Five facts about sushi: the unique history of the dish

SSPDaily has prepared five facts about sushi. Learn about the favorite dish of millions of people around the world.

The history of sushi rice

Naredzushi, an ancient type of Japanese sushi, used to be made from fermented rice and aged fish. The long fermentation process not only gave the dish a unique flavor, but also served as a natural preservative that inhibits the growth of bacteria and microorganisms.

After fermentation, the fish was eaten and the rice was thrown away. Over time, seasoned rice vinegar, known as sushisa, was added to the rice, and the concept of sushi with rice and fish was born.

Health benefits of sushi

Sushi is not only a delicious dish, but also has numerous health benefits. One of the most important nutrients contained in many types of fish and seafood used in sushi is omega-3 fatty acids, known for their positive effect on heart health. In addition, sushi is usually low in fat and high in protein.

You can eat with your hands

Contrary to popular belief, it is perfectly acceptable to eat sushi with your hands, especially nigiri-zushi and oshizushi.

Using your hands allows you to preserve the integrity of the sushi. Of course, don't forget to wash your hands before starting this wonderful culinary process.

Breaking gender stereotypes

Becoming a sushi master or sushi chef is a prestigious achievement that until recently was the domain of mostly men. The Japanese believe that due to a woman's higher body temperature, raw fish used for cooking spoils and loses its flavor.

Fortunately, these outdated beliefs are gradually being disproven as aspiring female chefs prove their talent and dedication. In Tokyo, for example, there is a restaurant where only women make sushi.

The impact of land on Pacific bluefin tuna.

The enormous popularity of sushi in Japan has led to staggering statistics: almost 80% of the world's catch of Pacific bluefin tuna is used for sushi. Pacific bluefin tuna, an endangered species, is a sought-after delicacy that is served raw in Japan as sashimi or sushi.

This demand is clearly manifested during New Year's auctions, when the iconic bluefin tuna can fetch an exorbitant price. In 2013 and 2019, for example, impressive specimens of Pacific bluefin tuna were sold for staggering sums of millions of dollars as eager buyers fought for these lucky offers.