Which Japanese raw material has made the biggest impression as a sushi chef?

In 2006 when I graduated from Sushikok I encountered Japanese ginger Myoga.
It is a raw material that I fell in love with me when I studied it for the first time in California.

It has a perfumed taste and some very special shades, which I have not experienced with other ingredients. It is very popular with Japanese sushi and Japanese sushi dining guests.

When it’s in season, it’s a must of Japanese sushi restaurants in Tokyo and California.

Read more about Sushi course for beginners

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.