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.
In Japan, noodle soup holds a special place in the food culture. The Japanese love for noodle soup can be compared to the Danish love for traditional meatballs. It is a classic everyday dish that many people grow up eating. It can be enjoyed all year round.
Japanese chefs are often familiar with noodle soup and the techniques used to create a delicious bowl. The broth is especially important, as it provides the rich and deep flavors that make the soup so special.
There is not just one type of Japanese noodle soup. In fact, there are many different varieties. Each noodle shop often has its own recipe and special way of preparing the broth. Just like Danish meatballs, chefs have their own little secrets that make their version unique.
Although recipes vary, Japanese noodle soups share some common traditions. Balance, umami, and high-quality ingredients are at the heart of Japanese cooking.
Japanese noodle soups are also different from Chinese and Vietnamese noodle soups. Each country has its own food traditions, ingredients, and flavor combinations. These differences give each soup its unique character.
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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.
Daifuku mochi is a classic Japanese sweet. It has a soft and chewy mochi dough wrapped around a sweet filling. Traditionally, daifuku is filled with anko, a sweet red bean paste made from azuki beans. Today, you can find daifuku in many delicious variations.
From Classic Anko to Matcha and Chocolate
One of the joys of making daifuku mochi at home is experimenting with different flavours. You can start with the classic anko filling and then explore new combinations. Try strawberry and anko, matcha and white chocolate, or the distinctive nutty flavour of black sesame.
Once you have learned how to make mochi dough and shape your daifuku, you have a great basic recipe. You can then adapt it to suit your taste and the occasion.
Make Just the Amount You Want
Mochi is especially delicious when freshly made. This makes small batches a great choice. You do not have to make a large amount at once. Instead, you can enjoy different flavours whenever you feel like making something special.
In the Mini E-Cookbook: 5 Japanese Daifuku Mochi for One, you will find five recipes created for one person:
Classic daifuku mochi with anko
Anko and strawberry
Matcha and white chocolate
Black sesame
Chocolate
The recipes are based on a basic mochi dough recipe. Along the way, you will learn the techniques behind these small Japanese treats.
It is a lovely way to explore Japanese flavours in your own kitchen, one small batch at a time.
Note: The e-book is also available for purchase on Amazon.
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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.
Most people associate seaweed with Japan, and for good reason. Seaweed has been a natural part of Japanese cuisine for centuries. Today, it is used in everything from sushi and soups to salads and hot dishes.
Japan consists of four main islands and thousands of smaller islands. The country is surrounded by the sea. As a result, fish, seafood and seaweed have long played an important role in Japanese food and culinary traditions.
Seaweed is naturally rich in a variety of vitamins and minerals. There are also many different types. The seaweed most people know from sushi is called nori. It is the dark, thin seaweed often used for maki rolls.
However, nori is far from the only type of seaweed used in Japanese cooking. Wakame is often found in soups and salads. Kombu is commonly used to make dashi, a traditional Japanese stock that forms the base of many dishes.
The type of seaweed used depends on the dish, the flavour and the desired texture.
In other words, seaweed is much more than the green layer around your sushi. It is an important ingredient in Japanese cuisine and part of a long culinary tradition.
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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.
Learn how to make delicious and authentic Japanese ramen using ingredients commonly used by Japanese chefs.
In Japan, noodle soup is much more than just soup. It is a popular dish and an important part of Japanese food culture.
To make delicious ramen, it is essential to master the classic Japanese fish stock, dashi, from scratch – just as Japanese chefs do.
During the course, you will learn how to make dashi from scratch. You will also be introduced to the techniques and ingredients that define Japanese noodle soup.
About the Course
Step by step, you will learn how to work with Japanese ingredients that create the unique flavours and aromas of authentic ramen. You will also gain insight into Japanese food culture and the special place noodle soup holds in Japan.
You will work with ingredients such as kombu, bonito flakes and miso paste. You will learn which noodles are best suited to different types of soup. You will also practise classic Japanese cooking techniques and learn how to prepare and cut vegetables, meat and soy products correctly.
Step by step, you will make two delicious noodle soups from scratch using dashi – one ramen and one udon noodle soup.
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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.
There are many different types of noodle soup in Japan. But one of the most popular is without a doubt ramen.
Ramen is served all over Japan, from small and cosy ramen shops to larger restaurants. Small ramen shops are especially popular because they are easy to find and offer a quick and tasty meal. It often takes just a few minutes from placing your order until a hot and delicious bowl of ramen is served.
One thing that makes Japanese ramen shops so special is their recipes. Many shops have their own way of preparing ramen. Some recipes have been passed down through generations and refined over the years. This means that the taste and experience can vary greatly from one ramen shop to another.
