The Copenhagen hospitality College together with the Embassy of Japan in Denmark invited to a seminar for foodies with taste for the “simple” , the purity of raw products. For this seminar where the Japanese ambassador’s chef should demonstrate how to make sushi, he wanted the best salmon – he wanted Norwegian salmon. A few years ago the Japanese Embassy had a sushi demonstration at their embassy and we helped with Norwegian salmon. Based on this, they contacted us again for help with Norwegian salmon. IN Copenhagen has established very good relations with Norway Seafoods company here in Denmark. So when we received the request from the Japanese Embassy, we contacted Kirsten Jacobsen at Norway Seafoods- She was very positive and said that Norwawy Seafoods would be happy to sponsor the seminar with three salmons in excellent quality. The Japanese ambassador was very grateful that Innovation Norway could help them with this and at the seminar he thanked both Innovation Norway and Norway Seafoods.
Japan is one of our most important markets. 98% of all fresh salmon imports come from Norway. And it takes only 36 hours from the salmon is harvested till it arrives at the Narita airport in Tokyo.
Norwegian salmon export to Japan started in 1985. It took a while before it was accepted by the Japanese master sushi chefs for making sushi. Now it is one of the most popular ingredients for making sushi all over the world. All Japan Sushi Association has even requested Norwegian salmon as the official sponsor for their annual conference – which could be considered as the ultimate recognition of Norwegian salmon.