“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.
In Tokyo, fast food is also eaten.
The Japanese are a population that is at least as busy as everyone else. However, their fast food is of a slightly different quality. In Denmark, there are some who consider shawarma and pizza as fast food while others are more into a burger.
In Japan, a classic fast food is quite healthy, nutritious and tasty. You do not compromise on quality or health. This is one of the reasons why the Japanese is the world’s longest living population.
One of the noodles that are especially noted on a busy weekday in Tokyo is ramen noodles made on a fish stock. It is a dish that boosts your body with healthy vitamins, minerals, omega3 and protein. During a meal, you will reach the entire diet pyramid around. You can read more Japanese noodle soup course for beginners.
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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.
In Tokyo the Japanese have a different view of sushi than restaurant guests in Europe. Sushi rice cooked to perfection is firm but soft in texture. They must not be cooked as long as they have become porridge. Nor should they be cooked in a way so they are still raw inside. It is a difficult balance to hit.
Nevertheless, this is the first parameter the Japanese use to assess the quality of sushi. According to Japanese sushi rice must be cooked to perfection.
One of the reasons why sushi rice is so hard to boil is that the weather affects the boiling process of sushi rice. There are really many stages that sushi rushes go through before they are ready to cook. At Sushi course for beginners you will learn as a step by step how to cook sushi rice to perfection.
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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.
In Japan, there are many different sauces and dressings are made but they are used in a different way from what we know in Denmark.
Soy sauce is an indispensable ingredient in Japanese cuisine. The selection of soy sauce is as big as the cheesecake in a European supermarket. In Japan, soy sauce is used as a spice it is an ingredient that is used with care. It is used in a way so it either raises the court or adds new flavors to the court.
It does matter which soy sauce is used for the individual Japanese dishes. One of the sauces that has become very popular in Europe and in Denmark is Teriyaki sauce. It is a classic Japanese sauce that both children and adults enjoy eating.
On the course Traditional Japanese cooking class for beginners you learn to make a Japanese dish with Teriyaki sauce. It tastes thousand times better than the one that can be bought in a bottle in the supermarket.
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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 more and more people in Denmark who have encountered the popular eating gyoza better known as Japanese dumplings.
Japanese gyoza originates from China hundreds of years ago. The Chinese dumplings have since been adapted to Japanese cuisine and Japanese taste buds. The Japanese gyoza is a popular eating and in Tokyo, there are many eateries exclusively specializing in making Gyoza. In Japan it is very normal to eat gyoza as a starter or a snack.
On the course Traditional Japanese cooking class for beginners you learn to make the Gyoza with the classic ingredients and ingredients used in Japan. You learn to fold Gyoza as Japanese 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.
Japanese cuisine differs from the rest of the world by focusing on healthy eating and eating habits. The Japanese cuisine is composed in a way so it either charges the body or adds to the body’s nourishment. Japanese dishes that are delicious and tasty without compromising on the quality and the good taste.
Japanese dishes that combine raw materials in a completely new and unique way. It applies from small appetizers to dessert.
On the course Traditional Japanese cooking class for beginnersyou learn to make classic Japanese dishes for a busy day. Japanese dishes teach you to use hand techniques, cooking techniques, and compounding raw materials in a new way.
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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 question that I sometimes get on my sushi courses.
I have never tried to make sushi with pudding rice and I can understand that some have tried with the lack of sushi rice. For pudding rice is a short grain rice as sushi rice however, I think they are slightly shorter.
I do not believe that pudding rice can be used for sushi. It is another type of rice and the texture when they are cooked is not the same as the pre-cooked sushi rice.
As a sushi chef I have cooked sushi rice over the years with various brands and quality. Even within the sushi rice is a big difference in how the rice grains react when they have been washed, boiled and cooled down.
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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.
Basically all fish used for sushi.
The fish must have the ‘right’ quality before it can be used for sushi. You do also need to know how to filet a fish without ruin the structure of the fish and taste.
You cannot find two fish species that are alike. The fish structure and whether it is silky or more coarse in meat depends 100% of the sushi chef’s ability to fillet and cut fish for sushi. A fish is usually silky, can, with a few wrong cuts turn into an unpleasant experience.
Some fish species have fish skin which can eat and is very delicate if it is prepared in a delicate way.
Some fish are so small for fileting which mean that the whole fish is included in the sushi.
The sushi chef must draw on its experience and knowledge in order to give their customers the best possible experience.
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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, Accenture audit Elbek & Vejrup and many more.
Nigiri sushi for beginners is a course for people who would like to master more of the advanced Japanese techniques used in Japanese sushi restaurants. You will gain an insight into how seafood is filleted for sushi. You will learn the importance of knowing the fish structure to be able to cut silky fish slices for nigiri.
You learn that each fish species has its own cutting technique.
You learn step-by-step how to make nigiri and sashimi.
Reference
“I had a really good experience with Zoë Escher advanced sushi course. Zoë leads you through an easy and educational way and take the time to show the small tweaks to get sushi to look good. You can really tell that she is passionate about her profession and teaching. If there was another course I will certainly go again”. Kasper Kristiansen
“I had a wonderful and educational day at Advanced Sushi course we learned some good tips how to make nigiri and learned the proper cutting techniques to fish (I have missed).
Zoë is a comfortable, happy and well-prepared teacher. I’ll be back for another course”. Anette Gomez
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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. Gem
The Japanese eat very raw fish as a nation and they are a population that has children like all other countries.
During the training to become Japanese Sushi chef I learned about the Japanese rules that apply to pregnant women. According to the Japanese rules you should not eat raw tuna during the first 3 months of pregnancy. Then you can eat sushi everyone else.
I have full understanding of those who choose not to eat raw fish throughout the pregnancy. I also have full understanding of the pregnant women who choose to enjoy fish while they are pregnant.
I do not perceive raw fish as the biggest “sinner” in relation to pregnancy. I will be more concerned about the chemicals and additives that are in hair dye, makeup, perfume etc which a lot women.
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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.
Most people believe that Japanese cuisine is all about sushi.
The Japanese cuisine is much more than that. The Japanese kitchen is built up a way so it either adds to the body nutrition or detoxes the body.
This means that healthy vegetables and fish which may seem a bit boring in European cuisine make up a lot of Japanese cuisine. It does not have to be at all if you have understood Japanese access to food.
In Japan, focus is on the healthy properties of raw materials and cooking techniques. In Japan it is very normal to learn to use techniques that take 10 years, 20 years and 40 years.
But as everyone knows you must first learn to crawl before you can walk. This is also the case with Japanese cuisine. First of all one should learn to use the basic techniques to produce Japanese dishes and the Japanese’s approach to cooking before heading for dishes that take 10 years to learn to make.
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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.
In Tokyo, fast food is also eaten.
