“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.
I just found an old picture from the 2006 from California Sushi Academy and a picture taken last month. Toshi still were his glasses in his forehead.
In 2006, we were all terrified every 14 days because our sushi skills were tested. Toshi is also a judge at sushi competitions in Japan and he is very tough as a judge.
In the first picture, Toshi is checking how clean my chef uniform is and then he is checking how sharp my sushi knife is.
Such a skill test consisted of fillet mackerel, sahimi, nigiri test, sushi roll test and presentation. Not only did he test our skills he also took time on how long we were about to make the food.
Thank god, I became No. 2 in the final and crucial skill test.
A lot has happened since then and today I am not dying of fear.
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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.
As you very well an aware of there is many local fish of very high quality. Fish that are suitable and perfect for sushi but they are very often exported abroad.
For some strange reason mostly tuna, salmon and white fish find their way to sushi restaurants in many countries.
It is a pity that there are many local fish which are suitable for sushi but not being used. They have unique flavors and taste.
If want to try to use local fish for sushi you have to make sure that the fish is of best quality possible.
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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.
The Japanese cuisine is one of the healthiest cuisines in the world and there are several reasons for this.
First of all, there is less fat in food, what little fat there is in the food is healthy fat also called Omega 3.
Also dairy products are not included in the Japanese diet as we know it in Europe.
The Japanese eat large amounts of vegetables, fish, and shellfish and soya beans raw materials that all benefit your health in different ways.
The materials are one reason to why the Japanese are the world population that lives longest.
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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 look at authentic Japanese sushi it looks a little bit boring. Japanese sushi is basically just about fish and rice and when the food is so simple you fall through as a chef If you cannot cook sushi rice to perfection, cut the fish according to Japanese cutting techniques and use Japanese techniques to make sushi.
That is why it takes many years to become a good sushi chef. One can say that the more simple the food is the harder it is also to make.
At Sushi course for beginners attendants learnt the Japanese take on sushi, Japanese ingredients and Japanese cooking techniques to cook sushi rice and make tasty sushi.
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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 cooking class Japanese vegetarian dishes for beginners is for people who would like to learn how to make delicious and tasty vegetarian dishes. During class you are introduced to a selection of the most popular vegetarian dishes.
You learn about the Japanese vegetarian cuisine which offers many tasty and unique dishes.
You get to know what to look for when you buy Japanese tofu and other raw materials at special shops and supermarket.
You learn to prepare different kinds of vegetables and soya products by applying Japanese cooking techniques.
You learn how to cook a tasty appetizer and 2 main dishes.
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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.
Although LA offers sun, summer and glitter it is also nice to be back in Denmark and enjoy the autumn colors.
Last weekend in Copenhagen it rained almost continuously for almost 2 days. Although it was raining crazy there is now something nice about it.
It’s time to find the big wool socks, warm blankets and hot to drink and eat.
On a cold rainy autumn day there is nothing better than a bowl of hot ramen noodle soup made from scratch. I prefer noodle soups that taste exactly the same way you get served in Tokyo restaurants.
Noodle soups that are healthy, nutritious and suitable for a busy everyday life.
Since I am not the only one who loves Japanese noodle soups, I have set up a few classes over the autumn / winter where you as an attendance learn about which Japanese ingredients are best for noodle soup. You will also learn how to use different cutting techniques and step by step make tasty ramen soup as it tastes in Tokyo.
_ 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.
Japanese barbecue also called Yakiniku it is a popular dish in Japan which is enjoyed year round. In Japan there are many restaurants that only have barbecue on the menu.
Japanese barbecue is very different from what we use to in Europe. The guest will order different kinds of meat and vegetables that are placed on the table. In the middle of the table is a barbecue grill where you cook the different kinds of meats, seafood and vegetables. You eat the prepared food by dipping the individual pieces into different sauce. With the food you will typically be served a miso soup and a small bowl of rice.
Below are photos from an authentic Japanese Yakiniku restaurant in Los Angeles.
In the photo kobe style short rib “kalbi”, as exclusive Japanese meat.
The picture shows Pork toro, which is a piece of exclusive meat on the pig.
_ 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 sushi chefs have a different on sushi from the rest of the world.
Japan sushi is very simple in its expression. They only use a few ingredients to create sushi pieces. The main focus is on cooking techniques. In Japan, it is very normal to spend 20-40 years on mastering different cooking techniques.
The Japanese do also spend a lot of time in enhance the qualities of the raw materials by using different cutting and hand techniques. Hand techniques that enrich the taste of 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 ramen noodle soup is not just the ramen noodle soup.
There are many variations of ramen noodle soup and many noodles have their very own unique recipe.
It corresponds to the grandmother’s secret meat ball recipe. There are some clear guidelines and cooking techniques that matter, no matter what ramen noodle soup it is.
To illustrate how different ramen noodles can be.Then you will find pictures of 3 different noodle soups, which I had served in Tokyo. –
You can read more about the Japanese noodle soup course for beginners.
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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 cooking class Nigiri sushi course for beginners is for people who want to get a deep insight in the different techniques used to make Japanese nigari.
You learn to filet a European fish in quality that is suitable for nigiri.
You learn how to use several cutting techniques to cut different kinds of fish.
You’re existing nigiri techniques are horned.
You train different cutting techniques and hand techniques.
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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.
