Learn to Make Sushi and Japanese Food with Denmark’s Most Experienced Sushi Chef and Sake Sommelier
Discover exclusive sushi and Japanese cooking classes held in Copenhagen, as well as at private homes and companies across Denmark.
Whether you’re a curious beginner, a food enthusiast, or a company interested in Japanese gastronomy, you’ll learn authentic techniques and flavors from the Japanese kitchen shared with calmness, presence, and many years of experience.
“In Japan, you never stop learning. In 2012, I was introduced to a Japanese nigiri hand technique that takes 20 years to master – I find that fascinating. Sushi is a dish that isn’t cooked; the sharpness of your knife and your technique determine the quality of the finished sushi.” – Zoë Escher
What Customers Say “It was a pleasure having you visit 😊 I’ve received so much lovely feedback from the participants they had a fun and educational evening.” – Maria
“Wow! Yet another wonderful evening in your company 😃 You are AMAZING at conveying knowledge, and the results were once again a fantastic experience. All the participants were VERY enthusiastic!” – Tanja
Recognition
2019: Judge for the daily newspaper Politiken in connection with testing food for their readers.
2016: 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: 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.
2013: Guest judget at Masterchef Denmark season 3.
2013: 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, Capgemini, VELUX, Takeda Pharma, Haldore Topsøe, Dansk Byggeri, Deloitte, Gorrissen Federspiel, Man Energy Solutions, Symphogen and many more.
10 years and four months ago I was trained to become a sushi chef & sake sommelier at the California Sushi Academy. Toshi my Japanese sushi chef sensei (with 35 years of experience) is very Japanese in his approach.
Every 14 days we were tested. Our skills were tested, how fast we were, how sharp our knives was how clean our chefs uniforms were, how clean our workstation was and the presentation of the sushi pieces we should make. Then Toshi made a list which he hung on the wall so we could see what number we were on the list.
In the picture Toshi is examining how sharp my sushi knife is.
I can just add that I was number two in the final test.
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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 may be large differences in sushi rice.
Most people would probably think that the quality is not as crucial.
Like so much else the quality of the sushi rice has just as much impact on how tasty your rice will.
There is a big difference how much rice should be washed, how much water to use and how long they should be cooked. The cheaper rice you use the harder it make good sushi rice.
It is worth spending a little extra money on buying rice of good quality.
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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.
Vegetarian sushi is a much underrated dish in Europe.
Vegetarian sushi what is prepared with care have a fantastic taste and flavors.
In Denmark the selection is quite small and there is not really a menu for vegetarians.
There may be several reasons for that.
It’s much more complicated to make sushi with vegetables than sushi with fish.
The vegetables need to be prepared using different techniques so they do not lose their crispness, but will enhance their flavors.
The presentation of vegetarian sushi is at least as important. Making vegetarian sushi takes about twice as long to make as it may be the reason that it takes up so little on the menu.
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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.
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.
10 years and four months ago I was trained to become a sushi chef & sake sommelier at the California Sushi Academy. Toshi my Japanese sushi chef sensei (with 35 years of experience) is very Japanese in his approach.
