Sushi

Which Fish Is Especially Popular for Sushi in Japan During Autumn?

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Sushi chef & sake sommerlier Zoë Escher

When autumn arrives in Japan, one fish becomes especially popular: mackerel.

In Denmark, we often enjoy mackerel smoked with pepper. Its rich flavour makes it a favourite for lunch. In Japan, however, there is a different tradition for preparing and enjoying this delicious fish.

Mackerel Is a Popular Autumn Fish in Japan

Seasons play an important role in Japanese cuisine. Fish have their natural seasons, and autumn is a wonderful time to enjoy mackerel.

During this time of year, mackerel is often richer in fat and full of flavour.

Mackerel is also used for sushi, but it is not served completely raw. Before being used for sushi, the fish is typically salted and marinated in vinegar.

This traditional Japanese preparation gives mackerel its fresh and distinctive flavour.

How Japanese People Enjoy Mackerel

Mackerel is also a classic ingredient in traditional Japanese cuisine.

The fish is often grilled whole, including the head and tail. This simple cooking method brings out its natural flavour.

When served, you use chopsticks to gently separate the tender fish from the bones.

It is a simple and authentic way to enjoy fish in Japan.

Would You Like to Learn How to Make Sushi?

At my Sushi Course for Beginners, you will learn how to make delicious sushi from scratch.

During the course, we do not use mackerel. Instead, we use Faroese salmon, which is one of the most popular fish for sushi in Denmark and the rest of Europe.

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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Why Seaweed Is an Important Part of Japanese Cuisine

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Sushi chef & sake sommerlier Zoë Escher

Most people associate seaweed with Japan, and for good reason. Seaweed has been a natural part of Japanese cuisine for centuries. Today, it is used in everything from sushi and soups to salads and hot dishes.

Japan consists of four main islands and thousands of smaller islands. The country is surrounded by the sea. As a result, fish, seafood and seaweed have long played an important role in Japanese food and culinary traditions.

Seaweed is naturally rich in a variety of vitamins and minerals. There are also many different types. The seaweed most people know from sushi is called nori. It is the dark, thin seaweed often used for maki rolls.

However, nori is far from the only type of seaweed used in Japanese cooking. Wakame is often found in soups and salads. Kombu is commonly used to make dashi, a traditional Japanese stock that forms the base of many dishes.

The type of seaweed used depends on the dish, the flavour and the desired texture.

In other words, seaweed is much more than the green layer around your sushi. It is an important ingredient in Japanese cuisine and part of a long culinary tradition.

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 salmon are there in Scandinavia?

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Salmon
In Scandinavia there are several different kinds of salmon.

We are so lucky to be surrounded by countries that have the best salmon in the world. Fantastic tasty salmon that comes to Denmark several times a week.

Norway is one of the countries that farms salmon on land. It is salmon of really good quality the Norwegians have mastered some of the challenges involved in farming salmon on land.

Most people have heard of salmon from Faroe Islands. The Faroese farm the best salmon in the world. All salmon from the Faroe Islands are farmed in the sea it gives salmon of a completely different quality.

Iceland also farms salmon. Not many people know about this. Icelanders have created an environment that is identical to Icelandic nature. You can buy farmed Icelandic salmon that has the same quality as those that live in the wild. Salmon from Iceland do not come to Denmark that often. At present it must be ordered.

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.

Not All Tuna Is the Same When It Comes to Sushi

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When we eat sushi, most of us probably don’t think about how much tuna can vary. The quality, texture and flavour all depend on which part of the fish is used.

Denmark is a small country, and we are far from being one of the biggest buyers on the international tuna market. The best and most sought-after cuts often go to countries where demand is higher and people are willing to pay more for top quality.

But that doesn’t make tuna any less interesting. In fact, tuna is a fascinating fish, especially when it comes to sushi.

In my Sushi Course for Beginners, we take a closer look at tuna. We explore which cuts are best suited for sushi and why. Quality, fat content and texture can vary greatly, and these differences all affect the final sushi experience.

At the same time, sustainability is important to keep in mind. Over the years, several tuna populations have been under heavy pressure from fishing. That is why it is important to consider the species, where the tuna comes from and how it was caught.

In other words, tuna is not just tuna. By choosing it carefully, we can enjoy it with greater respect for both the fish and the ocean.

Read more about the 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, Gapgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Temari Sushi – An Easier Alternative to Nigiri Sushi

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Mini e-book: 5 Japanese temari sushi for one
Making traditional nigiri sushi at home can be challenging. The fish needs to be cut correctly, and the amount of rice should match the size of the fish. The rice also needs to be shaped with a light and gentle touch.

These techniques require precision and can take many years to learn and master.

This is where temari sushi is a great alternative.

Temari sushi is similar to nigiri, but the shape and preparation are different. Nigiri is made with an oblong ball of rice topped with a slice of fish. Temari sushi, on the other hand, is shaped into small, round balls.

The preparation is simpler and does not require the same techniques as traditional nigiri. This makes temari sushi especially suitable for making at home.

Temari sushi can also be made with different types of fish and toppings. The result is small, decorative pieces of sushi that taste delicious and look beautiful on the plate.

