“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
2023: As a Digital Marketing consultant, Zoë helps entrepreneurs to become visible in the digital world. https://seooptimizer
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.
In Japan, the Japanese population and Japanese chefs have a different view of animals.
In Japan, the Japanese will only eat meat from happy animals. If the animal in question is not happy, the Japanese will not eat it.
In addition, it is very normal to use the whole animal for cooking. If you take for example a fish it is normal that all parts close to what is in the intestines are used in Japanese cuisine.
The different parts of a fish are cooked in different ways. You will find that the different parts are part of different dishes.
This is one of the reasons why the Japanese cuisine is so big and varied.
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.
Without a doubt yes.
Ingredients have different flavors and taste according to the world they come from. The fewest are aware that Japan, Korea and China produce seaweed to sushi.
Here I think the variety used to produce the tang, the taste and the quality. The same applies when it comes to pickled ginger, soy sauce and vinegar.
Sushi is a nice and delicate eating so it is worth paying to buy ingredients that emphasize the fine shades of the food without dodging or dominating.
_
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.
At Japanese restaurants, you don’t place a freshly caught squid on the plate and send it directly to the guests. You would never do that.
A raw squid that often comes from China is “prepared” with the same care as any other raw material. Very few people discover that they have eaten squid. It took me 10 years to discover that.
For several years I had noticed that I was served something indefinable on a regular basis. It tastes fine and repared in a delicate way so I could not figure out what it was. In Denmark we do not have waterman on the menu.
One evening when I was dinning in Tokyo a Japanese friend told me that it was a jellyfish that I was eating.
_ 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 several different vegetables that are suitable to be used for sushi.
In Denmark you can get different kinds of asparagus it is a vegetable that thrives in Denmark. The asparagus season is in spring. In Copenhagen you can go to the farmers market that sells different kinds of asparagus with unique aromas and flavores. The supermarket usual has one kind of asparagues.
Asparagus is vegetable that is perfect for sushi since you can use it in different ways.
The season in spring is quite short so I encourage you to buy different varieties of different quality and enjoy the different flavors of taste. You don’t necessarily have to make sushi. You can also steam them quite easily and eat them with a little butter and salt.
_ 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 rice wine sake has more dimensions than classic wines as we know it in Europe. Sake wines have a nice and a more silky smooth texture. Sake is not “heavy” that you can sometimes experience with wine.
The variety of aromas is greater in your wines. Some sake wines have a depth that you do not find in wines and other sake types smash your tongue.
And yes in some countries you can get sake with bubbles which is Japan’s interpretation of champagne.
_
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.
Spring are here and summer is approaching with rapid steps.
The warm evenings offer barbecues, salads, fruit pies and not least sushi. There are quite a few people who prefers to eat dishes are not as heavy in the stomach as winter food. Sushi is a diner that is ideal for the warm evenings with a good glass of white wine. With sushi, it will never be boring there are unlimited possibilities in the composition of a dinner.
More and more people are on making their own sushi with their favorite ingredients. At the Sushi course for beginners the attendances learn to use Japanese cooking techniques for preparing sushi. They learn and about Japanese food stages they have to go through from raw materials, cooking of sushi rice, preparation of vegetables and fish, and step by step to making tasty sushi rolls.
_ 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 several different countries that produce seaweed for sushi. Growing seaweed on the seabed is done with the same care and dedication as organic strawberries are produced in Europe.
The countries that produce seaweed for sushi are China, Korea and Japan. I have tasted different types of seaweed for sushi from the 3 different countries and there is a great difference in appearance, consistency and taste. Some types of seaweed taste a lot of sea but others are more neutral in taste.
Personally, I am mostly for seaweed types that do not taste too much of sea and which are crisp in consistency.
_ 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 vegetables are best suited for sushi must have texture and taste.
I’d rather not favor certain vegetables for the reason that there are local specialties that make that one vegetable is preferred over another.
There are always vegetables that are more suitable than others. Vegetables such as peppers, peas, lettuce, green beans, avocado and more.
At Sushi Course for vegetarians, you will learn to create and prepare different kinds of sushi, so the dinner turns into a gastronomic experience.
_
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
From time to time I meet a person who is vegetarian or vegan. They are a little challenged when it comes to finding a sushi menu which they find interesting and delicious.
Vegetarian sushi is an underestimated dish. There are so many different kinds of raw materials that are suitable for vegetarian sushi. Tasty and interesting vegetable beyond avocado and cucumber. In Europe, you will experience that every season offers unique rar materials which are perfect for vegetarian sushi.
However, to turn raw materiale into to tasty and delicious sushi pieces you will have to sushi several Japanese cooking techniques since vegtables can be quite a challenge.
_ 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.
Most people have tasted a hosomaki (small roll) with either cucumber or avocado. Vegetarian sushi is much more than that. Each and every material has its own unique flavor and aroma. Using different cooking techniques you can emphasize the qualities and nuances of the raw materials concerned.
With vegetarian sushi it is possible to make a tasty and delicate menu at the same level. This is because the selection of unique raw materials for vegetarian sushi is larger than the range of fish used for sushi.
__ 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.
In Japan, the Japanese population and Japanese chefs have a different view of animals.
