12 things you probably didn't know about Sushi

Posted by Jemima on Apr 1, 2010 in Groupon News | 0 comments

Not long ago, a sushi chef (itamae) had to undergo ten years of training before working in a restaurant. Today, demand for these skilled food artists is so high that many start work after only two years of training.

Sushi dates back to at least the second century A.D., beginning as a method of preserving fish in China.
Japan’s Agriculture Ministry has set up a panel to discuss a certification system for Japanese restaurants abroad.
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.
Sushi is an excellent source of lean protein and contains very little heart clogging saturated fat, unlike meat from terrestrial animals, and what fat is available is mostly in the form of Omega-3 fatty acids.
The seaweed wrap used in rolls (maki), called nori, is rich with essential vitamins and minerals. Wasabi and ginger both have antibacterial qualities, and ginger is widely regarded as aiding digestion and improving circulation.

Sushi aficionados never look at a menu, seldom use chopsticks, and avoid soy sauce and extra wasabi.
The word “sushi” doesn’t refer to fish at all—it refers to rice that has been seasoned with vinegar, sugar, and salt.
Japanese usually eat miso soup not at the beginning of the meal, but at the end—to aid digestion.
The knives used by sushi chefs are the direct descendants of samurai swords, and the blades must be sharpened and reshaped every day.
Among sushi toppings, clams actually have more flavor than any of the fish. At the sushi bars of old Tokyo, customers often preferred boiled clams over raw slices of fish.
In today’s sushi, frozen fish is often “fresher” than fresh fish.
The mass-production of sushi rolls was made possible by a pioneering female scientist in Britain in the 1940s. Japanese seaweed farmers have erected a shrine in her memory.