🇯🇵: マンハッタンで食べる、八木さんが握った炙りサーモン。🇺🇸: Little seared (“aburi”) Scottish Salmon prepared by Itamae Yagi. Rich and oily, creamy and consistently soft, and with succulent flavors. Perhaps one of the most popular pieces although salmon is a recent addition to sushi as historically the Japanese had a negative visceral reaction to the fish since it dwells in the rivers during some of its lifetime and considered to have parasites. Salmon, was popularized by Bjorn Eirik Olsen, a Norwegian businessman tasked with helping the Norwegian salmon industry sell more fish in the early 1980s. Now a favorite among the Japanese also.