Although sushi today is entirely associated with Japanese culture, the real inspiration for sushi is said to have started in South-East Asia. Narezushi, known as fermenting fish wrapped in sour rice, is said to have originated in the Mekong region before spreading to China and later to Japan.

Women are rare in the sushi cooking profession. In the past, women were excluded from sushi making because their higher body temperature and perfume could destroy the fresh taste and quality of the fish. Today, things are different.

Japanese knives used for sushi dishes are supposed to be sharpened on one side, while the other side of the blade is flat, resulting in a nicer edge suitable for cutting fish.

The most expensive sushi is said to cost up to USD 2 000, a five-piece set wrapped in 24-carat gold leaf and decorated with real diamonds.

Sushi was traditionally eaten with the hands, not with chopsticks.

Sushi used to be cheap fast food. Unlike today, when sushi is often found in high-end restaurants, sushi was originally a cheap, quick snack to be eaten with your hands.

Sushi is often served with raw seafood, but modern masters also use vegetables as the main ingredient instead of fish and seafood.