seafood

In Japan, nori seaweed is not only used for sushi!

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Japan is surrounded by open sea and, many thousands of years ago, seaweed was considered the most important vegetable. It still does today it is an indispensable ingredient in the Japanese kitchen.

Outside of Japan, most people are familiar with sushi nori. It is a dried type of seaweed that is used in several different ways when making sushi. The seaweed is dried in such a way that vitamins and minerals are retained while still being crisp in texture.

In Japan, sushi nori is not only used for sushi. Sushi nori are used in many different dishes, from large pieces that are added to noodle soups to thin strips that are sprinkled over a salad. There are many options.

On the Sushi course for beginners, you learn step by step how to make tasty sushi with sushi nori.

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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 Japanese sushi restaurants use topping on the food?

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Sushi chef & sake sommelier Zoë Escher
In Denmark, most sushi restaurants use topping on the food. It is typically sushi rolls such as insite-out which are topped with various ingredients such as roe, seaweed salad, chili mayonnaise, pickled onions and crushed wasabi peas. Sushi rolls are often topped in many different ways.

In Japan, topping is not used in the same way as in Denmark.
The Japanese are very fond of fish of very high quality. They eat as much fish as we eat meat.
So that’s why Japanese customers and Japanese sushi chefs have a slightly different approach to sushi. The sushi pieces should preferably be as simple as possible, ie. with rice and fish are in the center so they are allowed to shine.

Sushi topping is used in Japan. It can be lemon, an herb or a specific type of salt, which is used to highlight fish unique flavors and aromas.

At the Sushi course for beginners, you will learn how to make tasty sushi like Japanese sushi chefs 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.

What does the Japanese diet pyramid contain?

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Gyoza
The Japanese diet pyramid looks different from the Danish diet pyramid.

Japanese cuisine contains basic items which are a “must”.
It is rice, seafood, soybeans and seaweed. These are the basic elements of Japanese cuisine. They are essential and absolutely indispensable. The Japanese eat much seafood as we eat meat.

The Japanese also eat meat and vegetables. However, the Japanese do not eat as much meat as we do in Europe. They eat the same amount of meat as we eat fish.

In Japanese cuisine, several different types of cabbage are used. Cabbage is eaten in many different ways and, is a staple in Japanese cuisine. Of course, the Japanese also eat many vegetables that we know in Europe such as carrots, spring onions and cucumbers.

In Traditional Japanese food course for beginners, you learn step by step, how to make tasty dishes with Japanese ingredients, Japanese ingredients and Nordic ingredients.

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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 are the characteristics of Japanese onigiri?

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5 healthy japanese onigiri for one
In Japan, onigiri is a regular part of Japanese cuisine.
It is a rice bun with filling and it is related to sushi. Onigiri consists of rice, seaweed and tasty filling. If you look at classic sushi, it also consists of rice, seaweed and tasty fillings.

Onigiri are very popular in Japan. It is a cold dish that keeps well too, even if they are not stored in a refrigerator.
Onigiri is a dish that is eaten all year round and at all hours of the day. They are readily available throughout Japan.
You can buy it from small shops with refrigerated counters to restaurants that specialize in making onigiri with delicate fillings.

In Japan, onigiri is most often made with fish, seafood and local ingredients prepared in different ways. It is an easy and quick way to get a delicious meal that contains all the vitamins, minerals and proteins the body needs.

Read more about Mini ebook: 5 Healthy Japanese Onigiri for One

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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.

In Japan, which fish is most popular for sushi?

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The most sought after fish for sushi in Japan is tuna. Japan is the country in the world that eats the most tuna.

The largest fish market Tsukiji is located in Tokyo. Every day, large quantities of seafood are sold in the morning. Many sushi restaurants go directly to the Tsukiji fish market in the early morning hours to pick up fish for the restaurant.

Many sushi restaurants know in advance which fish they should have at the fish market. It happens regularly that they come home with other fish than what was on the shopping list. Their regular fish supplier can surprise with new and exciting fish that they did not anticipated.

The tuna is the big attraction at Tsukiji fish market.

Every day, large quantities of tuna land in different age groups. The quality of the fish is assessed by tuna buyers. Sushi restaurants will, on their advice, purchase the best tuna for just their particular restaurant.

At Sushi course for beginners, of course, tuna of the best quality from Japan is used.

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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.

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.

How many squid do Japanese people eat in Tokyo?

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Japan is one of the countries where all seafood is extremely fresh. Seafood is also very fresh. It is rare that you can go into a European fish store and buy a fish that has just been caught 3 hours before.

In Japan, it is very normal to eat squid that is only a few hours old.

Squid is a kind of shellfish that must be extremely fresh otherwise it ca become gummy in consistency. In Japan, squid are eaten as much as salmon is eaten in Europe. It is freshly caught in abundant quantity.

Grilled squid as seen here in the picture is a popular way to eat squid. When grilled on low heat for several hours, it becomes completely buttery and full of flavor.

In Tokyo, there are food stalls that stand and grill freshly caught squid every day.

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.

What do Japanese restaurants serving kaiseki look like?

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Japanese restaurants that serve kaiseki look a certain way. Each style of Japanese cuisine has its very own expression and, this also applies when it comes to the restaurant’s architecture and decor.

Kaiseki is an exclusive menu which consists of 8-12 unique, beautiful and tasty dishes from the traditional Japanese cuisine. A kaiseki dinner is not just a meal it is unique journey in historic ancient Japan.

The restaurants pay homage to the cultural virtues. The shoes are placed right inside the front door, there are small walkway bridges in the restaurant, there are tatemi mats on the floor in the dining rooms and, the female waiters are wearing kimonos. Dinner is served according to the traditional etiquette from the Edo period.

The restaurants will often be surrounded by a beautiful traditional Japanese garden, where even the smallest details are looked after and cared for. The traditional Japanese gardens surrounding the restaurants are beautiful all year round.

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.

What kind of fish can be eaten raw?

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Basically, all fish can be eaten raw. However, there is a big BUT.

Not all types of fish are suitable for eating raw. There are several reasons for this.

  1. In some fish species, the structure of the fish meat is of a quality that makes them unsuitable for being eaten raw. It requires you to be a Japanese trained sushi chef to be able to see that.
  2. The place where fish has been caught plays an important factor. There are some places where the world’s oceans are having a hard time due to local pollution. Fish caught in those places should never be eaten raw.
  3. Fish sold at fish auctions is divided into quality grades. Everything that is eaten raw must be of the best quality to avoid getting sick. It requires you to be a Japanese trained sushi chef to be able to see that too.

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.