{"id":7751,"date":"2026-04-04T11:38:06","date_gmt":"2026-04-04T02:38:06","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=7751"},"modified":"2026-04-04T13:58:14","modified_gmt":"2026-04-04T04:58:14","slug":"current-status-of-salmon-farming-in-japan","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/current-status-of-salmon-farming-in-japan\/","title":{"rendered":"Current status of salmon farming in Japan"},"content":{"rendered":"
\"A
Salmon boasts a vibrant orange color, a good amount of fat, and a melt-in-your-mouth texture.<\/figcaption><\/figure>\n

Salmon<\/a><\/span> is the most popular item at conveyor-belt sushi restaurants in Japan, and demand continues to grow both domestically and globally. In response, Japan\u2019s salmon farming industry has been rapidly expanding. Domestic production is projected to reach approximately 33,000\u201334,000 tons in 2026, up about 10% from the previous year and marking a new record. This growth is driven by both traditional sea-based aquaculture and the rapid development of land-based farming using Recirculating Aquaculture Systems (RAS).<\/p>\n

In coastal regions such as Aomori and Hokkaido, sea-based farming remains a core production method. In the cold, fast-moving waters of the Tsugaru Strait, salmon develop firm flesh and rich fat content\u2014qualities highly valued for sushi and sashimi. Companies such as Okamura Foods<\/a><\/strong><\/span> are leading this sector by introducing advanced Nordic technologies and large-scale farming systems. Working closely with local fishing communities, they produce branded fish such as \u201cAomori Salmon,\u201d while expanding operations to include land-based hatcheries and remote-controlled feeding systems.<\/p>\n

At the same time, Japan is seeing significant investment in land-based aquaculture. Pure Salmon Japan<\/span><\/a><\/strong> is developing one of the world\u2019s largest RAS facilities in Tsu, Mie Prefecture, with a planned annual capacity of 10,000 tons. Other major players include FUJI ATLANTIC SALMON<\/strong> in Shizuoka, Atland<\/strong> (a joint venture between Mitsubishi Corporation and Umios) in Toyama, and FRD Japan<\/span><\/a><\/strong> in Saitama. These operations aim to produce high-quality salmon with fully controlled water conditions, reducing disease risk and enabling year-round production.<\/p>\n

A defining characteristic of Japan\u2019s salmon farming industry is its diversity of species and local brands. Farmed salmon in Japan includes a range of types, each with unique traits. Below is a detailed overview of major salmon species and brands:<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Species<\/th>\nBrand \/ Regional Name<\/th>\nLocation<\/th>\nFarming Method<\/th>\nEstimated Annual Production (tons)<\/th>\n<\/tr>\n<\/thead>\n
Atlantic salmon<\/td>\nFUJI ATLANTIC SALMON<\/td>\nShizuoka<\/td>\nLand-based (RAS)<\/td>\n4,700\u301c5,300<\/td>\n<\/tr>\n
Atlantic salmon<\/td>\nAtland<\/td>\nToyama<\/td>\nLand-based (RAS)<\/td>\n2,500<\/td>\n<\/tr>\n
Atlantic salmon<\/td>\nPure Salmon Japan<\/td>\nMie<\/td>\nLand-based (RAS)<\/td>\n10,000<\/td>\n<\/tr>\n
Coho salmon<\/td>\nKaikyo Salmon<\/a><\/span><\/td>\nTohoku\u2013Hokkaido<\/td>\nSea-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Coho salmon<\/td>\nMiyagi Salmon<\/td>\nMiyagi Prefecture<\/td>\nSea-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Coho salmon<\/td>\nDate no Gin<\/td>\nHokkaido Pacific coast<\/td>\nSea-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Coho salmon<\/td>\nKinka Gin<\/td>\nMiyagi Ishinomaki area<\/td>\nSea-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Coho salmon<\/td>\nGin no Suke<\/td>\nRegional<\/td>\nSea-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Rainbow trout \/ Trout salmon<\/td>\nSakura Gin<\/td>\nVarious farms<\/td>\nSea-based \/ Land-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Rainbow trout \/ Trout salmon<\/td>\nKiwami Sake<\/td>\nVarious local cooperatives<\/td>\nSea-based \/ Land-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Rainbow trout \/ Trout salmon<\/td>\nYamanashi \/ Nagano<\/td>\nRegional<\/td>\nLand-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Chinook (King) salmon<\/td>\nVarious premium farms<\/td>\nRegional<\/td>\nSea-based \/ Land-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Donaldson trout<\/td>\nVarious farms<\/td>\nRegional<\/td>\nLand-based \/ Hybrid<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n
Hybrid crosses<\/td>\nVarious farms<\/td>\nRegional<\/td>\nLand-based \/ Sea-based<\/td>\nNot publicly disclosed<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Despite this growth, Japan still relies heavily on imports, with around 80% of its salmon sourced from Northern Europe and South America. However, global factors are reshaping the market. The Ukraine\u2013Russia conflict has increased air freight costs and extended delivery times from Norway, while geopolitical tensions involving the Middle East, including Iran and the United States, have driven up oil and electricity prices. These factors not only raise import costs\u2014already up roughly 60% over the past five years\u2014but also impact domestic production, particularly energy-intensive land-based systems.<\/p>\n

Each farming method presents its own advantages and challenges. Sea-based farming allows for large-scale production and natural growth conditions but is vulnerable to environmental risks such as red tides and disease. Land-based RAS systems offer precise control over water quality and eliminate marine pollution, yet require substantial capital investment and high energy consumption. Hybrid systems, in which fish are raised on land before being transferred to the sea, provide a balance between efficiency and quality but add operational complexity.<\/p>\n

Looking ahead, Japan\u2019s ability to establish itself as a major salmon-producing nation will depend on how effectively it integrates these approaches. Expanding branded domestic production, improving energy efficiency, and leveraging technological innovation will be essential. At the same time, imported salmon is likely to remain important for premium markets, while domestic farmed salmon increasingly supports local demand.<\/p>\n

In this evolving landscape, Japan\u2019s salmon industry is shifting from import dependence toward a more diversified and resilient production model\u2014one that combines regional identity, species diversity, and advanced aquaculture technology.<\/p>\n","protected":false},"excerpt":{"rendered":"

Salmon is the most popular item at conveyor-belt sushi restaurants in Japan, and demand continues to grow both domestically and globally. In response, Japan\u2019s salmon farming industry has been rapidly expanding. Domestic production is projected to reach approximately 33,000\u201334,000 tons in 2026, up about 10% from the previous year and marking a new record. This growth is driven by both traditional sea-based aquaculture and the rapid development of land-based farming using Recirculating Aquaculture Systems (RAS). In coastal regions such as Aomori and Hokkaido, sea-based farming remains a core production method. In the cold, fast-moving waters of the Tsugaru Strait, salmon develop firm flesh and rich fat content\u2014qualities highly valued for … Continue reading Current status of salmon farming in Japan<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[106,31,4],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/7751"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=7751"}],"version-history":[{"count":10,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/7751\/revisions"}],"predecessor-version":[{"id":7762,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/7751\/revisions\/7762"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=7751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=7751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=7751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}