Sushi

What is the biggest advantage by eating vegetarian sushi?

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Sushi for vegetariansJapanese vegetarian dishes are very nutritious and healthy.
Japanese cuisine has a strong focus on raw materials which supplies the body with vitamins and minerals while that detoxifies the body.

Seaweed for sushi is the vegetable in the world that contains more minerals and vitamins.

On my many trips to Japan, I have seen how the Japanese use seaweed.

In Europe we often use seaweed often only in sushi in Japan used seaweed in most dishes.

It may be in a fund as an garnish in the food or sprinkled over food the possibilities are many. One nori sheet contains 600 gram of vitamins and minerals.so You can with few means you easily get your  needs for vitamins.

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, Beierholm revision, Elbek & Vejrup and many more.

Japanese night snack at its best!

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In 2014 I went to a concert at an English pub in Tokyo with my teacher’s son-in-law, son-in-law’s English teacher and his Japanese girlfriend.
It was the coolest concert with a Japanese / British band and while we drank cold beer on the very hot summer evening, it embedded with Europeans living in Tokyo. It was a pretty fun experience.

At about 11 p.m. we had to go back because the metrologists had announced that there would be a typhoon coming later in that evening. Before the son-in-law and I had to go home we would have a little night food on the road. It turned out to be the wonderful sashimi dinner we had served at 11.30 p.m.
We reached home before typhoon hit Tokyo the rain poured down at that time.

Read more about Sushi chef & sake sommelier Zoë Escher

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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 should fish for sushi be frozen?

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Fish to eat raw should always freeze. This is because fish contain parasites and the only way to kill them is to freeze the fish.

A small side jump. You should also fresh beef to tartar cows get parasites in the body like fish. Unfortunately, I do not know if beef to tartar is frozen. But I do not think so.

Now back to the fish. It is not the same type of parasite found in e.g. in tuna as in the salmon. This is because there are 2 very different fish species that primarily eat very differently.

In addition, the fish structure of the salmon and the tuna is very different and also affects the parasites found in the two different fish.

How long the fish should freeze is not the same and it depend again whether there is a whitefish, salmon or tuna.

At Sushi course for beginners I will talk more about the Japanese rules for freezing fish. The Japanese rules are more strict then the Danish rules. I choose to follow the Japanese rules as they know more about fish for sushi. In addition, I would also like to be on the safe side.

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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.

Therefore, Tsukiji is the world’s largest fish market!

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Tsukiji Fish Market in Tokyo is the largest fish market in the world. Tsukiji fish market is very unique compare to other countries.

The suppliers at the fish market are specialized within just what they sell for example tuna or shrimps.
This means that the selection and quality of seafood and fish is very large and you can get seafood and fish which are not found anywhere else in the world. The specialized suppliers often sell one kind of seafood in many different qualities and price level.

At Sushi course for beginners you will gain more in-depth knowledge of Japanese Sushi chefs approach to fish.

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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.

Uni (Sea urchin) is one of my Japanese seafood favorites!

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The first time I encountered the delicious Uni was in Los Angeles in 2006. Toshi my executive sushi chef instructor served Uni to me like a piece of nigiri.
The velvet and delicate flavor melted in my mouth. I will never forget and have since then eaten it several times in both the US and Japan.

In Japan, the Japanese sushi restaurants buy Uni at the Tsukiji Fish Market. Here you will find a seller who is only specialized in Uni who sells it in many different qualities and price levels.

It is incredibly difficult to describe the taste of Uni as it is so unique in its taste and consistency. To get it served as a piece of sushi nigiri will not be the last time for me.

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.

Which nigiri piece outside of Japan is your favorite?

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When I’m in Japan I eat many nigiri pieces with different kinds of fish. I also like fish that I do not know for expanding my horizon.

When I stay in California I always eat at my Japanese sushi chef instructor sushi restaurant. On his menu there is a certain nigiri piece that is a must and it is “Yellowtail with Myoga”, served with a secret sauce.

Yellowtail is white tuna a fish as very popular fish in the US and Japan. Myoga is a Japanese ginger which has a quite unique flavor and aromas.

It’s a nigiri piece that you can only get served in the United States or in Japan. I choose to get it served when I’m in the United States because the Japanese sushi restaurants in Tokyo have so many other fish and taste to offer.

Read more about Sushi chef & Sake sommelier Zoë Escher

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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 quality sushi?

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HosomakiIt is a question that I often discuss with my attendants.
It is as such not a clear answer because it is based in fact on an individual assessment.

For some discount sushi to gourmet food and for others a dinner at a Michelin sushi restaurant is a gastronomic experience.

When I have to assess whether any kind of sushi I will look at the ingredients that have been used are of high quality and they are fresh. Since you do not cook sushi the quality of ingredients is very important.
Since I am Japanese-trained sushi chef and sake sommelier I look at the techniques used to make sushi because I think it is very important to give the guest a gastronomic experience.

If you would like to learn about Japanese sushi you may want to read more about the course 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.

Can you get full by eating vegetarian sushi?

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Oh yes.

Within the vegetarian kitchen there are many delicious and tasty dishes and also sushi.

In Europe we have a large selection of tasty vegetables which you can turn into a unique gastronomic experience that offers many new flavors.

If you are used to eat for example a big steak, you may still feel hungry after eating a vegetarian sushi.

The Japanese cuisine is characterized by many small and light dishes. In that way you can have a very varied diet without eating too much during the day.

Vegetarian sushi is perfect if you want a meatless day a week.

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, Beierholm revision, Elbek & Vejrup and many more.

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Gem

This is why I love Japanese gastronomy!

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There are many qualities that make’s the Japanese cuisine one of my favorites. In addition to food quality, the Japanese have a food culture that is not comparable to other countries.

It is a population that often goes out and eats and spends a lot of time on restaurant visits because in Japan there is a way to be together. This means that on every street in Tokyo there are food stalls, eateries and restaurants that offer everything from classic Japanese food to Michelin restaurants.

The Japanese cuisine offers a lot of different styles as many styles as the whole of European cuisine. It especially makes the city of Tokyo a gastronomic experience beyond the usual.

Read more about Sushi chef & Sake sommelier Zoë Escher

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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 other types of rice be used for sushi?

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It is a question that I got on one of my courses.
The attendants had experimented with different types of grains for to see if there were other alternatives.

Until now, I have not heard of other cereals suitable for sushi. In the sense that it is not yet succeeded anyone
to find a substitute that contains the qualities which make sushi rice.

The white sushi rice as which everybody knows is the easiest rice to boil over other cereals.
The consistency of the white finish cooked sushi rice is also best.

They must be firm but at the same time they must be soft. They should not be cooked too much so they become mushy. But they must not be too hard and still a bit raw inside. So it is a very delicate balance you have to try to hit.

I have not yet come across other types of suitable rice.

Please 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.

Gem

Gem