Sushi Facts: 8 Fun Facts About Sushi That Might Blow Your Mind

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Even if you’re not a huge fan of Japanese cuisine, chances are you’ve had Sushi and like it. Sushi is loved all across the world, as seen by the steady development of sushi restaurants. It is available on many grocery and convenience store shelves as well. 

We’re sure you will like Sushi if you’re reading this. And after reading the following sushi facts, you’ll probably enjoy it even more.

Sushi, as Japanese cuisine in general, is very much popular not only because of its deliciousness but also because of the unique experience it gives. Learn about the history of this popular Japanese dish, as well as some interesting facts, customs, and more!

These sushi facts will take you through centuries past – that’s how old this yummy dish is!

The Oldest Type Of Sushi In Japan That Is The Stinkiest Sushi In The World

A type of narezushi is still served near Lake Biwa (Japan’s largest lake). Funazushi is a fermented local delicacy that is said to have a pungent cheese-like flavor.

Narezushi was created with freshwater fish, loach, and eel, unlike current Sushi. However, Funakoshi, a form of narezushi, is considerably more uncommon and uses funa (carp), Japan’s king of freshwater fish.

The procedure is similar to the old-school, pre-refrigeration manner of creating Sushi. The filleted fish is salted, put in a wooden tub, loaded down with 30kg stones, and aged for two years. The fish is then properly cleaned, dried in the sun for a day, and fermented for another year on vinegared rice before being eaten.

Sushi Has Plenty Of Health Benefits

Is Sushi good for you? Yes, absolutely!

If you’re interested in learning more about sushi nutrition, you’ll be pleased to know that it’s packed with health advantages. Omega-3 fatty acids, a heart-healthy lipid found in most fish and seafood, are the most visible nutrient.

Sushi is also high in protein and low in fat. Nori is high in vitamins A, B-6, and C, as well as iodine, and is used in many sushi dishes.

Grocery Store Sushi Will Always Taste Sour

Sushi that is freshly cut and delivered by a sushi chef, even the greatest quality store-bought sushi, can’t compare to Sushi that is made with fish and served by a sushi chef.

Meat or fish that has been sliced and exposed to air oxidizes and becomes sour. The fish is gently warmed when it is chopped and formed over rice by a sushi chef. Sushi rice should also be served at body temperature and kept slightly warm till serving.

Because grocery store sushi lacks this personal touch, it lacks the flavor of Sushi served in restaurants.

There’s a Holiday for Sushi

On June 18, 2009, the first International Sushi Day was observed. This festival was designed with a single goal in mind: to urge people all around the world to eat more Sushi!

We don’t need a holiday for that, but we’ll take any excuse to eat this incredible delicacy, right?

Women were Forbidden As Sushi Chefs

Not only is becoming a sushi master difficult, but it used to be nearly impossible for women.

For a variety of reasons, women were previously prohibited from working behind the counter at a sushi restaurant. For starters, women’s hair oil and makeup are thought to affect the flavor and fragrance of Sushi. Second, women have menstrual periods. To be a master, your meal must have a consistent, consistent flavor. Women may experience a rise in body temperature and a change in taste as a result of menstruation.

Furthermore, this antiquated mindset derives from Japan’s patriarchal society and women’s duty as housewives. Women are usually expected to stay at home and care for their families. Sushi chefs work long, arduous hours, making it physically difficult for women to care for their families.

Aspiring chefs and even senior chefs who are willing to give women chefs a chance are challenging these long-held stereotypes. Women are already being trained as sushi masters at several of Tokyo’s finest restaurants.

Almost 80% of the world’s bluefin tuna catch is used for Sushi

Japan is the world’s largest consumer of Pacific bluefin tuna, a commercially endangered tuna species. Japan consumes over 80% of the global catch, which is eaten raw as sashimi or Sushi.

Some foods are considered auspicious in Japan when they are available for the first time of the year. Bluefin tuna can fetch astronomical amounts at New Year’s auctions. 

A 489-pound Pacific bluefin tuna was auctioned for 155.4 million yen (almost 1.8 million USD) in Tokyo on January 5, 2013, and on January 5, 2019, a 618-pound Pacific bluefin tuna was sold for 333.6 million yen ($3.1 million USD).

Sushi meals don’t always begin with Miso Soup.

You’ve undoubtedly been offered miso soup as an appetizer if you’re not Japanese and/or have eaten Japanese meals outside of Japan, including Sushi. This isn’t something you’d find in Japan.

In Japan, miso is primarily consumed for breakfast. It isn’t an appetizer, as it is in the United States and other nations. Because of its powerful flavor and to help settle the dish, the Japanese normally eat the soup last.

Soy Sauce Rules Apply

Sushi is usually accompanied by soy sauce. But, before you dip the nigiri into the saucer, make sure you’re only lightly dipping the fish side. Dipping the sushi rice can destroy the vinegar flavor as well as the shape and texture of the Sushi.

Taking the fish off the rice and dipping it in the soy sauce is also not encouraged. Sushi chefs go through extensive training to perfect the construction of Sushi and rice, and it is considered insulting to separate them.

Using Salmon As Sushi Ingredient Was Introduced By Norway

Salmon was not generally recognized and consumed in Japan until the 1990s, despite being one of the most popular sushi toppings today. And we can thank the Norwegians for that.

While salmon has long been a component of the Japanese diet, it was mostly used for frying or grilling and never eaten raw. Raw Pacific salmon was deemed dangerous to eat due to its proclivity for parasite infection.

The Norwegians began experimenting with aquaculture in the 1960s and 1970s, rearing salmon in net pens in the sea. The salmons were fat and parasite-free because they were farm-raised. Norway, however, resorted to other countries for export because of its tiny population and limited market.

The Japanese finally won after multiple delegations and a decades-long effort.

The Most Expensive Sushi

Angelito Araneta, Jr., the “Karat Chef” from Manila, created it. The Philippine chef presently owns the Guinness World Record for the world’s most costly Sushi, which is valued at $1,978.15 USD. What’s the secret to this high-priced dish? Gold, diamonds, and pearls. 

 Pink salmon from Norway and foie gras are among the ingredients in Chef Angelito’s five-piece nigiri. Instead of seaweed, he wrapped them in 24-karat edible gold leaf. It also features three Palawan pearls and 20-karat African diamonds, as if that wasn’t extravagant (and pricey) enough.

That’s all there is to it (drool-worthy)! I’m sure these sushi facts have left you speechless and hankering for some fresh nigiri!

Sushi isn’t originally Japanese

“Is sushi Japanese?” is one of the most frequently requested sushi-related queries on the internet. Before you say “duh,” let us clarify that, contrary to popular belief, Japan did not invent Sushi.

While Japan is without a doubt the world’s sushi capital, we owe it to Southeast Asia and China to inspire modern Sushi. Sushi making is thought to have begun around 500 B.C. in Southeast Asia’s rice-growing region, somewhere along the Mekong River.

The method of fermenting fish in rice made its way to China, where it was eventually introduced to Japan in the eighth century.

Knowing these amazing facts about Sushi, you would definitely want to have Sushi now, so to help you fulfill your Sushi cravings you can visit Kaviar Sushi Restaurant today!