“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.
The classic Japanese cuisine is unique and different to the rest of the world.
The Japanese people are very conscious of what they eat. In the Japanese cusine each individual dishes are composed in such a way that they either detox the body or feed the body.
There is a reason why the population of Okinawa is the longest-lived population in the world.
I have developed a unique 14 days miso soup experience where you get your health boosted. During the 14 days you will, among other things, Get your immune system strengthened, detox your body and add lots of antioxidants to your body.
The soup do also prevents cancer and improve your digestion.
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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.
It is a question I sometimes get on my sushi classes.
Black rice is whole-grain rice that is healthier than white rice. Black rice contains several vitamins and minerals. I have never used black rice and I am not going to. There are several reasons for that.
Black rice is much harder to cook than white rice. Nor do they have the same consistency as cooked white rice. Rice plays the main role in sushi if the rice is not cooked properly it affects the dining experience.
The disadvantage of black rice is that it is harder to see if the rice is dirty. Of course you can wash the rice but you can never be sure that there is no hiding somewhere in the rice.
There is sushi a dish where I can adjust the amount of white rice when I make sushi. I can just choose to use less rice thus becoming sushi automatically healthier.
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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 the US there are restaurants that specialize in making sushi with brown rice. In 2006, I once made brown rice sushi it was during the training for Japanese sushi chef in Los Angeles.
Sushi with brown rice has a nice taste.
However, I think there are a little too many challenges when cooking brown rice to start making sushi with brown rice.
As most people know sushi rice is already hard to cook to perfection. Sushi ris should be soft but firm. It is a texture that is hard to get right.
Brown rice is even harder to cook to perfection since the pre-cooked rice will never have the consistency the same as white sushi.
Read more about 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, Accenture audit Elbek & Vejrup and many more.
It’s really good questions that I sometimes get on my sushi courses.
In Denmark we have a lot of fish of very high quality suitable for sushi. It is especially whitefish found in Danish waters.
In Denmark most people are familiar with salmon, tuna and tiger prawns. Seafood is to find on any menu regardless of where in the world you are.
In different parts of the world have local seafood which can be advantageously to use for sushi. In Japan you can find sea urchin which is a fine and delicate shellfish.
Why there are no more local fish that has found its way to the menu is a good question. The consumers do also have the courage to eat sushi prepared with local fish.
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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 sushi chefs use many different types of fish than European sushi restaurants. Fish is a very popular raw material in Japanese cuisine. The Japanese learn to enjoy fish from when they are small. The Japanese eat as much fish as we eat meat in Europe.
The selection of fresh fish suitable for sushi is bigger in Japan than in Europe. This also means that it is very normal for sushi restaurants in Japan to have 15-20 different fish on the menu.
Some of the fish which is on a Japanese menu such as salmon, tuna and squid. The Japanese menu also contains local fish that can only be caught in local sea in Japan
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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 several different ways to detox the body.
Some years ago it was very popular to go on a fruit diet which typically lasted a few days. Some were happy with the diet others were decided poorly by eating fruit for several days.
Most people know about detox diet for example you drink different juices over 3-7 days. Juice diet can be a little difficult to implement since you will not be satisfied the same way as if you are eating a meal.
Like so many others I live a busy life. To make a radical change to my diet for a period of time to detox my body is not something I am fan of.
I am also in favor of detoxing the body but I prefer to boost my health at the same time.
That’s why I have developed a 14-day Okinawa miso soup experience where I detox my body, boost my health and prevent a variety of lifestyle diseases and cancer at the same time.
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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 several reasons why it is difficult to cook sushi ris. You use less water compare to “normal” rice which means that it only that it takes very little to get them wrong.
The perfect sushi rice is solid but at the same time soft. It very diffcult to cook perfect sushi rice.
Another factor that has a major influence on cooking sushi rice is the weather. If it rains, snow or a hot summer day it will affect the process of cooking of sushi rice.
It means that you might have to change the way you cook the rice every time.
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Zoë har holdt foredrag og afholdt sushikurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.
The selection of sushi mats is large in Denmark. There are many different types ranging from silicone mats to Japanese sushi mats and not all of them are suitable for sushi.
Kitchen utensils made of silicone are popular and the selection is getting bigger and bigger. Within the last few years, more and more kitchenware shops have started selling sushi mats made of silicone.
Occasionally, I meet attendances who show up on my sushi class with a silicone mat under the arm for which they have paid DKK 250-300. Unfortunately, I will have to disappoint them every time. Silicone mats are definitely unsuitable for sushi even though they are easy to clean. Silicone is a very smooth material it is very difficult to make nice sushi rolls. In addition, they do not have the same flexibility as sushi mats made of wood. It also makes it difficult to make nice and firm rolls.
At the Sushi course for beginners I tell you more about the type of sushi-eating Japanese sushi chefs. It is a sushi mat that I also sell in my web shop.
_ 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.
All fishmongers know what kind of fish is used for sushi.
It is very important to ask for fish for sushi. Fish for sushi has a completely different quality than fish to be fried.
The reason for the difference in quality of fish is that fish for sushi being eaten raw. It is very important to use top quality fish. If you eat raw fish that has become too old you may become ill.
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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 first thing I check when I about preparing different raw materials for sushi is the weather.
Humidity and temperature play a major role from handling raw materials to the finished sushi pieces.
The temperature affects the boiling of sushi rice. Temperatures such as minus degrees and hot summer days affect the various steps that lead to perfect cooked sushi rice.
But raw materials such as fish and vegetables are also affected by temperature and humidity. The more moisture is in the weather the more focus you have to have on the different techniques as it does not take a long time before the effects can be seen.
At Sushi course for beginners you will learn more about the cooking techniques used to handle the different steps.
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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 classic Japanese cuisine is unique and different to the rest of the world.
