“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 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.
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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 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.
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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 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.
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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 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.
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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.
A Japanese meal is very different from what we know in Europe.
In Japan they eat many small meals for dinner 6-10 dishes consisting of fish, seafood, rice, various vegetables and meat. All dishes are very light in texture and enjoyed for several hours.
In the course of an evening the Japanese eats a very balanced dinner.
The Japanese are as just as busy as any other, and they work several days and hours per week.
Like so many others, they have no time during the week to spend hours in the kitchen and cook. Therefore, there is a wide range of take-away stalls, stands and Noodle bar of very high quality at a reasonable price, which is used frequently several times a week.
In this way the Japanese manage to eat healthy and have a varied 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, Accenture audit Elbek & Vejrup and many more.
It takes several years to become a skilled Japanese sushi chef.
Since sushi is a dish that you don not boil, fry or cook sushi you have to be very conscious to every detail.
In Japan sushi chefs only use a few ingredients to make sushi such as rice, fish, the restaurant’s homemade soy sauce and in some cases topping to suit the fish.
A sushi chef must master the following,
Cook the rice to perfection.
A knowledge of the various fish, their age, fat content, the structure of the meat and which parts of the fish are regarded as a delicacy.
A knowledge of which vegetables and Japanese ingredients used for sushi.
To be able to transform the very few ingredients into a gourmet experience the sushi chef knowledge and experience to highlighting the fish aromas and flavors by using different cutting techniques.
The vegetables and topping is used for sushi, lift and flavor experience an extra dimension.
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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.
Fukuoka is an area of Japan located 1½ hour flight from Tokyo. It is a green area in Japan which also offers rolling hills, fields and forest.
Fukuoka is known throughout Japan for having the best noddle restaurants.
In June 2015 I visited the restaurant Ide Chanpon which is known to be the best restaurant. They only have noodle soups on the menu which made and served in different versions and flavors.
I was served a big bowl of tasty noodle soup called Champon, the soup contained fish, seafood, vegetables and noodles.
It tasted absolutely fantastic. The gentle and round fund added fresh vegetables, fish, seafood and noodles tasted rude well. It is a right and a restaurant which I highly recommend. _
Japanese cuisine offers many different styles and niches.
Sushi constitutes less than 20% of Japanese cuisine. The Japanese do love sushi but the Japanese cuisine has so many tasty and love dishes to offer.
The Japanese cuisine is influenced by neighboring countries such as Korea and China. 100 years ago Chinese dishes were introduced in Japan, and then adapted to the Japanese taste.
Therefore, you will find Gyoza on the Japanese menu which is Japan’s version of Chinese dumplings. Gyoza is extremely popular dish which is often served as a small starter.
In Tokyo you can find many small food places that only server’s gyoza. They might have 15 different kinds of gyoza that look alike with different kinds of filling.
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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.
Vegetarian sushi can be saved for the next day since it does not contain fresh fish.
It is not always a good idea to do that it depends a bit on how careful you have been with the preparation of materials such as the rice.
By that I mean that if the rice is not cooked to perfection and kept in the right way the individual rice grains will get tougher and they will also looser their texture.
The vegetables should be prepared or cooked to perfection, otherwise any moisture will get sucked into the rolls and it will give a cloth-like feel.
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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.
Many have a perception of nigiri that it is a lump of rice with a piece of fish. It can be like that. When you only use a few ingredients the slightest error or mistake can be seen and tasted.
Japanese chefs use several years to learn to cook rice to perfection. If you do not cook the rice to perfection it will affect the dining experience. Fish are not just fish. It is very important know about the structure, texture, and the way you should handle the fish.
Japanese chefs use various techniques to form a nigiri. Some techniques take years to master.
The nigiri must be little firm yet melt in your mouth when you take a bite.
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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.
The biggest challenge is to cook sushi rice to perfection.
