sushi course in Copenhagen

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.

Which fish is most in demand for sushi in Scandinavia?

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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-

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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 many fish are on the menu in a sushi restaurant in Tokyo?

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In sushi restaurants in Tokyo there are approx. 15 different kinds of fish on the menu.

The Japanese people eat just as much fish in everyday life as we eat meat. When the Japanese visit a sushi restaurant in Tokyo, they want to taste as many different fish as possible.

The type of sushi that is most popular in Tokyo is nigiri sushi. Nigiri sushi is of a size that you as a guest can eat 10-15 pieces of sushi without feeling stuffed. Eating nigiri in Tokyo is an exciting experience. You get to taste many different fish that are not found in our latitudes.

In Europe we eat a little less fish. Most people eat fish 1-2 times a week. For one thing, sushi is one of the ways to get the recommended 350 gram of fish a week.

In Europe, sushi rolls are just as popular as nigiri sushi is in Japan. The selection is large, it is possible to taste several different rolls during a meal.

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 kind of sushi is most popular in Denmark?

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Sushi roll futomaki with prawns, web: http://chefzoeescher.com

In Europe, there is a kind of sushi, which is most popular among all the styles.

It is sushi rolls. If you visit a sushi restaurant in Europe, there are typically 15-20 different rolls with different ingredients and topping. In a European sushi restaurant, there are usually several small sushi rolls on the menu. Sushi rolls insite-out which means that the rice is outside the roll with the topping available in many different versions and flavors.

The large roll futomaki is also popular. It is a roll that can be difficult to take a bite due to its size. It is also a roll where there is room for a lot of filling.

In Japan, nigiri sushi is the most popular of them all. In the exclusive sushi restaurants, there are typically 15-20 different fish on the menu. The Japanese people eat a lot of fish every single day that is way they prefer to eat nigiri pieces.

At the exclusive restaurants, a meal ends with a small sushi roll.

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.

Sushi course for beginners will be held again from April 30, 2021

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From the end of April 2021, it is now possible to attend the popular course Sushi for Beginners.

The course is held at ManuVision which is a house in Frederiksberg that offers several different activities within wellness.

In a quiet and pleasant environment, the students in the small classes with distance to each other are taught sushi art by Denmark’s most experienced sushi chef since 2006.

From purchasing Japanese ingredients, fish and food to cooking sushi rice, preparing fish and vegetables to, step by step making delicate and tasty sushi rolls that are ready to take home.

Participants are dressed with dos and don’t so they, with sure hands, can tasty sushi at home in their own kitchen.

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 you make sushi without nori seaweed?

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Sushi roll futomaki with prawns, web: http://chefzoeescher.comYou can make sushi without seaweed.

Except from nigiri sushi, I would not recommend making e.g. sushi rolls without nori seaweed. It’s never really going to taste good.

Nori seaweed is the vegetable in the world that contains the most vitamins and minerals; it plays a very important role in relation to sushi. Seaweed adds an extra taste experience to the other ingredients in the roll. Seaweed also keeps all the filling in place when you eat a piece of sushi. Then it is a good dining experience.

If you don’t use nori seaweed, the sushi pieces will have a completely different taste and consistency. You may also risk the rollers falling apart.

If you do not like seaweed, then my best advice is. Try eating a few single pieces of hosomaki (the small roll) with cucumber. It can take some time before the taste buds get used to 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.

Are there different kinds of ginger for sushi?

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There are different kinds of ginger for sushi.

In Japan, there are many different types of pickled ginger for sushi. Ginger is a very common ingredient in Japanese cuisine it is used daily in various dishes.

In the exclusive sushi restaurants in Tokyo, you will find that the restaurants make their own pickled ginger. They taste different than it can be bought by the glass in a supermarket or in an Asian store.

An exclusive sushi restaurant has their own unique recipe for pickled ginger. The ingredients they use to make the ginger are provided by their supplier.

In the Sushi course for beginners, I talk more about what Japanese sushi chefs look for when buying ginger for sushi.

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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.

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

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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.

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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.

Is it best to use Japanese sushi rice?

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There are many countries that produce rice for sushi such as Japan, the United States, Korea, Italy, and Thailand.

Using Japanese-produced sushi rice is not a must. In Japan, there are many different types of sushi rice of different grades. Japanese sushi rice is not always the best choice if you are not used to cooking sushi rice.

Some Japanese rice varieties are harder to cook than others, so buying Japanese sushi rice is not always an advantage.

On the Sushi course for beginners I talk more about which rice is best 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.

Is it difficult to make tasty vegetarian sushi?

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Vegetarian sushi can taste at least as good as sushi with fish.

There are several challenges when it comes to cooking. Most fish species are both soft and fairly firm in the flesh.

When making vegetarian sushi, there will often be some other ingredients such as vegetables that are in play. Vegetables have a completely different texture than fish and must therefore be handled in a completely different way. Some vegetables can be very hard, medium hard and others very soft.

The structure of the vegetables also has an impact on which techniques to use.

These are some of the reasons why it is challenging to make vegetarian 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.