“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 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.
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.
Most people have heard that it is healthy to eat seaweed.
There are also more and more restaurants in Europe that have begun to use seaweed in their food.
For sushi there is a very special seaweed used which is grown on the bottom of the ocean like oats grown in Europe. The seaweed sushi is a very special vegetable. It is the vegetable in the world that contains the most vitamins and minerals. A sheet of sushi nori typically used for futomaki (the big roll) corresponds to 600 gram vegetables.
So with quite a few changes in your habits you can quickly eat 600 gram of vegetables.
On the sushi course for beginners you will learn more about the kind of seaweed used for 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.
Vegetarian sushi is much more than a roll of rice and cucumber.
In Europe you can find a large selection of high quality vegetables. You can buy many different types of vegetables with unique flavors and aroma. There is a big difference between aromas and flavors depending on when seasonal vegetables are harvested.
Vegetarian sushi can taste better than sushi with fish. However, it is more challenging to make sushi with vegetables because vegetables come in different sizes. The texture is aoso different depending which vegetable you are using.
Vegetarian sushi is ideal for a weekday with a little less meat.
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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.
What many are not aware of is that I first started training the Japanese fencing called kendo in Denmark.
In 2004, I traveled to Japan for the first time on a training camp. During the stay I was introduced to Japanese cuisine both traditional dishes but also sushi.
In 2006, I was educated to become a Japanese Sushi chef & sake sommelier. Since then, I have traveled to Japan almost every year to inspire Japanese gastronomy, practise kendo kata and visiting friends.
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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 do not eat as much sushi as many in European believe.
The Japanese are very fond of sushi. In Japan, sushi accounts for less than 15% of Japanese cuisine due to the fact that Japanese cuisine has many unique styles to offer.
The Japanese cuisine spans just Kaiseki which is a dinner consisting of 7-12 small dishes, tempura, yakitori, stews, grilled dishes, deep fried dishes, noodles and much more.
In the Japanese kitchen there are also styles that suit everything from a busy weekday to a weekend night with a party. Many Tokyo restaurants are decorated in such a way that there is also seating if you come alone.
Some of these styles are offered on the courses I hold.
Dried seaweed nori used for sushi is the healthiest vegetable in the world.
It is the vegetable that contains the most vitamins and minerals. One piece of sushi nori corresponds to 600 grams of vegetables.
In Japan, sushi nori is found in many different qualities depending on whether it is produced. China, Korea and Japan produces different kinds of seaweed nori for sushi.
As the range of seaweed is very large in Japan the Japanese have the opportunity to choose the types of seaweed that suit them best.
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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.
More and more of the young Japanese have begun to acquire European habits. Especially Danish pastries and other baked goods have become a popular eating over the years.
However, the majority still eats a traditional Japanese breakfast, consisting of cooked rice, a miso soup and a piece of fish is cooked.
If you stay at a hotel, you will typically get served a slightly bigger breakfast. At the Japanese hotels also called Ryokan they do not have the breakfast buffet as we know it here in Europe.
At Japanese hotel you will typically get served a bento box containing just 7-12 small dishes. Healthy dishes that covers the dietary pyramid.
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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. Gem
The Japanese are the world’s longest living population and there is a reason for that.
