Sushi Course with Sushi Chef Zoë Escher

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.

See the full selection of mini e-cookbooks with 5 recipes for 1 person here on the website. Price: 45 DKK.

Which fish is most in demand for sushi in Scandinavia?

February 17, 2026February 17, 2026 by Zoë Escher

In Scandinavia, salmon is the most sought fish for sushi.
Salmon is a local fish that lives in Denmark, Norway, Sweden, the Faroe Islands, Iceland and Finland. The quality of salmon in Scandinavia is very good.

The Faroe Islands are known for producing the world’s best salmon.
Faroese salmon are farmed in the sea, where they grow under the best possible conditions. The salmon also gets fantastic feed, which gives the tasty salmon steaks.

The other Nordic countries also produce very fine, high-quality salmon. In Scandinavia, salmon is produced in large quantities. Freshly caught salmon come to Denmark every single day.

For consumers, it is wonderfully easy to get hold of the fresh, tasty and delicious salmon at the many fish shops in Denmark.

In the Japanese sushi course for beginners, you will learn the salmon that are best suited for 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.

Learn to make sushi using authentic Japanese techniques

February 12, 2026 by Zoë Escher

Sushi is a craft where balance, technique, and respect for ingredients are essential.
In this course, you will learn to make sushi using methods rooted in Japan and practiced by chefs in Tokyo.

The course is taught by Zoë Escher, who was trained by a Japanese chef from Tokyo.
This means you will not only learn how to roll sushi, but also gain insight into the fundamental techniques and workflows that form the foundation of high-quality sushi.

During the course, you will prepare sushi rice from scratch and learn how consistency and preparation affect flavor and texture.
You will be introduced to Japanese ingredients and gain knowledge about selecting fish and seafood with a focus on quality.
In addition, you will learn basic knife skills and proper ingredient preparation. Step by step, you will practice making classic roll types such as hosomaki, uramaki, and futomaki.

The course takes place in Copenhagen and is designed for participants of all experience levels.

You will leave with practical knowledge, greater confidence in the kitchen, and inspiration to make sushi at home.

Read more about the Sushi Course for Beginners

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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.

Why Japanese Knife Technique Is Truly Unique

February 10, 2026 by Zoë Escher

Japanese knife technique differs greatly from the way many people are used to working with a knife. It is not about speed, but about precision, calmness, and control.
Every cut has a purpose, and the knife is used as an active tool to preserve the structure of the ingredient and highlight both its silky texture and flavor.

In Japanese cooking, the cut itself is an integral part of the preparation.
When an ingredient is cut correctly, its juices and texture are preserved, resulting in a cleaner, more balanced taste. This is why long, continuous movements are used instead of short, sawing motions. The sharpness of the knife does the work, producing a clean and uniform cut.

The technique is also about respect for the ingredient. Fish, vegetables, and other ingredients require different cuts, angles, and levels of pressure, and this understanding lies at the heart of Japanese culinary culture. When knife work is done correctly, the natural qualities of the ingredient are enhanced rather than damaged.

Japanese knife technique is therefore not merely a skill, but a craft that brings calm into the kitchen and elevates both presentation and flavor. It is the attention to detail in every cut that makes the difference and what makes Japanese knife technique truly special.

Read more about Sushi Course for Beginners

How many different types of sushi rice are there in Denmark?

February 7, 2026 by Zoë Escher

There are several types of sushi rice in Europe not as many as in Japan. In Japan, there are as many types of sushi rice as cheese in a European supermarket.

In Denmark you will find different types of sushi rice if you visit a large Asian supermarket. A European supermarket and small Asian shops often have one of a kind. It’s really good too.

There is a difference in the quality of sushi rice. Of course, it also affects the whole gastronomic experience.
In the large Asian supermarket you will find several sushi rice some are produced in the US, Europe and Japan.
In US, there are many Japanese-owned companies in the food industry. They produce raw materials including sushi rice for the Japanese market sushi which is of the same quality as the rice grown in Japan.

In Europe, Japanese sushi rice is grown.
They are grown by European companies that have learned the cultivation methods in Japan. In this way, the rice avoids the long transport time from Japan to Europe.

In the Sushi course for beginners, you will learn which sushi rice is best suited for beginner’s sushi rice which ensures that you made sushi of good 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.

What’s the difference between sushi in Denmark and Japan?

February 3, 2026 by Zoë Escher

Sushi in Denmark: Full of Variety and Flavor

There’s a big difference between the sushi you’ll find in Denmark and the traditional sushi served in Japan.

In Denmark, sushi is typically made with 3–6 different types of fish and seafood, used to create both sushi rolls and nigiri. The selection of rolls is large, and at most restaurants, there’s something for every taste.

It’s also very common for Danish sushi to be topped with various ingredients anything from chili mayo to seaweed adding extra flavor and visual appeal.

Most sushi chefs in Denmark are trained locally, which means that the techniques, ingredients, and overall approach differ from what’s used in Japan. That’s why sushi in Denmark often tastes quite different from the kind you’d find in, say, Tokyo.

Sushi in Japan: Focused on Quality and Simplicity

In Japan, sushi is all about quality and simplicity. The focus is first and foremost on perfectly prepared rice and the freshest, highest-quality fish.

That’s one reason why it takes many years to become a skilled sushi chef in Japan, because there’s nothing to hide behind. Every detail must be just right and in perfect balance.

Japanese sushi restaurants follow the seasons closely and use fish, seafood, and vegetables that are in season. You’ll often find 15–25 different types of fish and seafood used for nigiri, which is the most popular type of sushi in Japan.

Toppings are used sparingly perhaps just a touch of salt or a bit of grated lime to enhance the flavor without overpowering the fish.

