Traditional Japanese dishes for beginners course is for people who have a desire to learn how to make various traditional Japanese dishes.On the course you are introduced to healthy Japanese everyday dishes which offers lots of color, taste and the secret to the Japanese long life. You learn about the Japanese ingredients such as mirin and cooking sake used in authentic Japanese cooking. You get knowledge o ...Read more ›
"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
Zoë Escher is a passionate Japanese trained sushi chef & Sake Sommelier who loves authentic Japanese food and European food. Zoë has created various cooking classes which take the attendees on a gastronomic journey in authentic Japanese cuisine and Europan cuisine.
Zoë is also a regular writer on the Danish women's site Kvindetid where she shares her knowledge and experience.
In Denmark Zoë is a respected chef.
February 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 Geranium. 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”.
As a starting point, not very long time. If you have bought take-away or made sushi at home then sushi should be kept in the fridge. Normally, it is said that sushi must be taken out of the fridge 15 minutes before it is eaten so it has room temperature. If the food is too cold you will not fully benefit from the flavors. When it's as hot as it is at the moment I'll first take sushi out of the fridge approx ...Read more ›