“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
2023: As a Digital Marketing consultant, Zoë helps entrepreneurs to become visible in the digital world. https://seooptimizer
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.
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.
It is a dish which the fish slices are cut in such a way that they highlight the fish’s qualities.
Sashimi slices is not the same fish slices used for Nigiri. Sashimi slices are larger and abroad will often be square and 1 cm. thick.
This is because the sashimi dish in countries like Japan can be a full meal.
The picture shows a sashimi plate in Tokyo as you can see several different seafood had been used to create the dish.
The size of the dish is larger than what you typically experience in Europe as it is for 2 people.
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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.
We live in a time where more and more raw materials are polluted. I am thinking of how agriculture sprays their fields and animal welfare.
Lakes, rivers and seas are also exposed to pollution and as a consumer you need to pay more attention to what you put in the shopping cart.
Although a raw materiale produced in Denmark is of very high quality if you buy organic raw materials. At the course Sushi course for Beginners I speak more about the quality raw materials such as 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.
In Europe and the rest of the world there is food waste.
By that, I mean there are raw materials being thrown out and I am not talking about raw materials where the expiry date is over.
The Japanese cuisine is quite unique. There is tradition for using every part of the animal in cooking. Take for example a fish. In the Japanese eyes, the head, finder, skins and legs can be used in food lavage. Yes, even the indents can be transformed into a delicate eating.
It can of course sound a bit funny but the parts are transformed into delicious and tasteful eating. Below you will see the fish bone which has turned into a crisp and tasty snack.
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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.
It’s a question I get on my sushi classes.
In Europe we are used to that when you took an education you were finished training when you graduated. It works quite brilliantly in a country such as Denmark and Europe.
In Japan, they have a slightly different view of education.
An education is not just about that you have to acquire knowledge.
An education in Japan is also about how to improve your performance to customers, improve your personal character and through your spirit.
Additionally considered a craft such as sushi chef being a lifelong learning where you can constantly improve and hone your techniques. It is also one of the reasons why it takes many years to master some of the techniques.
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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 do not know what ingredients Japanese chefs use to make sushi you might be several stores befor you are ready to make sushi.
