“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
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.
Most people are not aware of that the weather does always affect cooking process.
Cooking sushi rice is detail oriented work. Just a small change in the weather will have a direct influence on the quality of the cooked sushi rice.
When you cook sushi rice you will notice these small changes sinces you use significantly less water for cooking sushi rice compared to ordinary rice. Depending on whether it snows/rains heavily or it is a hot summer day it will affect the amount of water to be used.
Thar is the main reasons why it can be a challenge to cook sushi rice.
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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.
The New Year is a time when many of us set goals to improve our lifestyle and health. A great way to kick-start the new year is by taking a sushi course. Not only is sushi delicious, but it is also a healthy and nutritious way to eat.
Sushi is known for being light, low in calories and rich in vitamins, minerals and omega 3 from tasty fish. By learning how to make sushi yourself, you not only get the pleasure of enjoying this delicate dish, but you also get the opportunity to decide which ingredients are used and adapt the sushi to your favorites.
During a sushi course, you will be introduced to the art of preparing rice, cutting fish and rolling sushi. It is not only fun, but also a nice way to acquire skills that you can benefit from for the rest of the year.
Sushi course is also a social experience where you can participate with friends or family.
So why not make it your New Year’s resolution to explore the art of sushi?
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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.
Salmon is a fish that lives in Scandinavia.
The climate in Japan is tropical which means different type of fish is living at those latitudes.
One of the fish that lives naturally in the oceans around Japan is the tuna. Tuna has been and still is one of the Japanese’s favorite fish for centuries. The tuna is having a hard time. The demand for tuna is very high, but there are quotas for how many can be caught per year.
In Japan, the interest in salmon has been steadily rising.
In 2017, Scandinavian salmon filled refrigerated display cases in local Japanese supermarkets. The Scandinavian salmon is of such good quality that Japanese fish buyers visit Denmark and other countries to assess the quality of salmon.
Among Japanese children and adults, salmon has become a sought-after fish. It is a fish that are suitable for many different types of dishes. Some prefer to eat raw salmon, while others enjoy cooking the salmon on a pan or in the oven. The possibilities are many.
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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.
The cooking class Japanese noodle soup for beginners is for people who would like to learn how to make the Japanese noodle soup such as ramen soup.
A noodle soup is not a noodle soup in Japan it is the Japanese’s favorite fast food, which is healthy and stuffed with vitamins and minerals.
In this course, you will learn how to make dashi from scratch, just like Japanese chefs in Tokyo.
When you attend the course, you learn step by step, to use Japanese ingredients that give the unique flavors and aromas that know Japanese ramen soup.
You learn how to make healthy and tasty noodle soups which is very popular on a busy day.
You larn how to make Japanese stock by using traditional Japanese raw materials.
You learn how to know the difference between different kind of noodle used in noodle soup.
You work with different Japanese cooking techniques and, cut different vegetables, meats and soy products.
You learn to make 2 tasty and healthy noodle soups that are made from scratch with classical raw materials.
NOTE: This year Noodle soup course is only planned on 4 September 2021 and 13 November 2021.
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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.
Fish to eat raw should always freeze. This is because fish contain parasites and the only way to kill them is to freeze the fish.
A small side jump. You should also fresh beef to tartar cows get parasites in the body like fish. Unfortunately, I do not know if beef to tartar is frozen. But I do not think so.
Now back to the fish. It is not the same type of parasite found in e.g. in tuna as in the salmon. This is because there are 2 very different fish species that primarily eat very differently.
In addition, the fish structure of the salmon and the tuna is very different and also affects the parasites found in the two different fish.
How long the fish should freeze is not the same and it depend again whether there is a whitefish, salmon or tuna.
At Sushi course for beginners I will talk more about the Japanese rules for freezing fish. The Japanese rules are more strict then the Danish rules. I choose to follow the Japanese rules as they know more about fish for sushi. In addition, I would also like to be on the safe side.
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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.
Like so many others, the Japanese live a busy life. They work 10-15 hours a day. They often eat food on the way home from work or they buy take-away food on the road.
In Japan, sushi rolls are often ordered as take-away food on the way home from work. In Japan, you can buy sushi rolls in several different sizes.
Japanese sushi rolls taste different than those that can be bought in Europe. Local Japanese ingredients are used to make sushi rolls.
When making sushi rolls in Japan, no topping or mayonnaise is used, the Japanese customers prefer the taste of fresh ingredients.
In the Sushi course for beginners, you learn step by step how to make tasty sushi rolls, as they are made at sushi restaurants in Tokyo.
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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.
An adult tuna weighs 225-250 kilos. Just like on other animals, the quality of the meat is different depending on where on the animal it sits.
Tuna meat from the stomach is called toro. It is fatter than meat from other places on the animal. In Japan, toro is an exclusive and expensive piece, which is full of flavor and umami. The meat is pink in color it is a piece used to make nigiri sushi.
Along the backbone of the tuna sits lean tuna, which is called Akama. The flesh is very red in color and the taste is similar to beef. In Japan, it is used for both nigiri and sashimi.
Then of course there are many other cuts where the fat content and taste are different. No two tuna are alike, so the quality and taste will vary from fish to fish.
In Europe, the selection of tuna cuts is not that big. The fishmongers sell one type of tuna cut that is often suitable both for sushi and for a delicious steak to be on the grill.
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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.
This course is made for anyone who wants to learn the art of making sushi from scratch.
Regardless of whether you are a beginner or have some experience, Denmark’s most experienced Japanese trained sushi chef Zoë Escher will guide you step by step through the process of preparing delicious and authentic 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.
Most people have heard that eating seaweeds are healthy. And that’s it.
There are more and more companies that sells seaweed to consumers.
However, I am a little skeptical.
It does matter where the seaweed are picked. There are areas that are contaminated.
Therefore, I continue to eat seaweed Nori for sushi.
Seaweed for sushi is grown as oats grow on a Danish soil. That’s why I know that the quality is okay.
In addition, sushi seaweed is the vegetable in the world that contains most minerals and vitamins.
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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.
Japanese children are being bottled up with fish. It’s quite literal.
In Denmark, Danish children learn to eat moss and oatmeal at an early age. Healthy and nutritious food. Most people eat oatmeal to some extent for the rest of their lives.
In Japan, children also learn to eat a kind of porridge. The Japanese porridge differs in that fish is added. No, it is not fish pieces that are immediately the first thought. The porridge is supplemented with fish stock, a fish stock that both tastes and smells of fish. In this way, the children learn to eat fish quietly.
When the Japanese children are a little older, it will often be salmon that they prefer. The older they get and their taste buds develop, the more fish they learn to eat with great pleasure.
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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.
Most people are not aware of that the weather does always affect cooking process.
