Scandinavia

It is easy for us in Scandinavia to translate sushi into Scandinavian. We share the Japanese people’s love for fish and shellfish, and even though we don’t have the same abundance that they have, we have a great deal of raw materials that we can use and many of them can measure up to the other exclusive raw materials throughout the world; Kalix whitefish roe, pickled herring, and our charr are just a few examples.

Our variation of fish is large since we get our fish from the cold, North Sea, freshwater lakes, and the brackish water in the Baltic Sea. Just as visiting Japanese giggle with appreciation over Swedish pickled herring, smoked and pickled salmon (and in many cases our fermented Baltic herring), it is just as easy for we Scandinavians to appreciate Japanese tastes. Our fundamental taste principles function in the same way in regard to our traditional cooking, for example, boiled veal in dill sauce or brown beans; sourness, sweetness and saltiness, in other words, sugar, salt and vinegar, and in Japan, soy sauce, mirin and rice vinegar.

There are many mutual names, and even more differences, which give us the possibility for a fantastic taste journey.