“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.
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.
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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 do enjoy having lunch or dinner at one of Tokyo’s many restaurants.
Most restaurants in major cities have different lunch menus for about 60 DKK.
In their lunch break many Japanese do like to visit one of the many nearby coffee shop or restaurant and eat a quick lunch. A lunch menu often consists of two small dishes and a main course. Dishes do often contain fish, meat, rice, pickles or lettuce. It is also very popular to stop by one of the many noodle stands, the servers noodle soup in just 5 minutes.
For very little money you can get Japanese healthy and nutritious lunch.
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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 climate in Japan is very different than in Denmark. The humidity in Japan is high and that is an advantage for Japanese kitchen utensils. Many Japanese kitchen utensils are made of wood because wood has a positive effect on food.
Wood is an organic material and is influenced by the climate. The high air humidity in Japan has a positive effect on wooden tools in a way so they do not dry out quickly and thereby crack.
You can meet that by regularly moisture the kitchen utensils.
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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.
Creativity and innovation are not going to go beyond the workplace of the future. We live in a world that is constantly changing, being able to think out of the adult and being flexible becomes more important for business survival.
Creativity is not something that occurs by itself. It’s a completely different way of thinking where you are not controlled by a specific way of doing things. It is challenging if you have never tried it before.
At Sushi course de lux the participants learn in safe environment to enhance and explore their own creativity while making tasty sushi that the following can enjoy over a little wine.
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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 June 2017, I visited the 2 star michelin sushi restaurant Taku.
The restaurant is located in a quiet side street of Tokyo’s exclusive Ginza shopping area.
It is a small restaurant that seats 8 dining guests. In the sushi bar, two sushi chefs makes sushi for different parties work as sushi makers for the various companies.
I am used to eat authentic Japanese sushi, which is why I let one of the sushi chefs decide the menu. He made a fantastic dinner that featured different starters. It was really delicious and tasty sushi and a tasty dessert. Below you will find pictures from the dinner. _
A Japanese sandstone is a must if you have Japanese knives made in Japan. This is one is purchased in the Korean town of LA. The best way to store at sandstone is to keep it in water.
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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 just sat and read old notes from my Japanese sushi chef Toshi sensei.
I stumbled upon this internship log from 2006 and I can not help but to think back on the many cozy and busy hours in the Sushi bar in Los Angeles.
Catering job at the film company Paramount Pictures in Hollywood and catering jobs with celebrities in Beverly Hills, Bel Air area. Gated areas that require authentication to access.
Private homes in the price range 70 millions, parties, bodyguards and a wealth that I have not seen elsewhere.
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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.
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