Japanese sushi chefs are trained in Japan and use different techniques and ingredients to highlight the pure, delicate flavors. This is exactly why sushi tastes different in Japan.

Learn to Make Sushi Like in Tokyo

At our Beginner Sushi Course, you’ll learn step-by-step how to make sushi using the same ingredients and techniques as Japanese chefs in Tokyo and with the most popular types of fish for sushi.

That way, you can enjoy delicious, homemade sushi whenever you’re in the mood!

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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.

Is it a must to buy a rice cooker for cooking sushi rice?

January 29, 2026 by Zoë Escher

You do not a must to buy a rice cooker to cook sushi rice.

Rice cooker is a great tool for cooking all types of rice. However, it is not a “must” to go out and buy a rice cooker if sushi rice is only to be cooked for 2-4 people. You can cook tasty sushi rice by only using an ordinary pot. However, you need to keep a little more eye on a pot than a rice cooker.

The disadvantage of a rice cooker is that the rice can burn and the pot in the rice cooker can be difficult to clean.

Where a rice cooker is a must is in a sushi restaurant. Most sushi restaurants in Denmark cook approx. 10 kilos of rice a day. When cooking such large amounts of rice, it is important that the rice is cooked in a pot, where the heat is evenly distributed throughout the pot. A rice cooker really comes into its own.

Read more about Sushi course for beginners

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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.

How is sushi seaweed produced?

January 27, 2026 by Zoë Escher

Sushi seaweed is produced in the sea.

In autumn, seaweed grower in small boats sails out to sea. Small seaweed plants are attached to the mesh and lowered just below sea level. Here the seaweed is allowed to grow at its own pace until spring. When the seaweed plants are approx. 20 cm long, they are ready to be harvested.

Small boat sails out to sea and the seaweed grower picks up the many mesh nets on board. The boats sail directly to the seaweed factory which is right next to the coast. Seaweed is filled in large plastic containers and poured directly into large containers that wash and clean the seaweed. Air is supplied to make the mass softer. The seaweed must go through several processes, where it is both cleaned and chopped into smaller pieces.

Once the tongs have been given the right consistency, the tongs poured into, long in square shapes and air-dried by several rounds. Before the final forceps are fine-sorted, the forceps are checked for microscopic irregularities that cannot be seen with the eye.

The tongs are then divided into grades and packed in airtight packaging.

Read more about Sushi course for beginners

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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.

Course – Japanese Noodle Soup for Beginners

January 26, 2026 by Zoë Escher

Learn how to prepare delicate and authentic Japanese ramen noodle soup using ingredients and produce commonly used by Japanese chefs.
In Japan, soup is not just soup, it is the nation’s preferred fast food and an essential part of everyday cuisine, rich in vitamins and minerals.

To create the best ramen soup, it is important to master the classic fish stock dashi from scratch, just as Japanese chefs in Tokyo do.
In this course, you will learn how to make dashi from scratch and explore the essential techniques and ingredients of Japanese noodle soup.

About the Course

By participating in the course, you will learn step by step how to work with Japanese ingredients. These ingredients create the unique flavors and aromas characteristic of authentic Japanese ramen.
You will also be introduced to Japanese food culture and the Japanese people’s favorite dish: noodle soup.

You will work with ingredients such as kombu, bonito flakes, and miso paste.
You will also learn which types of noodles are best suited to different soups.
In addition, you will practice classic Japanese cooking techniques while learning how to properly cut and prepare vegetables, meat, and soy products.

Step by step, you will prepare two delicious and healthy soups from scratch using dashi.
You will make one ramen and one udon.

Read more about the cooking course Japanese noodle soup for beginners

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Sushi is your shortcut to more vegetables

January 22, 2026 by Zoë Escher

Many of us would like to eat more vegetables on a daily basis. Vegetables are full of important vitamins, minerals and fibre, all of which contribute to a healthy body.
In a busy everyday life, it can be challenging to eat the recommended vegetables. If you are looking for a delicious and easy way to get more vegetables into your diet, sushi could be your shortcut.

Although many people think of fish when they hear the word “sushi”, vegetables are also an essential part of this wonderful dish. From fresh cucumbers and avocado to steamed asparagus and marinated radish – sushi offers a world of vegetables presented in a new and exciting way.

Eating raw vegetables is healthier than cooked vegetables. The various raw vegetables used in sushi boost your body with vitamins.

Not only do you get lots of vegetables with sushi, but the seaweed nori, which is often used to make sushi rolls, is full of vitamins, minerals and antioxidants. This makes sushi both tasty and healthy to eat.

Sushi is more than just raw fish.

On the Sushi course for beginners, you learn step by step how to make tasty sushi from scratch.

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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.

Is porridge suitable for sushi?

January 19, 2026January 19, 2026 by Zoë Escher

There are many different types of rice, and pudding rice is just one of them.
A question I am frequently asked is whether pudding rice can be used for sushi. My immediate answer is no even though pudding rice also falls into the category of short-grain rice.

That said, I should mention that I have not personally tried making sushi with pudding rice. However, I have made rice pudding many times, and the texture of cooked pudding rice is noticeably different from that of properly cooked sushi rice.

While it might not be something most people think about, the texture of the rice has a significant impact on the overall taste experience. If the sushi rice does not have the right consistency, it can affect the entire dish. Sushi rice plays a key role in the quality of sushi. It should be tender yet firm, never undercooked in the center, and certainly not overcooked. Achieving this requires a specific type of short-grain rice that is cultivated especially for sushi.

In our beginner sushi course, you will learn which types of rice are best suited for sushi and how to cook them properly to achieve sushi rice of the highest quality.

Read more about Sushi course for beginners

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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.