"In Japan your education never ends. In 2012 I was introduced to a nigiri hand technique that takes 20 years to master I think that is fascinating" - Zoë Escher

January 2019: Zoë was the judge for the daily newspaper Politiken in connection with testing food for their readers.
2016: Zoë held the official opening speech and opened the fair Formland Spring 2016 in Messecenter Herning in Denmark. At the opening of the fair there were 49 people from the press, 20 VIP and 271 exhibitors.
2015: Zoë has made sushi and Japanese dishes as private dining at home of US ambassador in Denmark Rufus Gifford.
2013: Rated as Denmark's sushi expert no. 1 by gourmet supermarket chain Irma. Zoë was also guest judget at Masterchef Denmark season 3. Zoë has made sushi and Japanese dishes as staff food to the 3 star Michelin restaurant
Zoë is known from Danish magazines and TV such as Copenhagen Food, ALT for Damerne, Berlingske, Femina, IN, Mad & Bolig, TV3 and the consumer council magazine “THINK”.

Reference: Restaurant Geranium***, A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Ikea, Novartis, Velux, Takeda Pharma, Haldore Topsøe, Dansk Byggeri, Deloitte, Gorrissen Federspiel, Beierholm revision, Symphogen and many more.

In Japan, who eats onigiri?

In Japan, it is not a specific group of people who eat Onigiri.
These are people of all ages. Onigiri is a regular part of the Japanese lunch. Onigiri was invented several hundred years ago, and has been quite popular ever since. And there are several reasons for that.

Onigiri is very easy to take on the go. The ingredients used to make onigiri can last for several hours. It won’t be boring like a sandwich.

Onigiri often consists of 3 ingredients and the 3 ingredients encompass the entire food pyramid. With very few ingredients you can have a healthy and nutritious meal.
Onigiri is very popular among students. For very little money, you can have a tasty meal that will keep you full for many hours.

Read more about the mini e-book: 5 healthy Japanese onigiri for one

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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.

Sushi class for beginners

sushi
The cooking class Sushi course for beginners is for people who would like to learn how to make different kinds of delicious Japanese sushi. In the long run you can save money by making your own sushi.

You learn how to boil the perfect sushi rice.
You learn about the Japanese ingredients used for sushi.
You learn about what you should be aware of when buying fish from the fishmonger.
You learn to prepare different kinds of raw materials for sushi.
You learn to make several different kinds of tasty sushi rolls.

Please read more about the cooking class  Sushi for beginners
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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.

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How much miso do the Japanese eat?

The Japanese eat a lot of miso. It is part of Japanese cuisine just like pasta is, in Italian cuisine.

Miso contains soybeans, sake, water and a sponge.
This mixture is allowed to ferment for a period of time. The length of the period is very different it depends on what kind of miso to make.

There are several different kinds of miso pasta of different strengths and flavors, a bit like cheese. The mild miso pastas are light and relatively mild in taste.
The slightly stronger and stronger miso paste has been fermenting for a long time. The color of miso paste is darker and, partly the taste is much more intense, has deep and seems more spicy in taste.

Miso contains many vitamins, minerals and has a detoxifying effect on the body, which is why miso is eaten every day in Japan.

Read more about 14 days of Okinawa miso soup – Superfood

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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.

How often do sushi restaurants in Japan replace in the menu?

Sushi chef & sake sommerlier Zoë Escher
Japanese sushi restaurants in Tokyo change the menu more often than in Europe.Often the menu will consist of 13-15 different seafood. Some fish such as salmon and scallops can be found year-round on the menu.

There will typically be 3-5 fish on the mennu that follow the season for fish. Some fish are caught in the spring when they are going to spawn, while other fish are to be caught in the summer. It depends on the species of fish.

A fish like tuna is also popular in Japan.
Often a sushi restaurant will have 3 different kinds of tuna on the menu. It will often be tuna of different qualities, one will be lean tuna, another will fat tuna and the more exclusive restaurants have a tuna on the menu, which is matured just like beef. Tuna can be matured for several weeks just like beef.

Some sushi restaurants have the fish of the day on the menu. There it is up to the sushi chef what can be bought of fish on the fishing market in the early morning hours.

In Japan, it is an exciting experience to go out and eat, since you do not always know what fish are on the menu.

Read more about Sushi course 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.

Cooking class: Traditional Japanese cooking class for beginners

Traditional Japanese everyday dishes
The cooking class Traditional Japanese cooking class for beginners is for people who would like to learn how to make various traditional Japanese dishes.
In cooking class you are introduced to healthy Japanese dishes which offers lots of colors, taste and the secret to the Japanese long life.

You learn about the Japanese ingredients such as mirin and cooking sake and how it is used in authentic Japanese cooking.
You get knowledge of what to look for when you buy fish, meat and other raw materials.
You learn to prepare different kinds of raw materials by applying Japanese cooking techniques.
You learn step-by-step how to make tasty dishes like gyoza, a noodle dish with seafood and teriyaki salmon with side dish.

