“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.

For the Danish version of this website click on Zoë Escher – Det Autentiske japanske køkken

5 vegetarian Japanese noodles soups for one
5 Japanese okonomiyaki for one

Price 60 DKK
Read the introduction to
the mini ebook:
5 vegetarian Japanese noodle soups for one

Price 60 DKK
Read the introduction to the mini ebook:
5 Japanese yakitori skewers for one

Price 60 DKK
Read the introduction to the mini ebook:
5 healthy Japanese onigiri for one

Price 60 DKK
Read the introduction to
the mini ebook:
5 Japanese Okonomiyaki for One

To see the entire ebook collection click on Webshop by Sushikok Zoë Escher

Is it a must to buy a rice cooker for cooking sushi rice?

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You do not a must to buy a rice cooker to cook sushi rice.

Rice cooker is a great tool for cooking all types of rice. However, it is not a “must” to go out and buy a rice cooker if sushi rice is only to be cooked for 2-4 people. You can cook tasty sushi rice by only using an ordinary pot. However, you need to keep a little more eye on a pot than a rice cooker.

The disadvantage of a rice cooker is that the rice can burn and the pot in the rice cooker can be difficult to clean.

Where a rice cooker is a must is in a sushi restaurant. Most sushi restaurants in Denmark cook approx. 10 kilos of rice a day. When cooking such large amounts of rice, it is important that the rice is cooked in a pot, where the heat is evenly distributed throughout the pot. A rice cooker really comes into its own.

Read more about Sushi 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.

What is the Japanese view of soy sauce?

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White soya sauce plate with sushi
The Japanese have a slightly different view of soy sauce.
In Japan, soy sauce is considered a spice, it is a way to season the dish. In Japan, there are as many different kinds of soy sauce, just as many as cheese in a Danish supermarket.

Not only that. It is quite common in traditional Japanese cuisine to use different types of soy sauces in one dish. This is because soy sauce are produced and matured in different ways and that gives each soy sauce an unique flavour.

It does matter which soy sauce is used for sushi or for traditional Japanese noodle soup. These are 2 very different dishes, where it is important to choose a soy sauce which gives the dish an extra spice without compromising the good taste.

In the Sushi course for beginners, you will learn which soy sauce is best suited for 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.

What is the purpose of wasabi?

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Most people have experienced wasabi when they eat sushi.
There are many in Europe who uses wasabi to give their sushi a little extra flavor. It often happens that guests mix wasabi with soy sauce and then dip a piece of sushi into the mixture.

Japanese sushi chefs use wasabi in another way.
In Japan, the guests do not have the opportunity to taste their sushi with wasabi. The only guests get handed when they sit at the table are pickled ginger and soy sauce.

In Japan, wasabi is not used for all sushi there are some seafood that tastes better without wasabi. The Japanese sushi chefs use wasabi to highlight flavors in the particular piece of sushi. It may vary depending on what other taste is involved in the preparation of that piece of sushi.

Read more about Sushi course for beginners

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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.

How much fish is eaten in Japan?

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Japan is known for its love of seafood, which plays a central role in the country’s culture and Japanese cuisine.

According to statistics, the Japanese consume about 50-60 kg of fish and shellfish per person per year. This is much more compared to the global average of around 20 kg per person per year.
Fish is an essential part of the Japanese diet, and many Japanese dishes, such as sushi, sashimi, tempura, and takoyaki, have fish or shellfish as the main ingredient.

Japan’s extensive coastline and its tradition of fishing have allowed fish to become an integral part of the everyday diet.

Sushi is undoubtedly one of the most iconic Japanese dishes globally, and it is based on fresh seafood. This dish originates from an old preservation method where fish was preserved in fermented rice. Today, sushi is a culinary dish where the quality and freshness of the fish is paramount.

On the Sushi course for beginners, you learn step by step how to make tasty sushi. I also reveal how to cook sushi rice to perfection, every single time.

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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.

How is sushi stored in the summer heat?

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Nigiri
Sushi is a fantastic dish that is enjoyed all year round.
Especially the bright summer evenings offer cold white wine/bubbles with delicious food. Sushi is very pleasant to eat in the summer heat. The body is not warmed by eating sushi as sushi is eaten at room temperature.

In the summer heat, it is important to store sushi in the “right” way, as the fish is eaten raw.
When you buy sushi as a take-away, it is a good idea to transport the food in a cooler bag that will extend the shelf life of the food. As soon as you get home you should put sushi in the fridge.

