“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 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.
What makes the Japane cuisine very interesting is that it is very large and varied. There are many styles like sushi as most people know in Denmark and Europe.
There are styles like tempura, classic stews, soups, noodles, sticks, dishes cooked on a roast plate, deep frying dishes, grilled dishes, cooked dishes, vegetarian dishes, appetizers, snacks, dessert. There is a wealth of Japanese styles.
There are so many styles that it is lige having the entire European cuisine located in Japanese cuisine.
The many food style make dining in Japan unqiue and very interesting. It is also the reason why the Japanese are the world’s longest living population.
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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 am busy planning what will happen during the year. Like so many others I also think that I live a busy life with various activities.
So that’s why I am looking at my eating habits to see how I can live a healthier life with less meat with small changes. One of the small adjustments that I am sure will do more is to eat more sushi in everyday life.
You do not have to eat that much sushi before you have eaten the amount of fish and vegetables that the National Board of Health recommends.
At Sushi course for beginners you learn how to make tasty and sushi rolls that also fit a busy everyday life.
_ 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.
It is difficult to cut fish nigiri and there are several reasons.
There are not two species that are exactly alike.
Even within one species there is a big difference such as tuna.
The size of the fish will be different and the structure and the fibers of the fish meat is also different. That will have a direct impact on how you slice the fillet.
You can always tell if a fish for nigiri is cut the right way. The the fish slice is silky and almost melts in your mouth.
To get the experience it is important to have knowledge of the fish and Japanese cutting technique to fillet the best way possible.
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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.
Fish make up the whole foundation of Japanese cuisine.
A classic fish stock is used in many different way with the Japanese cuisine. It is used for soups, dressings, marinating, sauces or cooking of raw materials.
The most favorite Japanese fish used for the popular fish stock Bonito. The fish is available in many different qualities and it is the one who gives the unique flavor and aroma that characterizes Japanese cuisine.
The fish bonito is one of the most important raw material to a Japanese chef. It is found on the shelf in most restaurants in Japan.
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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.
In a month I teach several sushi beginner classes in Copenhagen.
At the courses I meet attendances who bring different types of sushi mat to make aromatic and tasty sushi rolls.
Unfortunately, not all sushi mats are suitable for sushi.
In recent years, I have met attendances who have brought a sushi mat made of silicone. Silicone mat is totally unsuitable for sushi. It does not have the size or flexibility which is requires to make delicious sushi rolls. The material means that you do not have the optimal conditions.
There is also another type of sushi mat that I would not recommend either. The sushi mat is made of wood but the shape of the mat makes it harder to make sushi rolls. The sushi mat also leaves marks in the rolls.
The bamboo mat that Japanese sushi chefs and I use are very hard to get in Denmark. This is because those who sell bamboo mats for to sushi are not skilled sushi chefs.
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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.
A classical Japanese dinner is very different from a European dinner.
The Japanese eats many small meals for dinner. A Japanese meal consists of 6-10 small dishes with seafood, rice, various vegetables and different kind of meat. Japanese dishes are very light in texture and is usually enjoyed over several hours.
Like so many others Japanese work many hours per week which means that they do not have time to cook dinner during the week.
I Tokyo you will finde a wide range of take-away stands and noodle bars which serves noodle soup of very high quality. The noodle soup is cheap and many Japanese visits a noodle bar several times during a week.
In this way Japanese still manage to eat healthy and have a varied diet.
Zoë gives lectures and has held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
