“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.
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.
A lot of people know about the classic Teriyaki sauce that is produced by Kikkomann which can be found in most supermarkets in Europe.
The sauce sold in supermarkets has nothing to do with the authentic Japanese Teriyaki sauce. It’s a very sad version of the authentic Japanese Teriyaki sauce. I think that’s a lot of pity.
The authentic Japanese Teriyaki sauce is made from scratch and has a tasty and a unique flavor. To make the sauce you have to use Japanese ingredients. The way the ingredients are combined and cooked makes the finished Teriyaki sauce taste amazing. The sauce taste so good that most people eat it with a spoon.
On the course Traditional Japanese cooking class for beginnersyou will learn how to make an authentic Japanese Teriyaki sauce from the scratch. You will also learn why the Japanese version is so popular 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.
The Japanese have developed a selection of knives that are only used for sushi. Only a few of this type of knives can be bought outside of Japan.
A few weeks ago there was woman who wrote to me and she was surprised that when she tried to make sashimi it tasted different.
The taste was not as good as when she bought sashimi from a sushi restaurant. She would also like to know which part of the salmon I use for sashimi.
I wrote to her that salmon is an easy fish use for sushi. You can use the whole fish.
I told her that the reason why the sashimi tastes different is that she does not know the techniques that are used to cut a fish for sashimi.
If you would like to serve sashimi with the same quality that it can be bought in a sushi restaurant you will have the same knive skills.
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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.
The Japanese love high quality food and they prefer fresh raw materials which you can enjoy 6 days a week.
Right next to the Tsukiji Fish Market in Tokyo there are a couple of small pedestrian streets with many small restaurants, food stalls and specialty stores. It is a cozy busy area where there is life from early morning until around 11:00 AM.
In those few hours where the eateries open there will be cows at the most popular restaurants and food stalls.
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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 world’s largest Tsukiji fish market is located in Tokyo. It is a fish market where seafood is sold each day to the rest of the world.
Every morning there are sold large quantities of tuna on the fishing operation tuna which is categorized in different quality so to be sold to restaurants in Japan or sent abroad.
The fishing auction is being held very early in the morning. Tourists are not allowed in those hours. The many tourists seem to be disturbing and it affects the fishing action in a negative way.
The best time to visit the fish market is at 8.00-9.00 am in the morning. You may come later but many retailers begin to shut down.
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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.
Like in Denmark especially the young Japanese are good at that skipping breakfast.
Although Europe has made its impact in Japan the majority of Japanese still eats Japanese for breakfast. It can be a rice ball with seaweed and little filler such as Japanese plum or fish.
It may also be a larger breakfast consisting of rice, miso soup and a tray with 6 different bowls, each containing a little differently. Some dishes are quite small containing different kinds of fish, meat and vegetables.
Whether the Japanese choose a quick rice ball or a larger breakfast both very healthy. Dishes are interesting if you bother healthy and nutritious dishes.
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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.
The Japanese cuisine i very different from the rest of the world.
There are several reasons for that.
Japanese cuisine consists of many different food style. In Japan you can find as many styles as i European all together.
The Japanese dishes are created in such a way that they either detox the body or add nutrition to the body. The Japanese has created unique dishes which are composed by different kinds of vegetables, soybeans and fish. The Japanese also eat meat but they do not eat as much as people in Europe.
Milk products are not included in Japanese cuisine. Instead the Japanese eat many different kinds of soy proteins.
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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.
Sashimi is raw fish slices without rice.
