Is there a big difference between sushi restaurants in Denmark and in Japan?

In sushi restaurants in Denmark, chefs uses other ingredients, fish, vegetables and techniques to make sushi. Sushi in Denmark tastes different than sushi in Japan. In Denmark, very often sushi rolls are eaten with different toppings ranging from fish to vegetables.

In Japan, traditional Japanese sushi is very simple. Chefs uses fewer ingredients, other ingredients and some completely different techniques to make sushi. In Japan,  Japanese sushi have a completely different taste. In Japan, other types of rolls are eaten with several different kinds of fish.

One is not necessarily better than the other. Sushi in Denmark is most often inspired by the Nordic countries, where Japanese sushi draws inspiration from the East and the Pacific.

At the Sushi course for beginners, you learn how to make sushi with the ingredients and ingredients that give the best taste. You get a plan on how to make delicious and tasty Japanese 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 often is the menu replaced at sushi restaurants in Japan?


At sushi restaurants in Japan, the menu is changed quite often.
The Japanese restaurants follow the season for ingredients and so do sushi restaurants.

What few people think about, there is also seasonal fish.
In Japan, not all types of fish are available all year. Most fish swim many kilometers either to seek warmer water in winter
or to spawn in spring.
All fish have their very own life cycle for when they are born, where they grow, some are caught and other swimmers continue to spawn.

Japanese sushi restaurants prefer to use fish on the menu when they are in season that tastes best and has the most flavor. It also means the menuis changed continuously.

Some sushi restaurants also have the fish of the day on the menu. It often happens that the fishing boats catch a little different when they are out with the boats at sea.

At Japanese sushi course for beginners, you will learn which fish are most often used for sushi in Denmark. You will also learn how to handle and prepare the fish for sushi. You can read more about Japanese 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.

 

Lecture and tasting of sake, Kun-shu

SakeLecture and tasting of sake, Kun-shu is an event for people who wants to expand and her about which the sake that tastes best in the category Kun-shu.

You learn about the different types of sake that exist within the category Kun-shu.
You’ll learn about the most common brewing method for these types of sake.
You get knowledge of what distinguish the different types of sake from each other.
You get the secret of what to look for when you buy sake in the category Kun-shu.

All in all, you get a 2-hour fascinating lecture on the unique and exclusive sake in the category Kun-shu organized and hosted by the sushi chef & Sake Sommelier Zoë Escher.

Please read more about lecture and tasting of sake Kunshu

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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.

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Is there a difference in the quality of sushi in Japan?

Yes, there is a difference in quality in Japan. As in Denmark, the quality of sushi differs but the range is much bigger.

At the lowest level, you will find Running sushi, which most people outside of Japan have heard of. In Japan, most of the students eat at running sushi.

In Japan, there are several levels of gastronomy. Most people in Denmark consider three star Michelin restaurants as the highest. In Japan, the level is also very high but there is a level above Michelin restaurants. Yes, you heard right!

This is because there are restaurants that the Michelin Guide has not discovered.

There are also restaurants that are so popular that they are removed from the guide.
There are restaurants that are so in demand that they are unable to accommodate the many guests.

There are also chefs who are so high in age that they have chosen to slow down and only cook for their regular’s guests. The type of restaurants tourists rarely hear about.

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.

Which knife is suitable for sushi?

NigiriThe Japanese have developed a number of knives that are only used for sushi. However, only a fraction can be bought in Europe.

A few weeks ago a reader wrote to me and she was surprised that when she tried to make sashimi at home it tasted different.
It did not taste as good as when she bought it at a sushi restaurant. She would also like to know which part of the salmon I use for sashimi.

I wrote to her and told her that salmon is quite an easy fish to use. Every part of the fish can be used for sushi and sashimi.

I also told her that the reason the sashimi tasted different than what she knows from sushi restaurants is that she does not know the techniques that are used to cut a fish for sashimi.

If you wish to serve sashimi with the same quality as a sushi restaurant then it is equally important that you know the cutting techniques for sushi knifes.

Please read more about Nigiri 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.

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How is topping used on sushi?


In Europe more and more sushi restaurants are using topping on their sushi. Some restaurants are not afraid to use plenty of different kinds of topping combined in different ways.

In Japan topping is used in a much smaller and very limited extent. In Japan the sushi chef’s technical skills is the most important thing. When a Japanese sushi chef’s uses topping it is to highlight the fish natural flavors.

Read more about sushi course for beginners

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Zoë gives lectures and has held sushi courses 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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