How is sushi stored in the summer heat?

Nigiri
Sushi is a fantastic dish that is enjoyed all year round.
Especially the bright summer evenings offer cold white wine/bubbles with delicious food. Sushi is very pleasant to eat in the summer heat. The body is not warmed by eating sushi as sushi is eaten at room temperature.

In the summer heat, it is important to store sushi in the “right” way, as the fish is eaten raw.
When you buy sushi as a take-away, it is a good idea to transport the food in a cooler bag that will extend the shelf life of the food. As soon as you get home you should put sushi in the fridge.

Sushi should be stored in the refrigerator until dinner time. Approx. 15-20 minutes before dinner time, sushi is taken out of the fridge and placed on the kitchen table without the lid.
During the 15-20 minutes, the temperature will slowly until each sushi piece have reached room temperature. Then they are ready to be eaten. Sushi should always be eaten at sushi room temperature, so you get the full taste experience of the individual pieces.

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 is also for you who are in charge of the dinner on New Year’s Eve!

New Year’s and New Year’s Eve are just around the corner.
One thing is for sure, it is celebrated in many different ways around the world. In Denmark, sushi is one of the favorite dinners on New Year’s Eve. It is a wonderful mix of fish, seafood and vegetables.

Sushi course for beginners is suitable for you who want to make sushi as an appetizer or a whole dinner.
There are benefits to making your own sushi dinner.

You can make sushi exactly as you like with your favorite vegetables and fish.
You know how to get the most out of your money when you buy fish from a fishmonger.
You know how to handle fish also according to the Danish Food Administration.
You know which Japanese ingredients are best suited for sushi.
You know how to make different kinds of sushi that are suitable for everyday and special occasion.

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 levels are there in sushi in Japan?

There are many sushi levels. In Denmark there are 3 levels and in Japan there are 5 levels.

In Denmark you can divide sushi into 3 different levels.

The first level is sushi that is served on a transport belt. These are sushi restaurants where you can eat as much as you like for a fixed price.
The second level is where you can find most sushi restaurants in Denmark. This type af restaurant can be found in small and large cities thoughout Denmark.
The third level is where sushi restaurants  have developed their very own concept and sushi. There are not that many of them.

In Japan, you can divide sushi into 5 different levels.

The first level is sushi that is served on a transport belt, they are primarily found in large cities in Japan.
The second level are restaurants, which are found in most cities in Japan.
The third level are sushi restaurants, which have refined their techniques used by sushi restaurants at level 2. They  often have a bib gourmand in the michelin guide.
The fourth level are the sushi restaurants that have received 1, 2 or 3 stars in the michelin guide.
The fifth level are sushi restaurants where the professional level is so high that they are too good to be in the michelin guide or any international lists.

In a Sushi course for beginners, you will learn how to make high-quality sushi that is suitable for being served for a wonderful sushi dinner at home.

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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 Japanese raw material has made the biggest impression as a sushi chef?

In 2006 when I graduated from Sushikok I encountered Japanese ginger Myoga.
It is a raw material that I fell in love with me when I studied it for the first time in California.

It has a perfumed taste and some very special shades, which I have not experienced with other ingredients. It is very popular with Japanese sushi and Japanese sushi dining guests.

When it’s in season, it’s a must of Japanese sushi restaurants in Tokyo and California.

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.