Japanese Seafood Giant Nichimo Enters India Market as Coho Salmon Demand Surges

Seafood distributors, chefs, existing importers of salmon in India, and hospitality buyers gather in Gurugram and Mumbai to taste premium Coho Salmon and discuss Japan’s advanced seafood techniques for sushi, sashimi, and grill preparations.

Mumbai/Gurugram India. May 21, 2026. Mumbai and Gurugram witnessed a unique seafood industry interaction as Japanese seafood manufacturer Nichimo Mariculture, in collaboration with Asuku India, organised a special Coho Salmon meet at Yuhi Hospitality in Gurugram and Hilton hotel Mumbai. The event brought together seafood distributors, hospitality professionals, chefs, and food industry stakeholders to explore the growing demand for premium salmon products in India.

Nichimo, a trailblazer in Japan’s domestic market, is renowned for its exceptional Coho salmon in Japan, and never venture out of the Japanese market before entering India.

Asuku India that negotiated hard to bring Coho Salmon to India for the first time from Japan, said the product would be made available in Indian market from mid-June through its vast distribution network.

The meeting focused on introducing high-quality Coho Salmon and showcasing Japanese seafood handling and preparation techniques specially designed for sushi, sashimi, and grill applications.

He said that for the inaugural year (July 2026-July 2027), Nichimo has been requested to supply 500 tons, comprising 350 tons of Trim C and 150 tons of whole salmon.

Akira Suhara, Director of Nichimo Mariculture Co. Ltd, travelled specifically for the event to interact directly with Indian chefs, distributors, and other buyers, and to gather live feedback on the product, as they were offered a taste of it during the interactions. Koji Nishigaya, Executive Vice President, and Mohit Mahajan, General Manager, of Asuku India, facilitated interactions.

Mohit Mahajan said that salmon consumption is witnessing rapid growth in India’s hospitality and fine-dining sector, and the event served as an important platform for tasting sessions, product demonstrations, and business discussions. He highlighted how increasing awareness of Japanese cuisine, healthy eating habits, and international dining trends are driving salmon demand across metro cities.

Participants were given an opportunity to experience the texture, freshness, and versatility of premium Coho Salmon through live tastings and culinary presentations. Discussions also revolved around supply chain quality, seafood preservation standards, and the future potential of imported seafood in the Indian market.