Sushi should be stored in the refrigerator until dinner time. Approx. 15-20 minutes before dinner time, sushi is taken out of the fridge and placed on the kitchen table without the lid.
During the 15-20 minutes, the temperature will slowly until each sushi piece have reached room temperature. Then they are ready to be eaten. Sushi should always be eaten at sushi room temperature, so you get the full taste experience of the individual pieces.

Read more about Sushi 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.

How many different kinds of salmon are there in Scandinavia?

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In Scandinavia there are several different kinds of salmon.

We are so lucky to be surrounded by countries that have the best salmon in the world. Fantastic tasty salmon that comes to Denmark several times a week.

Norway is one of the countries that farms salmon on land. It is salmon of really good quality the Norwegians have mastered some of the challenges involved in farming salmon on land.

Most people have heard of salmon from Faroe Islands. The Faroese farm the best salmon in the world. All salmon from the Faroe Islands are farmed in the sea it gives salmon of a completely different quality.

Iceland also farms salmon. Not many people know about this. Icelanders have created an environment that is identical to Icelandic nature. You can buy farmed Icelandic salmon that has the same quality as those that live in the wild. Salmon from Iceland do not come to Denmark that often. At present it must be ordered.

Read more about Sushi 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.

Can sushi rice be used the next day?

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There are many people who store cooked rice for the next day. It’s a really bad idea to save sushi rice for the next day.

Sushi differs from other rice dishes such as the dish meatballs and Curry.
Sushi is not a dish that is cooked on a pan or in the oven and, this means that the quality of the ingredients used for sushi should be as good as possible.
If sushi rice is more than 1 day old or that vegetables have become a bit slack, then it can be tasted when used for sushi. You will make sushi of a poorer quality.

What happens to sushi rice when stored for the next day is that they become drier and looser in consistency while the rice kernel itself becomes harder.
Besides the fact that it is harder to make sushi with day-old sushi rice, it can also be tasted if the sushi rice is not freshly made.
This is not necessarily the case with day-old rice which is used for Meatball and Curry, as it is the sauce that hides the rice and its taste.

Read more about Sushi 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.

Which Japanese dish is best for a busy day?

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When everyday life becomes hectic, it can be a challenge to find time to cook food that is both tasty and quick to prepare. Fortunately, Japanese cuisine offers a number of delicious options that are perfect for busy days.

One of my personal favorites is Japanese noodle soups is ramen soup. This hot and tasty noodle soup does not take very long once the tasty stock is made from scratch.

A fund that directs your thoughts to Asia and sends your taste buds to Japan for an evening. With vegetables, meat and proteins from the plant kingdom, this noodle soup is filling while being adapted to your taste buds.

On the Noodle soup course for beginners, you learn step by step how to make different Japanese soups, as they are served in restaurants in Tokyo.

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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.

How to celebrate Okinawa cherry blossoms?

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The celebration of Okinawa’s cherry blossoms is a contribute to the beauty of nature and a tradition on the beautiful Japanese islands. Every year, as spring approaches, the cherry blossoms burst into a sea of ​​pink and white flowers, and people gather to celebrate this special event.

One of the most popular ways to celebrate Okinawa’s cherry blossoms is through traditional hanami picnics. Hanami, which means ‘seeing the flowers’, and it takes place in the way that friends, family and colleagues gather under blooming cherry trees. People bring food, drink and blankets and settle under the trees.

Beside that special events and festivals are often organized in connection with the cherry blossom season from concerts and performances to art exhibitions and traditional craft activities.

It is also common for people to go on nature walks to admire the cherry blossoms along paths, in parks and in mountain areas.

No matter how you choose to celebrate, the Okinawa cherry blossoms are a time to appreciate the beauty of nature, gather with those we care about through conviviality and delicious food.

On the Sushi course for beginners, you learn to make tasty food that is also suitable for picnics.

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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.

Get ready for spring with the only noodle soup course

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Noodle soup
With spring on the horizon, it’s time to embrace light, tasty dishes that evoke the feeling of sunshine. And what could be more perfect than a steaming bowl of Japanese noodle soup?

Whether you are an experienced cook or a newbie in the kitchen, there is something for everyone to learn at the last Japanese noodle soup course of the spring.

The popular Japanese noodle soups are a treasure trove of flavors that you can only find in restaurants in Tokyo. On the course, you will learn about different types of noodles, stock, vegetables, meat and spices that can transform a simple bowl of soup into a tasty experience.

On the course, you will be led by Denmark’s most experienced Japanese trained chef, who will share her secrets for creating the perfect Japanese noodle soup every time.

From preparing stock from scratch to mastering techniques for preparing various tasty ingredients, you will leave the course with a deeper understanding of noodle soup and what makes it Japan’s most sought-after dish.

Read more about the Japanese noodle soup course for beginners

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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.