Today, Norwegian salmon sushi is one of the most popular dishes in the world and especially in Italy
Salmon sushi this year marks 40 years since a group of daring Norwegians set out for Tokyo in 1985 with the intention of proposing to the Japanese people an idea that would prove revolutionary: using raw Norwegian salmon as an ingredient for sushi. Until then, tuna had been the preferred ingredient in Japanese tradition, due to the risk of parasites present in wild salmon species. But the Norwegians had an ace up their sleeve: a fish raised to extremely high standards, safe and of excellent quality.
Forty years later, that pioneering choice has become a global phenomenon, not only one of the most popular ingredients in contemporary Japanese cuisine, but also the beating heart of a gastronomic trend that has conquered the world.
It is precisely this story of courage, vision and culture that the Norwegian Seafood Council wants to celebrate on the occasion of World Sushi Day (June 18). An anniversary that reminds us how an idea, if carried forward with passion, can change the eating habits of entire countries. And no European country has embraced Norwegian salmon sushi with the same enthusiasm as Italy.
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