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Sushi is a global favorite, but there’s more to it than just rice and fish. Some traditions are centuries old, while others are surprisingly modern. Precision, skill, and even strict regulations shape the way it’s made. These little-known facts might just change how you see your sushi roll.
Sushi Knives Are Sharpened Daily
Did you know that sushi chefs have to sharpen the blades of their knives every single day? It’s a requirement since the knives are expected to create very thin and perfect sushi. Daily sharpening prevents dull blades from hindering the chef’s ability to create perfectly thin slices of fish.
How Much Blue Fin Tuna Is Used For Sushi?
Japan consumes approximately 80% of the world’s bluefin tuna catch, mostly used for sushi and sashimi. This demand has driven prices sky-high, with top-grade cuts selling for thousands of dollars per fish. Outside Japan, bluefin is used in sushi but also appears in high-end seafood dishes.
What Does Sushi Mean?
Despite common belief, sushi does not mean raw fish. The word originates from the Japanese term “sumeshi,” meaning sour rice—a reference to the vinegar-seasoned rice that forms the base of sushi dishes. While raw fish is a common ingredient, it is not a defining feature of sushi.
Not All Sushi Contains Fish
As we said, many varieties of sushi contain no seafood at all. Rolls made with avocado, cucumber, pickled vegetables, or egg make great alternatives. And options like tamago (sweet omelet sushi) and inari (tofu-wrapped rice) are traditional favorites. Vegetarian and vegan sushi selections have also expanded to cater to different dietary needs.
The Chinese Get Credit
Did sushi really start in Japan? While most associate it with Japanese cuisine, its earliest form, narezushi, originated in ancient China as a way to keep fish fresh using fermented rice. The technique later spread to Japan, where it evolved into the fresh, vinegared sushi enjoyed today.
Sushi Chefs Work Hard
Becoming a sushi chef, or Itamae, traditionally required an apprenticeship lasting up to 10 years. This extensive training encompassed mastering rice preparation, fish selection, knife skills, and customer service. Establishments now often shorten the training period to between 2 and 5 years, depending on individual dedication.
Sushi Rice Is More Important Than The Fish
Many believe fish is the star of sushi, but chefs consider the rice just as—if not more—significant. Perfectly seasoned rice with the right texture is important, and top sushi chefs spend years mastering rice preparation before they even touch fish.
Omakase Means “Trust The Chef”
In high-end sushi restaurants, omakase dining allows the chef to craft a personalized meal based on the freshest ingredients available that day. The selection often follows a seasonal progression, starting with lighter flavors like white fish and progressing to richer options such as tuna or uni.
Wasabi Is Rarely Real
Most wasabi served in sushi restaurants isn’t real wasabi; it’s a mix of horseradish, mustard, and food coloring. True wasabi, made from the Wasabia japonica plant, is rare, expensive, and offers a smoother, milder heat. It also requires specific conditions to grow—cool, shaded mountain streams with just the right water flow.
Conveyor Belt Sushi Started In 1958
Kaitenzushi (conveyor belt sushi) was invented in Japan in 1958 as a way to serve sushi more efficiently. The concept was invented by Yoshiaki Shiraishi, a restaurant owner with limited staff. This way, the plates move along a rotating belt, allowing diners to pick what they want instantly.
