“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.
There are many types of rice and porridge is one of them.
Lately I have been asked if porridge is suitable for sushi. My immediate answer is no, even if it is short-grain rice.
I must say that I have never made sushi with porridge rice.
I have made rice porridge many times and the texture of the cooked porridge rice is different from cooked sushi rice.
Most people do not think about it, but it is quite important.
If the cooked sushi rice does not have the consistency as it should, it will affect the whole taste experience. Sushi rice plays a decisive role in the quality of the dining experience.
Sushi rice should be soft with firmness. They must not be raw inside, but they must be cooked.
It requires a very specific type of short-grained rice, which is grown for just that purpose.
On the Sushi course for beginners you learn which sushi rice is best suited for sushi. You will also learn how to cook the rice so that you get sushi rice of the best quality.
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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 freezing cold of winter can really take our breath away, but luckily there is a delicious and nutritious Japanese dish just within reach – the hot Japanese noodle soups. The heart-warming dishes are not only a feast for the taste buds, but they also give your body a boost on cold days.
The traditional Japanese noodle soups are a healthy meal that combines delicate flavors with healthy nutrition.
The soup stock is made from scratch with Japanese ingredients from Tokyo. Depending on which soup is involved, ramen or udon noodles are added.
Vegetables such as seaweed, mushrooms, cabbage and other tasty ingredients add vitamins and minerals, while protein-rich toppings such as pork or tofu make the soup a complete meal.
Take part in class Japanese noodle soup course for beginners and learn to make the tasty and healthy Japanese dishes from scratch. Then you are well prepared when the weather changes, from rain, sun and snow which characterize the seasons in Denmark.
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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.
Yes, there is a difference in the taste of seaweed for sushi.
There are 3 countries that produce seaweed for sushi and that is Japan, Korea and China. Within sushi seaweed, there are several different types it affects the taste, the structure of the sushi seaweed and the way the seaweed behaves when it is used for sushi.
I have tasted seaweed for sushi from Japan, Korea and China and it tastes different.
Some seaweed sheets taste part of the sea, so it may seem surprising if you are not used to it.
Some seaweed sheets are completely neutral in taste it has an advantage over sushi because it does not affect the taste of the sushi pieces.
Some seaweed can be a little rubbery in consistency when sushi rolls are made and when eating the pieces. It gives a different feeling when biting through the sheet.
Seaweed is very healthy, and you should finally eat loose of it when you have the opportunity.
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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.
Exclusive Japanese sushi restaurants differ from other restaurants. In Europe, most people are using the Michelin guide as a yardstick that is not the case in Japan.
In Japan there are many exceptional restaurants that never find their way to the Michelin guide. In these types of restaurants the sushi chefs use a unique soy sauce for the sushi pieces that cannot be bought in shops.
It is a soy sauce that the sushi chefs have often developed themselves but it does happens that it is a recipe that has been passed on for generations. Unfortunately, the soy sauce is secret.
_ 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.
Most people are not aware of that the weather does always affect cooking process.
Cooking sushi rice is detail oriented work. Just a small change in the weather will have a direct influence on the quality of the cooked sushi rice.
When you cook sushi rice you will notice these small changes sinces you use significantly less water for cooking sushi rice compared to ordinary rice. Depending on whether it snows/rains heavily or it is a hot summer day it will affect the amount of water to be used.
Thar is the main reasons why it can be a challenge to cook sushi rice.
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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.
The New Year is a time when many of us set goals to improve our lifestyle and health. A great way to kick-start the new year is by taking a sushi course. Not only is sushi delicious, but it is also a healthy and nutritious way to eat.
Sushi is known for being light, low in calories and rich in vitamins, minerals and omega 3 from tasty fish. By learning how to make sushi yourself, you not only get the pleasure of enjoying this delicate dish, but you also get the opportunity to decide which ingredients are used and adapt the sushi to your favorites.
During a sushi course, you will be introduced to the art of preparing rice, cutting fish and rolling sushi. It is not only fun, but also a nice way to acquire skills that you can benefit from for the rest of the year.
Sushi course is also a social experience where you can participate with friends or family.
So why not make it your New Year’s resolution to explore the art of 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.
Salmon is a fish that lives in Scandinavia.
The climate in Japan is tropical which means different type of fish is living at those latitudes.
One of the fish that lives naturally in the oceans around Japan is the tuna. Tuna has been and still is one of the Japanese’s favorite fish for centuries. The tuna is having a hard time. The demand for tuna is very high, but there are quotas for how many can be caught per year.
In Japan, the interest in salmon has been steadily rising.
In 2017, Scandinavian salmon filled refrigerated display cases in local Japanese supermarkets. The Scandinavian salmon is of such good quality that Japanese fish buyers visit Denmark and other countries to assess the quality of salmon.
Among Japanese children and adults, salmon has become a sought-after fish. It is a fish that are suitable for many different types of dishes. Some prefer to eat raw salmon, while others enjoy cooking the salmon on a pan or in the oven. The possibilities are many.
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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.
Fish to eat raw should always freeze. This is because fish contain parasites and the only way to kill them is to freeze the fish.
A small side jump. You should also fresh beef to tartar cows get parasites in the body like fish. Unfortunately, I do not know if beef to tartar is frozen. But I do not think so.
Now back to the fish. It is not the same type of parasite found in e.g. in tuna as in the salmon. This is because there are 2 very different fish species that primarily eat very differently.
In addition, the fish structure of the salmon and the tuna is very different and also affects the parasites found in the two different fish.
How long the fish should freeze is not the same and it depend again whether there is a whitefish, salmon or tuna.
At Sushi course for beginners I will talk more about the Japanese rules for freezing fish. The Japanese rules are more strict then the Danish rules. I choose to follow the Japanese rules as they know more about fish for sushi. In addition, I would also like to be on the safe side.
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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.
Like so many others, the Japanese live a busy life. They work 10-15 hours a day. They often eat food on the way home from work or they buy take-away food on the road.
In Japan, sushi rolls are often ordered as take-away food on the way home from work. In Japan, you can buy sushi rolls in several different sizes.
Japanese sushi rolls taste different than those that can be bought in Europe. Local Japanese ingredients are used to make sushi rolls.
When making sushi rolls in Japan, no topping or mayonnaise is used, the Japanese customers prefer the taste of fresh ingredients.
In the Sushi course for beginners, you learn step by step how to make tasty sushi rolls, as they are made at sushi restaurants in Tokyo.
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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.
