“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 8 different kinds of noodles, which are used in different dishes. Some noodles are eaten all year round, while others are eaten at specific times of the year.
Some Japanese noodles are healthier than others.
The healthiest noodles are soba noodles which are made from buckwheat. Soba noodles are part of classic Japanese dishes in several different ways.
In Japan, soba is most often eaten in the summer as a cold noodle dish. Soba noodles are also served in hot stews.
Soba noodles are made in different ways. Some soba noodles are made from 100% buckwheat, while others also contain a bit of wheat.
Soba noodles are healthier than traditional pasta. There are fewer calories, more fiber and protein.
In Europe, soba noodles can also be bought in many Thai / Chinese shops.
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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.
All types of mushrooms can be used in Japanese cuisine it depends a bit on the dish.
In Japan there are 7 different kinds of mushrooms; Shiitake, Maitake, Matsutake, Shimeji, King oyster, Nameko and Enoki mushrooms.
In Denmark, we can buy Shiitake, Shimeji, King oyster and Enoki mushrooms in specialty stores and supermarkets during the year.
Shiitake mushrooms are known for their unique aromas and intense flavors. It is a sponge used in all types of dishes in Japanese cuisine.
Shimeji and Enoki mushrooms can be used in several different ways. You will often find this type of mushroom in miso soups or in classic Japanese stews.
King oyster or oyster hats are a meaty mushroom which is well suited for e.g. yakitori spyd. It is also a mushroom that is suitable for other tasty dishes.
If you cannot get any of the above mushrooms do not despair. Try to use local tasty mushrooms.
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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, Japanese cuisine is very large.
There are as many different styles as the whole of European cuisine combined.
Most people will probably think that sushi is at least as popular in Japan as in Europe. That is not the case.
The Japanese love sushi, sushi makes up less than 15% of Japanese cuisine. Sushi is not a dish that the Japanese choose on a busy day after work.
On a busy weekday, the Japanese prefer ramen soup. The Japanese are the population in the world that eats the most noodles.
In Japan, there are a many different kinds of tasty noodle soups, they are found in all shades.
In Denmark and in the rest of the world, most people know ramen noodle soup.
Some noodle soups are as different as day and night. It’s just like the two noodle soups, you learn step by step on Noodle soup course for beginners. Ramen is, of course, one of them.
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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.
Restaurants in Japan also serve fried noodles.
In Japan, noodles are not just noodles. There are 7 different types of noodles in the classic Japanese cuisine. The 7 different noodles contain either wheat, buckwheat or rice. Some noodles are eaten all year round and others at certain times such as in the summer.
The Japanese are the population that eats the most noodles. In Japan, Ramen noodles are the most in demand of them all.
In Denmark, ramen is also the most in-demand type of noodle, which is most often used in noodle soups.
In Japan, ramen noodles are used in many different types of Japanese dishes. It ranges from noodle soups to stews or fried noodles.
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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 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.
