“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.
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.
Japanese vegetarian dishes are very nutritious and healthy.
Japanese cuisine has a strong focus on raw materials which supplies the body with vitamins and minerals while that detoxifies the body.
Seaweed for sushi is the vegetable in the world that contains more minerals and vitamins.
On my many trips to Japan, I have seen how the Japanese use seaweed.
In Europe we often use seaweed often only in sushi in Japan used seaweed in most dishes.
It may be in a fund as an garnish in the food or sprinkled over food the possibilities are many. One nori sheet contains 600 gram of vitamins and minerals.so You can with few means you easily get your needs for vitamins.
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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 2014 I went to a concert at an English pub in Tokyo with my teacher’s son-in-law, son-in-law’s English teacher and his Japanese girlfriend.
It was the coolest concert with a Japanese / British band and while we drank cold beer on the very hot summer evening, it embedded with Europeans living in Tokyo. It was a pretty fun experience.
At about 11 p.m. we had to go back because the metrologists had announced that there would be a typhoon coming later in that evening. Before the son-in-law and I had to go home we would have a little night food on the road. It turned out to be the wonderful sashimi dinner we had served at 11.30 p.m.
We reached home before typhoon hit Tokyo the rain poured down at that time.
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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.
There are many people in Denmark who believe that Japanese people eat a lot of sushi. The Japanese love sushi but sushi accounts for less than 15% of Japanese cuisine.
In Japan sushi is a style that does not match a busy weekday it is a dish most often enjoyed over a couple of hours.
What are usually eaten on a busy and hot summer day is noodles. In Japan, noodles are a broad concept and covers several different noodles and food styles.
The dish I have in mind is soba noodles that can be eaten both cold and hot. During the summer, it is always eaten cold with a dip such as consists of soy sauce. It is a light dish which is easy to digest.
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 biggest challenge as a Japanese trained sushi chef is that the better you get the harder it’s also making sushi.
It may sound a little odd.
Making sushi as a professional is precision work because Japanese sushi is very simple in its expression and the use of raw materials. When you make food with as few raw materials as you do when you make sushi you fall through like as sushi chef if you do not master the techniques.
Over time, it’s actually gets more challenging to make sushi because you get more detailed you also work with more and more difficult techniques as you get better and better.
At Sushi course for beginners you learn to use techniques that you can go straight home and use in your own kitchen. So you can make sushi of such quality that you can serve it to others.
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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.
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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.
Like so many others the Japanese live a very busy life. Even though everyday life is characterized by work, family and leisure activities, the Japanese are still able to eat and live healthy.
At this point the Japanese kitchen distinguishes itself from others. The Japanese kitchen also has a food style that match the Japanese busy everyday life such as ramen soup. Ramen soup or just noodle soups in Japan are available in many different variations and many noodles have their very own unique recipe.
A Japanese ramen soup is healthy, low fat and nutritious and it is a dish that does not take a very long time to make or to eat. It is a dish that fits a busy day. You can read more about the course Japanese noodle soup for beginners.
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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.
Tsukiji Fish Market in Tokyo is the largest fish market in the world. Tsukiji fish market is very unique compare to other countries.
The suppliers at the fish market are specialized within just what they sell for example tuna or shrimps.
This means that the selection and quality of seafood and fish is very large and you can get seafood and fish which are not found anywhere else in the world. The specialized suppliers often sell one kind of seafood in many different qualities and price level.
At Sushi course for beginners you will gain more in-depth knowledge of Japanese Sushi chefs approach to fish.
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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.
What characterizes Japanese cuisine and Japanese cuisine is that the portions are often very small.
During a meal eat Japanese 6-8 different dishes that contain little fish, vegetables, soy sauce and seaweed that are prepared in various ways.
The many small dishes are to make sure you do not feel heavy or stuffed after a meal. The individual dishes are light in texture and very tasty which makes it easier for the body to digest food.
A Japanese dinner covers the entire food chain, so the Japanese get every day what the body needs which is one of the reasons they are the people in the world who live the longest.
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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.
Like in Denmark especially the young Japanese are good at that skipping breakfast.
