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.
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.
If you are new to sushi making, a beginner sushi course is the perfect place to start. You will not only learn how to make sushi, but also discover the traditional Japanese techniques and flavor principles that make authentic sushi so special.
There is a big difference between European style sushi and the sushi you find in Japan. While many European sushi creations are delicious, Japanese sushi is known for its delicate flavors, simplicity, and focus on high-quality ingredients. During the course, you will be introduced to some of the authentic ingredients used by Japanese sushi chefs and learn how they contribute to the overall taste experience.
For example, something as simple as choosing the right soy sauce can make a remarkable difference. A traditionally brewed Japanese soy sauce often offers a richer, more balanced flavor that enhances the natural taste of the ingredients.
You will also learn how to select, handle, and prepare different types of fish and vegetables.
We will guide you through essential knife skills, ingredient preparation, and flavor combinations, giving you the confidence to create sushi that looks beautiful and tastes authentic.
Most importantly, you will get hands-on experience making a variety of sushi styles using traditional Japanese techniques. By the end of the course, you will have the knowledge and skills needed to prepare delicious sushi for family and friends at home.
Read more about our Sushi course for beginners and take your first step into the fascinating world of authentic Japanese sushi.
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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.
Tokyo is known as one of the world’s leading food capitals, and sushi naturally plays a central role in the city’s culinary culture. When it comes to sushi rolls, a variety of vegetables are used to create the perfect balance of flavor, texture, and presentation.
Among the most popular ingredients are shiitake mushrooms. These flavorful mushrooms have a rich, umami-packed taste that pairs beautifully with sushi rice and nori seaweed. Shiitake mushrooms are often simmered in a lightly sweet and savory marinade, giving them a tender texture and a deep, satisfying flavor.
Another classic ingredient is pickled plum, also known as umeboshi. Its tangy and slightly salty taste provides a refreshing contrast to the other ingredients in a sushi roll. Umeboshi is especially popular in vegetarian sushi varieties, where it adds both flavor and an authentic Japanese touch.
While cucumber, avocado, and pickled daikon radish are also commonly used, shiitake mushrooms and pickled plum are particularly associated with traditional Japanese sushi flavors. These ingredients reflect Japan’s appreciation for natural ingredients and carefully balanced taste combinations.
To learn more about Sushi course for beginners, explore the most popular ingredients used in sushi across the Nordic countries and discover how local preferences have influenced this beloved Japanese 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.
When most people think of sushi, it is often the fresh fish or colorful toppings that get all the attention. However, in Japan, the rice is considered the heart of every great sushi experience. Without perfectly prepared sushi rice, even the finest ingredients cannot create an authentic taste.
One of the biggest differences between authentic Japanese sushi and its European counterpart lies in the rice itself. In Japan, great care is taken to achieve the right texture, temperature, and delicate balance of sweetness and acidity. It is this attention to detail that gives sushi its distinctive flavor and texture.
Many people are surprised by how much the rice influences the final result. Achieving the quality associated with the best Japanese sushi restaurants requires both knowledge and the right techniques.
The preparation process is based on traditional Japanese methods that have been refined over generations. When sushi rice is prepared correctly, it provides the perfect foundation for nigiri, maki, and other popular sushi varieties.
Would you like to learn the secret behind perfect sushi rice?
In our beginner sushi course, you will be introduced to the differences between authentic Japanese sushi and European-style sushi. You will also learn the essential techniques behind preparing sushi rice and gain insight into the Japanese methods that make all the difference in flavor.
Read more about our Sushi Course for Beginners and take the first step toward making sushi that tastes just like it does in Japan.
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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.
Yep, it’s good enough.
There is a fish species in Scandinavia which is imported to Japan. It is the fish that most people in Denmark like, namely salmon.
In Scandinavia, the selection of high quality salmon is very large freshly caught salmon from the Faroe Islands and Norway land daily in Denmark and wild salmon from Iceland on a regular basis.
The salmon is of such a good quality that Japanese fish importers have visited Scandinavia to take a closer look at the fish.
Salmon is a fish that is not found in the wild in Japan. It is a tropical climate in the latitudes where completely different fish species thrive and which are not available in Denmark.
The Scandinavian salmon is very popular in Japan and, found in the refrigerated counter at supermarkets throughout the country.
At the Sushi course for beginners, you learn how to make delicious and tasty sushi with the coveted Faroese salmon. Of course, it is not just any Faroese salmon it is the best 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.
There is something truly special about discovering a new flavor that can transform familiar desserts into something extraordinary. Yuzu is exactly that kind of ingredient.
This popular Japanese citrus fruit is known for its fresh, aromatic flavor, which beautifully balances sweetness and tartness. That is why yuzu has become a favorite among dessert lovers and professional pastry chefs around the world.
In the Mini e-cookbook5 Yuzu Desserts for One, yuzu takes center stage in five different desserts, each showcasing the fruit’s versatility. From creamy cheesecake and silky panna cotta to light fromage, crisp meringue tart, and moist muffins, every recipe highlights yuzu’s refreshing citrus notes and elegant character.
What makes these desserts even more special is their size. Each recipe is designed for one person, allowing you to treat yourself to a homemade dessert without having to make large portions. It is a wonderful way to explore new flavors and create small moments of dessert enjoyment in everyday life.