In the Mini e-Cookbook: 5 Japanese Temari Sushi for One, you will learn step by step how to make temari sushi using some of the most popular fish used for sushi.

Note: The e-book is also available for purchase on Amazon.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Gapgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What Makes Japanese Sushi Authentic?

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At first glance, authentic Japanese sushi may look a little plain. You rarely see many ingredients, elaborate garnishes, or strong sauces. Instead, the focus is on simplicity. Fish, rice, and skilled craftsmanship are at the heart of Japanese sushi.

This simplicity places high demands on the sushi chef. When only a few ingredients are used, there is little room for error. The rice needs the right texture, flavor, and temperature. The fish must also be cut correctly. Japanese cutting techniques vary depending on the type of fish.

Preparation is just as important. Traditional Japanese techniques help bring out the best in each ingredient. They also influence the flavor, texture, and appearance of the sushi.

This is one reason why it takes many years to become a skilled sushi chef. A simple dish can require a great deal of technique, precision, and experience.

In the Sushi Course for Beginners, you will discover the Japanese approach to sushi. You will learn about Japanese ingredients and essential cooking techniques. You will also learn how to prepare sushi rice correctly and make delicious sushi at home.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Gapgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Is sushi seaweed used in other Japanese dishes?

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Ebook: 5 Japanese onigiri for one

Sushi seaweed, also known as nori in Japanese, is a staple of Japanese cuisine. It can be compared to cucumber, which is used in many different ways.

In Japan, a lot of sushi seaweed is eaten. One popular dish that is closely related to traditional Japanese sushi is onigiri.

Onigiri is a triangular rice ball that is shaped by hand in a way that keeps the rice grains together without crushing them. After the first few bites, your taste buds are treated to a delicate and flavorful filling.

Onigiri is typically wrapped in sushi seaweed, which sits around the rice ball.

Onigiri is eaten for both lunch and dinner. It is very popular because it makes a quick and healthy meal. It is also easy to carry in your bag when you are on the go.

Read more about the Mini E-Cookbook: 5 Japanese Onigiri for One

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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.

Seaweed for sushi – why nori is so special

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Most people have heard that seaweed is good for you. But did you know that the seaweed used for sushi is also a very interesting ingredient? It offers both flavour and nutrients.

More and more restaurants in Europe are using seaweed in their dishes. One reason is its unique flavour. Seaweed can also be used in many different ways.

The seaweed most commonly used for sushi is called nori. It is grown in the sea. After harvesting, it is processed into the thin, dark sheets that most people associate with sushi.

Nori is known for its distinctive umami flavour. It plays an important role in the overall taste of sushi. Seaweed also naturally contains a variety of vitamins and minerals.

Not all nori is the same. Quality, flavour, colour and texture can vary. The nori you choose can therefore make a difference to the overall sushi experience.

Seaweed is not simply something that holds a sushi roll together. It is an important ingredient that deserves a little more attention.

On my Sushi Course for Beginners, you will learn more about the seaweed used for sushi. You will also discover what to look for when choosing nori and how different ingredients contribute to great sushi.

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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What type of salmon is used in the Sushi course for beginners?

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Salmon

In our Beginner Sushi Course, we use some of the finest salmon in the world – salmon from the Faroe Islands.

I have the opportunity to source Faroese salmon, which is considered by many to be among the best sushi grade salmon available. The fish is raised under optimal conditions in the cold, clean waters of the North Atlantic, resulting in exceptional taste and quality. That is why I have chosen it as one of the key ingredients used in the course.

I do this for two reasons:

  1. When I make sushi both at my public courses and private events, I always use the best ingredients I can source. Quite simply, it provides the best flavour experience.
  2. My students deserve the very best. High-quality ingredients also give participants a greater understanding of how important ingredient quality is to the taste and overall sushi experience. It is also part of ensuring that everyone can safely enjoy the sushi we prepare during the course.

The Beginner Sushi Course is an exciting and educational experience where you will learn about:

  • choosing the right ingredients
  • cooking sushi rice
  • knife and cutting techniques
  • Japanese ingredients
  • buying fish
  • the methods behind delicious sushi

After the course, you will be ready to create delicate and delicious sushi in your own kitchen.

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.

Can You Use Supermarket Fish for Sushi?

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As a general rule, you should not use regular supermarket fish for sushi.

When making sushi, the fish is eaten raw. It is therefore important to choose fish that is suitable for eating raw. The fish must also have been handled correctly.

Why Can’t I Just Use Fish from the Supermarket?

When you buy regular fish from a supermarket, it can be difficult to know if it meets the requirements for raw consumption.

For example, you may not always know:

  • where the fish was caught
  • when the fish was caught
  • how the fish was handled and stored
  • how long the fish was in transit
  • how long the fish was stored before being filleted and packaged
  • whether the fish is suitable for eating raw

Supermarket fish is often packaged and sold with the intention of being cooked. You should therefore not assume that a regular pack of salmon or other fish can be used directly for sushi.

If you want to make sushi at home, choose fish that the seller specifically recommends for eating raw.

Would You Like to Learn How to Make Sushi?

In our sushi course for beginners, you will learn how to buy fish for sushi and how to handle it correctly. You will also learn the techniques needed to make delicious sushi at home.

Learn more about our 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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.