Why seaweed used for sushi is so healthy?

The Japanese are the population of the world who live the longest in the world and for good reason. The Japanese eat large amounts of seaweed and it is not only when they are having sushi.

There are many different types of seaweed depending on whether it is to be used for soups, cold dishes, hot dishes, a starter or a salad.
The different types of seaweed produced to be consumed are very healthy. Seaweed used for sushi is the vegetable in the world that contains the most minerals and vitamins.

So with a very small amount of money the Japanese can eat large quantities of vegetables.

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 strict are Japanese sushi chefs in their handling of food?

Japanese sushi chefs are stricter when it comes to handling raw materials to sushi.

There are several reasons for this.

Japanese sushi chefs have a completely different view of sushi and, the ingredients used for sushi. Sushi is a dish that you do not fry or cook as we know from dishes such as lasagna.

Sushi is a dish that is cooked as little as possible, which means that it places greater demands on the way in which food is prepared. This applies right from the purchase of fish and vegetables, storage, freezing, preparation of raw materials and preparing the food.

Japanese sushi chefs have a more in-depth knowledge of the different fish species for sushi because it takes longer to be trained for sushi.

At Sushi course for beginners you will learn how to handle raw materials and make sushi like Japanese sushi chefs in Japan.

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, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

What is one of the biggest challenges of a knife?

NigiriWhen making sushi the knife play an important role.

The secret to tasty nigiri include your ability to cut fish to perfection.
The more a clean cut you can make the more tasty is nigiri pieces too. The reason is that even the smallest “wrong” section of a fish or vegetables can be tasted.

It is also important to know the structure of the fish as it has a direct impact on how clean a cut you can make. If you cut the filet the wrong way the whole filet can fall apart.

The Japanese use very few ingredients when they make nigiri and because of that you will be able to taste everything because nothing can be hidden.

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Zoë har holdt foredrag og afholdt sushikurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.

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.

Can brown rice be used for sushi?

Brown rice can be used for sushi.

In the US there are restaurants that specialize in making sushi with brown rice. In 2006, I once made brown rice sushi it was during the training for Japanese sushi chef in Los Angeles.

Sushi with brown rice has a nice taste.

However, I think there are a little too many challenges when cooking brown rice to start making sushi with brown rice.

As most people know sushi rice is already hard to cook to perfection. Sushi ris should be soft but firm. It is a texture that is hard to get right.

Brown rice is even harder to cook to perfection since the pre-cooked rice will never have the consistency the same as white sushi.

Read more about Sushi chef & sake sommelier Zoë Escher
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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, Accenture audit Elbek & Vejrup and many more.

Why is local fish not used for sushi?

FiskIt’s really good questions that I sometimes get on my sushi courses.

In Denmark we have a lot of fish of very high quality suitable for sushi. It is especially whitefish found in Danish waters.

In Denmark most people are familiar with salmon, tuna and tiger prawns. Seafood is to find on any menu regardless of where in the world you are.

In different parts of the world have local seafood which can be advantageously to use for sushi. In Japan you can find sea urchin which is a fine and delicate shellfish.

Why there are no more local fish that has found its way to the menu is a good question. The consumers do also have the courage to eat sushi prepared with local fish.

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 Japanese sushi chefs use different types of fish than sushi restaurants in Europe?

Japanese sushi chefs use many different types of fish than European sushi restaurants. Fish is a very popular raw material in Japanese cuisine. The Japanese learn to enjoy fish from when they are small. The Japanese eat as much fish as we eat meat in Europe.

The selection of fresh fish suitable for sushi is bigger in Japan than in Europe. This also means that it is very normal for sushi restaurants in Japan to have 15-20 different fish on the menu.

Some of the fish which is on a Japanese menu such as salmon, tuna and squid. The Japanese menu also contains local fish that can only be caught in local sea in Japan

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, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.

Why is it difficult to cook sushi rice?

There are several reasons why it is difficult to cook sushi ris. You use less water compare to “normal” rice which means that it only that it takes very little to get them wrong.
The perfect sushi rice is solid but at the same time soft. It very diffcult to cook perfect sushi rice.

Another factor that has a major influence on cooking sushi rice is the weather. If it rains, snow or a hot summer day it will affect the process of cooking of sushi rice.

It means that you might have to change the way you cook the rice every time.

Read more about the class Sushi course for beginners

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Zoë har holdt foredrag og afholdt sushikurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.

Do fishmongers know what type of fish is suitable for sushi?

All fishmongers know what kind of fish is used for sushi.

It is very important to ask for fish for sushi. Fish for sushi has a completely different quality than fish to be fried.

The reason for the difference in quality of fish is that fish for sushi being eaten raw. It is very important to use top quality fish. If you eat raw fish that has become too old you may become ill.

At Sushi course for beginners I talk more about what kind of fish to buy for sushi

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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.

What is the first thing to check when making sushi?

The first thing I check when I about preparing different raw materials for sushi is the weather.
Humidity and temperature play a major role from handling raw materials to the finished sushi pieces.

The temperature affects the boiling of sushi rice. Temperatures such as minus degrees and hot summer days affect the various steps that lead to perfect cooked sushi rice.

But raw materials such as fish and vegetables are also affected by temperature and humidity. The more moisture is in the weather the more focus you have to have on the different techniques as it does not take a long time before the effects can be seen.

At Sushi course for beginners you will learn more about the cooking techniques used to handle the different steps.

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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.