Learn to Make Sushi and Japanese Food with Denmark’s Most Experienced Sushi Chef and Sake Sommelier
Discover exclusive sushi and Japanese cooking classes held in Copenhagen, as well as at private homes and companies across Denmark.
Whether you’re a curious beginner, a food enthusiast, or a company interested in Japanese gastronomy, you’ll learn authentic techniques and flavors from the Japanese kitchen shared with calmness, presence, and many years of experience.
“In Japan, you never stop learning. In 2012, I was introduced to a Japanese nigiri hand technique that takes 20 years to master – I find that fascinating. Sushi is a dish that isn’t cooked; the sharpness of your knife and your technique determine the quality of the finished sushi.” – Zoë Escher
What Customers Say “It was a pleasure having you visit 😊 I’ve received so much lovely feedback from the participants they had a fun and educational evening.” – Maria
“Wow! Yet another wonderful evening in your company 😃 You are AMAZING at conveying knowledge, and the results were once again a fantastic experience. All the participants were VERY enthusiastic!” – Tanja
Recognition
2019: Judge for the daily newspaper Politiken in connection with testing food for their readers.
2016: 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: 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.
2013: Guest judget at Masterchef Denmark season 3.
2013: 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, Capgemini, VELUX, Takeda Pharma, Haldore Topsøe, Dansk Byggeri, Deloitte, Gorrissen Federspiel, Man Energy Solutions, Symphogen and many more.
Sushi is a dish that tends to dry out easily if it is stored the wrong way.
All ingredients used in sushi are fresh and raw.
You know it from tomatoes. If you cut a tomato allow it to lie without being wrapped properly the surface will dry. The same thing happens with sushi. It does not taste very good.
What causes sushi to dry out easily is the direct contact with air.
Sushi should be stored in an airtight container. If that is not possible, let us say you bought sushi for a dinner and it takes up a lot of space in your fridge.
The next best thing to do is to wrap cling film tightly around the sushi so that no air gets in. It is important to wrap in such a way that the individual pieces of sushi do not break.
Sushi should always be eaten at room temperature. It tastes the best.
Approx. 15 minutes before you sit down to eat, you take the sushi out of the fridge and leave it on the kitchen table (without a lid).
You do not always have to buy sushi.
On the Sushi course for beginners, you learn step by step how to make tasty sushi for everyday use and parties.
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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.
Do you want to learn how to make sushi using the same techniques mastered by sushi chefs in Tokyo? Then this course is for you!
At Denmark’s only sushi course taught by a Japanese-trained sushi chef, you will be taught by Zoë Escher, who was trained by a Japanese sushi master from Tokyo. She brings the authentic Japanese sushi tradition directly to your kitchen in Copenhagen.
You won’t just learn how to roll sushi, you’ll learn to understand the ingredients, techniques, and philosophy behind sushi, exactly as sushi chefs in Tokyo do.
On the course, you will learn, among other things:
How to prepare sushi rice so it has the perfect consistency and flavor.
How to use Japanese ingredients that give sushi its authentic aroma.
How to choose fish and shellfish using the same criteria sushi experts look for.
The most important cutting techniques and ingredient preparations.
How to make three classic types of rolls:
Hosomaki (small rolls)
Uramaki (inside-out rolls)
Futomaki (large rolls)
… and much more.
The course takes place in Copenhagen, where you’ll enjoy a cozy and educational afternoon – and of course, plenty of sushi to enjoy afterwards.
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, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
There are many people who store cooked rice for the next day. It’s a really bad idea to save sushi rice for the next day.
Sushi differs from other rice dishes such as the dish meatballs and Curry.
Sushi is not a dish that is cooked on a pan or in the oven and, this means that the quality of the ingredients used for sushi should be as good as possible.
If sushi rice is more than 1 day old or that vegetables have become a bit slack, then it can be tasted when used for sushi. You will make sushi of a poorer quality.
What happens to sushi rice when stored for the next day is that they become drier and looser in consistency while the rice kernel itself becomes harder.
Besides the fact that it is harder to make sushi with day-old sushi rice, it can also be tasted if the sushi rice is not freshly made.
This is not necessarily the case with day-old rice which is used for Meatball and Curry, as it is the sauce that hides the rice and its 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.
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.
There is something truly special about Japanese cooking. The flavors are clean, the techniques are precise, and even simple dishes can feel like an experience. That’s why this year I’m hosting a Traditional Japanese cooking course for beginners.
The course is created for those who are curious about Japanese cuisine and want to learn it from scratch. You don’t need any experience, only the desire to cook and try something new.
During the course, we work with authentic Japanese ingredients and classic techniques used in everyday kitchens in Japan.
