sushi course in Copenhagen

Do Japanese sushi restaurants use topping on the food?

by

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.

_
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 fish from the supermarket be used for sushi?

by

The short answer is no, you should not use frozen fish from the supermarket for sushi. There are several good reasons for this.

  1. You don’t know the quality

    For sushi, the fish must be of the absolute highest quality, because it is eaten raw. When you buy a frozen pack of fish at the supermarket, you cannot tell what quality the fish had before it was frozen.
  2. You don’t know where the fish was caught

    The marine environment has a major impact on the quality of the fish. Polluted waters can affect both taste and safety. On most frozen packages, it is not clearly stated under what conditions the fish was caught or lived.
  3. You don’t know when the fish was caught

    When making sushi, freshness is crucial. But on frozen packages, you rarely see the catch date – only an expiration date. That means you lose important information about the fish’s freshness.

Making sushi requires the right ingredients especially when it comes to fish. It can be difficult to assess on your own which fish are fresh enough, where they come from, and whether they are suitable for sushi.

That’s why we recommend learning it in a course, where you gain both knowledge and practical skills.

In our Sushi course for beginners, you’ll learn, among other things, how to choose the right fish and how to safely make delicious sushi at home.

_
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.

If a fish is caught in the sea near you can it be used for sushi?

by


No, not necessarily even if it is freshly caught.

First of all, fish for sushi has a very special quality. You can not necessarily see that quality with your eyes. There are usually experts who have the knowledge and experience to be able to see that.

Also it is difficult to tell where the fish is coming from.

There are some fish that swim several kilometers a day. There are also fish that stay in the local area throughout their lives. There are areas in the world where fish are of better quality than elsewhere. Unfortunately, it also requires that you have an in-depth knowledge of it.

About Sushi course for beginners I talk more, how to make sure you get bought of a quality so that it is suitable to be used for sushi.

_
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 I eat sushi if I have a seafood allergy?

by

You can eat sushi if you have a seafood allergy. If I had a seafood allergy I would make the sushi restaurant aware of that too, even though I ordered food that did not contain seafood. There are several reasons for this.

It is quite important that if you have some kind of allergy, then the food you have ordered should not have been in contact with a cutting board or another kitchen utensil where an allergenic raw material has been in contact. Otherwise you may risk a reaction as well, even if a sushi knife has only touched the raw material.

As a sushi chef, it is extremely important that you are told if a guest has an allergy so that you can take it into account when preparing food. There is no one who wants one’s guests to have a bad dining experience.

To be 100% sure, you should always inform the sushi restaurant if you have an allergy.

Read more about Sushi course for beginners

_
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?

by

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-

_
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?

by


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

_
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 the purpose of pickled ginger for sushi?

by


Most people enjoy pickled ginger when eating sushi. It is a regular accompaniment on the sushi plate.

In Japan, ginger is a staple in the Japanese kitchen, much like salt and pepper in Danish cuisine.

Thousands of years ago, the Japanese began pickling ginger. At that time, refrigerators did not exist, and pickling was the best way to preserve vitamins and extend shelf life.

The purpose of pickled ginger with sushi is to cleanse the palate between pieces. This happens naturally when eating ginger. Its strong and spicy flavor stimulates the senses and leaves the mouth ready to enjoy the next piece of sushi.

However, it is not a must to eat ginger between sushi pieces.

Read more about Sushi course for beginners

_
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.

Learn how to make sushi that can be enjoyed all year round!

by

Sushi is a dish that stands out from most other meals prepared in a kitchen.

It is enjoyed cold all year round, whether for lunch or dinner. This places unique demands on the ingredients used in its preparation—they must be as fresh and high-quality as possible.

Sushi is one of the few dishes that can provide your body with essential vitamins and minerals in a single meal, without compromising on taste or requiring a fully vegan approach.

Additionally, sushi is highly customizable, allowing you to use exactly the ingredients that make it your favorite.

However, there are certain ground rules.

Japanese culinary techniques play a crucial role in ensuring you get the best possible flavor and value for your ingredients. There is a world of difference in taste between self-taught methods and the techniques used by professional sushi chefs in Tokyo.

At Sushi Course for Beginners, you will learn, step by step, the same techniques that Japanese sushi chefs in Tokyo use when preparing sushi for their guests. With these techniques, you will be able to create your favorite sushi using your preferred ingredients—just like a true sushi chef.

_
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?

by


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

_
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 is sushi seaweed produced?

by

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

_
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.