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.

Where to buy black sesame seeds?

by

Sushi chef & sake sommerlier Zoë Escher
There are more and more people who have noticed black sesame seeds when ordering sushi rolls.

Abroad, black sesame seeds are very common. Several of the Danish sushi restaurants also use black sesame seeds and light sesame seeds mixed together and sprinkled over the sushi rolls.

There is not the big secret behind black sesame seeds. This is not a new variety. It is light sesame seeds that have been colored. Unfortunately, I do not know how they have been colored. Or what has been used to color the sesame seeds.
The taste is the same whether you use light or black sesame seeds.

The reason why some sushi restaurants use a mixture of light and black sesame seeds is because it is decorative and looks great on sushi rolls.

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.

Who invented Sushi?

by

Sushi chef & sake sommerlier Zoë Escher
It is a very specific group of the Japanese people who have invented sushi. It’s not chefs.

Sushi has originally been a poor man’s dish.
Along the coast of Japan fishing families live and make a living by catching fish. At that time many hundreds of thousands of years ago, their income was modest. It depended on how many fish were caught.
To support the family, some of the freshly caught fish was set aside. The fish was filleted and cut into smaller pieces. Along with freshly cooked rice, the fish was eaten with a little wasabi and soy sauce.

This raw fish dish came to Tokyo. The dish was refined and served in a different way by Japanese chefs and turned into sushi. For decades, Japanese chefs have made their own interpretation of sushi.

Some styles can be seen at sushi Michelin restaurants in Tokyo, others make classic Japanese sushi and some sushi restaurant chains make sushi for students.

At Sushi course for beginners, you learn step by step how to make sushi with the ingredients and techniques used at exclusive Japanese sushi restaurants.

_
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.

That’s why seaweed is the most important vegetable in Japan!

by

Sushi chef & sake sommerlier Zoë Escher
Most people associate seaweed with Japan.
Over the last many decades, more and more people have opened their eyes to sushi seaweed which contain many vitamins and minerals. Sushi is a popular food enjoyed by both children and adults.

The country of Japan consists of a main island and hundreds of small islands. It is a country which is a bit isolated from the rest of the world and which is surrounded by water.
Japan is a fishing country a country that taught the Japanese thousands of years ago to appreciate seafood but also seaweed.

Seaweed was the direct and fastest source of vitamins and minerals.
In today’s Japan, not only sushi is eaten. In Japanese cuisine, many different kinds of seaweed are used. Which seaweed is used depends on the dish in question.

Seaweed is one of the most important vegetables in Japanese cuisine.

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 on most sushi plate.

In Japan, ginger is included in Japanese cuisine, as is salt and pepper in Danish cuisine.

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

The purpose of pickled ginger for sushi is to clean the mouth between the sushi pieces. It happens completely automatically when you eat ginger the powerful and spicy taste to tease the senses and leave the mouth ready to enjoy the next piece of sushi.

But, it is not a “must” to eat ginger between the 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.

What Scandinavian fish do the Japanese love?

by


Yep, it’s good enough.
There is a fish species in Scandinavia which is imported to Japan. It is the fish that most people in Denmark like, namely salmon.

In Scandinavia, the selection of high quality salmon is very large freshly caught salmon from the Faroe Islands and Norway land daily in Denmark and wild salmon from Iceland on a regular basis.
The salmon is of such a good quality that Japanese fish importers have visited Scandinavia to take a closer look at the fish.

Salmon is a fish that is not found in the wild in Japan. It is a tropical climate in the latitudes where completely different fish species thrive and which are not available in Denmark.

The Scandinavian salmon is very popular in Japan and, found in the refrigerated counter at supermarkets throughout the country.

At the Sushi course for beginners, you learn how to make delicious and tasty sushi with the coveted Faroese salmon. Of course, it is not just any Faroese salmon it is the best 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.

Which fish most often ends up on the dinner table in Denmark?

by


Salmon is the most sought after fish in Denmark. It is a tasty fatty fish that is rich in omega 3.
More and more countries in Scandinavia have for many years farmed salmon. It is relatively new that Iceland has started selling salmon off the island. It is a salmon that has grown up in an environment similar to nature, where wild salmon usually live. This means that the salmon has the same quality as wild salmon.

The Faroe Islands breed the world’s best salmon. It is a fish that is farmed in the sea. A salmon that is raised under the best possible conditions while the fish get special feed that is good for the fish. The Faroe Islands are known for their quality salmon, which now lands in Denmark every single day.

Norway also breeds several types of salmon in different qualities, which can also be bought in Denmark.

On the Sushi course for beginners, of course, the world’s best salmon is used, so that the participants learn how to make delicate and tasty sushi of high quality.

_
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 popular in the summer in Japan?

by


In Japan, the Japanese prefer to eat fish while in season.
Most sushi restaurants in Japan regularly replace their menus with seasonal fish.

One of the fish that has a special meaning is eel. It is a fatty fish, which in Japan is considered an exclusive fish. It is most often enjoyed in the summer.
In Japan there are 2 different kinds of eel freshwater eels and saltwater eels. As a guest, you do not notice the difference. As a chef, the 2 different eels allow you to cook them in different ways.

In Japan, you will find eels on the menu at sushi restaurants and in classic Japanese restaurants. In sushi restaurants, eels are eaten in a way that in the traditional Japanese restaurants are prepared and eaten in several different ways.

In Denmark, eel is not widespread in the same way as in Japan. Most people enjoy smoked eel on a good piece of rye bread.

At the Sushi course for beginners, you will learn how to make delicious and tasty sushi the most popular fish.

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 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.

How is sushi rated in Japan?

by


Sushi in Japan is assessed in a different way than in Denmark and Europe.
In Japan, sushi chefs and customers have a slightly different view of sushi. Other criteria are used for whether sushi tastes good, is well cooked and the overall sushi experience.

What is most emphasized in Japan is the quality of the cooked rice. If the sushi rice is not cooked to perfection, the thumb is turned down. In Japan, no one wants to eat sushi where the rice has got too much and has the consistency of porridge. It affects the other ingredients in the making of sushi and, the finished sushi pieces. It will be a smattering experience.

Conversely, the rice can also be cooked in a way so that the rice is raw inside. It provides a hard core where the full benefit of the rice ‘taste and consistency is not present.

Sushi rice is not the easiest to cook, but when it succeeds it tastes so nice.

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.