“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.
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.
In Japan, sushi restaurants have several different kinds of tuna on the menu. In Japan, fish is the main source of protein and fish oil. During a week, the Japanese eat a lot of fish. They eat as much fish as meat is eaten in Europe.
Like so many others, the Japanese are happy to be able to choose from several different fish. One of the fish that stands out is the tuna. The meat on the tuna tastes very different depending on where it sits on the fish. Tuna from the stomach is called toro, it is fat light pink tuna and, is an exclusive eat.
Low-fat tuna which is bright red in color is called Akami, it sits at the spine. That piece is used for sashimi and nigiri pieces. That way, the meat pieces can be prepared and eaten in different ways.
The reason why sushi restaurants in Japan have several different pieces of tuna to choose from is that most of the tuna in the world lands at the Tsukiji fish market in Tokyo, which is the largest in the world.
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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 enjoy pickled ginger when eating sushi. It is a regular accompaniment on the sushi plate.
In Japan, ginger is a staple in the Japanese kitchen, much like salt and pepper in Danish cuisine.
Thousands of years ago, the Japanese began pickling ginger. At that time, refrigerators did not exist, and pickling was the best way to preserve vitamins and extend shelf life.
The purpose of pickled ginger with sushi is to cleanse the palate between pieces. This happens naturally when eating ginger. Its strong and spicy flavor stimulates the senses and leaves the mouth ready to enjoy the next piece of sushi.
However, it is not a must to eat ginger between sushi pieces.
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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 Japanese have a slightly different view of soy sauce.
In Japan, soy sauce is considered a spice, it is a way to season the dish. In Japan, there are as many different kinds of soy sauce, just as many as cheese in a Danish supermarket.
Not only that. It is quite common in traditional Japanese cuisine to use different types of soy sauces in one dish. This is because soy sauce are produced and matured in different ways and that gives each soy sauce an unique flavour.
It does matter which soy sauce is used for sushi or for traditional Japanese noodle soup. These are 2 very different dishes, where it is important to choose a soy sauce which gives the dish an extra spice without compromising the good taste.
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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 sushi course uses the best salmon in the world, which comes from the Faroe Islands.
I have the opportunity to buy Faroese salmon that has been raised under the best conditions. I have chosen it as one of the ingredients for the course.
I do this for two reasons.
When I make sushi, whether for others or at home, I use the best ingredients I can get. It simply results in the best flavor.
My participants deserve the best. They gain a greater understanding of how much the quality of the ingredients impacts the taste of the sushi. It is also my guarantee that none of the attendees will get sick.
The Sushi course for beginners is a wonderful course because you will learn about ingredients, how to cook rice, cutting techniques, Japanese ingredients, buying fish, and the methods used behind delicious sushi.
After completing the course, you will be ready to make delicate and tasty sushi in your own kitchen.
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.
One of the biggest advantages of sushi rolls is the unique taste experience they offer.
Each sushi roll is like a small work of art with a harmonious combination of taste and texture.
From the fresh fish to the carefully prepared rice and crisp vegetables, every bite gives you an exciting experience.
Sushi rolls are not only a delicious meal, but they can also be a healthy part of your diet. Fish used in sushi rolls such as salmon and tuna are rich in omega-3 fatty acids, which are beneficial for the body.
Another advantage of sushi rolls is the endless variety and possibility of customization. From classic rolls such as California Roll and Sushi roll with salmon to more experimental combinations, sushi rolls can be adapted to suit every taste.
Whether you are vegetarian, vegan or have specific dietary requirements, there is always a sushi roll that suits you.
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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.
Spring are here and summer is approaching with rapid steps.
The warm evenings offer barbecues, salads, fruit pies and not least sushi. There are quite a few people who prefers to eat dishes are not as heavy in the stomach as winter food. Sushi is a diner that is ideal for the warm evenings with a good glass of white wine. With sushi, it will never be boring there are unlimited possibilities in the composition of a dinner.
More and more people are on making their own sushi with their favorite ingredients. At the Sushi course for beginners the attendances learn to use Japanese cooking techniques for preparing sushi. They learn and about Japanese food stages they have to go through from raw materials, cooking of sushi rice, preparation of vegetables and fish, and step by step to making tasty sushi rolls.
_ 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.
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.
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.
