Sushi institute, Norway council tie up on safe techniques


Japan’s sushi association and a Norwegian seafood promoter have signed a memorandum on promoting safe raw-fish eating culture in global markets.

The All Japan Sushi Association’s Sushi Skills Institute and Norwegian Seafood Export Council, which promotes exports of salmon used in sushi, agreed Tuesday to cooperate in spreading safe sushi etiquette amid an increasing number of food-poisoning cases due to the improper handling of raw fish.

“We have seen high-quality salmon prepared by cooks whose skills do not match that quality, and hoped to spread proper knowledge and skills to enable people to provide safe and delicious sushi worldwide,” said Masayoshi Kazato, director of the association.

The Sushi Skills Institute has been holding sushi lectures and sushi proficiency exams both in and outside of Japan since January.

Norway, a leading producer of fresh salmon, accounts for about two-thirds of the total global production of Atlantic salmon, according to the council.