“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.
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.
_
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.
_
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.
_
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.
_
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.
_
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.
_
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 biggest challenge is to cook sushi rice to perfection.
Sushi rice are more delicate to cook than other types of rice. The weather can influence the cooking of sushi rice.
In Denmark we do not have extreme weather fluctuations which you can be experienced in the US or in Japan.
If you cook sushi rice on a regular basis all year you will notice how the weather affects the sushi rice.
The cooking time and the amount of water can slightly vary from the weather. You must just stay on your toes and constantly keep track of how the rice is cooked.
_
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 Tokyo, there are several different types of restaurants. There are the classic where you as a party site around a table as you know it in Europe.
There are also restaurants that are specializing in private parties. The restaurant consists of a myriad of small path with dim lights on both sides there are stalls of various sizes.
There is open to the ceiling and bays which is closed by pushing a sliding door or pulling a curtain aside.
The booths are furnished with a table and benches on both sides. Here you can as a private party holds your very own party while you can hear what goes on in the other stalls.
It is a unique experience that everyone should indulge while in Tokyo.
_
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 diet is very healthy.
The diet is put together in such a way that the body gets all healthy stuff while at the same time gets detoxified. It is also the key to the Japanese young appearance and age.
The Japanese diet consists of large amounts of fish, soy, seaweed and vegetables. The four materials are a recurring theme. The Japanese do also eat beef, pork, rice and ginger which also improves health in various ways.
The Japanese cuisine is very large and diverse it makes Japanese cuisine very interesting.
_
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 Japan eaten soy such as tofu eaten in unlimited amounts, it is a healthy source of protein.
There are many different varieties of tofu in different price ranges and qualities. When the variety of tofu in Japan is very high so I cannot assess which brand is best.
The consistency of tofu is very different some types are soft while others are fixed. Which tofu are best suited all depends on the dish and how you would like to use tofu in your dish.
More and more Japanese prefer to make tofu at homes. It’s cheaper and you also have a freshly made tofu at hand.
_
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.
