Japanese chefs have a different view of fish.
In Japan, Japanese chefs use only raw materials that are in season.
A Japanese fish named Katsuo which is in the family with the tuna is in season 2 times a year. In spring it swims from southern Japan to the north. In spring, it is low in fat whereas in autumn when caught in northern Japan it is fat. On its swim from south to north it has eaten many small fish.
As a restaurant guest you can only find it on the menu card for a few months a year.
This is something that restaurant guests enjoy since the menu of Japanese restaurants in Tokyo changes very often.
Read more about the class Traditional Japanese cooking class 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.