"In Japan 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

In Denmark Zoë is a recognized sushi chef.

January 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 2016 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 Geranium.

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. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Ikea, Novartis, Velux, Takeda Pharma, Haldore Topsøe, Dansk Byggeri, Deloitte, Gorrissen Federspiel, Beierholm revision, Symphogen and many more.

Why seaweed used for sushi is so healthy?

The Japanese are the population of the world who live the longest in the world and for good reason. The Japanese eat large amounts of seaweed and it is not only when they are having sushi. There are many different types of seaweed depending on whether it is to be used for soups, cold dishes, hot dishes, a starter or a salad. The different types of seaweed produced to be consumed are very healthy. Seaweed us ...

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Cooking class: Japanese noodle soup for beginners

The cooking class Japanese noodle soup for beginners is for people who would like to learn how to make the Japanese noodle soup such as ramen soup. You learn how to make healthy and tasty noodle soups which is very popular on a busy day. You larn how to make Japanese stock by using traditional Japanese raw materials. You learn how to know the difference between different kind of noodle used in noodle soup. ...

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Sakana © 2020 - Zoë Escher - info@sakana.dk - +45 29705345

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