“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.
A maki sushi roll is defined as a rolled nori seaweed with sushi rice added with tasty ingredients.
Maki sushi rolls are made in several different sizes.*In Denmark we have two sizes. The small ones are called hosomaki and the big roll is called futomaki.
In Japan, maki sushi rolls are even larger.
At exclusive sushi restaurants in Tokyo, a maki roll is served that is 3 times as large as a classic Danish futomaki. Futomaki of that size does not contain fish, the Japanese do not eat large quantities of fish at once. It usually contains several different vegetables, omelet and other plant-based proteins.
Maki sushi rolls are known for their versatility as they allow for a wide range of flavor combinations and variations. They are also perfectly suited as take-away food, as sushi pieces keep their shape even if they are exposed to vibrations along the way.
Maki sushi rolls are one of the most popular forms of sushi and are enjoyed by sushi lovers worldwide.
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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.
Teriyaki sauce is a popular Japanese sauce that is used for many different dishes in Japanese cuisine.
The sauce is known for its sweet and salty taste with its characteristic shine, which is achieved during cooking. It is often used to add a unique flavor to dishes with meat or fish.
The sauce is popular all over the world and is enjoyed in various contexts.
There is a big difference in the quality and taste of teriyaki sauce. The best quality and taste is obtained by making the sauce. It is not enough to make the sauce from scratch, it is just as important to use the Japanese ingredients that are suitable to making teriyaki sauce in order to create the perfect balance between sweet and salty.
In the Traditional Japanese cooking cladd for Beginners, you will learn step by step how to make this delicious sauce with the world’s best salmon.
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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.
Mini eBook: 5 Japanese Sushi Handrolls for One, will send you on a journey to the flavorful streets of Japan with five irresistible sushi handrolls made for one person.
This book is filled with simple, authentic recipes that allow you to enjoy the refreshing flavors of Japanese sushi handrolls at home. The recipes are made in such a way that it is easy to make sushi handrolls for several people.
Whether you are a sushi enthusiast or just curious about exploring Japanese culture through food, this ebook is for you.
With our mini ebook: 5 Japanese Sushi Handrolls for One, you can bring the authentic taste of Japanese sushi handrolls into your own kitchen.
These five handrolls are just the beginning of an exciting culinary journey that awaits you. Whether you are on your own, want a different dining experience or want to impress your guests, these little Japanese delights are the ideal choice.
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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 are several types of tuna that can be used for sushi, depending on where in the world you work as a sushi chef. Some types of tuna are not available in Europe.
Bluefin tuna is one of the most sought-after types of tuna for sushi because of its flavorful meat and fine texture. It is usually divided into different grades based on fat content, with the fattest part known as otoro and the leaner part as chutoro.
Yellowfin tuna is another popular type of tuna for sushi. It has a slightly milder flavor than bluefin tuna, but still a bit fatty with a firm texture.
Bigeye tuna is similar to yellowfin tuna and is also often used in sushi. It has a rich flavor and a firm meaty texture, but with a little more fat.
Skipjack tuna is also known as bonito. It has a meatier and firmer texture, but tends to have less fat compared to other types of tuna.
These are just some of the types of tuna that are popular in sushi.
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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.
Nigiri sushi is a popular form of sushi which is known for its simplicity and elegance. Technique is used to make small hand rolled pieces of sushi consisting of a rice ball topped with fresh seafood.
It is important to use sushi rice to make nigiri sushi.
A nigiri rice ball is shaped by hand in a special way. To get a specific shape, the experienced sushi chef creates a small air bubble inside the rice ball. The sushi chef makes sure that the texture of the rice is firm enough to hold its shape. It should still soft enough to be edible and not too compact.
The sushi chef adds a small amount of wasabi directly onto a slice of fish. The slices of fish must have the correct size before placing it on the rice ball. With a few fingers and pressure the fish and rice are combined into a piece of tasty nigiri sushi.
