“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 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.
Over the past few years more and more people have become aware that Tokyo is the city with the most Michelin stars.
In general, the food and especially high-quality food is very important to Japanese people. I see that as soon as I arrive in Tokyo.
Japanese schools have a food scheme that makes very high quality organic food for the children. The classes with youngest students the food that they are having for lunch is part of the lesson.
Before the kids are allowed to go for lunch the class teachers review the menu with the school children. The children learn about the different ingredients that are included in the food. The children do also learn about the nutritional content of the various dishes.
Teaching children about healthy food and give healthy food for lunch the children gets healthy diets. It helps fight overweight children and future lifestyle diseases.
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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.
Autumn is over us. And yes, in Denmark the weather is mixed during the season. Autumn is a time that offers beautiful colors and unique raw materials like mushrooms are best in autumn.
Autumn is also time for little more heavy and hot dishes that warm on a cold rainy day. Noodle soup does not take very long time to make, but it is healthy and nutritious and fits a busy day.
Japanese noodle soup is a right to enjoy the year round in Japan. In Denmark it is a dish that many people prefer to eat in the slightly colder months.
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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 a little different relation to fish than the rest of the world.
Japanese children learn from very small to eat many different kinds of fish cooked in many different ways.
In Japan it’s a bit reverse. The Japanese population eats as much fish as the European eat meat. On the other hand the Japanese eat significantly less meat than the rest of the world.
They eat as much meat as we eat fish.
The large amounts of fish are a contributing reason why the Japanese look 20 years younger than their age.
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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.
A healthy and tasty dish, which is typically enjoyed for several hours. A large pot with water and a piece of Kombu seaweed is set to boil and as the water boils you add various vegetables, meat in the pot, which is cooked in a few minutes.
The pieces are then taken out of the pot and eaten by dipping the pieces in different sauce.
Most restaurants offer thin-quality beef slices ranging from classic meat to wagyu. It is a dish, which I enjoy when I am in Japan or USA.
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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 2002 I heard about the concept “In Japan your training will never stop”. At the time, I didn’t really think about it.
It is true.
In 2006 I was trained to become a Japanese Sushi Chef & Sake Sommelier in Los Angeles by a very skilled Executive Sushi Chef with 40 years of experience.
In 2012 I traveled back to Los Angeles where I improved my techniques and was introduced to a nigiri technique that takes 20 years to master.
In September this year, I visited the restaurant in Los Angeles where I assisted a Japanese sushi chef named Mino who has worked as a sushi chef for 36 years.
Just before turning back to Denmark my Japanese sushi chef instructor Toshi said that I can come and go as I pleased which means that my training is not finish.
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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.
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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, there are several different kinds of noodle soups.
The most popular noodle soup is ramen soup. It is a soup that is sold from many small noodle bars in Tokyo.
What makes the little noodle bars so popular is that they are everywhere and easily accessible.
It does not take many minutes from placing an order to serving a bowl of hot ramen soup.
What makes the Japanese noodle bars unique is that the individual noodle bars have their own recipe. Some recipes have gone through generations and have been refined to perfection.
On the noodle soup course for beginners you will learn how to make 2 different noodle soups from scratch. One of them is the ramen soup that will taste like the ones being served in Tokyo.
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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 dumplings also called gyoza comes original from China.
