In Europe and especially Denmark the sushi roll Kaburimaki has become a popular dish. The reason for its popularity is because you can combine several different raw materials in different ways.
With a Kaburimaki roll you can highlight the flavors and flavors of raw materials in new ways.
I am very much fond of the roll in the simple way in which fish and vegetables play the lead role. They do because I use different cutting techniques to highlight their unique taste.
Read more about Sushi chef & sake sommelier Zoë Escher
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.