Salmon is a relatively new ingredient in the Sushi. Rarely eaten raw in Japan. This was because the quality of Pacific salmon that consumed in Japan, allowed only serve grilled, fried or smoked, as did not have enough to eat raw fat. The main option, when preparing sushi or sashimi, at that time was, tuna, a rather expensive product.
1985 marked a turning point in the history of sushi, when a Norwegian delegation, known as Project Japan, and headed by the then Minister of Fisheries in Norway, Thor Listau, boarded a plane to Japan, with warehouses full Raw salmon of the highest quality. Norwegian salmon was not only bigger than the Pacific, but it also contained more fat, was more tasty and ideal for raw consumption. Thanks to its advanced breeding process, the Norwegian Salmon is one of the species is allowed to consume fresh raw.
The initial reception to the Japanese was lukewarm. The work of Project Japan got one of the main chefs in Japan discovered the Norwegian Salmon.
Ishinabe-san was the first chef to serve Norwegian salmon sushi restaurant in one of the most reputed Tokyo. He created a trend that was followed by other chefs and then also for the rest of the population.
Japan Project work continued throughout the eighties, particularly in the segment of sushi and sashimi Japanese market. Thanks to its success, it has gotten exponentially increase Norwegian exports, and revolutionize the kitchen Sushi, both in Japan and in the world.
Source: Global Sushi Challenge
