lautnusantara.com The journey of salmon (sake) from cold waters to the Japanese dinner table is a fascinating story, reflecting a blend of nature, tradition, and innovation. Although salmon was not historically a core part of traditional Japanese sushi, its popularity today is unrivaled.

Natural Habitat and Life Cycle

Most of the salmon consumed in Japan comes from the cold waters of the northern Pacific Ocean, such as those around Hokkaido and Tohoku. They are also imported from countries like Norway, Chile, and Canada.

Salmon have an extraordinary life cycle. They are born in freshwater rivers, migrate to the ocean to grow and mature, and then return to the very same rivers to spawn and end their life cycle. This journey home is what makes the salmon meat so fatty and rich in nutrients.

From the Sea to the Market

After being caught, salmon go through several important stages to maintain their freshness.

• Catching and Flash-Freezing: Salmon are caught and immediately flash-frozen. This process is essential for killing any natural parasites that may be present in the fish, making it safe to be consumed raw as sushi or sashimi.

• Transportation and Distribution: Imported salmon are shipped to Japan in a frozen state. Meanwhile, local salmon are often distributed directly to fish markets like the Toyosu Market in Tokyo.

Innovation and Adoption in Japanese Cuisine

Historically, raw salmon was not used in traditional Japanese sushi due to concerns about parasites. It wasn't until the 1980s that a marketing campaign from Norway, known as "Project Japan," successfully introduced salmon as a safe and delicious fish for sushi.

This campaign promoted farm-raised salmon from Norway, which was parasite-free, paving the way for salmon to become one of the most popular sushi toppings in Japan.

On the Dining Table

In Japan, salmon is not only served as sushi and sashimi but also in a variety of other dishes:

• Sashimi: Thick slices of salmon enjoyed with a little soy sauce and wasabi.

• Sushi: One of the most favorite sushi variations, such as nigiri or maki.

• Sake no Shioyaki: Grilled salmon with salt, a classic dish that is simple yet delicious.

• Chumaki: Grilled salmon mixed with rice and served in a bowl.

• Nabe: Salmon is also often used as a main ingredient in winter hot pot dishes.

The journey of salmon from distant, cold waters to becoming an integral part of modern Japanese cuisine is a testament to how tradition can adapt and embrace new innovations. Salmon is no longer just an imported fish; it has become an inseparable part of Japan's culinary identity.

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