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The Japanese word sushi does not mean a well-known dish, but simply marinated fish. Moreover, until the 17th century, the rice in which the fish was wrapped was not eaten. It was needed only to preserve the meat. The homeland of this method of processing fish is not Japan, but China.

According to tradition, the training of a sushi chef should last at least 10 years. Only after that, a person is allowed to prepare sushi. Nowadays, this rule has changed a little. Even the most demanding restaurants in Japan allow a chef who studied for "only" two years to prepare rolls.

Tuna became expensive after sushi gained popularity. Previously, it was eaten only by the poorest sections of the population. Today, 80% of the bluefin tuna caught around the world is used to make sushi.

In the 20th century, there was a crazy boom in Japanese cuisine in the United States. Rolls and sushi were ordered even more often than Coca-Cola.
Do you know where the longest roll in the world was made? No, not in Japan, but in Yekaterinburg, the length of the roll was more than 2.5 km.
Do you want to enjoy all the richness of the taste of sushi or rolls? Then eat the food as soon as it is brought to you. The ideal temperature of sushi is close to the temperature of the human body.

The most popular roles in the world are "California" and "Philadelphia". They were not created in Japan, but in the United States in 1970.
Sushi and rolls are a nutritious and at the same time low-calorie product (on average - 100 kcal). They have a minimum of fat and, at the same time, a lot of protein, minerals, iodine, and amino acids.

Like a samurai sword, a sushi knife needs to be sharpened daily. This is not only a tradition, but also a necessity, because cutting a thin piece of raw fish is not so easy.

The art of making sushi consists not only in the selection of ingredients and the harmony of flavors, but also in the design of the dish. Sushi chefs say that you have to "eat" sushi with your eyes as well.