sushi recipes

How many different kinds of tuna cuts are there?

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There are several tuna cuts.

An adult tuna weighs 225-250 kilos. Just like on other animals, the quality of the meat is different depending on where on the animal it sits.

Tuna meat from the stomach is called toro. It is fatter than meat from other places on the animal. In Japan, toro is an exclusive and expensive piece, which is full of flavor and umami. The meat is pink in color it is a piece used to make nigiri sushi.

Along the backbone of the tuna sits lean tuna, which is called Akama. The flesh is very red in color and the taste is similar to beef. In Japan, it is used for both nigiri and sashimi.

Then of course there are many other cuts where the fat content and taste are different. No two tuna are alike, so the quality and taste will vary from fish to fish.

In Europe, the selection of tuna cuts is not that big. The fishmongers sell one type of tuna cut that is often suitable both for sushi and for a delicious steak to be on the grill.

At the Sushi course for beginners, you will learn more fish 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 big is the selection of fish in a Japanese supermarket?

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In Japanese supermarkets the fridge counter looks completely different than in Europe.
In the supermarket most of the products are written in Japanese characters and they have other products in the range.
The big difference in the selection of food products can be seen in the fridge counter. In Japan, fish is eaten as much as meat is eaten in Europe. This means that the selection of fish in fridge counter is large and varied. Every supermarket has high-quality filleted and whole fish packaged in a way that suits the average Japanese family.

In Japan, the season for raw materials is followed and, this means that the selection of fish changes from season to season. Japanese children learn from a very young age to eat many different kinds of fish prepared in many different ways.
That is why you find many unknown fish of different sizes in the fridge counter fish. Some of the fish are from Asia, while others come from the north, such as  salmon, which are known for their very high quality.

On the Sushi course for beginners you will learn about the most popular fish for sushi in our latitudes. Step by step, you learn from scratch to make tasty pieces of 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.

How is sushi seaweed produced?

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Sushi seaweed is produced in the sea.

In autumn, seaweed grower in small boats sails out to sea. Small seaweed plants are attached to the mesh and lowered just below sea level. Here the seaweed is allowed to grow at its own pace until spring. When the seaweed plants are approx. 20 cm long, they are ready to be harvested.

Small boat sails out to sea and the seaweed grower picks up the many mesh nets on board. The boats sail directly to the seaweed factory which is right next to the coast. Seaweed is filled in large plastic containers and poured directly into large containers that wash and clean the seaweed. Air is supplied to make the mass softer. The seaweed must go through several processes, where it is both cleaned and chopped into smaller pieces.

Once the tongs have been given the right consistency, the tongs poured into, long in square shapes and air-dried by several rounds. Before the final forceps are fine-sorted, the forceps are checked for microscopic irregularities that cannot be seen with the eye.

The tongs are then divided into grades and packed in airtight packaging.

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 is best to drink to sushi?

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What is best to drink for sushi depends on where in the world you are.

Denmark is a country where wonderful wines are enjoyed all year round. Wines that go well with heavier dishes with meat or fish and seafood dishes that is lighter.

On a warm summer evening, I would suggest that you drink cold white wine that goes well with seafood. There are several different white wines and, I would recommend that you look past a wine merchant, they will be able to make the perfect match.

Champagne is also a very delicious wine to drink for sushi. The fine bubbles go really well with sushi. In Denmark, bubbles are most often drunk at special events. White wine and/or champagne are good choices for sushi.

In Japan, sushi restaurants most often serve cold beer for sushi. At the exclusive restaurants such as Michelin restaurants, you as a guest are offered sake. Sake is not just sake. Of course, it is important to sake wine that goes well with sushi.

When it comes to sushi, the selection of drinks is huge.

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.

Learn how to make tasty sushi that offsets the fat Christmas food!

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Sushi chef & sake sommerlier Zoë Escher

Christmas is a wonderful holiday that offers many different taste experiences; Christmas cookies, Christmas treats, Christmas lunches, chocolates and much more. Most people eat a little fattier food this month than the rest of the year. I do.
In December, I also like to eat food that is healthier and contains less fat which is different from the fatty dishes but also to give the body a break, so that I don’t have to go on a diet when we enter the New Year.

Healthy food is a broad term I like healthy and tasty food without compromising on quality. Sushi is one of the dishes that I prefer to make. There are many options for making sushi with different kinds of fillings, which boost the body with vitamins, minerals and omega3.

At the Sushi course for beginners, you learn step by step how to make delicate and tasty sushi that embraces the entire food pyramid in a healthy and nutritious way. Read more about Sushi course for beginners here

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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 most often eaten on New Year’s Eve in Europe?

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What is most often eaten on New Year’s Eve depends somewhat on where in the country you live, there is a big difference between what family and friends eat on New Year’s Eve in countryside and in the capital.
For many years, the New Year’s menu has often consisted of beef tenderloin as a main course, a starter with fish or shellfish and a delicious dessert. A number of years ago I began to see a shift. Especially in recent years, it has gained momentum.

Times have changed in Denmark. Today sushi is the dish most often served on this special evening. On the last evening of the year, most people want to enjoy a delicate and tasty dinner. For many, fish, shellfish and bubbles are particularly delicious.
A sushi dinner can be put together in many different ways so that everyone who takes part in the dinner leaves the table full and happy.

The last sushi course of the year will be held on 18 December. You learn step by step how to make tasty sushi from scratch. You will also get tips on where to find ingredients that are also suitable for a New Year’s dinner.

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.

Would you like Sushi for New Year’s Eve?

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Even though there are still a few months to New Year’s Eve. You shouldn’t wait too long to plan dinner for the evening if it is to be homemade.

It is possible to save on dinner on New Year’s Eve by cooking the food yourself. Some would probably say that homemade sushi is not the same as buying sushi.
It depends on where you learned to make sushi. If you learn the techniques behind sushi from a Japanese trained sushi chef, you are well on your way. Because then you can have a few more months to practise to get even better.

Sushi course for beginners is perfect for you who want to make sushi as a starter or a whole dinner. There are advantages 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 for your money when you buy fish from a fishmonger.
You know how to handle fish also in accordance with the Danish Food Agency.
You know which Japanese ingredients are best for sushi.
You know how to make different kinds of sushi, which are suitable for everyday life and parties.

Read more about Sushi course for beginners

How many styles are there in Japanese sushi?

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Sushi chef & sake sommerlier Zoë Escher
In Japan there are several different sushi styles several more than in Denmark.
The range between lower quality sushi and very high quality sushi is very large.

At the very top you will find sushi restaurants that are so exclusive that they are too good to be in the Michelin guide. Then you will find exclusive sushi restaurants, which have been given a place in the Michelin guide.

Then you will find 5 different quality levels of sushi restaurants.
In general, the level for every type is very high, yes even the lowest level will be high compared to Europe.

Sushi in Denmark which is considered exclusive gourmet sushi is everyday sushi in Japan. This is because sushi has its origins in Japan, there are many sushi restaurants and the competition between the restaurants is fierce.

In the Sushi course for beginners, you learn step by step to apply the techniques used by Japanese gourmet sushi chefs.

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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.