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Can all types of sushi mats be used to make sushi?

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Unfortunately not.

The selection of sushi mats is large in Denmark. There are many different types ranging from silicone mats to Japanese sushi mats and not all of them are suitable for sushi.

Kitchen utensils made of silicone are popular and the selection is getting bigger and bigger. Within the last few years, more and more kitchenware shops have started selling sushi mats made of silicone.

Occasionally, I meet attendances who show up on my sushi class with a silicone mat under the arm for which they have paid DKK 250-300. Unfortunately, I will have to disappoint them every time.
Silicone mats are definitely unsuitable for sushi even though they are easy to clean. Silicone is a very smooth material it is very difficult to make nice sushi rolls. In addition, they do not have the same flexibility as sushi mats made of wood. It also makes it difficult to make nice and firm rolls.

At the Sushi course for beginners I tell you more about the type of sushi-eating Japanese sushi chefs. It is a sushi mat that I also sell in my web shop.

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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.

Do fishmongers know what type of fish is suitable for sushi?

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All fishmongers know what kind of fish is used for sushi.

It is very important to ask for fish for sushi. Fish for sushi has a completely different quality than fish to be fried.

The reason for the difference in quality of fish is that fish for sushi being eaten raw. It is very important to use top quality fish. If you eat raw fish that has become too old you may become ill.

At Sushi course for beginners I talk more about what kind of fish to buy 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 the first thing to check when making sushi?

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The first thing I check when I about preparing different raw materials for sushi is the weather.
Humidity and temperature play a major role from handling raw materials to the finished sushi pieces.

The temperature affects the boiling of sushi rice. Temperatures such as minus degrees and hot summer days affect the various steps that lead to perfect cooked sushi rice.

But raw materials such as fish and vegetables are also affected by temperature and humidity. The more moisture is in the weather the more focus you have to have on the different techniques as it does not take a long time before the effects can be seen.

At Sushi course for beginners you will learn more about the cooking techniques used to handle the different steps.

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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 soy sauce be used for sushi?

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Most people are not aware of how important the choice of soy sauce has on the entire sushi dinner.
The right soy sauce can enhance the dining experience by 40% it is very important that you use the right soy sauce when you eat sushi.

Sushi should have a fine and delicate taste and it is important to select a soy sauce that is not too strong in flavor or contain too much salt.
If you use a soy sauce that is too strong in flavor it will create an imbalance and you miss the full dining experience. If you use a soy sauce with too much salt the salty taste will cover the whole dining experience.

There is only one soy sauce suitable for sushi which you cannot buy it in supermarkets but only in special stores. At Sushi course for beginners I talk more about where to buy the soy sauce.

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.

Gem

Gem

Gem

Is there a difference between Japanese knives?

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Yes, there is a huge difference between Japanese knives.

In Denmark most Japanese knives are made of stainless steel. These knives are of good quality that do not need much maintenance. But, they will never be as sharp as Japanese knives which are made in a different type of steel.

The knife blade of Japanese knives has a special design and they can become very sharp if sharpened the right way. The steel used for that type of knives affects the various raw materials. By using various cutting techniques you can emphasize the aromas, taste and quality of the raw materials for sushi.

At Sushi course for beginners you will learn how to apply the basic Japanese cutting techniques.

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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.

Is it a good idea to buy fish for sushi in the supermarket?

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I think that it is a bad idea.

Sushi is a dish where all the fish is basically eaten raw. This means that fish must be as fresh as possible and of the highest quality.

The quality of fish used for sushi is only available in a limited amount in the world seas. This is known to all who sell fish.

If you buy fish in the supermarket, then you do not know where it has been caught. There are some places in the world where the fish are better than other.

Besides, you also don’t know how old the fish is. On the packaging of fish sold in the supermarket you will be able to see when it has been packed and shelf life. It is far more difficult to find out when the fish has been caught.

On the Sushi course for beginners I talk a lot more about fish 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.

Do you know how use Japanese knife techniques?

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The level of gastronomy in Japan is very high one reason for that is that Japanese chefs spend several years learning how to use different cutting techniques.
In Japan the quality of the dishes depends on your ability to prepare raw materials by using different cutting techniques.

If you do not know how to use your knife you will find it difficult to make a extraordinaire tasty dishes.
You will not be able to bring out the unique flavors of the ingredients and create unique dishes.

Using a knife the right way is just as important when making sushi as in making traditional Japanese dishes.

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.

Can all types of fish be used for sushi?

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Basically all types of fish can be used for sushi.

However not all types of fish are suitable for being used for sushi. There are many types of fish which do have a high enough quality for sushi. For fish to approved for sushi the fish has to meet specific requirements. Fish used for sushi have the finest quality and the reason that is that fish is eaten raw.

Most people know that the tuna is a threatened fish species.
It is partly true. The tuna used for sushi is threatened. There is plenty of tuna in the sea which just cannot be used for sushi because the quality is not high enough.

It is the fishmongers who know if the fish is suitable for sushi. This is because they know where they bought the fish.

On the Sushi course for beginners you learn more about the fish used 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 characterizes Japanese cuisine?

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Traditional Japanese everyday dishesI do not think there exist a country with such a wide and varied cuisine as Japan.

The Japanese cuisine in itself is very large with many local specialties and regional dishes. You can also find restaurants from the near surrounding countries such as China and Korea.

Europe is slowly making their entry into the Japanese market. You see several restaurants that make classic dishes from European cuisine.
Raw materials from Europe are also found on Japanese shelves in the supermarket.

It’s hard to describe how large and diverse the Japanese cuisine is as it cannot be compared with any other country. With 20 million residents just in Tokyo you can tell that restaurants is very important in the city.

Please read more about the Traditional 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.

Gem

Gem

Authentic Japanese Teriyaki sauce which you can eat with a spoon

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Teriyaki sauce has become a popular sauce which is often used on Japanese dishes. Most people in Europe know only the one which can be bought in most supermarkets and Asian shops.

Teriyaki sauce made from scratch taste completely different. It is a sauce that is so nice and has so much taste that the one who taste it for the first time will eat it directly from the pot with a spoon.

On the course Traditional Japanese cooking class for beginners the attendants learn how to make teriyaki salmon from scratch. It is a dish that highlights the salmon’s unique aromas and the teriyaki sauce gives the dish an extra dimension.

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.