Japanese cuisine has been listed as a world intangible cultural heritage by UNESCO and has a place in the world for its unique charm of paying attention to various shapes and pursuing natural tastes. Sushi, in particular, is the most famous food in Japanese food culture, loved by people all over the world and sought after by celebrities from all walks of life. When it comes to sushi, you can't help but mention salmon sushi, salmon fillets natural orange-red, wonderful marbling and white sparkling rice balls together is a perfect match, definitely the shoulder handle of the sushi class. If the figure of salmon is missing from a sushi plate, it feels a little lonely no matter how you look at it.
But in the early Japanese sushi, there was no place for salmon sushi, because it was not until 1995 that Japan began to eat raw salmon, and one of the important reasons was that Pacific salmon had parasites, so there was no salmon sushi at that time.
Norway is rich in salmon from the Atlantic, but their market is too small to consume so much salmon, how to open up sales for Norwegian salmon? Looking around the world, no country where people prefer to eat sashimi more than the Japanese, so they set their sights on Japan, which is the country that loves sashimi the most. To this end, Norway set up a committee to study how to promote Norwegian salmon to Japan, and their main job was to convince Japanese consumers to let them understand that it was safe to eat Norwegian salmon raw, which was not easy in Japan at that time. Just as someone now says to you that it's safe to eat pork raw, no one will believe it. The team initially made salmon into salmon rolls and offered them to Japanese merchants to taste, but they didn't like it. Then try other methods, and finally it took nearly a decade of unremitting efforts to make a breakthrough in the market, and the Norwegians finally succeeded. Salmon sushi was born.