part of ensuring that everyone can safely enjoy the sushi we prepare during the course.

The Beginner Sushi Course is an exciting and educational experience where you will learn about:

  • choosing the right ingredients
  • cooking sushi rice
  • knife and cutting techniques
  • Japanese ingredients
  • buying fish
  • the methods behind delicious sushi

After the course, you will be ready to create delicate and delicious sushi in your own kitchen.

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.

Why salmon is the most popular fish for sushi

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Salmon
Salmon is without a doubt the most popular fish for sushi, and there are several good reasons for that. Its mild flavor, soft texture, and beautiful orange color make salmon a favorite among both beginners and experienced sushi lovers.

In authentic Japanese sushi, tuna has traditionally been more common, but in Europe, salmon has truly taken first place. One reason is that salmon is more widely available and perfectly matches the flavors many Europeans prefer. The combination of fresh salmon, perfectly cooked sushi rice, and Japanese ingredients creates a harmonious balance of umami, richness, and freshness.

At the same time, salmon is incredibly versatile. It works perfectly in hosomaki, futomaki, and popular uramaki rolls.

With the right Japanese cutting techniques, salmon can be presented beautifully and give sushi an elegant appearance.

At a Sushi course for beginners, you will learn which cutting techniques are best suited for sushi rolls.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Why salmon is perfect for beginners

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Salmon
Do you dream of making your own sushi at home but aren’t sure where to start?

Salmon is the perfect introduction to the world of sushi. It has a mild flavor that most people enjoy and a texture that is far more forgiving to work with than many other types of fish. This means you can quickly experience success in the kitchen even if you’re a complete beginner.

When working with salmon, you also begin to develop a feel for the techniques behind great sushi.

How do you cut the fish so it looks beautiful and tastes its best?
How does it pair with rice and other ingredients?

These are exactly the kinds of details that make all the difference and elevate your cooking to a whole new level.

But even though salmon is beginner-friendly, there’s still a whole world of knowledge behind the perfect sushi experience. From selecting the right ingredients to mastering the small technical touches that make each roll come together perfectly.

If you truly want to master it, it’s not just about the ingredients, it’s about learning the craft behind it. With the right guidance, you can quickly go from a curious beginner to someone who impresses friends and family with homemade sushi.

So yes, salmon is the perfect place to start. But it’s only when you learn the techniques behind it that the real magic happens.

Read more about Sushi courses 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

How many different kinds of salmon are there in Scandinavia?

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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.

How often does salmon come to Copenhagen?

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Salmon is a fish that has become very popular outside of Scandinavia in recent years. In recent years, Asia has become aware of how good the quality of salmon in Scandinavia is and part of the Scandinavian salmon ends up in, among other things Japan.

Denmark is the perfect spot when it comes to fresh salmon, which is suitable for cooking on a pan or eaten raw. Salmon arrives daily from Norway, Sweden and the Faroe Islands.
A few years ago, Faroese salmon that was farmed out in the sea only came to Denmark twice a week. That type of salmon is the most expensive and initially the demand was not that big. Since then, things have gone strong and Faroese salmon of high quality arrives in Denmark every single day.

On the Sushi course for beginners you learn more about which type of fish is best suited for sushi.

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.

Authentic Japanese Teriyaki sauce which you can eat with a spoon

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Teriyaki sauce

Teriyaki sauce has become a popular addition to many Asian dishes, and most people know it as the bottled version found in supermarkets and Asian specialty stores.

However, the homemade, authentic Japanese teriyaki sauce is a completely different experience. It’s rich, well-balanced, and so full of flavor that many of our course participants cannot resist taking a spoonful straight from the pot the first time they taste it.

In our Traditional Japanese Cooking Class for Beginners, participants learn how to prepare three classic Japanese dishes entirely from scratch. One of the favorites is teriyaki salmon a dish that brings out the delicate aromas and depth of flavor in the salmon. The silky-smooth teriyaki sauce adds the final touch, elevating the dish to something truly special and making the taste buds sing.

Read more about Traditional Japanese cooking class 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 fish is most in demand for sushi in Scandinavia?

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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.

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 is Japanese gyoza?

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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.