sushi course

How many pieces of sushi does a sushi meal contain?

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Sushi chef & sake sommelier Zoë Escher
If you’ve ever wondered how many pieces of sushi make up a full meal, you’re not alone.

Generally speaking, a typical sushi meal can consist of around 10-20 pieces of sushi. This can include a combination of sashimi, a selection and nigiri and several different sushi rolls.

It is important to note that it is not only about the number of pieces of sushi, but also about the quality and variety of the different types of sushi served. A well-balanced sushi meal will have different flavors, textures and ingredients to create a harmonious dining experience.

If you visit a traditional high-end sushi restaurant in Japan, an omakase menu is served where the chef selects a variety of sushi of his choice based on freshness, season and taste.

This can be a great way to experience different types of sushi in a composite meal.

Read more about Sushi course 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.

Did you know that there is a right way to use soy sauce for sushi?

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White soya sauce plate with sushi
The correct way to use soy sauce for sushi is to consider soy sauce as a condiment. Soy sauce can be equated with salt and pepper, it is a way of flavoring the food.

Most people are aware that when you sprinkle too much salt and pepper on your food, you might find it difficult enjoy the food. It can be almost inedible. The same can apply with soy sauce.

It can be difficult to dose the amount of soy sauce when you dip a piece of sushi into the soy bowl. Some prefer to leave a piece of sushi in the soy sauce for a few seconds before eating it.
I can’t recommend doing that, especially if you’ve spent money on good quality sushi. It will be more difficult to taste the fish and the different vegetables. The soy sauce will cover the natural taste of sushi.

The best way to eat sushi is to dip the individual pieces of sushi quite lightly in the soy sauce. That way you can enjoy the taste of the individual pieces of sushi and get the most flavor for the money.

On the Sushi course for beginners you learn, step by step, how to make sushi with the most flavor possible.

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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.

The reason why your kitchen knives should Always be sharp!

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In the last 10 years, I have seen several thousand kitchen knives that are used in private homes. Many of these knives are not quite as sharp as they should be for you to get the full enjoyment.

I can give an example.

If you imagine that you have prepared a roast in the oven. The roast has now been sitting in your kitchen counter for 20 minutes to rest.
In the meantime, you have found your best knife to cut the meat. With the knife you cut the roast into slices, but it is not that easy. The knife you have used is not quite as sharp as when you bought it.
When you have finished, you look at the slices and see that some of the slices are a little uneven and that the meat has also pulled a little. Most people do not think about it, because the roast is enjoyed with side dishes and a delicious sauce.

In Japanese cuisine, it is very important to use a very sharp knife. It is very important that the functionality of the kitchen utensils is as good as possible, as this affects the quality of the food.

The picture shows a tuna steak, which has an even and smooth surface due to the sharpness of the knife.

On the Sushi course for beginners, you learn step by step how to make tasty sushi with kitchen tools that are already in your kitchen.

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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 fresh can seafood be?

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Seafood can be so fresh that it is still at body temperature when eaten.

Japan is a country surrounded by sea. Fresh fish and rice have been the most important raw materials in Japanese cuisine for centuries.

Japanese food culture is still based on raw materials being as fresh as possible. There are several reasons for this.

The Japanese population has grown up with shellfish being no more than a day old before it is cooked into tasty dishes. This applies to both fish bought from a fishmonger or in a supermarket.

Japanese cuisine has several iconic dishes where fish and shellfish are eaten raw, such as sushi.

The Japanese have the opportunity to buy raw materials that are either caught or harvested the same day.

The Japanese are very focused on eating healthy and fresh ingredients of the highest quality. It gives joy in life, but also healthy health. It is no coincidence that the Japanese are the population in the world that live the longest.

On the Sushi Course for Beginners, you learn to make tasty sushi step by step with a focus on how to get the most value without compromising on 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.

What is the difference between a Danish Sushi Chef and a Japanese Sushi Chef?

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The biggest difference between a Danish and a Japanese Sushi Chef is the food. Yep, I said the food.

Sushi prepared by a Danish Sushi Chef tastes completely different from Sushi prepared by a Japanese Sushi Chef. There are several reasons for this.

Danish Sushi Chefs have a completely different professional background than Japanese sushi chefs. In Japan, different requirements are placed on the skills of Sushi Chefs.

Danish Sushi Chefs use different ingredients in the preparation of sushi than Japanese Sushi Chefs. Japanese chefs use ingredients that highlight the flavor of exactly the fish used for sushi. The taste is highlighted in a way that creates a unique gastronomic experience.

Danish Sushi Chefs use other cooking techniques in making sushi. It ranges from cooking sushi, filleting fish and not least the hand techniques for making the sushi pieces.