You’ll learn to understand the ingredients, use the right seasonings, and work more consciously with your cooking methods.
Together we prepare three dishes that provide a solid foundation in Japanese cooking: pork gyoza, a warm noodle dish with seafood, and teriyaki salmon with vegetable sides. Dishes that are popular, flavorful, and can be made in your own kitchen.
We work step by step. You’ll learn how to prepare ingredients, use Japanese cutting techniques, marinate correctly, and balance flavors.
We also talk about shopping, what to look for and how to choose good ingredients.
One of the things many participants are most excited about is making teriyaki sauce from scratch. It gives a completely different taste and a deeper understanding of the dish.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Making sushi looks simple: rice, fish, and a bamboo mat. Yet many people find that their first attempt turns messy, falls apart, or simply doesn’t taste like restaurant sushi. Here are the most common reasons sushi fails the first time.
The rice is the problem
Sushi rice is not just “rice.” Texture is crucial. Many people cook it incorrectly, rinse it too little, or skip the classic mixture of rice vinegar, sugar, and salt. The result is dry or overly sticky rice that is difficult to work with.
Too much filling
A classic beginner mistake is overfilling the roll. It’s tempting, but too much filling makes it almost impossible to roll tightly, and the sushi falls apart.
Incorrect technique
Sushi is more about technique than ingredients. The pressure should be light, the roll should be shaped gradually, and the knife should be sharp and slightly wet when cutting.
Poor planning
Timing matters. The rice should not be too hot or too cold, and all ingredients should be prepared in advance. Stress rarely leads to beautiful sushi.
Expectations that are too high
Restaurant sushi is the result of years of training. The first time is not about perfection — it’s about learning.
If you want to avoid beginner mistakes and learn the right way from the start, getting hands-on guidance can be a big advantage.
Read more about a Sushi course for beginners and take the first step toward making sushi that both looks great and tastes like restaurant quality.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Japanese cooking is known for its clean flavours, simple techniques, and beautiful presentation. With the right ingredients and a little guidance, you can easily get started and create authentic Japanese dishes in your own kitchen.
Okonomiyaki is a classic Japanese savoury pancake whose name means “grilled as you like it,” and it is a popular street food dish. It allows you to experiment with ingredients while learning about texture, timing, and flavour balance.
With the Mini E-book: 5 Japanese Okonomiyaki for One, you get a simple step-by-step guide to making this classic dish. You will learn how to prepare the batter, choose toppings, and cook okonomiyaki to achieve the perfect balance of sweet, salty, and umami.
The ebook includes five variations featuring ingredients such as Parma ham, scallops, bacon, large prawns, and a vegetarian version, making it easy to adapt to your taste and the season.
The recipes are created for one person, making it easy to practise without food waste whether for a quick weekday meal, a cosy lunch, or when you want to try something new.
Japanese cooking is about keeping things simple and repeating the techniques. Start with the basics, experiment with ingredients, and discover how small adjustments can elevate both flavour and experience.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, 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.
In Scandinavia, salmon is the most sought fish for sushi.
Salmon is a local fish that lives in Denmark, Norway, Sweden, the Faroe Islands, Iceland and Finland. The quality of salmon in Scandinavia is very good.
The Faroe Islands are known for producing the world’s best salmon.
Faroese salmon are farmed in the sea, where they grow under the best possible conditions. The salmon also gets fantastic feed, which gives the tasty salmon steaks.
The other Nordic countries also produce very fine, high-quality salmon. In Scandinavia, salmon is produced in large quantities. Freshly caught salmon come to Denmark every single day.
For consumers, it is wonderfully easy to get hold of the fresh, tasty and delicious salmon at the many fish shops in Denmark.
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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.
Sushi is a craft where balance, technique, and respect for ingredients are essential.
In this course, you will learn to make sushi using methods rooted in Japan and practiced by chefs in Tokyo.
The course is taught by Zoë Escher, who was trained by a Japanese chef from Tokyo.
This means you will not only learn how to roll sushi, but also gain insight into the fundamental techniques and workflows that form the foundation of high-quality sushi.
During the course, you will prepare sushi rice from scratch and learn how consistency and preparation affect flavor and texture.
You will be introduced to Japanese ingredients and gain knowledge about selecting fish and seafood with a focus on quality.
In addition, you will learn basic knife skills and proper ingredient preparation. Step by step, you will practice making classic roll types such as hosomaki, uramaki, and futomaki.
The course takes place in Copenhagen and is designed for participants of all experience levels.
You will leave with practical knowledge, greater confidence in the kitchen, and inspiration to make sushi at home.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
