Sushi class for beginners

sushi
The cooking class Sushi course for beginners is for people who would like to learn how to make different kinds of delicious Japanese sushi. In the long run you can save money by making your own sushi.

You learn how to boil the perfect sushi rice.
You learn about the Japanese ingredients used for sushi.
You learn about what you should be aware of when buying fish from the fishmonger.
You learn to prepare different kinds of raw materials for sushi.
You learn to make several different kinds of tasty sushi rolls.

Please read more about the cooking class  Sushi 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.

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How long can soy sauce last?


Soy sauce is fermented soybeans.

In Japan, there are as many different types of soy sauce as there is cheese in a Danish supermarket.
Yep, that’s true.

There are different types of soy sauces for the many styles in Japanese cuisine. For sushi, a specific Japanese soy sauce is used, a soy sauce that is not used for Japanese noodle soups.

Of course, all bottles have a recommended expiration date for when soy sauce expires. Soy sauce is fermented soy beans, which has a very long shelf life. Soy sauce can of course last after the expiration date. You can always taste it if in doubt.

I store soy sauce outside the fridge too even though the bottle is open, I have always done that. So do Japanese sushi restaurants in Tokyo.

In the Sushi course for beginners, I talk more about which soy sauce is 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.

Can tuna caught in Europe be used for sushi?


There are more and more people who have noticed that the tuna has returned to Danish waters.

No one really knows why, but it may have something to do with climate change. The temperature has risen slightly and, of course, it also affects the temperature in the sea.

There are lots of tuna in the world, not all types of tuna are suitable for sushi. Fish is divided into different grades so that the restaurants know what quality they have bought. Only the best quality tuna should be used for sushi.

Tuna are caught and end up in the international fish markets the quality of the tuna assessed by tuna experts, who divide the tuna into quality grades.
In Japan, many sushi restaurants visit their regular tuna supplier in the early morning hours. The tuna is then sold to sushi restaurants and classic restaurants, which usually use the tuna on the same day.

On the Sushi course for beginners, the best quality tuna is used and it is caught in the east.

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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 long does it take to become a sushi chef in Japan?

Sushi chef & sake sommerlier Zoë Escher
In Japan, it takes several years to be trained as a Japanese sushi chef. There are several reasons why

In Japan, there is a slightly different approach to taking an education. In Japan, you are never really finish your education. This means that the better you become at your skills, the more difficult are the techniques used as well.
It is very normal that it takes 10, 20 or 30 years to master sushi techniques at restaurant level.

The quality of sushi in Japan is something completely different than in Europe.
In Japan, the level of Japanese sushi restaurants is very high. The higher the level in the Japanese restaurants, the longer it takes to become good at mastering the various cooking techniques.
It is very normal that it takes several years to learn how to cook sushi rice to perfection. The Japanese customers only want to eat sushi which is made with rice which is perfect in consistency.

In Japan, the sushi restaurant follows the season for fish. There are typically 10-15 different fish on the menu.
As a sushi chef, you need to know how to handle the different fish species and be able to turn them into delicate and tasty sushi pieces.

Read more about Sushi Chef Zoë Escher & 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 most often ends up on the dinner table in Denmark?


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.

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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.

Online culinary class: Japanese onigiri rice balls for beginners

Onigiri - Japanese rice ball with filling

Come and join the online live course and learn, and make tasty Japanese onigiri, like a rice bun with unique and tasty filling.
In Japan, onigiri is a popular eat, which is suitable for both lunch and dinner. It is a rice bun with seaweed and filling which is enjoyed by both children and adults.

On the onigiri course for beginners you will learn how to make rice balls with filling.
You will learn how to cook tasty rice, which is suitable for making rice balls.
You use the ingredients and ingredients that are best suited for onigiri.
You will learn how to make 3 different tasty fillings by using Japanese ingredients.
You learn step by step, to use different hand techniques, to make 6 onigiri with 3 different fillings.
And much more

Read more about what you learn Online live course onigiri 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.

In Japan, which fish is most popular for sushi?

The most sought after fish for sushi in Japan is tuna. Japan is the country in the world that eats the most tuna.

The largest fish market Tsukiji is located in Tokyo. Every day, large quantities of seafood are sold in the morning. Many sushi restaurants go directly to the Tsukiji fish market in the early morning hours to pick up fish for the restaurant.

Many sushi restaurants know in advance which fish they should have at the fish market. It happens regularly that they come home with other fish than what was on the shopping list. Their regular fish supplier can surprise with new and exciting fish that they did not anticipated.

The tuna is the big attraction at Tsukiji fish market.

Every day, large quantities of tuna land in different age groups. The quality of the fish is assessed by tuna buyers. Sushi restaurants will, on their advice, purchase the best tuna for just their particular restaurant.

At Sushi course for beginners, of course, tuna of the best quality from Japan is used.

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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 popular in the summer in Japan?


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

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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 different kinds of tuna do sushi restaurants have in Japan?


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

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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.

Why is soy sauce served for sushi?

There is a definite reason why soy sauce is served for sushi.

In Japan, soy sauce is considered a spice. It’s a way to taste the sushi pieces. It is used in much the same way as we use spices in Europe.

However, there is a difference.
It is not equally valid what type of soy sauce is used for sushi or other Japanese dishes.

Some dishes are delicious and mild like sushi while others are stronger have a stronger flavor such as hotpot.
It is important that you use a soy sauce that goes well with sushi, so that the sushi pieces do not suddenly become too salty to eat. It can ruin the dining experience.

At the Sushi Course for Beginners, you will learn how to use as Japanese sushi chefs in Tokyo use.

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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.