“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 you say nori most people think of seaweed for sushi. Outside of Japan sushi nori is only used for sushi.
The Japanese people have a slightly different view of nori. In Japan, nori is a versatile vegetable that can be used in many different dishes. In Tokyo, you will find that nori used for sushi is also sprinkled over dishes ranging from salads to ramen noodles.
Sushi nori is the healtiest vegetable in the world one nori sheet contains as many vitamins as 600 grams of vegetables. During a busy week it does not take much to booste your health with vitamins and minerals.
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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 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.
On Sunday I held the course Sushi for Beginners it was nice as always.
On the course I was asked if it is okay to keep sushi ro the next day. Unfortunately you are not allowed to keep sushi in the fridge until next day, since sushi is made with raw fish. Sushi has to be eaten the same day as it was made.
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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.
I try to travel to Japan once a year as far as possible.
As a Japanese trained Sushi chef and sake sommelier I learn a lot from my trips to Japan.
The Japanese cuisine is a kitchen where raw materials, ingredients and techniques are constantly puffed and refined. This makes the level og the food slightly higher each year.
Beside that my horizons are expanded every time I am in Japan.
In Japan I eat fish, seafood and other raw materials that I can not get in Europe. This inspires me todevelop new recipes and classes.
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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 have the impression that the classic red tuna we know in Denmark is also the most popular fish abroad.
In countries like US and Japan there are many other types of tuna.
Most people in Denmark do not really know about the white tuna and called Yellowtail. It is fish that has at least as nice and delicate taste as the red tuna. In US and Japan many do prefer the white tuna. The white tuna has different flavors, shades and aromas which make it suitable for sushi and dishes where the red tuna does not fit properly.
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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 water in Scandinavian are cold compared to tropical climates. It obviously affects what kind of species in the sea.
In Danish waters are the fish type whitefish. The term covers species such as turbot, cod and pike which I often see in the window of a fishmonger. White fish is a fish that swims slowly therefore the meat is white.
The tuna as also known as one of the ocean’s fastest swimmers that is way meat is red.
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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 most exclusive branded stores in Tokyo are located in the shopping area Ginza.
In Ginza you will find all the famous exclusive brands such as Prada, Louis Vuitton, Burberry, Chanel, Gucci and many more.
The stores in Ginza stand out from other shopping areas in Tokyo.
The competition for the Japanese customers is very fierce. The French and Italian fashion houses have chosen to design the storefront in order to have their own beautiful and unique look to attract customers.
The fashion houses in the shopping area Ginza are located in large buildings that are on several floors. Most fashion houses sell collections within clothing, shoes, bags and accessories.
The shopping area Ginza is definitely worth a visit.
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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 dumplings also called gyoza comes original from China.
China is known for its wide variety of delicate and tasty dumplings which are available in many different sizes, taste and flavors.
Gyoza was introduced in Japan in the 1940s. During World War II the Japanese invaded China. During the invation the Japanese learned how to make dumplings and brought it to Japan.
Since then Chinese dumplings has been adapted to Japanese cuisine so it has the classic Japanese aromas and flavors. In Japan you can only get one kind of Japanese dumplings which is a very popular dish in Japan.
Dumplings is a dish that serves as a snack or a starter for Japanese dinner parties.
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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 you can buy tuna of different qualities. Some tuna fish are more exclusive than others.
It is relatively new that you can buy tuna of high quality in Europe.
A quality that is hard to get since the Japanese are a people who value tuna of the highest quality. They are also a population that would like to pay for quality.
The pictures show tuna of high quality. I prefer simplicity when it comes to sushi so I can really taste the quality of the fish. However, I NEVER compromise on the Japanese techniques for preparing the food 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 order take-away food often and here I think of those who live in a big city. There are several reasons for this.
Most Japanese work 10-15 hours a day. Of course, there are exceptions depending on the industry you work in. That means the average Japanese does not have time to prepare and cook when they get home.
There are many Japanese who choose to buy take-away food on their way home from work. On almost every street in the major cities, you will find a small eatery. They often specialize in making healthy and tasty take-away dishes that are freshly prepared and ready to take home.
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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.
When you say nori most people think of seaweed for sushi. Outside of Japan sushi nori is only used for sushi.
