“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.
How long it takes learn depends whether the sushi should be served at your own home or in a restaurant.
If you are going to learn how to cut fish for sushi which can be served in a restaurant then it takes several years. There are not 2 fish species that are the same and here are also no 2 cutting techniques that are the same.
One might think is not it just cutting some slices?
Sushi should be a nice and delicate eat where the fish melts in the mouth. In order to get that texture you need to know how to master different Japanese knife techniques. Of course, it takes some time.
On the Sushi course for beginnersyou learn to use different Japanese knife techniques to cut fish for sushi rolls.
_ Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, GorrissenFederspiel, Beierholm revision, Elbek & Vejrup and many more.
Japanese food stalls at the Tsukiji fish market in Tokyo.
At Tsukiji Fish Market in Tokyo you will find some small food stalls in the side streets, worshiping small dishes on the outside grill. It is dishes consisting of seafood such as squid, oysters and scallops.
On the picture you can see a few oysters with sea urchins a delicate eat in Japan.
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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.
When I get home late in the afternoon it’s not always that I just have time to spend a couple of hours of cooking a tasty meal.
An evening meal that I eat on a daily basis must be a easy to cook while it is still healthy, nutritious and tasty. On my many trips to Japan I noticed that Japanese noodle soup fits perfectly with the busy life. I prefer to eat a tasty Japanese noodle soup that is made on a unique and special fishery stock. It is stock that is foundation of Japanese cuisine.
From I am entering the door in myhome it takes max. 15 minutes to prepare a bowl of steamy hot noodle soup.
_ Zoë has held sushi courses and cooking classes forA. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, GorrissenFederspiel, Beierholm revision, Elbek & Vejrup and many more.
Authentic Japanese sushi taste a lot more then European sushi. The Japanese sushi chef know how to bring out the unique flavor of the fish.
Japanese sushi chef’s knowledge of the fish and the way the specific fish should be filleted and sliced to Nigri or sushi rolls are essential for the taste experience and the way the sushi are plated.
The quality of the dining experience depends on how experienced the sushi chef. You may also find that if you visit the same restaurant two days in a row then sushi taste different depending who is working that day.
As a Japanese-trained sushi chef I have learned that no matter what kind of fish you use for sushi the food you serve to the customer must always be the same no matter what day of the week the customer visits the restaurant.
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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
If you do not know what ingredients Japanese chefs use to make sushi you might be several stores befor you are ready to make sushi.
There are many store that do not know which ingredient are the best for sushi. The only one who knows that Japanese trained sushi chef or attendances who have taken a Japanese sushi class.
Yes, it does matter which ingredients to use if you want to make authentic Japanese sushi. At sushi course for beginners I will tell you more about where to buy Japanese ingredients 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.
One of the guys from Yushinkan dojo in Tokyo has a tea shop. In 2004 when I visited Tokyo for the first time I practised kendo with Sato.
Just before I left Tokyo in July this year I visited his tea shop. He offered several tastes and I ended up buying tea in abundant quantities.
I am so happy to follow his advice about what kind of green tea types I should buy.I bought several different really good quality and this one is so nice in taste. Below you can finde a few more pictures.
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Read more about Sushi chef & sake sommelier Zoë Escher
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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.
I would say be sure to have plenty of cash.
Although there are more and more Japanese businesses that accept Visa card and Master Card there are still many shops and restaurants that prefer cash.
It is often shops where you can buy food, beverages or personal items that do not cost very much. Here I think of a spring water, cup of coffee, a little lunch or objects that cost less than $ 20.
You can expect that shops or restaurants outside tourist areas do not accept Visa card and it is regardless of the size of the amount.
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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.
There is a big difference between European and Japanese nigiri. This is because there is a big difference between the education that European and Japanese sushi chefs go through.
In Japan, Japanese sushi chefs have been working as a sushi chef for 60 years and uses techniques that take 40 years to master. I am talking techniques you use to boiling rice, cutting fish and making sushi.
The selection of seafood used for sushi is very large in Japan. Often you will find 20 different species on the menu. It is one of the reasons why it takes longer to become a sushi chef in Japan. As a chef you must have a great knowledge of many different types of fish.
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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 have a dinner deal with a friend this evening. We could get a table at 21:00 p.m. In order for me not to die of hunger before dinner I had some homemade Japanese chips which I brought in Tokyo.
They are made of squid and taste amazing they have a little fish flavor and taste a bit of barbecue. They were bought in Tokyo. Love that Japanese cuisine is so healthy and good.
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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 like Christmas confectionery, pastry, chocolate, pepper nuts, Christmas lunches and Christmas food. However, I think that sometime in my mind tends to go above and beyond what I usually eat for the rest of the year.
In order to not only get into chocolate and homemade vanilla pastry which is quite nice to make and taste delicious. I also make sure to eat sushi. So after all, I get some low fat food that offsets some of the fatness.
Especially November and December I make sushi more than the rest of the year.
On the upcoming Sushi course for beginners attendants learn to make the most sought after sushi rolls with a selection of the most popular ingredients. As we are so close to New Year we also talk which fish is best suited for sushi at that time.
Of course you also learn to cook sushi rice, prepare raw materials and cut fish. Yes, you can get all the information on Sushi course for beginners right here
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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.
