“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.
Most people believe that sushi is one of the most important dishes in Japanese cuisine. The Japanese love sushi, but sushi makes up less than 15% of Japanese cuisine. That’s because Japanese cuisine has so many tasty dishes and unique styles to offer.
One of the ingredients that the Japanese eat almost every day is cabbage. In Japan, cabbage is not just cabbage.
There are several different types of cabbage and different kinds of kale. Some varieties of cabbage and kale are eaten raw and others are best suited for squeezing juice.
There are also the varieties of kale that are prepared in different ways e.g. for a soup.
Common to all of them is that cabbage and kale is prepared in a delicate way so it is a gastronomic experience to eat cabbage and kale several times a week without it getting boring.
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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 Japanese prefer the fast food dish ramen soup. There are several reasons for that.
It is a dish that is suitable for a busy everyday life. The Japanese live a life as busy as so many others consisting of work, family and various activities.
Ramen soup is a healthy and low fat dish. In Tokyo it is often made of fish stock. It is a very popular dish in Tokyo which takes a noodle bar less than 5 minutes to cook. It is a dish that most Japanese eat in less than 10 minutes with chopsticks. Ramen soup is a dish that is made in many different versions from noodle bar to noodle bar. Yes, every noodle bar has their very own version.
_ 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.
Although the government has closed down for people to travel in and out of Denmark this does not apply to food.
There are many supermarkets that have ordered extra goods so their stock is full of goods. Special stores such as fishmongers still get fresh seafood delivered several times a week from abroad.
It ranges from tuna in Japan to salmon from the Faroe Islands. However, the fishmongers may well find that the amount of tuna entering Denmark is less than it usually. This is not because the quantity of goods from the producers has decreased.
There are some food suppliers in Denmark who order fewer products from abroad at the moment. This is because the restaurant industry has been shut down for a period of time.
However, the most sought after items such as fresh salmon, marinated herring and other Scandinavian seafood will be found at the fishmongers.
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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 tuna selection is very large in Japan and there are several reasons for that.
There live about 130 million citizens Japan who are fond of tuna of different qualities. It is from the exclusive tuna used in Michelin restaurants for tuna, used in small street eating places.
The Japanese are fond of food and particularly tasty food of high quality. In Japan tuna is not just tuna. There is a big difference if there is a young or slightly older tuna fish that is being caught.
There is a big difference between the quality of the tuna meat depending on where the tuna meat is cut from the fish.
You will experience different types of tuna when you are in Japan or in a large such as Los Angeles, California.
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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, Japanese children learn from a very young age how to find inner peace and cultivate mindfulness.
In Japan, there are many Japanese children who practice the martial art kendo. It used as a children’s education. Through the martial arts kendo the children learn how to show consideration, respect, strengthen the mind, find peace within and be present in the moment. As an adult the children will benefit later from that when they make a career in a hectic cities such as Tokyo.
Since children have learned to find inner peace and balance at an early age it will be easier for them to navigate in a world that is becoming more and more interchangeable. They will be able to handle the unexpected circumstances with greater strength.
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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.
Last night I chose to empty my refrigerator for the last ingredients and they were transformed to different kind of delicious sushi.
As seen below.
Futomaki: Salmon with spring onion and yuzu, grilled asparagus, avocado and cucumber.
Kaburimaki: Spicy tunmousse, grilled asparagus, avocado and cucumber. Topped with avocado and roasted sesame seeds. Uramaki: Avocado and Cucumber
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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. Gem
In Japan, Japanese sushi chefs have a different view of fish. From childbirth Japanese children learn to eat all the ocean has to offer.
As a restaurant guest in Japan you will find that the menu in sushi restaurants looks different.
It is very normal that there are approx. 20 different kinds of seafood on the menu. In addition, the Japanese sushi restaurants replace the menu card several times a year.
This is because many fish can only be obtained in certain months over a year. Some fish species have to swim many kilometers every year, for example, to spawn.
If a fish is not in season it is not on the menu card.
At Sushi course for beginners you learn to cook tasty sushi with the most sought after fish for sushi in Denmark.
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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.
If you compare Danish seafood with seafood that can be bought in Japan there is a very big difference.
Japan is in a tropical climate and this means that they have some seafood other than in Denmark and the rest of Europe.
If you compare seafood like scallops and oysters you will immediately see a difference. In Japan, you have more oysters and scallops but the size of the shellfish is almost twice as big as you can buy in Denmark.
I have seen oysters at the Tsukiji fish market which are twice as big as those available in Europe. It is oysters sold from small stalls to people who pass by.
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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 Japanese have grown up with all kinds of fish to eat. The Japanese have also grown up following the season of raw materials. This means that there are fish species that can only be obtained in certain months during the year.
It also means that for a few months the Japanese eat a lot of a certain kind of fish since the fish species are considered a delicacy in those months.
As a guest you will find that Japanese restaurants change their menu cards from month to month. This is one of the reasons why the Japanese go out and eat.
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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.
Most people believe that sushi is one of the most important dishes in Japanese cuisine. The Japanese love sushi, but sushi makes up less than 15% of Japanese cuisine. That’s because Japanese cuisine has so many tasty dishes and unique styles to offer.
