“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.
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.
In 2013 I made this beautiful fisherman dish which called doburi.
The dish looks very simple but it is certainly not. If you make a dish that is so simple then the sushi rice must be cooked to perfection.
The tuna must be equally large and cut on such that the slices are silky and melt in the mouth. Needless to say, you must handle the cutting techniques used to cut tuna.
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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 are very fond of sushi. But, they do not eat as much sushi as most people think. Sushi in Japan accounts for less than 15% of Japanese cuisine. The Japanese cuisine has so many dishes and food styles that there is always something new to try. The Japanese people try their best to eat as varied as possible so when the day is over they have been through the entire diet pyramid.
Sushi is a dish that the Japanese like to spend som time to enjoy therefore it is not eaten on a busy day. Like so many others sushi is often eaten in weekends.
_ 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.
Japan is still a country where you as a tourist will find that the Japanese prefer cash payment. This is especially true in such amounts small purchase like an ice cream or drink. You will also find that small shops or eateries only accept cash.
It is primarily branded stores in the major cities that accept credit cards. With the experiences that I have made over the years I can only recommend bringing plenty of cash.
_ 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.
You can travel to Japan at all times of the year. The weather is more varied in Japan as you can experience both typhoons and rainy season. You should be aware that winter can be very cold while summers can be very hot with high humidity. There are times of the year where it is more advantageous to travel to Japan.
Spring and fall are definitely the best times to travel to Japan. At that time, it is neither too hot nor too cold. It is also times when the weather is stable without the large variations and the temperature is about 20-22 degrees.
_ 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.
Sushi is a food style in Japanese cuisine that stands out from other kitchen. Denmark is one of the countries in the world who eat most sushi rolls.
Sushi rolls are a healthy dish because you get quite a lot of different vegetables and fish in a very short time.
It makes sushi unique because it is a style where you can combine the raw materials in many different ways without compromising on the quality or taste.
_ 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.
