seaweed

Is porridge suitable for sushi?

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Sushi chef & sake sommerlier Zoë Escher
There are many types of rice and porridge is one of them.
Lately I have been asked if porridge is suitable for sushi. My immediate answer is no, even if it is short-grain rice.

I must say that I have never made sushi with porridge rice.
I have made rice porridge many times and the texture of the cooked porridge rice is different from cooked sushi rice.

Most people do not think about it, but it is quite important.
If the cooked sushi rice does not have the consistency as it should, it will affect the whole taste experience. Sushi rice plays a decisive role in the quality of the dining experience.
Sushi rice should be soft with firmness. They must not be raw inside, but they must be cooked.
It requires a very specific type of short-grained rice, which is grown for just that purpose.

On the Sushi course for beginners you learn which sushi rice is best suited for sushi. You will also learn how to cook the rice so that you get sushi rice of the best quality.

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.

Do seaweed for sushi taste different?

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Yes, there is a difference in the taste of seaweed for sushi.
There are 3 countries that produce seaweed for sushi and that is Japan, Korea and China. Within sushi seaweed, there are several different types it affects the taste, the structure of the sushi seaweed and the way the seaweed behaves when it is used for sushi.

I have tasted seaweed for sushi from Japan, Korea and China and it tastes different.

Some seaweed sheets taste part of the sea, so it may seem surprising if you are not used to it.
Some seaweed sheets are completely neutral in taste it has an advantage over sushi because it does not affect the taste of the sushi pieces.
Some seaweed can be a little rubbery in consistency when sushi rolls are made and when eating the pieces. It gives a different feeling when biting through the sheet.

Seaweed is very healthy, and you should finally eat loose of it when you have the opportunity.

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 all types of vegetables be used for sushi?

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Sushi chef & sake sommelier Zoë Escher
Not all types of vegetables can be used for sushi.
A vegetable like eggplant is not suitable for sushi at all. There are several reasons why

If you cut an eggplant into slices, then it is not firm in consistency. And once it is cooked on a pan or in the oven, it is very soft and falls apart easily.

Eggplant is also a vegetable that in itself does not have much flavor. It requires the use of some other ingredients that can provide an extra flavor dimension.

Onions are also not a raw material that is optimal to use for sushi.
No matter what type of onion is used, onions have a rather strong taste. Raw onions can also bother the stomach and, not everyone wants to smell of onions the rest of the evening.

At Sushi course for beginners, you learn step by step, to prepare and slice ingredients and make tasty sushi according to the Danish Food Administration’s rules.

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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 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.

Therefore, Japanese sushi seaweed is so healthy!

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Most people have heard that eating seaweeds are healthy. And that’s it.
There are more and more companies that sells seaweed to consumers.

However, I am a little skeptical.
It does matter where the seaweed are picked. There are areas that are contaminated.

Therefore, I continue to eat seaweed Nori for sushi.
Seaweed for sushi is grown as oats grow on a Danish soil. That’s why I know that the quality is okay.

In addition, sushi seaweed is the vegetable in the world that contains most minerals and vitamins.

At Sushi course for beginners I talk a lot more about seaweed.

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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 the healthiest to eat?

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Sushi chef & sake sommelier Zoë Escher
Salmon is the healthiest fish. There are several reasons for this.
It is a fish that is described as fatty fish in the healthy way. It has a high content of omega 3, which belongs to the healthy fatty acids that are vital for the body.
Salmon also has a high content of protein 200 grams of salmon contains 44 grams of protein. Salmon is a booster for your health.

The Japanese population eats as much seafood as Europeans eat meat. In Japan, the variety of different types of fish is large, so most Japanese follow the season for fish.
During the year, the Japanese eat fish with a high content of omega 3 and at other times, they eat fish and shellfish which are not fatty, but instead contain other types of vitamins and minerals.

As a side dish, the Japanese eat many vegetables and cabbage prepared in different ways.

On the Sushi course for beginners, you learn step by step how to make tasty sushi with 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 big is the selection of fish in a Japanese supermarket?

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In Japanese supermarkets the fridge counter looks completely different than in Europe.
In the supermarket most of the products are written in Japanese characters and they have other products in the range.
The big difference in the selection of food products can be seen in the fridge counter. In Japan, fish is eaten as much as meat is eaten in Europe. This means that the selection of fish in fridge counter is large and varied. Every supermarket has high-quality filleted and whole fish packaged in a way that suits the average Japanese family.

In Japan, the season for raw materials is followed and, this means that the selection of fish changes from season to season. Japanese children learn from a very young age to eat many different kinds of fish prepared in many different ways.
That is why you find many unknown fish of different sizes in the fridge counter fish. Some of the fish are from Asia, while others come from the north, such as  salmon, which are known for their very high quality.

On the Sushi course for beginners you will learn about the most popular fish for sushi in our latitudes. Step by step, you learn from scratch to make tasty pieces of 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.

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.

How healthy is seaweed for sushi?

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Seaweed for sushi is a very healthy vegetable. In the world, seaweed is the vegetable that contains most vitamins and minerals.

The countries that produces the largest amount of seaweed for sushi are China, Korea and Japan. You can compare seaweed for sushi to crops like wheat or oats. The difference is that seaweed is a vegetable which ia grown on the sea bottom.

Seaweed produced in Japan, China and Korea has difference taste. This is because there are several different type of seaweed used for sushi.

In general, seaweed for sushi is a vegetable that is essential in Japanese cuisine.

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.

How is sushi seaweed produced?

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Sushi seaweed is produced in the sea.

In autumn, seaweed grower in small boats sails out to sea. Small seaweed plants are attached to the mesh and lowered just below sea level. Here the seaweed is allowed to grow at its own pace until spring. When the seaweed plants are approx. 20 cm long, they are ready to be harvested.

Small boat sails out to sea and the seaweed grower picks up the many mesh nets on board. The boats sail directly to the seaweed factory which is right next to the coast. Seaweed is filled in large plastic containers and poured directly into large containers that wash and clean the seaweed. Air is supplied to make the mass softer. The seaweed must go through several processes, where it is both cleaned and chopped into smaller pieces.

Once the tongs have been given the right consistency, the tongs poured into, long in square shapes and air-dried by several rounds. Before the final forceps are fine-sorted, the forceps are checked for microscopic irregularities that cannot be seen with the eye.

The tongs are then divided into grades and packed in airtight packaging.

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.