{"version":"1.0","type":"card","id":"d118f85b-ebbb-4129-ae2d-c8e6caaea281","url":"https://stacklist.com/card/d118f85b-ebbb-4129-ae2d-c8e6caaea281","title":"Sushi - is it really Japanese?!?","source_url":"https://www.fjordtours.com/en/norway/food-and-wine/traditional-norwegian-food/salmon-sushi","note":"Norway introduced salmon sushi to Japan in the 1980s. \nFor many decades, Japan had been a self-suficient country when it came to their food supply. \n\nHowever, their largely unregulated fishing policies had left them without proper sustainability, which had fully caught up with them by the 1990s. \n\nOne of the main reasons for this was the fact that the only type of salmon that the Japanese people had consumed up until that point was cooked salmon. \n\nThis is due to the fact that Pacific salmon, which is the only type that Japan had access to at that point, cannot be eaten raw. \n\nThere are far too many parasites in Pacific salmon, which means that it needs to be cooked in order for the meat to be safe. \n\nHowever, Atlantic salmon is much diferent, it does not contain any parasites and has much fattier meat. \n\nThis makes it suitable for raw consumption, which was something that the Japanese first needed to become accustomed to before demand could take off.\n","image":{"url":"https://ucarecdn.com/b046e6a6-5df1-4e18-9100-9e5e8802229b/-/preview/1000x1000","alt":"Sushi - is it really Japanese?!?","width":1200,"height":630},"stack":{"id":"c793c6f5-f3f8-4f28-9e73-cd422014104f","title":"Oslo - Fun Facts","url":"https://stacklist.com/c/education/stack/c793c6f5-f3f8-4f28-9e73-cd422014104f"},"created_at":"2025-05-12T18:39:30.745Z","updated_at":null,"aco":{"summary":"This website from Fjord Tours discusses the role Norway played in the popularity of salmon sushi in Japan. It details how Norway's surplus salmon production in the 1970s, coupled with Japan's dwindling fish supply, led to a successful marketing campaign that introduced Atlantic salmon to the Japanese market. The article explains the challenges faced, including the Japanese preference for cooked salmon and the unfamiliarity with raw Atlantic salmon. It ultimately highlights how Norwegian salmon has become a key ingredient in Japan's sushi scene. \n","tags":[],"key_entities":[],"classification":null,"language":null,"confidence":null,"provenance":null,"token_counts":{"approximate":149},"content_hash":null,"acp_version":"0.2","body_available":false,"body_tokens":0,"visibility":"public","agent_accessible":true,"status":"final"},"_links":{"self":"/api/public/card/d118f85b-ebbb-4129-ae2d-c8e6caaea281.json","html":"https://stacklist.com/card/d118f85b-ebbb-4129-ae2d-c8e6caaea281","md":"/api/public/card/d118f85b-ebbb-4129-ae2d-c8e6caaea281.md","stack_json":"/api/public/stack/c793c6f5-f3f8-4f28-9e73-cd422014104f.json"}}