“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.
In Japan, there are many sushi masters who make sushi of extremely high quality.
Throughout their careers as Executive Sushi Chef, they train quite a few sushi chefs. Some of the chefs choose to continue their careers in the restaurant where they are trained.
Other sushi chefs choose to open their own restaurant and put their own fingerprints in the restaurant industry and, a third group chooses, to travel abroad to work.
In the USA, especially California, a lot of sushi chefs from Japan work.
You will also find Japanese sushi chefs who work in neighbor countries in Asia.
The many skilled sushi chefs in Japan ensure that the quality of Japanese sushi is high.
They do this, among other things, by using fish and other high-quality raw materials. They also use Japanese ingredients which are suitable for sushi.
This knowledge helps to strengthen Japan’s position in relation to quality sushi.
In the Sushi course for beginners, you will learn to use the techniques that Japanese sushi chefs use in the preparation of tasty 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.
Classic Japanese dishes are very healthy.
The Japanese population is the oldest in the world. This is not a coincidence there is of course a reason for it.
Japanese cuisine differs from other cuisines. Japanese cuisine is put together in such a way that it either detoxifies the body or nourishes the body.
In Japanese cuisine, there is no “fast food” such as. pizza or Sharwarma, as we know it in Europe and in the rest of the world.
Yes, you can find Pizzeria in Japan it is a dish that is not part of Japanese cuisine.
In the classic Japanese cuisine, only healthy and nutritious fast food dishes are available. Fast food dishes that is suitable for busy weekdays.
In general, the Japanese dishes embrace the entire food pyramid in one meal. It is also a contributing factor to the fact that Japanese cuisine is so healthy.
In the Noodle Soup course for beginners, you learn step by step how to make several different nutritious and healthy noodle soups that are suitable for a busy everyday life.
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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.
When you visit restaurants in Japan, there is one kind of gyoza on the menu.
Yep, it’s good enough. In the classic Japanese cuisine of Japan, there is only one traditional Japanese gyoza.
You can easily find other restaurants in Tokyo that have several different dumplings on the menu. It will often be Chinese restaurants.
That does not mean it is bad. There are exceptional dumplings restaurants in Tokyo, some of the best restaurants are Chinese.
In Japan, gyoza is often eaten as a snack or an appetizer with a glass of beer.
In Tokyo you will find gyoza restaurants that specialize in making gyoza of different qualities. They only have gyoza on the menu. These are restaurants that many Japanese visits on their way home from work.
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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.
I have been coming to Japan since 2004. Over the years, I have eaten a lot of sushi. It ranges from everyday sushi to sushi served at Michelin restaurants.
In my eyes, sushi is not expensive in Japan.
Here I look at the quality you get for your money. Whether you buy everyday sushi or gourmet sushi in Japan, it is cheap compared to sushi restaurants in Europe.
There are several reasons for this.
In Japan, only 8% is paid in tax on restaurant invoices and take-away food. That in itself is a pretty big saving. It can be felt especially if you often go out and eat.
The competition among restaurants is very fierce.
As in Europe, restaurateurs want to have filled restaurants all week opening days. It is also important that the food is of a high quality and that guests are happy. There are also many restaurants that maintain a price level where their customers can afford to come and eat.
At the Sushi course for beginners, you learn step by step how to make sushi with the most in-demand ingredients in Europe.
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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.
Sake is widely used in Japanese cuisine.
When sake is used is a little different, it depends on the dish. That, of course, must fit. Sake is added to dishes a bit in the same way, such as white wine or red wine in European cuisine.
However, not all types of sake are suitable for cooking. There are large selections of sake that are only suitable for drinking.
In Japan, several different types of sake are produced for cooking. It does not matter what kind of cooking sake are poured into the dish, as they taste very different.
You can, without knowing it, change the whole taste of the dish in question by pouring ”wrong” sake into the food.
