“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.
How long it takes learn depends whether the sushi should be served at your own home or in a restaurant.
If you are going to learn how to cut fish for sushi which can be served in a restaurant then it takes several years. There are not 2 fish species that are the same and here are also no 2 cutting techniques that are the same.
One might think is not it just cutting some slices?
Sushi should be a nice and delicate eat where the fish melts in the mouth. In order to get that texture you need to know how to master different Japanese knife techniques. Of course, it takes some time to learn.
On the Sushi course for beginnersyou learn to use different Japanese knife techniques to cut fish for sushi rolls.
_ Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, GorrissenFederspiel, Beierholm revision, Elbek & Vejrup and many more.
Japanese sushi rice is not just rice. There is a big difference between the quality and the different types of sushi rice. The variation in Japanese sushi rice is very large and like many other foods sushi rice are available in different grades such as cheap, middle class and expensive sushi rice.
The information on the packaging is sporadic and not always just informative.
Japanese sushi rice differs from sushi rice produced in other countries. In Denmark there is Japanese sushi rice that clumps more than others. You will notice this when the rice has been cooked and about to be mixed with winegar (salt and sugar).
That does not mean that something is wrong with the rice. It can be difficult to get rid of all the lumps especially if you are use to cook sushi rice.
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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.
I have been traveling to Japan since 2004 to broaden my horizons and, learning new things from my Japanese teacher. Under normal circumstances, I travel to the Japan every year and on my many trips, I have had many gastronomic experiences ranging from everyday sushi to 2 star Michelin restaurants.
Real wasabi is widespread in Japan. However, not all restaurants use the real wasabi, even in Japan. Usually only Michelin sushi restaurants use the real wasabi.
I have tasted the real wasabi several times in Japan and, I cannot taste the difference. The strong taste disappears a little faster when it comes to the real wasabi.
Wasabi is a horseradish that grows in Japan. It has difficulty growing outside of Japan and therefore artificial wasabi is used. In Denmark, artificial wasabi is widespread it is only a few restaurants that import wasabi from abroad.
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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.
One of the most popular dishes in Japanese cuisine is noodle soup and for good reason.
It is a dish where the broth is made from scratch and then combined with noodles, vegetables, and flavorful meat.
It’s the Japanese go-to fast food on busy weekdays, much like how we juggle work, family, and friends in our own daily lives.
Once you have placed your order at one of the many noodle bars in Japan, it only takes a few minutes before a steaming bowl of soup is placed in front of you.
In Japan, noodle soup is not just noodle soup there is a wide selection of delicate variations. Noodle bars are found on almost every street corner, so it is a dish I never get tired of.
I have just returned from Japan, where my taste buds were spoiled with endless bowls of noodle soup.
I host two noodle soup workshops each year, and the next one is just around the corner (next week).
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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 most streets of Tokyo is a small noodle soup bar. A bar where there is typically only room for 10-15 diners at a time. It does not sound like much. The small noodle bars are very busy. They serve the Japanese favorite food, which suits a busy everyday life.
It takes approx. 2 seconds to pull a food ticket in the vending machine. It takes less than 5 minutes before a bowl of steaming hot noodle soup is on the table. Japanese people are fast eaters and very experienced when it comes to the use of chopsticks. It takes them less than 5 minutes to eat a nutritious and healthy noodle soup. In the course of a day, the many noodle bars can manage to serve many guests.
Japanese noodle soup is a low-fat and healthy meal that is eaten year-round in Japan.
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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.
Unless you have stayed in Japan very the few are aware of how much fish the Japanese eat.
In Japan, fish is the main source of protein from the animal world. It is a commodity that the Japanese eat in very large quantities. The Japanese love sushi but sushi accounts for less than 15% of Japanese cuisine.
The Japanese love fish prepared in many different ways.
Not only are fish pieces eaten in large amounts. In Japan, many delicious dishes are prepared on a fish stock it is a fish stock that has also found its way to the classic Japanese dish ramen noodles. It is healthy and nutritious without having to taste too much of fish.
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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 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.
You can eat sushi several times a week also within your food budget.
Sushi is a great dining experience, but eating out at restaurants can sometimes be expensive. Fortunately, there is a fun and affordable way to enjoy sushi: by taking a sushi course and making it yourself at home!
After learning the techniques on the sushi course, you can start buying Japanese ingredients and fish that are suitable for sushi, to make your own sushi at home.
By buying Japanese ingredients and fish that are recommended on the sushi course, you can check the quality yourself and save money compared to eating out.
When you make your own sushi, there are no limits to what you can try. You can experiment with different types of fish, shellfish, vegetables and other ingredients to create your own signature sushi.
Taking a sushi course and making sushi at home not only allows you to save money, but it can also be a fun and educational experience. You can enjoy the authentic taste of sushi without compromising on your budget.
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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.
Sushi is much more than just rice and fish, it is an art form that combines precision, flavor, and aesthetics.
At the Sushi Course for Beginners with Zoë Escher, you will get a unique opportunity to learn the fundamental principles of authentic Japanese sushi from a professional sushi chef with international experience.
This course is tailored specifically for beginners and provides a solid introduction to the techniques and ingredients that form the foundation of real sushi.
You will learn how to prepare perfect sushi rice, cut fish correctly, and create delicious, elegant sushi rolls.
After completing the course, you will find it much easier to make tasty sushi rolls at home using your favorite ingredients and tailoring the flavor exactly to your liking.
One of the greatest benefits of participating is the hands-on experience you will gain under expert guidance in a small group setting with plenty of time for questions and personalized feedback. You’ll also gain insight into Japanese food culture and the subtle details that make all the difference in both taste and presentation.
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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.
