Does the quality of sushi rice have an impact on sushi?

Sushi rice
The quality of sushi rice has a very big impact on the food.
There is no doubt that when using good quality sushi rice can be tasted. The sushi meal becomes a completely different experience when quality sushi rice is cooked in a way so that they are firm and soft in consistency.

In Denmark, there is not much difference in the quality of sushi rice that can be bought in stores. If you go to the USA or Japan, you can get many different types of sushi rice just as many as bread in a Danish supermarket.

It is not only Japan that grows rice for sushi. Countries like China, Korea, USA and some countries in Europe grow different kinds of sushi rice.

Sushi rice is harder to cook than other types of rice. Good quality sushi rice is easier to cook and, the consistency of the cooked sushi rice is also better.

At the Sushi course for beginners, you will learn what it takes to be successful in cooking sushi rice in your own 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.

Do Japanese sushi restaurants use topping on the food?

Sushi chef & sake sommelier Zoë Escher
In Denmark, most sushi restaurants use topping on the food. It is typically sushi rolls such as insite-out which are topped with various ingredients such as roe, seaweed salad, chili mayonnaise, pickled onions and crushed wasabi peas. Sushi rolls are often topped in many different ways.

In Japan, topping is not used in the same way as in Denmark.
The Japanese are very fond of fish of very high quality. They eat as much fish as we eat meat.
So that’s why Japanese customers and Japanese sushi chefs have a slightly different approach to sushi. The sushi pieces should preferably be as simple as possible, ie. with rice and fish are in the center so they are allowed to shine.

Sushi topping is used in Japan. It can be lemon, an herb or a specific type of salt, which is used to highlight fish unique flavors and aromas.

At the Sushi course for beginners, you will learn how to make tasty sushi like Japanese sushi chefs in Tokyo.

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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.

Where to buy black sesame seeds?

Sushi chef & sake sommerlier Zoë Escher
There are more and more people who have noticed black sesame seeds when ordering sushi rolls.

Abroad, black sesame seeds are very common. Several of the Danish sushi restaurants also use black sesame seeds and light sesame seeds mixed together and sprinkled over the sushi rolls.

There is not the big secret behind black sesame seeds. This is not a new variety. It is light sesame seeds that have been colored. Unfortunately, I do not know how they have been colored. Or what has been used to color the sesame seeds.
The taste is the same whether you use light or black sesame seeds.

The reason why some sushi restaurants use a mixture of light and black sesame seeds is because it is decorative and looks great on sushi rolls.

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 sushi is the healthiest?

Futomaki
It depends a bit on how you view sushi. I will talk about sushi which is prepared in Denmark.

If you disregard different kinds of topping and chili mayonnaise, then sushi rolls are the healthiest. Just by eating one sushi roll, the body is boosted with vitamins and minerals. There are several reasons for this.

Sushi is the vegetable in the world that contains the most vitamins and minerals.
Most sushi rolls are composed of a minimum of 2 kinds of vegetables, if not more and a little fish.

In Japan, nigiri and sushi rolls are equally healthy.
Japan topping is not used in the same way as in Denmark and some countries in Europe.
In Japan, nigiri is healthy, less rice is used and more fish is used. The Japanese get to eat large amounts of fish in a single meal.

At the Sushi course for beginners, you will learn how to make tasty rolls that are suitable for everyday life and parties.

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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 the quality of sushi in Japan?

Sushi chef & sake sommerlier Zoë Escher
In general, the quality of sushi is very high.

In Japan, there are many sushi masters who make sushi of extremely high quality.
Throughout their careers as Executive Sushi Chef, they train quite a few sushi chefs. Some of the chefs choose to continue their careers in the restaurant where they are trained.
Other sushi chefs choose to open their own restaurant and put their own fingerprints in the restaurant industry and, a third group chooses, to travel abroad to work.
In the USA, especially California, a lot of sushi chefs from Japan work.

