“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.
When a Japanese person orders sushi, they use other criteria to evaluate the food.
When it comes to sushi the Japanese’s favorite food is nigiri. The selection of fish in Japan is very large and it is very normal that you find 15 to 20 different fish on the menu.
What a Japanese person primarily looks for when eating sushi is whether the rice is cooked to perfection. The consistency of sushi rice should be soft but also firm. It should not be like porridge, but the rice grain should not be hard or raw inside either. It is a balance that is difficult to get.
If the rice is not cooked to perfection, I will affect the dining experience. This is because quite a few ingredients are used for sushi. You use the best fish in the world, but if the rice is cooked to perfection the dining experience will fall apart.
In the Sushi course for beginners, you learn step-by-step how to cook sushi in a quality that is suitable for use in 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.
There are many people who do not fully realize that there is a difference in the quality of fish. For sushi, only the best quality fish should be used and there is a reason for that.
Sushi is a nice and delicate dish and you must have knowledge on how to use very high quality fish so you can turn a simple looking piece of nigiri to a gastronomic experience.
The quality of the fish is also assessed on the basis of when the fish is caught. The fish must be as fresh as possible and it should preferably only be a few hours old. Then the bacterium in the fish has not begun to develop.
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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, the ramen noodle soup is not only eaten in winter. It is a dish enjoyed all year long and there are several reasons for that.
Ramen noodle soup is a healthy and tasty fast food to suit the busy day of Japan. It is also a dish that does not take many minutes and makes once you have made the fish stock that forms the whole foundation of the Japanese kitchen. Yes without it there is no Japanese kitchen.
On noodle soup course for beginners the attendants learn to make 2 very different tasty noodle soups. Noodle soups where authentic raw materials from Tokyo are used in the preparation of soups.
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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.
When I make authentic Japanese sushi I will cook the rice as it is made and served in Tokyo, then rice plays a very important role.
It does so because in Japan, the consistency of the cooked rice is as important as the quality of the fish used for sushi.
If you use fish of poor quality then your sushi will not taste very good. This applies also to sushi rice.
The cooked sushi rice must be at least of the same quality as the fish. They should be firm but soft. They should not be like porridge but they should not be raw inside either. It can be a difficult balance to hit.
In the sushi course for beginners, you will learn how to cook sushi rice as they are cooked in restaurants in Tokyo.
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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.
Exclusive Japanese sushi restaurants in Tokyo differ from other restaurants. In Europe many people use Michelin guide as a yardstick which is not the case in Japan.
In Japan, many exceptional restaurants never be published in the Michelin Guide. These gourmet sushi resturant use af different type and unique soy sauce.
The restaurant will often use a homemade soy sauce where the recipe is secret. It may be a soy sauce developed by the sushi chefs but it can also be a recipe that has been passed down through generations. It is different from restaurant to restaurant.
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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.
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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 weather greatly affects the preparation of sushi. Right from handling og sushi rice, preparing ingredients and making sushi with your hands.
Japanese sushi is a dish that focuses on individual ingredients. I know well that in a lot of countries many different ingredients are used in most sushi restaurants. If you look at authentic Japanese sushi there are quite a few ingredients included.
When the food becomes so simple your “mistake” is easily shown since you cannot hide anything, including the weather.
It is one of the reasons it takes Japanese sushi chefs many years to cook sushi rice to perfection which is a must if you work in a sushi restaurant.
On the Sushi course for beginners the attendances will learn what it takes to cook sushi rice to perfection.
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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.
There are many countries that produce rice for sushi such as Japan, the United States, Korea, Italy, and Thailand.
Using Japanese-produced sushi rice is not a must. In Japan, there are many different types of sushi rice of different grades. Japanese sushi rice is not always the best choice if you are not used to cooking sushi rice.
Some Japanese rice varieties are harder to cook than others, so buying Japanese sushi rice is not always an advantage.
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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, and there are several reasons for that.
Japanese sushi basically consists only of rice and fish. When the food is so simple fewer additives have been used in the preparation of the sushi.
In Europe and especially Denmark there are many sushi restaurants that use different complement for their sushi. It may be mayonnaise in different shades and other tasty topping. Mayonnaise is a food that is not particularly healthy it adds more calories to the food.
At Sushi coursefor beginners the attendants learn the Japanese approach to sushi ie. to use Japanese ingredients, cooking techniques and hand techniques. Methods that you can use to make your favorite sushi rolls at home in your own kitchen.
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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 Japan, noodles soup can be compared to Danish meatballs.
All Japanese chefs including sushi chef knows how to make a tasty noodle soup. From childbirth the Japanese learn that noodle soup is a dish that can be eaten all year long.
There is not only a kind of noodle soup. The selection is very big. Just like meat balls each noodle has their very own unique recipe for how to make the best fund from scratch.
However, there is of course a red thread in the noodle soups that are being made in Japan. There are differences between Japanese, Chinese and Vietnamese noodles, because there are different ingredients and flavors used to make soups.
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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.