Traditional Japanese food course for beginnersyou get a thorough introduction to the different types of sake used in Japanese cuisine. You will also learn when and in what dishes the different sake should be used.
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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 Japan there are several different sushi styles several more than in Denmark.
The range between lower quality sushi and very high quality sushi is very large.
At the very top you will find sushi restaurants that are so exclusive that they are too good to be in the Michelin guide. Then you will find exclusive sushi restaurants, which have been given a place in the Michelin guide.
Then you will find 5 different quality levels of sushi restaurants.
In general, the level for every type is very high, yes even the lowest level will be high compared to Europe.
Sushi in Denmark which is considered exclusive gourmet sushi is everyday sushi in Japan. This is because sushi has its origins in Japan, there are many sushi restaurants and the competition between the restaurants is fierce.
In the Sushi course for beginners, you learn step by step to apply the techniques used by Japanese gourmet sushi chefs.
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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 traditional Japanese cuisine, not only soy sauce is used for Japanese dishes.
In Japan, soy sauce is considered a spice; it is a way to season the food. There are as many different soy sauces in a Japanese supermarket as cheese in a Danish supermarket.
Therefore, it does not matter which soy sauce is used for which dishes.
Most people eat sushi to a greater or lesser extent.
If you use a completely classic soy sauce or one soy sauce which is not suitable for e.g. sushi, it will ruin approx. 40% of the taste experience. That’s a lot.
Therefore, the choice of soy sauce plays an equally important role as the choice of fish for sushi. It’s like night and day.
In the Traditional Japanese food course for beginners, you will get to know several different types of soy sauce. You also learn that dossiers and add the different dishes, the right amount of soy sauce. So that the dishes get, the unique flavors and aromas that characterize the dishes that are served in restaurants in Japan.
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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.
Teriyaki sauce is very popular in Japan.
It is a classic sauce that is part of the classic Japanese cuisine. There are several different types of teriyaki sauce.
I prefer to make teriyaki sauce as it tastes better and goes best with the ingredients used in the dish.
In Japan, teriyaki sauce is used in several ways along with various meat dishes in the classic Japanese cuisine. It is a Japanese sauce which has a slightly different function than a classic béarnaise sauce in Europe.
It is a classic Japanese sauce which also suits the European taste buds and which more and more people knows about.
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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.
It is a very specific group of the Japanese people who have invented sushi. It’s not chefs.
Sushi has originally been a poor man’s dish.
Along the coast of Japan fishing families live and make a living by catching fish. At that time many hundreds of thousands of years ago, their income was modest. It depended on how many fish were caught.
To support the family, some of the freshly caught fish was set aside. The fish was filleted and cut into smaller pieces. Along with freshly cooked rice, the fish was eaten with a little wasabi and soy sauce.
This raw fish dish came to Tokyo. The dish was refined and served in a different way by Japanese chefs and turned into sushi. For decades, Japanese chefs have made their own interpretation of sushi.
Some styles can be seen at sushi Michelin restaurants in Tokyo, others make classic Japanese sushi and some sushi restaurant chains make sushi for students.
At Sushi course for beginners, you learn step by step how to make sushi with the ingredients and techniques used at exclusive Japanese sushi restaurants.
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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.
Not all types of vegetables can be used for sushi.
A vegetable like eggplant is not suitable for sushi at all. There are several reasons why
If you cut an eggplant into slices, then it is not firm in consistency. And once it is cooked on a pan or in the oven, it is very soft and falls apart easily.
Eggplant is also a vegetable that in itself does not have much flavor. It requires the use of some other ingredients that can provide an extra flavor dimension.
Onions are also not a raw material that is optimal to use for sushi.
No matter what type of onion is used, onions have a rather strong taste. Raw onions can also bother the stomach and, not everyone wants to smell of onions the rest of the evening.
At Sushi course for beginners, you learn step by step, to prepare and slice ingredients and make tasty sushi according to the Danish Food Administration’s rules.
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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.
