Norway was responsible for introducing salmon for raw consumption in Japan.
In the 1980s, Norway began exporting salmon to Japan, where it was primarily used for making sushi rolls due to its fatty texture and pleasing taste. However, it was not until the 1990s that salmon became widely accepted in Japan for raw consumption. Norwegian salmon's popularity in Japan grew rapidly, and it is now a staple of many Japanese sushi restaurants and households. Norwegian salmon is highly prized for its high quality, fresh taste, and health benefits. Today, Japan is one of the largest importers of Norwegian salmon in the world.