Sushi is one of Japan’s most iconic traditional foods, but its culture is filled with surprising history and fascinating customs. Here, we introduce 10 remarkable facts about sushi that you may not have known.
1. Sushi Was Originally a Fast Food in the Edo Period
Today, sushi is often seen as a luxurious cuisine, but in the Edo period (1603–1868), it was a fast food sold at street stalls. Back then, sushi pieces were much larger than today, making them filling enough to serve as a complete meal.
✅ Key Points:
- Originally sold at food stalls and eaten as a quick meal
- The pieces were much bigger than modern sushi
- Nigiri sushi (hand-pressed sushi) was invented in the late Edo period
2. The Original Sushi Was a Fermented Food
Sushi’s origins trace back to fermented fish and rice used as a preserved food called “narezushi.” A modern example still eaten today is funazushi from Shiga Prefecture, which has a distinctive sour and pungent aroma due to long fermentation.
✅ Key Points:
- The original sushi was more like a fermented dish than the fresh sushi we know today
- Funazushi is one of the few remaining examples of this ancient style
- Fermentation creates a unique umami flavor
3. Becoming a Sushi Chef Requires Over 10 Years of Training
It is said that it takes at least 10 years of training to become a fully qualified sushi chef. The process involves learning precise knife skills, mastering rice preparation, and even perfecting interactions with customers.
✅ Key Points:
- Apprentices often don’t get to handle a knife for the first few years
- Even the temperature and pressure of the hands are carefully controlled
- Recently, sushi schools offering shorter training programs have emerged
4. “Sabi-nuki” (No Wasabi) Was Originally for Geisha, Not Children
Many assume that sabi-nuki (sushi without wasabi) is meant for children, but it was originally created for geisha. Since geisha needed to entertain guests without crying from the spicy wasabi, chefs started offering sushi without it.
✅ Key Points:
- Initially designed for adult entertainers, not children
- Later became a common option for those who dislike spicy flavors
- Wasabi has antibacterial properties, traditionally considered essential for sushi
5. Conveyor Belt Sushi Was a Japanese Invention
Conveyor belt sushi (kaitenzushi) was invented in 1958 in Osaka by the restaurant Genroku Sushi. Inspired by a beer factory’s conveyor system, the idea revolutionized sushi by reducing labor costs and serving more customers efficiently.
✅ Key Points:
- First appeared in Osaka in 1958
- Inspired by conveyor belts in a beer factory
- Now a global phenomenon, with many countries adapting their own styles
6. There Are Proper Etiquettes for Eating Sushi
There are traditional manners to follow when eating sushi. For example, soy sauce should be applied to the fish, not the rice, to prevent the sushi from falling apart.
✅ Key Points:
- Soy sauce should be applied to the fish, not the rice
- Gari (pickled ginger) is for cleansing the palate, not for eating with sushi
- Eating sushi with your hands is perfectly acceptable
7. Sushi Ingredients Vary by Region
Different regions of Japan have unique sushi toppings based on their local seafood. For example, in Kansai, hamo (pike conger) is a common sushi topping, while in Hokkaido, engawa (flounder fin) and botan ebi (sweet shrimp) are local favorites.
✅ Key Points:
- Kansai is known for hamo sushi
- Hokkaido specializes in rich and fatty seafood
- Edo-style sushi (Tokyo-style) traditionally used fish from Tokyo Bay
8. Edo-style Sushi Features Special Preparation Techniques
In the Edo period, when refrigeration was unavailable, sushi chefs used special techniques like marinating, pickling, or curing fish to preserve its freshness. These methods, such as zuke (soy sauce-marinated tuna) and kombujime (kelp-wrapped fish), are still used today.
✅ Key Points:
- Zuke (soy-marinated fish) enhances umami flavors
- Kombujime (kelp wrapping) preserves and enhances fish texture
- These techniques define traditional Edo-style sushi
9. Sushi Restaurants Have Large Tea Cups for a Reason
Sushi restaurants often serve tea in oversized cups, known as yunomi, because sushi is traditionally eaten in multiple rounds, requiring frequent tea consumption to cleanse the palate. The tea, called agari, helps neutralize the rich flavors of the fish.
✅ Key Points:
- Large cups ensure you don’t have to refill tea frequently
- Agari (hot tea) helps refresh the mouth between sushi bites
- Drinking tea is an essential part of the sushi experience
10. Japanese Sushi Chefs Are Highly Sought After Worldwide
As sushi gains global popularity, Japanese sushi chefs are in high demand abroad, especially in the U.S. and Europe. Some have even earned Michelin stars, proving that authentic Japanese techniques are highly valued internationally.
✅ Key Points:
- Japanese sushi chefs are highly respected in high-end global restaurants
- Many Michelin-starred sushi restaurants exist outside Japan
- Sushi has evolved in various ways to suit different cultural tastes
Conclusion
・ Sushi is more than just food—it’s a rich cultural heritage shaped by history and craftsmanship.
・ Sushi has evolved from Edo-period fast food into a global culinary icon.
・ Understanding sushi traditions and etiquette makes the dining experience even more enjoyable.
Japan’s sushi culture continues to evolve, blending tradition with innovation. The next time you eat sushi, keep these insights in mind to appreciate its depth and craftsmanship even more!