“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.
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.
I meet more and more people on my courses that have been in Japan.
There may be different reasons why sushi in Japan tastes differently. In Japan, you will often find some completely different fish on the menu than what you find at a Danish sushi restaurant.
Japanese sushi chefs in Tokyo also have a completely different background to Danish sushi chefs. The Japanese sushi chefs have a completely different knowledge and uses other techniques in preparing sushi. In Japan, it is very normal for techniques to take 20, 30 or 40 years to master. There is a slightly different approach to ingredients and sushi than what you see at a Danish sushi restaurant.
On the Sushi course for beginners you will learn how to prepare sushi of such quality that it is suitable to be served at a private dinner table.
_ 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.
Denmark is a small country with about 5 mio citizens compared to Japan where only 20 million citizens in Tokyo.
Since Denmark is a small country the demand for fish is small too.
In Japan it is very normal that there are approximately 20 different high quality fish on the menu in a Japanese sushi restaurant. In Denmark most people know of tuna, whitefish, salmon and prawns for sushi.
Denmark do have national high quality fish which are not used for sushi. I do not know why. But the Danish people will miss out unique flavors because they can never try different types of fish during a meal.
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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.
As a sushi chef Bar Hayama is the restaurant I know best. In 2006 I was trained to become a sushi chef at California Sushi Academy. Next to the culinary school were Toshi’s sushi restaurant where we worked in the sushi bar and did catering.
In 2012, I was back in LA where my teacher Toshi introduced me to a nigiri technique that takes 20 years of master.
There is a big difference between whether you are trained by Japanese sushi chefs or trained in Denmark.
Japanese sushi chefs have other work procedure and use completely different techniques than European sushi chefs. When I work with Japanese sushi chefs with 36 years of experience the quality and taste of the sushi being produced is something completely different.
Read more about Sushi chef & sake sommelier Zoë Escher _ 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.
Yes, another evening of great Japanese sushi in Los Angeles. Japanese sushi is very simple in its expression but the individual sushi pieces just melt on the tongue.
Last night there were several Japanese sushi chefs inside and outside the sushi bar. I get the most out of talking about sushi with Japanese trained sushi chefs.
This Friday night I will be back in the sushi bar in Los Angeles. It is going to be great I learn a lot from Mino a Japanese sushi chef with 36 years of experience.
Emmy’s Awards are being presented this Sunday it is not be boring in LA this weekend.
_ 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.
On Monday, I was greeted by my Japanese sushi chef Toshi and he offered some food. It is still the best nigiri I have received to date.
When I met him in 2006, I only knew that he was Executive Sushi Chef with 32 years of experience.
He is a highly acclaimed sushi chef in LA. He has all the major movie companies in Hollywood as clients. Hollywood stars and celebrities are also some of the richest in the world. He was very happy that last night. He is pleased that things are going well in Denmark.
A little has happened since 2012 when I last visited the restaurant. Toshi is a Dodgers fan (8 best baseball teams). He makes sushi for them at certain times and their pictures are hanging in the sushi bar.
Tonight I’m going to be at the sushi bar where I’m going to give a badass sushi chef a hand.
_ Zoë har afholdt sushikurser og japanske madkurser for A.P. Møller – Mærsk, Hugo Boss Nordic, Novo Nordisk, Novartis,Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup og mange flere.
