Sushi

Which sushi mat is best for making sushi?

by

In a month I teach several sushi beginner classes in Copenhagen.
At the courses I meet attendances who bring different types of sushi mat to make aromatic and tasty sushi rolls.

Unfortunately, not all sushi mats are suitable for sushi.

In recent years, I have met attendances who have brought a sushi mat made of silicone. Silicone mat is totally unsuitable for sushi. It does not have the size or flexibility which is requires to make delicious sushi rolls. The material means that you do not have the optimal conditions.

There is also another type of sushi mat that I would not recommend either. The sushi mat is made of wood but the shape of the mat makes it harder to make sushi rolls. The sushi mat also leaves marks in the rolls.

The bamboo mat that Japanese sushi chefs and I use are very hard to get in Denmark. This is because those who sell bamboo mats for to sushi are not skilled sushi chefs.

Read more about Sushi chef & Sake sommlier Zoë Escher

_
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.

How long does it take to learn to cut fish for sushi?

by

How long it takes learn depends whether the sushi should be served at your own home or in a restaurant.

If you are going to learn how to cut fish for sushi which can be served in a restaurant then it takes several years. There are not 2 fish species that are the same and here are also no 2 cutting techniques that are the same.

One might think is not it just cutting some slices?

Sushi should be a nice and delicate eat where the fish melts in the mouth. In order to get that texture you need to know how to master different Japanese knife techniques. Of course, it takes some time.

On the Sushi course for beginners you learn to use different Japanese knife techniques to cut fish for sushi rolls.

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

How to avoid special stores when you buy ingredients for sushi?

by

If you do not know what ingredients Japanese chefs use to make sushi you might be several stores befor you are ready to make sushi.

There are many store that do not know which ingredient are the best for sushi. The only one who knows that Japanese trained sushi chef or attendances who have taken a Japanese sushi class.

Yes, it does matter which ingredients to use if you want to make authentic Japanese sushi. At sushi course for beginners I will tell you more about where to buy Japanese ingredients for sushi.

Read more about Sushi course for beginners

_
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.

Japanese green tea

by

One of the guys from Yushinkan dojo in Tokyo has a tea shop.
In 2004 when I visited Tokyo for the first time I practised kendo with Sato.

Just before I left Tokyo in July this year I visited his tea shop. He offered several tastes and I ended up buying tea in abundant quantities.

I am so happy to follow his advice about what kind of green tea types I should buy. I bought several different really good quality and this one is so nice in taste. Below you can finde a few more pictures.

–
–

Read more about Sushi chef & sake sommelier Zoë Escher
_
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 difference between European and Japanese nigiri?

by

There is a big difference between European and Japanese nigiri. This is because there is a big difference between the education that European and Japanese sushi chefs go through.

In Japan, Japanese sushi chefs have been working as a sushi chef for 60 years and uses techniques that take 40 years to master. I am talking techniques you use to boiling rice, cutting fish and making sushi.

The selection of seafood used for sushi is very large in Japan. Often you will find 20 different species on the menu. It is one of the reasons why it takes longer to become a sushi chef in Japan. As a chef you must have a great knowledge of many different types of fish.

Read more about Sushi Chef & Sake Sommelier Zoë Escher

_
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.

Sushi can be a welcome break during the Christmas months

by

I like Christmas confectionery, pastry, chocolate, pepper nuts, Christmas lunches and Christmas food. However, I think that sometime in my mind tends to go above and beyond what I usually eat for the rest of the year.

In order to not only get into chocolate and homemade vanilla pastry which is quite nice to make and taste delicious. I also make sure to eat sushi. So after all, I get some low fat food that offsets some of the fatness.
Especially November and December I make sushi more than the rest of the year.

On the upcoming Sushi course for beginners attendants learn to make the most sought after sushi rolls with a selection of the most popular ingredients. As we are so close to New Year we also talk which fish is best suited for sushi at that time.

Of course you also learn to cook sushi rice, prepare raw materials and cut fish. Yes, you can get all the information on Sushi course for beginners right here

_
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 sashimi?

by

SashimiSashimi is raw fish slices without rice.

It is a dish which the fish slices are cut in such a way that they highlight the fish’s qualities.

Sashimi slices is not the same fish slices used for Nigiri. Sashimi slices are larger and abroad will often be square and 1 cm. thick.
This is because the sashimi dish in countries like Japan can be a full meal.

The picture shows a sashimi plate in Tokyo as you can see several different seafood had been used to create the dish.
The size of the dish is larger than what you typically experience in Europe as it is for 2 people.

Read more about Sushi chef & sake sommelier Zoë Escher

_
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.

Sushi class is also for those who does not like cooking!

by

We live in a time where more and more raw materials are polluted.  I am thinking of how agriculture sprays their fields and animal welfare.
Lakes, rivers and seas are also exposed to pollution and as a consumer you need to pay more attention to what you put in the shopping cart.

Although a raw materiale produced in Denmark is of very high quality if you buy organic raw materials. At the course Sushi course for Beginners I speak more about the quality raw materials such as fish.

_
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 can Nigiri sushi – a rice ball with fish be so difficult to make?

by

NigiriIt’s a question I get on my sushi classes.
In Europe we are used to that when you took an education you were finished training when you graduated. It works quite brilliantly in a country such as Denmark and Europe.

In Japan, they have a slightly different view of education.
An education is not just about that you have to acquire knowledge.
An education in Japan is also about how to improve your performance to customers, improve your personal character and through your spirit.

Additionally considered a craft such as sushi chef being a lifelong learning where you can constantly improve and hone your techniques. It is also one of the reasons why it takes many years to master some of the techniques.

Please read more about Nigiri sushi course for beginners.

_
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.

Have your customer ever experienced a Japanese sushi chef?

by

Zoë Esccher
The Japanese have developed a selection of knives that are only used for sushi. Only a few of this type of knives can be bought outside of Japan.

A few weeks ago there was woman who wrote to me and she was surprised that when she tried to make sashimi it tasted different.

The taste was not as good as when she bought sashimi from a sushi restaurant. She would also like to know which part of the salmon I use for sashimi.
I wrote to her that salmon is an easy fish use for sushi. You can use the whole fish.

I told her that the reason why the sashimi tastes different is that she does not know the techniques that are used to cut a fish for sashimi.
If you would like to serve sashimi with the same quality that it can be bought in a sushi restaurant you will have the same knive skills.

Read more about class Nigiri sushi for beginners

_
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.

Gem