INTERNATIONAL SUSHI DAY: THE FUSION OF NORWEGIAN SALMON AND JAPANESE TRADITION
Dubai, United Arab Emirates – 18 June 2023: This International Sushi Day, the Norwegian Seafood Council (NSC) is celebrating its love for Norwegian salmon with a nod to the pink fish’s impact on the 500-year-old Japanese tradition.
Although eating raw salmon has become synonymous with sushi, the unique pairing of ingredients is a Norwegian invention from the 1980s. Project Japan, a sales initiative that saw a group of Norwegians travel to the far-East, laid the foundations for the iconic culinary concept of salmon sushi.
In the years that followed, raw Norwegian salmon and Japanese sushi created a fusion of flavours that continues to dominate the modern food market. The unlikely collaboration has shaped global cuisine – driving popularity of both sushi and salmon around the world. In fact, salmon is the top choice for both sushi and other dishes, and remains the preferred sushi topping in 17 out of 20 markets, studies show.
Ingelill Jacobsen, Project Manager Emerging Markets said: “Norwegian salmon’s versatility, delicate flavour, and high nutritious value have earned it centre stage in the art of sushi-making. We wanted to share the below recipes as examples of colourful salmon sushi dishes that are easy enough to make in your own kitchen, highlighting that the meal is as accessible as it is historic. We are proud of Norway’s aquaculture and are grateful to have been recognised alongside Japan’s food industry throughout the years.”
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