On the Sushi Course for Beginners, you learn, step by step, how to make sushi like Japanese Sushi Chefs. You do this because Japanese sushi have the best tastes. You also get the best tips about, which ingredients are best suited for and how to handle fish the best way.

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.

In Japan, what ingredients do sushi chefs use to make sushi rolls?

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Sushi chefs in Japan have their very own definition of sushi. Sushi is vinegar-marinated rice with added local ingredients.
In Japan, you will often find Japanese sushi chefs that uses different types of fish and vegetables when they make sushi, and this applies to both nigiri and sushi rolls.

Japan is surrounded by the Pacific Ocean and you find many tropical fish in the area. Tropical fish that never reach European latitudes. Some of these fish are also used for sushi. There are types of fish that are best suited for nigiri, while others are used for both nigiri and sushi rolls.

In Japan, the selection of vegetables is large, there are many types of vegetables that cannot be found in Europe.
In Tokyo, Japanese sushi chefs make sushi rolls with either shiitake mushroom or pickled plum. These are not the only vegetables that sushi chefs use when they make sushi rolls.

If you travel to Japan, you should not be surprised if you are served a roll that contains raw materials that are not so common outside of Japan.
On the Sushi course for beginners, you learn step by step how to make tasty sushi from scratch with raw materials that are most in demand for sushi in Denmark.

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 does Japanese sushi taste different than in Denmark?

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Sushi chef & sake sommerlier Zoë Escher
In Japan, sushi tastes in a completely different way than in Denmark.
I often meet people who ask what the reason for this could be.

There are several reasons for this.

In Japan, other fish, vegetables and ingredients are used to make sushi.
The Japanese sushi chefs use some other cooking techniques to cook sushi rice.
The Japanese sushi chefs use completely different cutting and hand techniques in the preparation of sushi.

Last but not least, Japanese sushi chefs have up to 35 years of experience in making sushi. You can of course wonder why it takes so many years to be trained as a Japanese sushi chef.

Japanese restaurant guests have very high demands on their food. The rice must be cooked to perfection and the fish, cut into silky slices that melt on the tongue.

In Japan, many sushi restaurants make minimalist sushi, where it’s basically just rice and fish. It makes great demands on the sushi chef’s skills, as you, as a guest, can taste everything.

At the Sushi course for beginners, you learn step by step how to make tasty sushi that you can enjoy with your loved ones.

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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 often does salmon come to Copenhagen?

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Salmon is a fish that has become very popular outside of Scandinavia in recent years. In recent years, Asia has become aware of how good the quality of salmon in Scandinavia is and part of the Scandinavian salmon ends up in, among other things Japan.

Denmark is the perfect spot when it comes to fresh salmon, which is suitable for cooking on a pan or eaten raw. Salmon arrives daily from Norway, Sweden and the Faroe Islands.
A few years ago, Faroese salmon that was farmed out in the sea only came to Denmark twice a week. That type of salmon is the most expensive and initially the demand was not that big. Since then, things have gone strong and Faroese salmon of high quality arrives in Denmark every single day.

On the Sushi course for beginners you learn more about which type of fish is best suited for 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.

Is porridge suitable for sushi?

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Sushi chef & sake sommerlier Zoë Escher
There are many types of rice and porridge is one of them.
Lately I have been asked if porridge is suitable for sushi. My immediate answer is no, even if it is short-grain rice.

I must say that I have never made sushi with porridge rice.
I have made rice porridge many times and the texture of the cooked porridge rice is different from cooked sushi rice.

Most people do not think about it, but it is quite important.
If the cooked sushi rice does not have the consistency as it should, it will affect the whole taste experience. Sushi rice plays a decisive role in the quality of the dining experience.
Sushi rice should be soft with firmness. They must not be raw inside, but they must be cooked.
It requires a very specific type of short-grained rice, which is grown for just that purpose.

On the Sushi course for beginners you learn which sushi rice is best suited for sushi. You will also learn how to cook the rice so that you get sushi rice of the best quality.

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.

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

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Sushi is a dish that differs from most dishes that are prepared in a kitchen.

It is eaten cold all year round, regardless of whether it is for lunch or in the evening. It makes somewhat different demands on the raw materials used in the cooking. The raw materials must be as fresh as possible and of the best possible quality.
Sushi is one of those dishes where you can get the body’s need for vitamins and minerals in one meal without the dish being boring or vegan.

Sushi is also a dish where you can use exactly the ingredients needed to make it your favorite sushi.

However, there are some rules of the game.
There are Japanese cooking techniques that are good to know in order to get the most flavor and value for money. There is a world of difference in the taste experience, whether self-taught techniques are used or the techniques used by Japanese sushi chefs in Tokyo.

In the Sushi course for beginners, you will learn step by step the techniques that Japanese sushi chefs in Tokyo use when making sushi for their diners. With these techniques you will be able to make your favorite sushi with your favorite ingredients.

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.