“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 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 this slightly cold and dark time in Europe it is nice to celebrate the joyful month with wonderful food, snacks and fun – and yet!
I also try to eat more varied in December month so my body doesn’t get use to food with high fat or sugar.
In December I eat more fish and vegetables than usual. Sushi seaweed is the vegetable in the world that contains the most vitamins and minerals. Sushi is the right thing I prefer to eat.
I always make my own sushi to, so I get exactly what I want it to eat.
On the sushi course for beginners you will learn the Japanese approach to sushi which just tastes best. With knowledge and a set of recipes under your arm you will be able to go straight home and make sushi with your favorite ingredients.
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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.
Yes, all types of meat can be used for ramen soup.
In Japan, pork is a popular meat. The pork eaten in Japan is also of very high quality. The Japanese do only want to eat meat from happy animals. The pigs, which are, produced exclusively for the Japanese market meets those criteria.
In Europe, many people prefer to eat chicken or beef. You can use that as well in a ramen soup.
On the Noodle Soup course for beginners, you will learn how to make Japanese foundation from scratch. You will also learn how to prepare and prepare different ingredients so that they can be used in Japanese noodle soup.
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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 many advantages in using fish that are in season.
They are above all cheaper. You may find that the price falls quite a bit because the fishmonger has plenty of that specific fish.
You also get the opportunity to taste several different kinds. Since each season are characterized by different types of fish.
Please be aware that the fish must have a freshness and quality so it is suitable for sushi. You must ask the fishmonger who can tell you more about the quality of the fish he sells.
You must remember that fish are eaten raw must always be frozen before it is served. Please read more about Sushi 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.
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.
The Japanese have a little different relation to fish than the rest of the world.