On our Japanese noodle soup course for beginners, you will learn how to make two different noodle soups from scratch. One of them is a classic ramen. You will learn about the flavours and techniques used to create the kind of ramen you can enjoy in Tokyo.
You do not need any previous cooking experience. The course is for anyone who would like to learn more about Japanese cooking and make a delicious bowl of noodle soup full of flavour.
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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Daifuku mochi can be enjoyed in many different flavors. The soft mochi dough can be combined with both classic Japanese ingredients and more modern flavors. This variety is the inspiration behind my new mini e-cookbook.
In my new mini e-cookbook, 5 Japanese Daifuku Mochi for One, I have created five recipes with different takes on this popular Japanese sweet. They range from traditional anko to combinations with strawberry, matcha, black sesame, and chocolate.
All the recipes share the characteristic soft mochi dough. The different fillings and flavors give each version its own character.
The book is for anyone who is curious about Japanese sweets and would like to make daifuku mochi at home. You can start with the classic version or explore some of the other flavor combinations.
All the recipes are developed for one person. This means you can make daifuku mochi in small batches and try a different version next time.
Note: The E-Cookbook is also available on Amazon.com.
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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.
In Scandinavia there are several different kinds of salmon.
We are so lucky to be surrounded by countries that have the best salmon in the world. Fantastic tasty salmon that comes to Denmark several times a week.
Norway is one of the countries that farms salmon on land. It is salmon of really good quality the Norwegians have mastered some of the challenges involved in farming salmon on land.
Most people have heard of salmon from Faroe Islands. The Faroese farm the best salmon in the world. All salmon from the Faroe Islands are farmed in the sea it gives salmon of a completely different quality.
Iceland also farms salmon. Not many people know about this. Icelanders have created an environment that is identical to Icelandic nature. You can buy farmed Icelandic salmon that has the same quality as those that live in the wild. Salmon from Iceland do not come to Denmark that often. At present it must be ordered.
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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.
Japanese cooking is known for its clean flavours, simple techniques and beautiful presentation. With the right ingredients and guidance, you can get started and create authentic Japanese dishes in your own kitchen.
Okonomiyaki is a classic Japanese savoury pancake and a popular street food. The name can be translated as “grilled as you like it”. The freedom to choose your own ingredients is part of what makes this dish so special. It is also a great way to learn about texture, timing and the balance of flavours.
With Mini E-cookbook: 5 Japanese Okonomiyaki for One, you get a simple step-by-step guide to making this Japanese classic. You will learn how to prepare the batter, choose your toppings and cook your okonomiyaki. The result is a delicious balance of sweet, salty and umami flavours.
The e-cookbook includes five variations featuring ingredients such as Parma ham, scallops, bacon and large prawns, as well as a vegetarian option. This gives you plenty of ways to vary the dish according to your taste and the season.
The recipes are created for one person, making it easy to practise without unnecessary food waste. They are perfect for a quick weekday meal, a relaxed lunch or simply when you feel like trying something new.
With five different variations, you can explore okonomiyaki at your own pace and discover the combinations you enjoy most.
Note: The E-Cookbook is also available on Amazon.com.
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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 we eat sushi, most of us probably don’t think about how much tuna can vary. The quality, texture and flavour all depend on which part of the fish is used.
Denmark is a small country, and we are far from being one of the biggest buyers on the international tuna market. The best and most sought-after cuts often go to countries where demand is higher and people are willing to pay more for top quality.
But that doesn’t make tuna any less interesting. In fact, tuna is a fascinating fish, especially when it comes to sushi.
In my Sushi Course for Beginners, we take a closer look at tuna. We explore which cuts are best suited for sushi and why. Quality, fat content and texture can vary greatly, and these differences all affect the final sushi experience.
At the same time, sustainability is important to keep in mind. Over the years, several tuna populations have been under heavy pressure from fishing. That is why it is important to consider the species, where the tuna comes from and how it was caught.
In other words, tuna is not just tuna. By choosing it carefully, we can enjoy it with greater respect for both the fish and the ocean.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Gapgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
Making traditional nigiri sushi at home can be challenging. The fish needs to be cut correctly, and the amount of rice should match the size of the fish. The rice also needs to be shaped with a light and gentle touch.
These techniques require precision and can take many years to learn and master.
This is where temari sushi is a great alternative.
Temari sushi is similar to nigiri, but the shape and preparation are different. Nigiri is made with an oblong ball of rice topped with a slice of fish. Temari sushi, on the other hand, is shaped into small, round balls.
The preparation is simpler and does not require the same techniques as traditional nigiri. This makes temari sushi especially suitable for making at home.
Temari sushi can also be made with different types of fish and toppings. The result is small, decorative pieces of sushi that taste delicious and look beautiful on the plate.
Note: The e-book is also available for purchase on Amazon.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Gapgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
