Opening of Global Sushi Challenge
-We would like to thank our Japanese friends for welcoming Norwegian salmon into their sushi traditions. Must the Global Sushi Challenge be a new contribution to the joint development and growth for the Japanese sushi tradition and Norwegian salmon.
State Sectretary Amund Drønen Ringdal stated this in his opening speech for Global Sushi Challenge. The press conference marked the start of the chef competition, which will be held in 14 countries. The world’s foremost competent sushi environment, World Sushi Skills Institute, and the Norwegian Seafood Council are cooperating on arranging the competition, which goal is to increase the knowledge and competence about sushi.
A Norwegian salmon adventure
- It all started 30 years ago when a Norwegian delegation travelled to Japan to look for export opportunities for Norwegian seafood. In their luggage, they brought fresh salmon. Since then, the Japanese sushi tradition and the Norwegian salmon have developed together and become a culinary world trend, said Drønen Ringdal.
Even though sushi is popular all over the world, the story, tradition and competence behind aren't well enough communicated. Global Sushi Challenge, the first big sushi competition is history, aims to provide more knowledge and competence to chefs and consumers.
High quality sushi
- We believe Global Sushi Challenge can further enforce the global development of sushi culture so that consumers in all over the world can enjoy high quality sushi, says Henrik V. Andersen, director in Japan for the Norwegian Seafood Council.
Press and guests from the seafood industry got a sushi demonstration from Hirotoshi Ogawa at the press conference. Ogawa is an excellent sushi chef from Tokyo and a teacher and instructor at the World Sushi Skills Institute.
Japanese bamboo cutting champion
- Hygiene is important, just like preparation techniques. The two first years of training for a Japanese sushi chef is all about hygiene and cleaning, Owawa told during the demonstration. It’s only after five years of training you may call yourself a sushi chef in Japan.
Ogawa credited Norwegian seafood and told that Norwegian salmon is very popular in his home country. With sharp movements and precise incisions he magically made the most beautiful creations of bamboo leaves. The former Japanese champion of bamboo cutting also stated that the leaves were not only for decoration.
- The bamboo leaves have antiseptic qualities and are therefore used for good hygiene on and around the sushi plate.
17th of May in the US
Global Sushi Challenge kick off is the 17th of May. First country up is the US, then Korea, Japan, Singapore, Taiwan, Indonesia, Germany, Poland, Portugal, Spain, England, Sweden, France and Norway follows. All countries are selecting a sushi champion to compete in the big final in Tokyo in November. The finally is also a place where the chefs are learning from each other and establish global networks, in addition to selecting the final sushi champion.