"In Japan 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
January 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 2016 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 Geranium.
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”.
Referencer: 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.

Can you make sushi without nori seaweed?

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Sushi roll futomaki with prawns, web: http://chefzoeescher.comYou can make sushi without seaweed.

Except from nigiri sushi, I would not recommend making e.g. sushi rolls without nori seaweed. It’s never really going to taste good.

Nori seaweed is the vegetable in the world that contains the most vitamins and minerals; it plays a very important role in relation to sushi. Seaweed adds an extra taste experience to the other ingredients in the roll. Seaweed also keeps all the filling in place when you eat a piece of sushi. Then it is a good dining experience.

If you don’t use nori seaweed, the sushi pieces will have a completely different taste and consistency. You may also risk the rollers falling apart.

If you do not like seaweed, then my best advice is. Try eating a few single pieces of hosomaki (the small roll) with cucumber. It can take some time before the taste buds get used to sushi.

Read more about Sushi course for beginners

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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.

Cooking class: Japanese noodle soup for beginners

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RamenThe 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.

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 learn to make 2 tasty and healthy noodle soups that are made from scratch with classical raw materials.

Please read more about the cooking class Japanese noodle soup for beginners

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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.

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How many levels are there in sushi in Japan?

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There are many sushi levels. In Denmark there are 3 levels and in Japan there are 5 levels.

In Denmark you can divide sushi into 3 different levels.

The first level is sushi that is served on a transport belt. These are sushi restaurants where you can eat as much as you like for a fixed price.
The second level is where you can find most sushi restaurants in Denmark. This type af restaurant can be found in small and large cities thoughout Denmark.
The third level is where sushi restaurants  have developed their very own concept and sushi. There are not that many of them.

In Japan, you can divide sushi into 5 different levels.

The first level is sushi that is served on a transport belt, they are primarily found in large cities in Japan.
The second level are restaurants, which are found in most cities in Japan.
The third level are sushi restaurants, which have refined their techniques used by sushi restaurants at level 2. They  often have a bib gourmand in the michelin guide.
The fourth level are the sushi restaurants that have received 1, 2 or 3 stars in the michelin guide.
The fifth level are sushi restaurants where the professional level is so high that they are too good to be in the michelin guide or any international lists.

In a Sushi course for beginners, you will learn how to make high-quality sushi that is suitable for being served for a wonderful sushi dinner at home.

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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.

Cooking class: Sushi for beginners

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The cooking class Sushi course for beginners is for people who would like to learn how to make different kinds of delicious Japanese sushi. In the long run you can save money by making your own 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
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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.

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How much seaweed do the Japanese eat?

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The Japanese eat a lot of seaweed.

In the sea around Japan, many different types of seaweed grow. Seaweed used for sushi and seaweed used for various kinds of Japanese dishes. Many thousands of years ago, the Japanese began drying seaweed. Seaweed was dried in such a way that vitamins and minerals remained intact. It was also a way to extend the shelf life.

Today, seaweed is grown on the sea bottom like as wheat is grown in other parts of the world. It is an agriculture that takes place on the sea bottom. The companies that produce seaweed have facilities that can dry large quantities of seaweed every single day.

Read more about Sushi course for beginners, where you learn about nori seaweed used for sushi.

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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.

Are there different kinds of ginger for sushi?

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There are different kinds of ginger for sushi.

In Japan, there are many different types of pickled ginger for sushi. Ginger is a very common ingredient in Japanese cuisine it is used daily in various dishes.

In the exclusive sushi restaurants in Tokyo, you will find that the restaurants make their own pickled ginger. They taste different than it can be bought by the glass in a supermarket or in an Asian store.

An exclusive sushi restaurant has their own unique recipe for pickled ginger. The ingredients they use to make the ginger are provided by their supplier.

In the Sushi course for beginners, I talk more about what Japanese sushi chefs look for when buying ginger for sushi.

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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.

Is there a big difference in rice for sushi?

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There is a big difference in sushi rice.

There are many countries that grow sushi rice. Japan, the United States, China and Korea grow large quantities of sushi rice every single year.

Within each country there are many different types of sushi rice. It can be compared to if you buy a bottle of white wine from France. In France, there is not just one who produces white wines. No, there are many different types of grape and wineries that produce white wines.

Like grapes for white wines, there are also types of sushi rice that are complex, ie. very difficult to cook and that has an impact on sushi restaurants, but also for you at home who want to make cook quality sushi rice.

In the Sushi course for beginners, you learn step by step how to cook sushi rice, so that the rice you cook at home is of a quality that is suitable for sushi.

Read more about Sushi course for beginners

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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.

Can I eat sushi if I have a seafood allergy?

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You can eat sushi if you have a seafood allergy. If I had a seafood allergy I would make the sushi restaurant aware of that too, even though I ordered food that did not contain seafood. There are several reasons for this.

It is quite important that if you have some kind of allergy, then the food you have ordered should not have been in contact with a cutting board or another kitchen utensil where an allergenic raw material has been in contact. Otherwise you may risk a reaction as well, even if a sushi knife has only touched the raw material.

As a sushi chef, it is extremely important that you are told if a guest has an allergy so that you can take it into account when preparing food. There is no one who wants one’s guests to have a bad dining experience.

To be 100% sure, you should always inform the sushi restaurant if you have an allergy.

Read more about Sushi course for beginners

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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.

Do the Japanese eat spinach?

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Yes, the Japanese eat spinach. They eat many different vegetables in one day.
The Japanese eat several different vegetables every single day. They diet pyramid is very varied and healthy.

In Japan, there are 3 different kinds of spinach plants. They each have their very own unique taste and, they are used differently depending on the type of the dish in question.

Horenso spinach is very similar to the classic European spinach. It is healthy and full of different vitamins.

Komatsuna spinach is mustard spinach. Of course, it is also healthy and full of vitamins. Of course it tastes like mustard and, it is used in salads or in soups and stews.

Mizuna is a spinach that has a more peppery taste. It is also healthy with many vitamins. The peppery taste makes it suitable for soups and strong stews.

Read more about Sushi chef & sake sommelier Zoë Escher

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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.

What does a traditional Japanese sushi menu consist of?

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A traditional Japanese sushi menu, as served at a sushi restaurant in Tokyo, looks different.

The Japanese food culture is different than in Denmark.

In Japan, people learn to eat fish from childhood. On a daily basis, the Japanese eat as much fish as we eat meat in Europe. The Japanese eat as much meat as we eat fish.

The Japanese learn to appreciate many different kinds of fish and, it can be seen from the menu when you visit a sushi restaurant in Tokyo.

Typically there will be 20 different kinds of fish. The fish are turned into nigiri sushi. The Japanese love sushi rolls, but when it comes down to it, they prefer fish and rice. Therefore, A Japanese traditional sushi menu will consist of 10-15 nigiri sushi.

However, there will also be sushi rolls to a slightly more limited extent.

Read more about Sushi course for beginners

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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.