“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 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.
The Japanese are the world’s longest living population and there is a reason for that.
The Japanese live a busy life like so many others. There are many in the larger cities that work approx. 10 hours a day. The Japanese also have children, family, hobbies and much else that has to be taken care of.
In everyday life, the Japanese spend very little time on the food. In Tokyo you will find really many noodles bars on virtually every street. It is a popular street food which the Japanese both enjoy for lunch or dinner. From pulling a ticket in a vending machine just in front of the restaurant to sit at a table where a bowl of hot noodle soup is placed does not take more than 7 minutes.
On average it takes for the Japanese about 7 minutes to eat noodle soup on a daily basis in Tokyo.
The Japanese noodle soup as it is served in Tokyo you can now learn to do in Copenhagen. On Noodle soup course for beginnersyou learn step by step to make 2 different kinds of noodle soups as it is served in Japan.
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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.
Quite a few people have traveled to Spain, South of France or Italy to get some sun. If you are of those who have been home do not despair.
In many European countries more and more street food are opening.
A Japanese noodle soup is very popular in summer and winter time. A Japanese noodle soup and best known ramen noodles are a healthy, nutritious and tasty fast food that only takes many minutes to make.
It is the right match on a busy day without compromising on quality. On class Japanese noodle soup for beginnerss you will be introduced to Dashi which is the foundation of Japanese cuisine.
You can read more about the course here
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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.
Unless you have stayed in Japan very the few are aware of how much fish the Japanese eat.
In Japan, fish is the main source of protein from the animal world. It is a commodity that the Japanese eat in very large quantities. The Japanese love sushi but sushi accounts for less than 15% of Japanese cuisine.
The Japanese love fish prepared in many different ways.
Not only are fish pieces eaten in large amounts. In Japan, many delicious dishes are prepared on a fish stock it is a fish stock that has also found its way to the classic Japanese dish ramen noodles. It is healthy and nutritious without having to taste too much of fish.
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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 weather does always affect food preparation. Cooking sushi rice is precision work and therefore I give more attention to the small details such as the how the weather affects the boiling of sushi rice.
You use significantly less water when cooking sushi rice compared to ordinary rice that is reason why the smallest details becomes visible. Depending on whether it snow, rains heavily or if it is a hot summer it will affect also the amount of water to be used.
You may find that you need to adjust the amount of water during cooking that is one of the reasons why it can be a challenge to cook sushi rice.
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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 meet more and more attendance who shows up at one of my sushi courses with a bamboo mat made of silicone.
Silicone mat is not suitable for sushi even if it costs 150 DKK. It does not have the flexibility like bamboo mat which is necessary if you want to make perfect sushi rolls.
The surface of the silicone mat is not suitable for making sushi. It is too smooth which can make all the materials slip very easily and for the inexperienced that can be a challenge.
The bamboo mats which sushi chef’s use is not available in supermarkets or specialty stores. The can be hard to get.
If you are interested in a bamboo mat used by Japanese sushi chefs please contact me at info@sakana.dk
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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.
