Does the weather affect the preparation of sushi?

The weather greatly affects the preparation of sushi. Right from handling og sushi rice, preparing ingredients and making sushi with your hands.

Japanese sushi is a dish that focuses on individual ingredients. I know well that in a lot of countries many different ingredients are used in most sushi restaurants. If you look at authentic Japanese sushi there are quite a few ingredients included.

When the food becomes so simple your “mistake” is easily shown since you cannot hide anything, including the weather.

It is one of the reasons it takes Japanese sushi chefs many years to cook sushi rice to perfection which is a must if you work in a sushi restaurant.

On the Sushi course for beginners the attendances will learn what it takes to cook sushi rice to perfection.

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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.

Can all types of seafood be used for sushi?

For that I have to say both Yes and No.

It depends a lot on how it is used in sushi.
You have to think that seafood has a completely different texture than fish. Most fish fillets are quite firm in the meat.

If you look entirely at seafood they remind you most about a bag of mixed candy. Seafood comes in many different sizes, tastes and texture. It is the raw material that is the hardest to use for sushi.

Some seafood used in sushi restaurants outside Europe are very difficult to prepare for sushi, it requires you as a sushi chef to use many different Japanese cooking techniques.

The consistency of seafood is also very different. Some shellfish have a very hard surface while others are very soft. In order for this type of raw material to become a gastronomic experience, you need to know which Japanese cooking techniques are best suited to it.

At the Sushi course for beginners the attendance learns to prepare the most sought after raw materials for sushi.

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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.

What is sashimi?

SashimiSashimi is raw fish slices without rice.

It is a dish which the fish slices are cut in such a way that they highlight the fish’s qualities.

Sashimi slices is not the same fish slices used for Nigiri. Sashimi slices are larger and abroad will often be square and 1 cm. thick.
This is because the sashimi dish in countries like Japan can be a full meal.

The picture shows a sashimi plate in Tokyo as you can see several different seafood had been used to create the dish.
The size of the dish is larger than what you typically experience in Europe as it is for 2 people.

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 seafood is best for sushi?

FiskehandlerIn Denmark there are many types of fish og shellfish which are not used for sushi.

In Japan you can find a large selection of shrimps. The shrimps has a size, taste and character that you can only find in Japan.

In Japan you can get several different types of squid which are used in sushi restaurants. Sea urchins are extremely popular in Japanese sushi restaurants and they have delightful taste.

Every country has their own unique shellfish which is suitable for sushi.  On Nigiri sushi course for beginners I talk more about what you should be aware of when you make nigiri with shellfish.

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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.

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