You will also find Japanese sushi chefs who work in neighbor countries in Asia.

The many skilled sushi chefs in Japan ensure that the quality of Japanese sushi is high.
They do this, among other things, by using fish and other high-quality raw materials. They also use Japanese ingredients which are suitable for sushi.

This knowledge helps to strengthen Japan’s position in relation to quality sushi.

In the Sushi course for beginners, you will learn to use the techniques that Japanese sushi chefs use in the preparation of tasty 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.

Can all types of vegetables be used for sushi?

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.

Should 2022 be the year for where another scourge towards sustainability is taken?

White soya sauce plate with sushi

In April 2021, a new EU directive entered into force.
To help the climate, it is forbidden to sell plastic packaging, tableware and much more. The EU has allowed a transitional phase for companies so that they can quietly phase out the use of plastics.

Fishmongers are well underway in terms of offering fish caught in many different places. Some fish have lived a wild life, some are sustainable, some have grown up in a fantastic marine environment and others have been farmed in good conditions. The selection will not be smaller in the future – on the contrary.

Now EU is minimizing the use of plastics to ensure a better future for all of us. It is a process approaching the goal step by step. There must be replacement for plastic soy sauce plate, small plastic soy sauce and disposable sticks.

In Japan, Japanese families are far ahead on that front. In Japan, soy sauce plate and chopsticks are used which are made of porcelain, it is a material that lasts indefinitely.
Japanese families use handmade wooden chopsticks in beautiful designs when enjoying sushi and other wonderful Japanese dishes. Chopsticks that can be used again and again.

You can also read more about Sushi course for beginners, where learn the Japanese approach to sushi and 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.

Do all restaurants in Japan use the real Japanese wasabi?


I have been traveling to Japan since 2004 to broaden my horizons and, learning new things from my Japanese teacher. Under normal circumstances, I travel to the Japan every year and on my many trips, I have had many gastronomic experiences ranging from everyday sushi to 2 star Michelin restaurants.

Real wasabi is widespread in Japan. However, not all restaurants use the real wasabi, even in Japan. Usually only Michelin sushi restaurants use the real wasabi.

I have tasted the real wasabi several times in Japan and, I cannot taste the difference. The strong taste disappears a little faster when it comes to the real wasabi.

Wasabi is a horseradish that grows in Japan. It has difficulty growing outside of Japan and therefore artificial wasabi is used. In Denmark, artificial wasabi is widespread it is only a few restaurants that import wasabi from abroad.

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 the Japanese view of soy sauce?

White soya sauce plate with sushi
The Japanese have a slightly different view of soy sauce.
In Japan, soy sauce is considered a spice, it is a way to taste the food. In Japan, there are as many different kinds of soy sauce just as many as cheese in a Danish supermarket.

Not only that. It is quite common in traditional Japanese cuisine to use several different soy sauces in the same dish. This is because soy sauce is produced and matured in different ways everything it is used for.

It does matter which soy sauce is used for sushi or for traditional Japanese noodle soup. These are 2 very different dishes, where it is important to choose a soy sauce which gives the dish an extra spice without compromising the good taste.

In the Sushi course for beginners, you will learn which soy sauce is best suited 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 long can soy sauce last?


Soy sauce is fermented soybeans.

In Japan, there are as many different types of soy sauce as there is cheese in a Danish supermarket.
Yep, that’s true.

There are different types of soy sauces for the many styles in Japanese cuisine. For sushi, a specific Japanese soy sauce is used, a soy sauce that is not used for Japanese noodle soups.

Of course, all bottles have a recommended expiration date for when soy sauce expires. Soy sauce is fermented soy beans, which has a very long shelf life. Soy sauce can of course last after the expiration date. You can always taste it if in doubt.

I store soy sauce outside the fridge too even though the bottle is open, I have always done that. So do Japanese sushi restaurants in Tokyo.

In the Sushi course for beginners, I talk more about which soy sauce is best suited 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.