Please read more about the cooking class Traditional Japanese cooking class for beginners

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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.
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What does onigiri mean?

Onigiri - Japanese rice ball with filling
Onigiri is a Japanese word and means Japanese rice ball.
Rice plays an important role in Japanese cuisine. It is a staple food cuisine and is found in every Japanese home.
Most people have heard of short grain rice used for sushi rice. It is also the type of rice used for onigiri.
In Japan, the tasty rice ball contains one to two ingredients that compliment each other really well.

To ensure that the body also gets the vitamins and nutrition it needs, Sushi nori is wraped tightly, around the rice ball, so that it lies completely smooth. So with quite a few ingredients, rice ball embraces the entire diet pyramid.

Several have asked for healthy Japanese Onigiri. I have made a Mini e-book “5 healthy Japanese onigiri for 1”, where I teach you step by step how to make the tasty rice balls with filling.

Read more about the Mini e-book “5 healthy Japanese onigiri for 1”

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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.

How is sushi stored in the summer heat?

Nigiri
Sushi is a fantastic dish that is enjoyed all year round.
Especially the bright summer evenings offer cold white wine/bubbles with delicious food. Sushi is very pleasant to eat in the summer heat. The body is not warmed by eating sushi as sushi is eaten at room temperature.

In the summer heat, it is important to store sushi in the “right” way, as the fish is eaten raw.
When you buy sushi as a take-away, it is a good idea to transport the food in a cooler bag that will extend the shelf life of the food. As soon as you get home you should put sushi in the fridge.

Sushi should be stored in the refrigerator until dinner time. Approx. 15-20 minutes before dinner time, sushi is taken out of the fridge and placed on the kitchen table without the lid.
During the 15-20 minutes, the temperature will slowly until each sushi piece have reached room temperature. Then they are ready to be eaten. Sushi should always be eaten at sushi room temperature, so you get the full taste experience of the individual pieces.

Read more about Sushi course 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.

When does the asparagus season start in Europe?


Asparagus is a vegetable that thrives in Europe.

In May the asparagus season starts, the green market abounds with several different types of asparagus.

The classic green asparagus which is full of flavors and aromas.

The white thick asparagus which has a more delicate and gentle asparagus taste. In Europe the white asparagus is more in demand than the green asparagus.

In selected supermarkets and at market markets you can also get purple asparagus. The purple asparagus is more sweet and nutty in taste.

In Denmark you can get asparagus in different qualities and budget.
The biodynamic asparagus of the best quality can often be found in market markets. More and more farm owners have opened their eyes to having a stand in major cities on the weekends and during the busiest periods.
Stall sells fruit and vegetables that are harvested the same day they are sold.

The asparagus season is short. It starts in the month of May and ends late June.

Read more about Sushi Chef & Sake sommelier Zoë Escher

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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.

In what way does Japanese cuisine differ from the rest of the world?

Okinawa Miso Soup - Super Food
Japanese cuisine is quite unique in several different ways.
It is almost tailored to those who are interested in health and what is good for the body without compromising on taste. Japanese cuisine is put together in such a way that it either detoxifies or nourishes the body.

Yep, that is true. The Japanese are very conscious about what they eat. This is one of the main reasons why the Japanese are the people in the world who live the longest.

Going all-in and eating like the Japanese is hard.
The Japanese have a completely different view of diet and, their diet pyramid looks very different. A classic Japanese meal often consists of 10-12 small dishes. Dishes that contain fish, meat, vegetables and soybeans prepared in several different ways.

The Japanese are good at boosting health in small ways. Here I also think about what they drink during the day.

Miso or fermented soybeans are a regular part of Japanese cuisine. It is a raw material that is not to be missed. It is super food that in the right contexts boosts health. I know that most people live a busy life, but at the same time have a desire to live a healthy life.

For them, I have put together a 14-day course where you boost your health with healthy and nutritious soups. It is a process that matches a busy everyday life.

Read more about 14-day Okinawa miso soup – super food

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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.

Can sushi rice be used the next day?


There are many people who store cooked rice for the next day. It’s a really bad idea to save sushi rice for the next day.

Sushi differs from other rice dishes such as the dish meatballs and Curry.
Sushi is not a dish that is cooked on a pan or in the oven and, this means that the quality of the ingredients used for sushi should be as good as possible.
If sushi rice is more than 1 day old or that vegetables have become a bit slack, then it can be tasted when used for sushi. You will make sushi of a poorer quality.

What happens to sushi rice when stored for the next day is that they become drier and looser in consistency while the rice kernel itself becomes harder.
Besides the fact that it is harder to make sushi with day-old sushi rice, it can also be tasted if the sushi rice is not freshly made.
This is not necessarily the case with day-old rice which is used for Meatball and Curry, as it is the sauce that hides the rice and its taste.

Read more about Sushi course 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.