“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, many different kinds of fish are used for sushi.
The selection of fish is very very large. Each season offers many different tasty fish.
In Japan, fish is something very special. It is so for several reasons.
Fish in Japan is very fresh. The fish is so fresh that it has only been dead a few hours before it ends up on the dinner table in Japanese homes or sushi restaurants.
The quality of raw materials means extremely much to the Japanese. It should be as fresh as possible.
Some restaurants choose to have a large pool of fish as part of the restaurant. Once guests have placed their order, fish is caught and, prepared for sushi or another tasty dish.
It gives a completely different food experience, as the fish has a completely different consistency. It can be compared to live lobsters, which are first killed just before being placed in a pot of boiling water.
_
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.
Originally, Japanese gyoza comes from China. China is known for making many different kinds of dumplings with fish, meat, seafood or a combination of it all.
When the Chinese dumplings came to Japan many years ago, the Chinese dumplings were adapted to Japanese cuisine. Other raw materials were used. The dough sheets used to make Japanese gyoza are made with classic ingredients used in Japanese cuisine.
Japanese chefs made their own interpretation of gyoza. It became like a banner bearer for all other gyoza that have since come into being. The Japanese chefs also developed their very own hand techniques used to fold the Japanese gyoza.
The actual preparation of gyoza is another. A gyoza must go through several steps before it is ready to be eaten.
_
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.
Picking edible avocados is a bit like playing the lottery. Either they are too hard or they are brown.
There are many who tap on avocados to see if they are ripe. There is no reason for that. The only thing you get from it is that you get to buy avocados that have been pressed.
Most supermarkets sell avocados that are packed in pairs in foil. These are avocados that I recommend you buy. It’s harder for people to press the avocados when they are packed that way.
When you buy avocados, choose the avocados that are light brown in the peel. Feel free to buy them a few days before you need to use them. Let them lie and ripen on the kitchen table or window sill.
Then they should very much like to be perfect when they are to be used.
_
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, many universal vegetables such as onions, carrots, cabbage and potatoes are used in traditional Japanese cuisine and, it ranges from a bento box to a stew.
There is a large selection of local vegetables, root vegetables and herbs that only grow in Japan. Each season in Japan offers several different local herbs and vegetables. It makes Japanese cuisine very lively.
The Japanese prefer to eat vegetables and herbs when in season. They taste best and contain the most vitamins and minerals when in season.
This means that the dishes are regularly replaced at the many eateries and restaurants. It is often a new experience to go out and eat.
_
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 different types of noodle soups. Ramen soup as most people know in Europe is a soup out of several hundred noodle soups.
In Japan, noodle soups are either made on fish stock, pork stock or chicken stock. It is a stock that is flavored with other ingredients in many many different ways.
The selection of noodles is large in Japan. There are 7 different noodles that are used for certain dishes and styles within Japanese cuisine. Some noodles are used only for soups and others are used for stews.
Japanese noodle soups can be compared to Danish meatballs. Every noodle soup eatery in Japan has their very own recipe for how such soup should be made and taste. Often the recipes go from generation to generation.
If you travel around Japan, you will find that there is a big difference in noodle soup, depending on whether you are in southern Japan or in northern Japan.
_
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 sushi restaurants in Tokyo there are approx. 15 different kinds of fish on the menu.
The Japanese people eat just as much fish in everyday life as we eat meat. When the Japanese visit a sushi restaurant in Tokyo, they want to taste as many different fish as possible.
The type of sushi that is most popular in Tokyo is nigiri sushi. Nigiri sushi is of a size that you as a guest can eat 10-15 pieces of sushi without feeling stuffed. Eating nigiri in Tokyo is an exciting experience. You get to taste many different fish that are not found in our latitudes.
In Europe we eat a little less fish. Most people eat fish 1-2 times a week. For one thing, sushi is one of the ways to get the recommended 350 gram of fish a week.
In Europe, sushi rolls are just as popular as nigiri sushi is in Japan. The selection is large, it is possible to taste several different rolls during a meal.
_
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 Europe, there is a kind of sushi, which is most popular among all the styles.
It is sushi rolls. If you visit a sushi restaurant in Europe, there are typically 15-20 different rolls with different ingredients and topping. In a European sushi restaurant, there are usually several small sushi rolls on the menu. Sushi rolls insite-out which means that the rice is outside the roll with the topping available in many different versions and flavors.
The large roll futomaki is also popular. It is a roll that can be difficult to take a bite due to its size. It is also a roll where there is room for a lot of filling.
In Japan, nigiri sushi is the most popular of them all. In the exclusive sushi restaurants, there are typically 15-20 different fish on the menu. The Japanese people eat a lot of fish every single day that is way they prefer to eat nigiri pieces.
At the exclusive restaurants, a meal ends with a small sushi roll.
_
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.
Japanese culture is based on creating calm, balance and harmony. It is not only at the many beautiful temples and shrine, but also out in nature.
Trees and shrubs are cared for and cared for in a different way than in Europe. Many large trees in Japanese street scene are cut, as were the small bonzai trees.
The trees are cut into specific shapes. In Japan, it is very normal to see gardeners sitting somewhere in the treetops and cutting one leaf at a time. It is a slow job that requires a lot of patience.
The result is not to be mistaken. These are beautiful and well-kept trees that radiate calm, silence and harmony.
_
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.
From the end of April 2021, it is now possible to attend the popular course Sushi for Beginners.
The course is held at ManuVision which is a house in Frederiksberg that offers several different activities within wellness.
In a quiet and pleasant environment, the students in the small classes with distance to each other are taught sushi art by Denmark’s most experienced sushi chef since 2006.
From purchasing Japanese ingredients, fish and food to cooking sushi rice, preparing fish and vegetables to, step by step making delicate and tasty sushi rolls that are ready to take home.
Participants are dressed with dos and don’t so they, with sure hands, can tasty sushi at home in their own kitchen.
_
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.
Tokyo is an international metropolis of format. The city ranges from ancient Japan that exudes silence and reflection to modern Japan, which runs at 300 kilometers per hour like the high-speed train Shinkansen.
The architecture of old Tokyo dates back to the Edo period from 1603 to 1867. The houses are small, they are often built of wood, the roofs are arched and you have no doubt that you are in Japan.
Modern Japan is a mixture of Asian and European architecture. Japanese architects design typical skyscrapers, office buildings, and public buildings.
While international fashion houses such as Prada and Louis Vuitton and many others design their own stores. There are shops that have several floors which highlight the exclusive brands.
The competition for the Japanese consumer is fierce, which is why international fashion houses also design their own buildings in the big city of Tokyo.
_
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.
