What was to become sushi was first mentioned in China in the 2nd century A.D.
Sushi caught on originally as a cheap, quick snack to eat with the hands while enjoying a theater performance.
The concept of modern day sushi was invented in Japan by Hanaya Yohei in the early 19th century.
Earlier a Sushi chef (itamae) can only work in a Japanese restaurant after training for 10 years. Today, a Sushi chef can start working right after training for 2 years.
Knives used by sushi chefs are the direct descendants of samurai swords, and the blades should
traditionally be sharpened every day.
The Japanese believe that you don’t just eat with your mouth, but also with your eyes. A Sushi Master Chef spends years perfecting the art of display. Every dish is a true work of art.
The most expensive sushi coming from Filipino chef Angelito Araneta Jr. He places a 0.25 carat diamond on a sushi at a restaurant in Manila on Sunday. Araneta earned the Guinness World Record for the most expensive sushi for the five sushis wrapped in 24-karat gold leaf with three Mikimoto pearls and a diamond. Price is $1,978.15.
Approximately 80% of the world’s bluefin tuna catch is used for sushi.
In 2013, a 222-kilogram (490-pound) bluefin tuna was sold at Tokyo’s Tsukiji market for an all-time high of 155.4 million yen, or 1.8 million dollars, at the annual new year auction.
Sushi rice should be body temperature. Not room temperature 25 ° C or 78 ° F . Not chilled (lower than 21 °C or 70 °F).
Good sushi rice is somewhat chewy, and sticky to the touch.
Real wasabi is pricey.Authentic wasabi comes from the root of the wasabia japonica plant.
The stuff typically provided in sushi restaurants is made from horseradish and mustard powder, then dyed green with artificial dyes to resemble real wasabi.
Sushi is traditionally eaten with the fingers, in 1 or 2 bites, although many people use chopsticks.
The first International Sushi Day was 18 June 2009, a celebration of this world-wide phenomenon of Japanese food.