7 Sushi Facts For Sushi Lovers

1) Not long ago, sushi chefs had to undergo ten years of training before they were allowed to work in a restaurant. Today, demand for these skilled food artists is so high that many start work after only two years of training. In Japan, an apprentice sushi chef spends two years learning to cook and season the rice, and another three learning to prepare fish, before he is allowed to work behind the sushi bar.

2) The highest price ever paid for a sushi grade Bluefin Tuna was $173,600 for a 444 pound fish ($391/lb) on January 5th, 2001 at the Tsukiji Fish Market in Tokyo. (Imagine reeling that sucker in!)

3) The word “sushi” doesn’t refer to fish at all—it refers to rice that has been seasoned with vinegar, sugar, and salt.

4) Japanese usually eat miso soup not at the beginning of the meal, but at the end—to aid digestion.

5) The raw shrimp served in sushi all begin life as males—and then they all suddenly become females and have sex with their younger siblings.

6) The best sushi chefs prepare octopus by giving the animal a lengthy, full-body massage—while the creature is still moving.

7) Sushi aficionados never look at a menu, seldom use chopsticks, and avoid soy sauce and extra wasabi.


Know of any other interesting sushi facts? Let us know in the comment section below!


Sources: The Story of Sushi
Sushi FAQ