Norwegian Seafood Parent-Child Cooking Class Held
2026.08.26
On August 19, a Norwegian Seafood Parent-Child Cooking Class organized by ALBIS Co., Ltd. was held in Toyama Prefecture.
A total of 11 pairs of parents and children (22 participants), selected through a lottery, took part in the event.
The instructor was Mr. Fredrik Hald from Lerøy Seafood Group, Norway, who has been honored with Norway's annual Chef of the Year award.
Participants enjoyed a hands-on cooking experience using Aurora Salmon and Norwegian mackerel, preparing dishes together as families.
At the beginning of the program, participants learned about Norway's geography and natural environment, as well as the distribution process through which Norwegian salmon reaches dining tables in Japan.
Following this introduction, Mr. Hald demonstrated cooking techniques, after which parents and children worked together to prepare the dishes themselves.
The menu featured three dishes: Aurora Salmon with Green Onion Cream Sauce, Aurora Salmon Ajillo, and a dish made with Norwegian mackerel.
Participants enthusiastically enjoyed cooking together while experiencing the exceptional taste and appeal of Norwegian seafood.
At the conclusion of the cooking class, Mr. Hald personally presented a certificate of completion to each child who participated.
As commemorative gifts, participants also received Aurora Salmon products and Aurora Bear merchandise.
We would like to express our sincere gratitude to everyone who participated and to all those who contributed to the successful organization of this event.
We will continue to promote the outstanding taste and appeal of Norwegian seafood while actively supporting food education initiatives and learning opportunities through food-related activities.
A total of 11 pairs of parents and children (22 participants), selected through a lottery, took part in the event.
The instructor was Mr. Fredrik Hald from Lerøy Seafood Group, Norway, who has been honored with Norway's annual Chef of the Year award.
Participants enjoyed a hands-on cooking experience using Aurora Salmon and Norwegian mackerel, preparing dishes together as families.
At the beginning of the program, participants learned about Norway's geography and natural environment, as well as the distribution process through which Norwegian salmon reaches dining tables in Japan.
Following this introduction, Mr. Hald demonstrated cooking techniques, after which parents and children worked together to prepare the dishes themselves.
The menu featured three dishes: Aurora Salmon with Green Onion Cream Sauce, Aurora Salmon Ajillo, and a dish made with Norwegian mackerel.
Participants enthusiastically enjoyed cooking together while experiencing the exceptional taste and appeal of Norwegian seafood.
At the conclusion of the cooking class, Mr. Hald personally presented a certificate of completion to each child who participated.
As commemorative gifts, participants also received Aurora Salmon products and Aurora Bear merchandise.
We would like to express our sincere gratitude to everyone who participated and to all those who contributed to the successful organization of this event.
We will continue to promote the outstanding taste and appeal of Norwegian seafood while actively supporting food education initiatives and learning opportunities through food-related activities.
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