There’s no doubt that sushi culture has helped turn Norwegian salmon into a global seafood icon, 40 years after its debut in Japan.
As International Sushi Day approaches on 18 June, the Norwegian Seafood Council (NSC) is celebrating the 40th anniversary of Project Japan - the bold initiative that introduced raw Norwegian salmon to Japan in the 1980s and sparked a worldwide trend in sushi.
”Norwegian salmon wouldn’t be the global favourite it is today without the help of sushi. This year we want to celebrate the shared history between Norway and Japan, as well as highlight 40 years of salmon sushi,” sais Christian Chramer, CEO of the NSC.
Modern staple
While the idea began in Norway, it was Japan’s sushi mastery and cultural influence that helped carry Norwegian salmon to the global stage.
Once Japanese chefs and diners embraced Norwegian salmon, the rest of the world followed suit. Sushi restaurants across the globe helped popularise the Norwegian staple, transforming it into a staple of modern cuisine.
“Japan brought Norwegian salmon to the world,” said Johan Kvalheim, NSC country director to Japan.
“This partnership between Norway’s premium salmon and Japan’s refined culinary traditions helped create one of today’s most celebrated food trends.”
Salmon is the world’s most popular sushi topping, preferred raw by 59% of Japanese consumers.
Norwegian salmon now accounts for 53% of the global salmon market and is exported to 113 countries.
