sushi recipes

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 kind of fish is used for sushi in Japan?

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In Japan, many different kinds of fish are used for sushi.
The selection of fish is very very large. Each season offers many different tasty fish.

In Japan, fish is something very special. It is so for several reasons.

Fish in Japan is very fresh. The fish is so fresh that it has only been dead a few hours before it ends up on the dinner table in Japanese homes or sushi restaurants.

The quality of raw materials means extremely much to the Japanese. It should be as fresh as possible.
Some restaurants choose to have a large pool of fish as part of the restaurant. Once guests have placed their order, fish is caught and, prepared for sushi or another tasty dish.

It gives a completely different food experience, as the fish has a completely different consistency. It can be compared to live lobsters, which are first killed just before being placed in a pot of boiling water.

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 long can Sushi last if stored in a refrigerator?

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Sushi is a dish that is different from other dishes in Japanese cuisine. It is a dish where the shelf life is very short.

Sushi should be eaten the same day it was purchased and there are several reasons.

Raw fish included in sushi together have shelf life as beef Tatar. Since there will be more bacteria in the food the next day.

Avocado is a raw material that quickly turns brown and dull. Most people know what half an avocado looks like the next day if it is not stored in the “right” way.

The individual rice grains also change in taste. The next day, the individual rice grains will be harder to chew.

At the Sushi course for beginners you will learn how to make tasty sushi that you can enjoy for lunch and dinner.

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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.

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.

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.

What types of vegetables do sushi chefs use in Tokyo when making sushi rolls?

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Japanese sushi chefs in Tokyo use different kinds of vegetables when making sushi rolls.

In Japan, local vegetables are often used when making sushi rolls.
There are some vegetables that are more popular than others. They are part of Japanese culture and have a very special meaning for the people.

Shiitake mushrooms and pickled Japanese plums are often used in sushi rolls.

Shiitake mushrooms are marinated before being used for sushi. In sushi restaurants in Tokyo, they are used in large sushi rolls also called futomaki.

Pickled plums with a slightly salty taste are a delicacy in Japan. It adds unique flavors and aromas to food. Pickled plums are also used in sushi rolls. In sushi restaurants in Tokyo, they are used in the smallest sushi roll also called hosomaki.

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.

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.

Can all types of vegetables be used for sushi?

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Sushi chef & sake sommelier Zoë Escher
Not all types of vegetables can be used for sushi.
A vegetable like eggplant is not suitable for sushi at all. There are several reasons why

If you cut an eggplant into slices, then it is not firm in consistency. And once it is cooked on a pan or in the oven, it is very soft and falls apart easily.

Eggplant is also a vegetable that in itself does not have much flavor. It requires the use of some other ingredients that can provide an extra flavor dimension.

Onions are also not a raw material that is optimal to use for sushi.
No matter what type of onion is used, onions have a rather strong taste. Raw onions can also bother the stomach and, not everyone wants to smell of onions the rest of the evening.

At Sushi course for beginners, you learn step by step, to prepare and slice ingredients and make tasty sushi according to the Danish Food Administration’s rules.

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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 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.