“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.
The most exclusive sushi restaurants in Tokyo are very different compared to European sushi restaurants.
The size of a Japanese sushi restaurant can vary widely but often the restaurants are very small. There are no more than 6 – 15 seats in the restaurant and there are several reasons for that.
In the capital Tokyo living there 20 million. Since there are many people in a very small geographic area many Japanese families live in small apartment or houses and they are expensive.
Besides the many people there must also be room for many restaurants and shops.
On most streets have at least one restaurant so in addition to fierce competition between the restaurants.
Japanese do not compromise on the quality of food and service. Tokyo is the city of the world with the highest quality and service. They do everything they can to provide the best possible service.
The fierce competition for food combined with a high restaurant service ensures their survival. In Japan there are many restaurants that live by the motto, rather small but good.
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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.
As always it is very important to use as fresh vegetables as possible.
When you make vegetarian sushi you must remember that the vegetables are the star and that they are the focal point of the entire menu.
The ideal is to buy organic fresh vegetables either from a farmers market or at a greengrocer.
At a farmers market is often more greengrocer who compete for essentially the same goods. So the quality and variety is greater. By shopping a farmers market you will find that the raw materials in season are cheaper and of better quality than those vegetables that can be bought in a supermarket.
However, there is a raw materials as well be worthwhile to buy a week before it is used like avocado.
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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.
Whether talking about breakfast, lunch or dinner eat Japanese several dishes at every meal.
It is not big and heavy dishes as you know in Europe, but rather small, light and healthy dishes. A Japanese dish can have the same size as a Spanish tapas dish.
A common theme and what is a ‘must’ in the Japanese diet pyramid is the classic miso soup which is made of fish stock dashi.
In addition, eat Japanese fish at least once a day, it can be fish prepared in different ways either as fried, grilled or raw.
Basically the Japanese eat somewhere between 3 – 12 small 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.
Unfortunately, there is no one single way to do it.
When you fillet a fish for sushi you must be even more careful than what you normally see at a fishmonger. The reason for this is that if a fish is filleted sloppy you can actually taste it when you use it later for Nigiri.
There is a big difference in how a fish is filleted, depending on if it is a flatfish, white fish, salmon, tuna or very small fish. The skin of a fish does also have an impact on how to filet a fish.
If you do not know to fillet a fish you can always ask the fishmonger if he will do all the hard work first. It is important to remember only to purchase fish suitable for sushi.
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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.
Yes there are undoubtedly several gastronomic possibilities in the vegetarian kitchen.
As you know a tomato is not just a tomato. There are several hundred different tomato varieties and each with their own unique flavor and nuances.
Since everything is eaten raw when it comes to sushi the sushi chef’s skills is really tested, as it requires a longer preparation and clarification of the individual vegetables.
Vegetarian Sushi must be at least as beautiful in presentation, delicate and tasty as sushi with 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.
There are many in Europe who thinks that sushi is the main dish In Japan.
Sushi is a popular dining but it represents less than 20% of the Japanese cuisine.
The Japanese cuisine is very diverse and offers many styles and unique dishes.
You will be able to experience the Japanese interpretation of Chinese cuisine and other countries in the Eastern part of the world. The European cuisine has also affected some areas of the Japanese cuisine.
The Japanese do enjoy pork, beef, fish, soy and vegetables in different forms. Health food that contribute to a healthy and nutritious diet.
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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 Denmark there are many types of fish og shellfish which are not used for sushi.
In Japan you can find a large selection of shrimps. The shrimps has a size, taste and character that you can only find in Japan.
In Japan you can get several different types of squid which are used in sushi restaurants. Sea urchins are extremely popular in Japanese sushi restaurants and they have delightful taste.
Every country has their own unique shellfish which is suitable for sushi. On Nigiri sushi course for beginners I talk more about what you should be aware of when you make nigiri with shellfish.
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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.
Japanese sushi chefs use several different fish when making sushi and preferably between 6 and 12 in different species.
Japanese sushi chefs are using Japanese knives to fillet a fish. They use some other techniques to cut fish for sushi.
Japanese sushi chefs are using some other techniques to cook sushi rice.
Japanese sushi chefs use Japanese ingredients when they make sushi and other Japanese dishes.
Japanese sushi chefs are using some other techniques to make sushi.
Therefore taste Japanese sushi so much different.
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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 soy is often considered a standard material which can be poured on almost any kind of food.
There is a big difference between Chinese, Japanese and Korean soya sauce and if you want to eat authentic Japanese sushi, it is important to use a Japanese soya sauce.
In Japan, soy is not just soy sauce the selection of soy is very large. In a classic Japanese supermarket you can find several rows with soy sauce.
It is important to use the right soy sauce sushi, noodles and other Japanese dishes. If you use the wrong soy sauce sushi you will not get the full dining experience. Since 40 % of the dining experience depends on using the right soy sauce.
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Zoë gives lectures and has held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.
As you probably know it is best to use a sushi knife to cut fish for sushi.
There are several different types of knives and not all of them is suitable. I prefer to use a good Japanese sushi knife sushi.
The Japanese are the ones who know most about sushi and the kitchen utensil used for sushi. The Japanese knife blade has a slope which you can not find on European sushi knife.
For those who do not know is a world difference in taste, depending on whether the fish are cut with a European knife or Japanese sushi knife.
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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 most exclusive sushi restaurants in Tokyo are very different compared to European sushi restaurants.
