At first glance, authentic Japanese sushi may look a little plain. You rarely see many ingredients, elaborate garnishes, or strong sauces. Instead, the focus is on simplicity. Fish, rice, and skilled craftsmanship are at the heart of Japanese sushi.
This simplicity places high demands on the sushi chef. When only a few ingredients are used, there is little room for error. The rice needs the right texture, flavor, and temperature. The fish must also be cut correctly. Japanese cutting techniques vary depending on the type of fish.
Preparation is just as important. Traditional Japanese techniques help bring out the best in each ingredient. They also influence the flavor, texture, and appearance of the sushi.
This is one reason why it takes many years to become a skilled sushi chef. A simple dish can require a great deal of technique, precision, and experience.
In the Sushi Course for Beginners, you will discover the Japanese approach to sushi. You will learn about Japanese ingredients and essential cooking techniques. You will also learn how to prepare sushi rice correctly and make delicious sushi at home.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Gapgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.