sushi rolls

How is the quality of sushi in Japan?

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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.

Which fish is most often eaten in the fall in Japan?

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Sushi chef & sake sommerlier Zoë Escher
Mackerel is a fish that is very popular in Japan.

In Denmark, mackerel is most often eaten as smoked pepper mackerel. A freshly smoked pepper mackerel tastes great.

In Japan, fish is not smoked in the same way as in Denmark. The Japanese prefer to eat fresh fish cooked in several different ways.

Mackerel is a fish that the Japanese especially enjoy in the fall. All fish have a cycle and mackerel is an autumn fish in Japan.

It is a fish that is suitable for sushi.
It is a fish that is not eaten without any kind of preparation. It is always put in rice vinegar and marinated before being used for sushi.

It is also a fish that is enjoyed in traditional Japanese cuisine. The whole fish with head and tail is grilled. It is also served that way. As a guest, you sit with chopsticks and separate the fish and eat the meat.

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 Scandinavian fish do the Japanese love?

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Yep, it’s good enough.
There is a fish species in Scandinavia which is imported to Japan. It is the fish that most people in Denmark like, namely salmon.

In Scandinavia, the selection of high quality salmon is very large freshly caught salmon from the Faroe Islands and Norway land daily in Denmark and wild salmon from Iceland on a regular basis.
The salmon is of such a good quality that Japanese fish importers have visited Scandinavia to take a closer look at the fish.

Salmon is a fish that is not found in the wild in Japan. It is a tropical climate in the latitudes where completely different fish species thrive and which are not available in Denmark.

The Scandinavian salmon is very popular in Japan and, found in the refrigerated counter at supermarkets throughout the country.

At the Sushi course for beginners, you learn how to make delicious and tasty sushi with the coveted Faroese salmon. Of course, it is not just any Faroese salmon it is the best in the world.

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 different kinds of tuna do sushi restaurants have in Japan?

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In Japan, sushi restaurants have several different kinds of tuna on the menu. In Japan, fish is the main source of protein and fish oil. During a week, the Japanese eat a lot of fish. They eat as much fish as meat is eaten in Europe.

Like so many others, the Japanese are happy to be able to choose from several different fish. One of the fish that stands out is the tuna. The meat on the tuna tastes very different depending on where it sits on the fish. Tuna from the stomach is called toro, it is fat light pink tuna and, is an exclusive eat.
Low-fat tuna which is bright red in color is called Akami, it sits at the spine. That piece is used for sashimi and nigiri pieces. That way, the meat pieces can be prepared and eaten in different ways.

The reason why sushi restaurants in Japan have several different pieces of tuna to choose from is that most of the tuna in the world lands at the Tsukiji fish market in Tokyo, which is the largest in the world.

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.

How many fish are on the menu in a sushi restaurant in Tokyo?

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In sushi restaurants in Tokyo there are approx. 15 different kinds of fish on the menu.

The Japanese people eat just as much fish in everyday life as we eat meat. When the Japanese visit a sushi restaurant in Tokyo, they want to taste as many different fish as possible.

The type of sushi that is most popular in Tokyo is nigiri sushi. Nigiri sushi is of a size that you as a guest can eat 10-15 pieces of sushi without feeling stuffed. Eating nigiri in Tokyo is an exciting experience. You get to taste many different fish that are not found in our latitudes.

In Europe we eat a little less fish. Most people eat fish 1-2 times a week. For one thing, sushi is one of the ways to get the recommended 350 gram of fish a week.

In Europe, sushi rolls are just as popular as nigiri sushi is in Japan. The selection is large, it is possible to taste several different rolls during a meal.

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 most popular in Denmark?

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Sushi roll futomaki with prawns, web: http://chefzoeescher.com

In Europe, there is a kind of sushi, which is most popular among all the styles.

It is sushi rolls. If you visit a sushi restaurant in Europe, there are typically 15-20 different rolls with different ingredients and topping. In a European sushi restaurant, there are usually several small sushi rolls on the menu. Sushi rolls insite-out which means that the rice is outside the roll with the topping available in many different versions and flavors.

The large roll futomaki is also popular. It is a roll that can be difficult to take a bite due to its size. It is also a roll where there is room for a lot of filling.

In Japan, nigiri sushi is the most popular of them all. In the exclusive sushi restaurants, there are typically 15-20 different fish on the menu. The Japanese people eat a lot of fish every single day that is way they prefer to eat nigiri pieces.

At the exclusive restaurants, a meal ends with a small sushi roll.

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.

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.

What is meant by “clean cut” in Japanese gastronomy?

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Japanese cuisine differs from other cuisines in the world in that the food is very “clean”.
This applies from everyday food to fine dining.

In Japanese cuisine, the ingredients are prepared as little as possible.
To highlight the unique flavors and aromas of the ingredients, the way you use the knife is crucial to how tasty the dish ends up being.
This means that there are other requirements for the way you use your knife. In Japan, your knife can be used in many thousands of different ways; it is the raw materials in question that determine which technique to use.

The fewer raw materials used in a dish, the more important it is that knife techniques are used, made as “clean” as possible, i.e. do not make notches or marks in the raw materials in order to get the full benefit of the raw materials.

At Sushi course for beginners, you will be introduced to the most commonly used Japanese knife techniques.

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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.