“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, Japanese chefs use only raw materials that are in season.
A Japanese fish named Katsuo which is in the family with the tuna is in season 2 times a year. In spring it swims from southern Japan to the north. In spring, it is low in fat whereas in autumn when caught in northern Japan it is fat. On its swim from south to north it has eaten many small fish.
As a restaurant guest you can only find it on the menu card for a few months a year.
This is something that restaurant guests enjoy since the menu of Japanese restaurants in Tokyo changes very often.
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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.
Most people know that Tsukiji Fish Market, located in Tokyo, is the largest in the world. The second largest fish market in the world is located in Los Angeles. There are many of the local seafood in Japan lands in Los Angeles and turns into sushi in the exclusive Japanese sushi restaurants.
In Los Angeles, you have Hollywood and celebrities in the film and music industry who love food and, especially, high quality food. So that’s why many Japanese sushi chefs work from some of the best restaurants in Tokyo, Los Angeles. In Los Angeles you can get sushi of the same quality as some of the best sushi restaurants in Tokyo.
When I talk about the best sushi restaurants in Tokyo, it is not those that are on international lists which tourists and others can find.
I talk about the restaurants that the Japanese consider to be the best in Tokyo. That is, restaurants that are not publicly known. The Japanese do not pay that much attention to lists and guides.
I have found a few pictures from 2012. The pictures from the sushi bar in my teacher’s sushi restaurant Bar Hayama.
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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 Japanese have a slightly different relationship to gastronomy and fish than in Denmark.
In Japan, it is very normal to only eat ingredients that are in season like vegetables, fruits and fish.
The Japanese have a slightly different relationship to fish Japanese children are bottled up with fish. The Japanese families eat as much fish as a European family eats meat. On the other hand, they eat as much meat as a Danish family eats fish.
When it comes to choosing fish, the Japanese follow the season for fish e.g. fish that can be bought here and now at the fishmonger.
Here in the winter months, the Japanese eat many local fatty fish. In Scandinavian it could be the salmon.
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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.
In Denmark, we have a tradition of eating fish, especially cod.
In recent years, sushi has become a more popular eat. There are many families who choose to eat sushi and drink champagne for this special evening.
In Japan, a very special dinner is eaten Osechi Rykori, which dates from the Nara period (710-794). A classic Osechi Rykori consists of 13 less cold dishes which are served at once. The dishes will be served in a unique bento box, which is only used at special events a Jubako box.
The dishes are very different. They will typically consist of seafood cooked in different ways, eggs, soybeans, fermented vegetables and vegetables cooked in different ways and a dessert.
There are also more and more Japanese families who have added sushi bento box consisting of a few sushi rolls and nigiri.
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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.
Japanese fast food differs from other fast food as we know for example pizza, shawarma or a burger.
The Japanese fast food is healthy and nutritious.
Yes, it is a fast food. It takes shorter time to make the dish and about 7 minutes for Japanese to eat it. It is also the only thing they have in common with European fast food.
The Japanese are very conscious about what they eat they do not compromise on their health. For example, Japanese noodle soup more specific ramen soup. It is a dish that is healthy and nutritious because the dish is composed in a way so that it supplies the body with lots of healthy vitamins and minerals while being delicate and tasty.
Yep, the Japanese do not go down on the good taste.
On noodle soup course for beginners that teaches you to several different tasty soups from scratch so that you do not miss the healthy vitamins and minerals. You can read more about the soups here.
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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.
First of all, fish for sushi has a very special quality. You can not necessarily see that quality with your eyes. There are usually experts who have the knowledge and experience to be able to see that.
Also it is difficult to tell where the fish is coming from.
There are some fish that swim several kilometers a day. There are also fish that stay in the local area throughout their lives. There are areas in the world where fish are of better quality than elsewhere. Unfortunately, it also requires that you have an in-depth knowledge of it.
About Sushi course for beginners I talk more, how to make sure you get bought of a quality so that it is suitable to be used 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.
The Japanese are the population in the world that eats the most noodles.
There are many different gastronomic styles within noodles. Common to them all is that they are suitable for a busy workday.
Yep, the Japanese are just as busy as everyone else. They just do not want to compromise on their health. What I mean is that even though they are thunderously busy, their fast food must still be healthy.
In Japan, there are 8 different kinds of noodles.
Most noodles are made on wheat or buckwheat though, with the exception of one which is made on konnyaku.
On the noodle soup course for beginners, you will learn how to make 2 different tasty noodle soups as they are served at restaurants in Tokyo. You can read more about the course here.
There is a big difference in quality compared to whether it is a fish that you have to cook or whether it is a fish that is to be used for sushi.
Does it matter?
No, it’s not.
One of the criteria is that a fish must be as fresh as possible. If the fish is not fresh enough then you can risk getting sick.
In addition, it is also important where the fish has grown up. There are some areas in the world’s oceans that have just the right conditions in terms of the quality demanded for sushi.
At the Sushi course for beginners, you will learn what questions to ask a fishmonger when buying fish 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.
December equals food and coziness on several levels for me.
Drink mulled wine and eat apple slices. Eat wonderful dinners at the city’s restaurants and not least Christmas lunch. Of course I also have to snack a bit like Christmas cookies and Christmas candy.
In order for the whole thing to not go overboard I have also put in a few days with a little healthier food. I do this by eating ramen or udon soup as it is served in Tokyo.
It fits in perfectly with the busy Christmas days, as it does not take much time to make when the fish stock is made. It’s a great taste, it is bursting with vitamins and minerals while detoxifying the body.
I’m probably not the only one who feels this way, which is why I have planned a noodle soup course just before Christmas before it starts. You can read more about the class Noodle soup 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.
Lecture and tasting of sake, Kun-shu is an event for people who wants to expand and her about which the sake that tastes best in the category Kun-shu.
You learn about the different types of sake that exist within the category Kun-shu.
You’ll learn about the most common brewing method for these types of sake. You get knowledge of what distinguish the different types of sake from each other. You get the secret of what to look for when you buy sake in the category Kun-shu.
All in all, you get a 2-hour fascinating lecture on the unique and exclusive sake in the category Kun-shu organized and hosted by the sushi chef & Sake Sommelier Zoë Escher.
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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.
