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What is the first thing Japanese people notice when they eat sushi?

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When a Japanese person orders sushi, they use other criteria to evaluate the food.

When it comes to sushi the Japanese’s favorite food is nigiri. The selection of fish in Japan is very large and it is very normal that you find 15 to 20 different fish on the menu.

What a Japanese person primarily looks for when eating sushi is whether the rice is cooked to perfection. The consistency of sushi rice should be soft but also firm. It should not be like porridge, but the rice grain should not be hard or raw inside either. It is a balance that is difficult to get.

If the rice is not cooked to perfection, I will affect the dining experience.  This is because quite a few ingredients are used for sushi. You use the best fish in the world, but if the rice is cooked to perfection the dining experience will fall apart.

In the Sushi course for beginners, you learn step-by-step how to cook sushi in a quality that is suitable for use in 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.

Fish for sushi must be of the best quality and why?

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There are many people who do not fully realize that there is a difference in the quality of fish. For sushi, only the best quality fish should be used and there is a reason for that.

Sushi is a nice and delicate dish and you must have knowledge on how to use very high quality fish so you can turn a simple looking piece of nigiri to a gastronomic experience.

The quality of the fish is also assessed on the basis of when the fish is caught. The fish must be as fresh as possible and it should preferably only be a few hours old. Then the bacterium in the fish has not begun to develop.

At the Sushi course for beginners I talk more about 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.

Ramen noodle soup can be eaten all year in Japan!

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In Japan, the ramen noodle soup is not only eaten in winter. It is a dish enjoyed all year long and there are several reasons for that.

Ramen noodle soup is a healthy and tasty fast food to suit the busy day of Japan. It is also a dish that does not take many minutes and makes once you have made the fish stock that forms the whole foundation of the Japanese kitchen. Yes without it there is no Japanese kitchen.

On noodle soup course for beginners the attendants learn to make 2 very different tasty noodle soups. Noodle soups where authentic raw materials from Tokyo are used in the preparation of soups.

You can read more about Noodle soup courses 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 harder to cook sushi rice?

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When I make authentic Japanese sushi I will cook the rice as it is made and served in Tokyo, then rice plays a very important role.

It does so because in Japan, the consistency of the cooked rice is as important as the quality of the fish used for sushi.

If you use fish of poor quality then your sushi will not taste very good. This applies also to sushi rice.

The cooked sushi rice must be at least of the same quality as the fish. They should be firm but soft. They should not be like porridge but they should not be raw inside either. It can be a difficult balance to hit.

In the sushi course for beginners, you will learn how to cook sushi rice as they are cooked in restaurants in Tokyo.

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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.

Is authentic Japanese sushi healthier than European sushi?

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Yes, and there are several reasons for that.
Japanese sushi basically consists only of rice and fish. When the food is so simple fewer additives have been used in the preparation of the sushi.

In Europe and especially Denmark there are many sushi restaurants that use different complement for their sushi. It may be mayonnaise in different shades and other tasty topping. Mayonnaise is a food that is not particularly healthy it adds more calories to the food.

At Sushi coursefor beginners the attendants learn the Japanese approach to sushi ie. to use Japanese ingredients, cooking techniques and hand techniques. Methods that you can use to make your favorite sushi rolls at home in your own kitchen.

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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 Japanese chef’s view of noodle soup?

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In Japan, noodles soup can be compared to Danish meatballs.

All Japanese chefs including sushi chef knows how to make a tasty noodle soup. From childbirth the Japanese learn that noodle soup is a dish that can be eaten all year long.
There is not only a kind of noodle soup. The selection is very big. Just like meat balls each noodle has their very own unique recipe for how to make the best fund from scratch.

However, there is of course a red thread in the noodle soups that are being made in Japan. There are differences between Japanese, Chinese and Vietnamese noodles, because there are different ingredients and flavors used to make soups.

You can read more about Japanese noodle soup 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.

Are Japanese sushi restaurant in Tokyo different?

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TokyoThere are many different types of restaurants in Tokyo.

The most exclusive sushi restaurants in Tokyo are very different compared to European restaurants.
The size of a Japanese sushi restaurant can be very small.  There are many Japanese restaurants that has only room for 6 – 15 people. There are several reasons for that.

Tokyo has 20 million citizens living in a very small geographic area. Besides the many people living in Tokyo there are also many restaurants, street food and shops. There is almost a restaurant on every street in Tokyo so the competition in the neighborhood is fierce.

There is also another factor which is that the Japanese do not compromise on the quality of food and service. Tokyo is the city of the world with the highest quality of food.

Every restaurant try their best to provide the best food and service. The competition between the restaurants are very fierce. In order for a restaurant to succeed the has to be good.

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.

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What characterizes the unique Japanese aroma in classic Japanese dishes?

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The classic Japanese aroma that characterizes Japanese cuisine is quite unique. There is no other country in the world that has something similar.

The Japanese aroma basically consists of seaweed and dried fish.
In Japan there are seaweed and dried fish in many varieties and qualities. However, not everyone is used to making the classic aroma. There are varieties of seaweed that are only suitable for sushi, some for salads, others to make a fund, etc. And this also applies to dried fish.

The picture shows several different types of dried fish. Small dried fish used only for certain Japanese dishes.

On the course Traditional Japanese cooking class for beginners we explore and work with different types of Japanese soy sauce all of which play an important role in preparing classic Japanese dishes.

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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.

Is there a difference between soy sauce?

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Yes there is a very big difference between soy sauce.

In Japan, soy sauce is used as a spice it is a way of seasoning the dish food and give it the final finish.

In Japan, soy sauce is not just soy sauce. There are as many different kinds soy sauce just as many as the cheese shelf in an European supermarket. When the Japanese select a soy sauce they first look at the following,

Which dish should the soy sauce be used?
What other spices are used to taste the dish?
How powerful or mild is the dish?

This is because the Japanese want to use a soy sauce that highlights the right qualities without being dominant. It also means that it does matter which soy sauce is used for sushi.

At Sushi course for beginners I talk more about which Japanese soy sauce best suits 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.

Which knife is used to cut fish for sushi?

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Sushi knifeThe best knife for sushi is a special knife called sushi knife. There are several types of knives but not all are equally good.

I prefer to use a good Japanese sushi knife. The Japanese have the best sushi knifes and cooking utensils designed for sushi. They do also have a huge knowledge about which knife is best for you.

The Japanese knife blade has a slope which is very important when you cut fish for sushi.
For those who do not know. I can taste if the sushi chef has used a Japanese sushi chef knife or a European knife.

The Japanese knifes are best for sushi.

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, Accenture audit Elbek & Vejrup and many more.
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