I still remember it vividly, the year was 1994, and I was sitting in front of sushi for the very first time.
Back then, sushi was something completely new and exotic, and I had no idea what I was getting myself into.
The taste, the texture and especially the idea of eating seaweed, it was all a challenge.
Sushi isn’t prepared like other dishes, and that first bite was truly different. Soft, fresh, but unfamiliar.
I started out cautiously:
- The small rolls with cucumber or salmon felt safe, because I already knew the ingredients.
- And when I wanted to avoid seaweed entirely, I went for a salmon nigiri, just rice and salmon. Simple and clean.
It turned out to be a great experience, and I quickly discovered that sushi wasn’t nearly as “scary” as I had first imagined.
If you’re also new to the world of sushi, I highly recommend starting slow with ingredients you already know.
Once you develop a taste for it, you can gradually explore more adventurous varieties.
And if you want to turn it into a truly special experience, I warmly recommend my beginner’s sushi course.
You’ll work with top-quality ingredients and learn the Japanese techniques that transform simple elements into unforgettable flavors.
Read more about Sushi class 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.