“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.
There is still some people who believe that sushi is the dish that the Japanese eat the most in Tokyo.
The Japanese are flove sushi but sushi accounts for less than 15% of Japanese cuisine.
Japanese cuisine differs from other kitchens.
The Japanese cuisine consists of many different styles, such as noodle soups, stews, vegetarian dishes, dishes where fish or meat is cooked.
Common to all the dishes is that you use different raw materials in the Japanese kitchen which either detox the body or provide the body with nutrition.
A Japanese dinner will often consist of many small dishes that embrace the entire cost pyramid.
On the course Traditional Japanese cooking class for beginners the attendance learn how to cook tasty and healthy dishes by using different Japanese cooking techniques in the preparation of the dishes.
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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.
Tokyo is a city full of contrasts.
There is the “old” Japan, which offers small houses located in small streets with many small specialty stores. Looking down a street the small houses will be very different in their design, size and color. The small cozy streets are typically found a bit away from the major main streets. Modern Japan offers many architectural experiences.
The exclusive European fashion houses will design buildings that differ in size. Arts and culture have also moved into several of the beautiful architectural styles found in the more exclusive areas of Tokyo.
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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 vegetarian sushi tastes amazing.
I regularly make delicious and tasty vegetarian sushi that can make a bird sing.
Vegetarian sushi is something else. You use different kind of raw materials, flavors and aroma that apply when you work with vegetarian sushi. This means that vegetarian sushi is more challenging to make.
Different cooking techniques must be used in the preparation of raw materials for sushi but also when making aromatic sushi pieces.
If you are careful in the preparation of sushi you will find that your sushi meal tastes better than sushi with 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.
Japanese chefs have a different view of raw materials.
Basically, nothing is thrown out. Everything, according to Japanese chefs can be tasty snacks or dishes by using different Japanese cooking techniques.
Some years ago I visited the exclusive Sushi Restaurant, named Kyubey, located in Ginza in Tokyo. I ordered a sushi menu consisting of a miso soup, a small starter, the chef’s selection of nigiri and a cup of green tea for dessert.
During the dinner I was served a large living shrimp that was made for the most delicious nigiri. Yes, the sushi chef broke the head of the shrimp, removed the intestine and made it to nigiri.
The tail itself and the head were not thrown out. It was cooked in the kitchen and a little later I was served the tail like a delicious and crunchy chip.
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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 cuisine is so large that it offers a wealth of tasteful styles and dishes. It has a style for any occasion and dishes that also fit the changing weather.
The Japanese weather is more varied than the weather in Denmark. The Japanese winter is very cold and the summer months are very hot. The Japanese weather also characterized by rainy season and typhoon.
The days when it’s cold and wet outside a bowl of noodles soup can get your warmth back. At lunchtime and in the evening you will see many Japanese people on the streets where they enters the small local noodle bars where they order a noodle soup that does not take many minutes to make.
The interest for noodle soup is increasing and more and more ramen dining restaurants are opening in Europe. I also meet more and more people who would like to learn how to make ramen noodle soup.
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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.
Vegetable proteins are a food source that is not so widely used in Denmark.
Most people in Denmark know about beans that contain large amounts of proteins. A healthy and nutritious eating that is equated with meat.
The Japanese cuisine consists of beans. Most people have encountered soy sauce when eating sushi. In Japan, soy sauce is used as a spice to spice the food and highlight the qualities of the ingredients.
Soybeans are also used in the manufacture of tofu. Tofu is a very popular eating in the Japanese kitchen, which is available both as firm and soft. Tofu is used in casseroles, as an accessory and as a substitute for meat. In Japan, tofu is considered a versatile food on a par with meat.
In Denmark, tofu is not as common however, the interest in eating vegetarian is increasing. More and more people have become aware of Japanese vegetarian dishes that have come to stay.
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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.
Tokyo is a city that has a lot to offer and not only with gastronomy, shopping and sightseeing.
Even if you do not plan to shop or do not like shopping, I would still recommend visiting some of the more exclusive shopping areas in Tokyo.
Many places do also offer design and architecture that you cannot find anywhere else in the world.
The renowned artist Yayoi Kusama has made the interior exclusivity in a Ginza department store.
Some of the international fashion houses have designed beautiful boutique facades.
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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.
Authentic Japanese sushi is very different. It is very simple in its expression and tastes different from what is served in Europe.
In Japan all types of fish are used for sushi which means that the menu card offers many different kind of fish.
The biggest difference between European and Japanese sushi is the techniques used to make sushi. In Japan it is normal to use techniques that take 20 years to master.
Below you will find a few sushi pictures from the 2 star Michelin restaurant Taku.
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Read more about Sushi chef & sake sommelier Zoë Escher
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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.
About 30 minutes drive from Tokyo located the city of Kawagoe. In the city there are many small houses from the Edo period also called ancient Japan.
The houses are small, made of wood and have lots of soul and history in themselves. There are many small shops, women in Kimono, green areas and nice restaurants.
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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 especially Denmark the sushi roll Kaburimaki has become a popular dish. The reason for its popularity is because you can combine several different raw materials in different ways.
With a Kaburimaki roll you can highlight the flavors and flavors of raw materials in new ways.
I am very much fond of the roll in the simple way in which fish and vegetables play the lead role. They do because I use different cutting techniques to highlight their unique taste.
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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 still some people who believe that sushi is the dish that the Japanese eat the most in Tokyo.
