Sushi has originally been a poor man’s dish.
Along the coast of Japan fishing families live and make a living by catching fish. At that time many hundreds of thousands of years ago, their income was modest. It depended on how many fish were caught.
To support the family, some of the freshly caught fish was set aside. The fish was filleted and cut into smaller pieces. Along with freshly cooked rice, the fish was eaten with a little wasabi and soy sauce.
This raw fish dish came to Tokyo. The dish was refined and served in a different way by Japanese chefs and turned into sushi. For decades, Japanese chefs have made their own interpretation of sushi.
Some styles can be seen at sushi Michelin restaurants in Tokyo, others make classic Japanese sushi and some sushi restaurant chains make sushi for students.
At Sushi course for beginners, you learn step by step how to make sushi with the ingredients and techniques used at exclusive Japanese sushi restaurants.
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.