Yuzu brings more than just flavor. It adds character to desserts, creating contrast, freshness, and a memorable taste experience that lingers long after the last bite.
If you are curious about using yuzu in your own kitchen, you can learn more about the Mini e-cookbook 5 Yuzu Desserts for One and find inspiration for your next dessert adventure.
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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.
Are you looking for a gift that surprises, inspires, and creates lasting memories?
A sushi course is the perfect experience gift for any food lover. Here are 7 great reasons to give a sushi course as a gift.
An experience that lasts
The recipient gets more than just an enjoyable day, they gain valuable skills that can be used again and again at home.
Learn authentic Japanese techniques
The course teaches methods and techniques developed by Japanese sushi chefs over generations — knowledge that cannot be learned from short online videos.
The secret to perfect sushi rice
Great sushi starts with great rice. Participants learn Japanese techniques that ensure the perfect texture, flavor, and balance.
Gain insight into Japanese ingredients
The course provides a deeper understanding of the ingredients and seasonings that make Japanese sushi truly unique.
Learn how to choose the right fish
Participants discover what professional sushi chefs look for when buying fish and seafood, as well as the important questions to ask at the fish market.
Create beautiful and delicious sushi rolls
From hosomaki and futomaki to uramaki, participants learn step by step how to make popular sushi rolls with impressive and delicious results.
Learn from an experienced Sushi Chef
The course is led by a sushi chef with 19 years of experience and training from Japanese masters. This provides access to expert knowledge usually reserved for professional kitchens.
A sushi course is much more than a gift. It is a culinary experience, an educational journey into Japanese food culture, and an investment in many future sushi nights to come.
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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.
Discover the joy of Japanese dessert-making in your own kitchen with this inspiring mini eBook.
Inside, you’ll find five delicious daifuku mochi recipes specially designed for small batches, making it easy to treat yourself without preparing more than you need.
Daifuku mochi is a beloved Japanese dessert that combines a soft, slightly chewy rice dough with a flavorful filling.
In this eBook, the traditional recipe is enhanced with Nordic-inspired flavors through a delicate marzipan filling, adding a unique twist to this classic sweet treat.
With easy-to-follow step-by-step instructions, you’ll learn how to create five different mochi varieties.
The recipes are designed for both beginners and experienced home bakers, helping everyone achieve beautiful results.
You’ll discover practical tips to help you create soft, chewy mochi and delicious fillings with confidence.
This mini eBook is perfect for anyone who:
Loves Japanese desserts and Asian-inspired flavors
Prefers recipes made in smaller portions
Enjoys creative baking and homemade sweet treats
Is looking for fresh inspiration for cozy moments in the kitchen
Inside the eBook, you’ll find:
5 unique daifuku mochi recipes
Easy-to-follow step-by-step instructions
Practical tips for dough preparation, shaping, and fillings
Inspiration from Japanese dessert culture with a touch of Nordic flavor
Treat yourself to small handmade desserts and experience the pleasure of creating your own mochi at home. This mini eBook makes it simple to get started with one of Japan’s most cherished dessert classics.
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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.
Have you ever tried making sushi at home, only to have your rolls fall apart when you cut them?
You are definitely not alone. Many people think sushi is simply seaweed, rice, and filling, but a perfect sushi roll is all about technique, balance, and precision.
Very often, sushi rolls are either rolled too loosely or much too tightly.
The result?
A roll that loses its shape, crumbles apart, or doesn’t deliver the right taste experience. In Japanese sushi tradition, every detail matters from the amount of rice to the way the roll is pressed together.
At our sushi course, you will learn the techniques that make all the difference. You will receive step-by-step guidance in making hosomaki (small sushi rolls), uramaki (inside-out rolls), and futomaki (large sushi rolls). At the same time, you will discover the secrets behind beautiful, stable, and delicious sushi rolls that will impress both family and guests.
You will learn:
How to achieve the perfect balance between rice and filling
How to roll sushi firmly without damaging the structure
How Japanese techniques improve both taste and presentation
The best tips for success — every single time
Sushi is so much more than cooking. It is craftsmanship, aesthetics, and the experience of the perfect bite.
Book your spot on our Sushi course for beginners and learn how to create sushi rolls that hold their shape and taste amazing.
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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.
When you start making Japanese food, you quickly discover that soy sauce is much more than something you simply dip sushi into.
In Japan, soy sauce is considered an essential seasoning used to enhance the flavors of the food. In fact, there are almost as many different types of soy sauce in a Japanese supermarket as there are cheeses in a Danish supermarket. That is why choosing the right soy sauce matters far more than most people think.
I often see people using the same soy sauce for everything. But just as you would choose the right wine to match a meal, people in Japan also choose the right soy sauce for each individual dish.
Most people have tried eating sushi. But if you use a soy sauce that does not suit sushi, a large part of the flavor experience can actually be lost. The right soy sauce can enhance both the flavor of the fish and the balance of the sushi, while the wrong one can overpower the delicate nuances. The difference truly is like night and day.
At Sushi Course for Beginners, you will learn which soy sauce works best for classic sushi and how small details can make a big difference to the overall flavor.
At Traditional Japanese Cooking Class for Beginners, I introduce you to several different types of soy sauce. You will also learn how to use and balance soy sauce correctly, just as it is done in Japan, so your dishes achieve the deep flavors and aromas that characterize authentic Japanese cuisine.
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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.
