“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.
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.
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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
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.
Here the other day I ate sushi which was made in a Danish sushi restaurant. The sushi tasted different because other ingredients are used. Denmark is also one of the countries where many kinds of topping are used on sushi pieces.
The sushi with topping had a less flavor than the sushi I make without topping which are normally served in Japanese restaurants.
Raw materials do have lot of flavor and taste and you should only use topping to give the dinning experience an extra dimension.
_ 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 have some strict rules for handling fish. On the cooking class I teach I follow the Japanese rules which are more strictly than the Danish rules. I do this for the health of the students.
It does matter how fish are stored.
All fish species have their own bacteria and to prevent the different bacteria from being transferred to each other it is best to keep fish separate.
In Japan, it is not enough that the different fish are kept separate. They are also wrapped in tightly closed films so that the fish do not dry out.
It is also important keep the fish cold all the time unless they are used in the preparation of 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.
The tuna is a popular fish eaten all over the world. As most people are aware that tuna contains a little mercury because we are having difficult in taking care of the planet.
The National Board of Health recommends that you do not eat more than 200 grams of tuna per week.
The Japanese are only population in the world who eats the most tuna. The Japanese population eat approx. 80% of all the tuna sold on the world market. Although they consume large amounts of tuna that far exceed the 300 grams per week they are still the population who live longest.
I am not worried about eating tuna. I think hair dyeing is more unhealthy to the body than 200 grams of tuna.
Read more about Sushi course for beginners _ 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 would like to say that cooking rice is a challenge in Denmark. The weather in Denmark changes a lot compared to other countries such as the south of France. We have 4 seasons and it is often seen that the temperature changes several times within the different seasons.
This means that it takes longer to learn how to cook sushi rice because you must be able to cook sushi to perfection in all kinds of weather all year round.
Unfortunately, the fewest ones are aware that the weather affects the amount of water for sushi, cooking time and temperature.
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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.
If you visit a classic Japanese sushi restaurant in Tokyo then you will notice some difference. Japanese sushi looks very simple with European eyes. In Japan Sushi chefs do not have the same tradition of topping the food as we do in Europe. This is because Japanese sushi chefs have a different gastronomic view of their food in Denmark.
In Japan there is no chili mayonnaise which is very popular as topping out of Japan. If a Japanese sushi restaurant in Tokyo decorates the food then it is to give the raw materials used to make that piece of sushi an extra flavor dimension so that the guest gets a unique gastronomic experience.
_ 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.