Nigiri sushi hand technique requires care and skill to achieve the best result. An experienced sushi chef can create nigiri sushi that melts in your mouth. The perfect balance between the texture of the rice, the freshness of the fish and the taste of wasabi and soy sauce.
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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.
When it comes to eating sushi, there are different opinions on how it should be enjoyed.
Should you take one bite at a time or try to eat in one piece?
Historically, sushi in Japan has always been prepared to be eaten in one mouthful.
One of the purposes of eating sushi in one piece is that you experience the fusion of the different ingredients. By eating sushi in one piece, you get to enjoy all the ingredients at once. Sushi often contains several raw materials such as rice, seaweed, vegetables and the texture of the fish.
By taking smaller bites, you can experiment with different combinations of soy sauce and wasabi and adjust the taste to your preference.
If you eat large pieces of sushi, it can be difficult to eat the whole piece at once.
If you are not used to eat sushi, it may be more comfortable to take smaller bites at first to get used to the taste and textures.
Although sushi is traditionally prepared to be eaten in one piece, there are no set rules for how to enjoy it.
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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.
If you’ve ever wondered how many pieces of sushi make up a full meal, you’re not alone.
Generally speaking, a typical sushi meal can consist of around 10-20 pieces of sushi. This can include a combination of sashimi, a selection and nigiri and several different sushi rolls.
It is important to note that it is not only about the number of pieces of sushi, but also about the quality and variety of the different types of sushi served. A well-balanced sushi meal will have different flavors, textures and ingredients to create a harmonious dining experience.
If you visit a traditional high-end sushi restaurant in Japan, an omakase menu is served where the chef selects a variety of sushi of his choice based on freshness, season and taste.
This can be a great way to experience different types of sushi in a composite meal.
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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.
In Japan, I have never seen Japanese chefs use avocado in sushi.
Avocado is a fruit that I have not seen in local greengrocers and supermarkets meaning that it is not sold to private individuals.
What characterizes Japanese cuisine is that chefs use ingredients that are in season. This also applies to sushi restaurants. When Japanese chefs make sushi rolls, they also use fish and vegetables that we do not know in Europe or USA.
This is the Japanese definition of sushi.
If you ask sushi chefs in Japan, their answer will always be to use fresh materials of high quality it is up to the sushi chef to transform the raw materials into tasty pieces of sushi for the delight of the guests.
On the Sushi course for beginners, you learn step by step how to make tasty sushi with the most popular raw materials for sushi in Denmark. You get the best tips on how to succeed every time with your 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.
The seaweed used to make sushi handrolls shaped like a cone are the same ones used to make sushi rolls.
Just like with sushi rolls, various tasty vegetables, fish or shellfish are used as fillings in the preparation of sushi handrolls.
Sushi handrolls differ from traditional Japanese sushi.
Very little rice is used to make sushi handrolls, the number of raw materials used such as vegetables, fish or shellfish is the same as when making sushi rolls. For that reason, sushi handrolls are healthier than sushi rolls.
Sushi handrolls do not take many minutes to make once you have mastered the hand techniques.
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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 last time I ate the Japanese dish okonomiyaki was in 2015 in Tokyo.
It was with Mrs. Takahashi, her youngest daughter who is in her mid-30s, her son-in-law and nephew.
One Friday early evening after training, she asked me if I had tasted okonomiyaki. It is one of her favorite dishes. I have never tasted it.
We went to her favorite restaurant, which is a tiny place that does not look like much from the street. We went up on a very narrow staircase to the first floor, down a narrow corridor and sat down in a 4-person booth with a large frying pan on the table.
Large cold draft beers were brought to the table. Soon after, a chef came and cooked us a very large okonomiyaki. While it was being cooked we could decide what kind of filling to add. When it was finished, it was cut into several smaller pieces.
Over the years I have been asked how okonomiyaki is made. It can be made in many ways.
I prefer it to be made with Japanese ingredients, raw materials and cooking techniques it has the best 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.
