“In Japans 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 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.
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 _
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.
The seaweed used to make sushi handrolls shaped like a cone are the same ones used to make sushi rolls.
Just like with sushi rolls, various tasty vegetables, fish or shellfish are used as fillings in the preparation of sushi handrolls.
Sushi handrolls differ from traditional Japanese sushi.
Very little rice is used to make sushi handrolls, the number of raw materials used such as vegetables, fish or shellfish is the same as when making sushi rolls. For that reason, sushi handrolls are healthier than sushi rolls.
Sushi handrolls do not take many minutes to make once you have mastered the hand techniques.
The last time I ate the Japanese dish okonomiyaki was in 2015 in Tokyo.
It was with Mrs. Takahashi, her youngest daughter who is in her mid-30s, her son-in-law and nephew.
One Friday early evening after training, she asked me if I had tasted okonomiyaki. It is one of her favorite dishes. I have never tasted it.
We went to her favorite restaurant, which is a tiny place that does not look like much from the street. We went up on a very narrow staircase to the first floor, down a narrow corridor and sat down in a 4-person booth with a large frying pan on the table.
Large cold draft beers were brought to the table. Soon after, a chef came and cooked us a very large okonomiyaki. While it was being cooked we could decide what kind of filling to add. When it was finished, it was cut into several smaller pieces.
Over the years I have been asked how okonomiyaki is made. It can be made in many ways.
I prefer it to be made with Japanese ingredients, raw materials and cooking techniques it has the best taste.
Sushi vinegar is used to season and preserve the cooked sushi rice.
Sushi vinegar has a perfect balance between sour, sweet and salty.
Since salt and pepper are not used when eating sushi. Sushi vinegar helps to season the individual pieces of sushi without influencing the taste experience.
Sushi vinegar acts as a binding agent. It makes the sushi rice stick together better, which makes a big difference when it comes to sushi rolls and nigiri. If sushi vinegar is not used, the individual pieces of sushi would fall apart when you either lift a piece with chopsticks or dip the piece in soy sauce.
Vinegar itself has been used as a preservative for several centuries.
As soon as sushi vinegar is poured on the sushi rice, the rice is preserved. It is also a way to stop the development of bacteria and extends the quality of the rice.
At Sushi course for beginners, you learn step by step how to make sushi from scratch with the unique flavors that characterize sushi served in restaurants in Japan.
Salmon is the healthiest fish. There are several reasons for this.
It is a fish that is described as fatty fish in the healthy way. It has a high content of omega 3, which belongs to the healthy fatty acids that are vital for the body.
Salmon also has a high content of protein 200 grams of salmon contains 44 grams of protein. Salmon is a booster for your health.
The Japanese population eats as much seafood as Europeans eat meat. In Japan, the variety of different types of fish is large, so most Japanese follow the season for fish.
During the year, the Japanese eat fish with a high content of omega 3 and at other times, they eat fish and shellfish which are not fatty, but instead contain other types of vitamins and minerals.
As a side dish, the Japanese eat many vegetables and cabbage prepared in different ways.
On the Sushi course for beginners, you learn step by step how to make tasty sushi with the most popular fish.
In Japan, there are several types of barbecue dishes, which are eaten all year.
Yakitori skewers, which most people have heard of are small grilled skewers with different kinds of meat, seafood and vegetables, the raw materials are marinated, prepared and cooked in a specific way, so that each skewer is a unique taste experience.
There is also another type of grilled dishes called Yakiniku.
These are restaurants that specialize in barbecue dishes where the guests cook the food themselves. Restaurants that are furnished in such a way that each party have their own grill.
In these restaurants, the menu consists of several different types of meat, seafood and vegetables cut into one centimeter thick slices.
Before the food is cooked on a hot grill, the party has the opportunity to season the raw materials with a little salt and other spices. After cooking the meat, seafood and vegetables they are eaten by dipping them in different kinds of tasty sauce.
Dining at a yakiniku restaurant often takes several hours, since you are not in a hurry and often sit and enjoy the food at your own pace.
Several people have asked me over the years how to make yakitori skewers.
I have written a mini e-book “5 Japanese yakitori skewers for one”. It is an e-book that explains step by step how to make tasty yakitori skewers using Japanese cooking techniques. Tasty barbecue skewers prepared with different kinds of meat and vegetables.
The correct way to use soy sauce for sushi is to consider soy sauce as a condiment. Soy sauce can be equated with salt and pepper, it is a way of flavoring the food.
Most people are aware that when you sprinkle too much salt and pepper on your food, you might find it difficult enjoy the food. It can be almost inedible. The same can apply with soy sauce.
It can be difficult to dose the amount of soy sauce when you dip a piece of sushi into the soy bowl. Some prefer to leave a piece of sushi in the soy sauce for a few seconds before eating it.
I can’t recommend doing that, especially if you’ve spent money on good quality sushi. It will be more difficult to taste the fish and the different vegetables. The soy sauce will cover the natural taste of sushi.
The best way to eat sushi is to dip the individual pieces of sushi quite lightly in the soy sauce. That way you can enjoy the taste of the individual pieces of sushi and get the most flavor for the money.
In the last 10 years, I have seen several thousand kitchen knives that are used in private homes. Many of these knives are not quite as sharp as they should be for you to get the full enjoyment.
I can give an example.
If you imagine that you have prepared a roast in the oven. The roast has now been sitting in your kitchen counter for 20 minutes to rest.
In the meantime, you have found your best knife to cut the meat. With the knife you cut the roast into slices, but it is not that easy. The knife you have used is not quite as sharp as when you bought it.
When you have finished, you look at the slices and see that some of the slices are a little uneven and that the meat has also pulled a little. Most people do not think about it, because the roast is enjoyed with side dishes and a delicious sauce.
In Japanese cuisine, it is very important to use a very sharp knife. It is very important that the functionality of the kitchen utensils is as good as possible, as this affects the quality of the food.
The picture shows a tuna steak, which has an even and smooth surface due to the sharpness of the knife.
On the Sushi course for beginners, you learn step by step how to make tasty sushi with kitchen tools that are already in your kitchen.
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.
One of the main dishes on the course is teriyaki salmon with side dish.
This is not just any salmon. I got the most delicious Faroese salmon of the finest quality. A salmon that can also be eaten as it is, by which I mean that it is perfectly suited for sushi. The salmon must be marinated and prepared before it is ready to be cooked.
The teriyaki sauce is of course made from scratch. It tastes 10 times better than what you can buy in supermarkets. It is so good that once you have tasted it, it is a sauce that works very well to almost everything, just like béarnaise.
The side dish is a wonderful dish are a boost of taste, vitamins, minerals and other goodness from the plant world. Here you learn to use several different Japanese cutting techniques.
The next step in the creation of the dish is that it must be prepared and the dish must be assembled.
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.