Chef Hanaya Yohei invented modern sushi in the early 1820s

The enterprising chef created nigiri sushi—fresh fish placed on top of vinegared rice balls that are then hand-molded together—as a way to quickly serve fish to busy Edo workers who could take their food to-go.

Westerners didn't encounter sushi until the mid-1800s because Japan was closed off to tourists.

Norway is responsible for salmon sushi

Japanese sushi did not include salmon until the mid-1990s because Pacific salmon was known to contain parasites. Norway, meanwhile, had an abundance of Atlantic salmon, which was safe to eat raw. The country smelled an opportunity and launched Project Japan, which successfully convinced the country that Atlantic salmon was safe to include in its cuisine.

Bluefin tuna, now used in high-end sushi, was once reserved for cat food

Until the ‘70s, the enormous fish were the base for cat food or, at times, thrown into the trash. Now it’s the most expensive fish in the ocean and is a popular topping for nigiri sushi thanks to the abundance of fat in its belly.

A television show helped popularize sushi in the US in the 1980s

"Shogun," a miniseries released in 1980, followed a British sailor's journey through 17th-century Japan. Nearly a third of American households watched its five installments, and it was used as an instructional text in classrooms throughout the '80s, inspiring a wave of American interest in Japanese culture, including sushi.

Sushi contains cooked or raw fish, and comes in various rolls and styles

In the US, most sushi restaurants serve maki and uramaki, which feature fish wrapped in rice. But those are far from the only styles of sushi out there.

The fish in sushi is usually frozen to eliminate parasites

Most raw fish contain parasites, but sushi restaurants and fish markets use “super freezers” to make the food safe for consumption. The United States Food and Drug Administration warns that frozen raw seafood can still contain parasites, depending on the type of fish and the conditions of the “super freezer.”

Conveyor belt sushi was invented in 1958

Yoshiakai Shiraishi had trouble staffing his sushi restaurant with waiters. When he saw a conveyor belt moving beer bottles at a brewery, he realized the technology could solve his problem. He unveiled his innovation at his Osaka restaurant in 1958, introducing a style, kaitenzushi, that would be replicated by others—and contribute to sushi’s growing popularity.

Sinaloan sushi is a Mexican take on the Japanese classic

Sushi became popular in Mexico in the early 20th century, thanks to Japanese immigrants who settled in Sinaloa, a Mexican state that runs along the Pacific Ocean. The region’s modern-day sushi blends both cultural traditions, evident in items like the Mar y Tierra roll, which includes carne asada and shrimp.

Gas station sushi is actually pretty safe to eat, experts say

Vending machine food, in general, gets a bad rap for its seeming lack of freshness, but whether the food you eat is safe usually depends on the quality of the cold chain supply logistics that brought it to the point of sale. Most prepackaged sushi fish has been flash frozen, and the rice has been mixed with vinegar to inhibit bacteria.

Yohei's sushi innovation turned sushi into a convenient fast food

Nigiri took relatively little time to prepare, making it an ideal dish to serve from a food stand. The success of Yohei’s stand, where customers could select their desired toppings, inspired others to open similar businesses.

The sushi burrito hails from San Francisco

Inventor Peter Yen wanted to combine sushi-making techniques with Latin flavors, so he founded Sushirrito, which specializes in burrito-sized sushi rolls with Mexican-inspired fillings like ginger guacamole.

Why is rice so popular?

From Spanish paella to West African jollof rice, rice is a staple in dishes across the world. This colorful animated video dives into the global expansion of rice, which contributes more than 20% of the calories consumed by humans each year. Learn about rice’s beginnings thousands of years ago, the environmental consequences of its popularity, and the potential for positive changes in the future.

The first sushi bar in the US opened in the 1960s in Los Angeles

Kawafuku opened in the city’s Little Tokyo neighborhood in 1923 and installed its sushi bar in the mid-1960s. The restaurant primarily sourced local seafood, including abalone, though it also imported fish from Japan, attracting many Japanese expatriates.

Funazushi takes 3 years to prepare

Funazushi is a type of honnare (sometimes spelled hon-nare or called narezushi) sushi. Unlike nigirizushi, the quicker form that's commonly found in restaurants, honnare is preserved over a long stretch of time. Mariko Kitamura, who runs a funazushi shop in Takashima City, Japan, describes the dish as a "fish version of prosciutto" with a saltiness that's similar to caviar.

Sushi is an estimated $33B business in the US

US fishermen stock most of the country's more than 17,000 sushi restaurants. Distributors frequently adjust prices for different fish, based on their availability and the quality of the meat. This podcast unpacks how that industry operates.

The surprising economics of sushi

How exactly does a patron of a sushi restaurant in Omaha, Nebraska, get to eat fresh fish caught off the coast of Japan? This episode of the Freakonomics podcast answers this question and explains the impressive feat. Listen to learn about the tricky economics and time-sensitive process behind importing fresh catches to sushi-lovers across America.

Watch a Japanese chef demonstrate how he prepares sushi

Tokyo's Naomichi Yasuda shows how he cuts tuna, wraps a maki roll, and assembles nigiri. In the process, he explains the proper way to enjoy the creations, offering advice for getting the most flavor.

A Netflix documentary ignited an omakase sushi craze

Before 2012, edomae omakase was an expensive sushi experience that was not particularly popular in the US. That changed with “Jiro Dreams of Sushi,” a 2011 film about the 85-year-old owner of Sukiyabashi Jiro, an omakase restaurant with three Michelin stars, that earned rave reviews. Demand for omakase exploded, and restaurants responded by raising their prices.

Sushi apprenticeships often last for at least 10 years

Sushi is often treated as a precise art form, with master chefs taking on apprentices who must slowly earn the responsibility of preparing the food. In the video below, Oona Tempest, an apprentice at Tanoshi Sushi NYC, explains what the years-long process entails.

Why pickles became a thing

Pickles began in Mesopotamia around 2400 BCE as a way to preserve vegetables amid heat (and spoilage). They spread through Egypt, Greece, and Rome, where Julius Caesar reportedly fed pickles to his soldiers, and brining was treated as a culinary art. The technique is broadly useful, as salt and water can extend the shelf life and deepen flavor for almost anything.

The best sushi restaurants in the US

Not every sushi spot is the same: They have different fish distributors, different menus, and different vibes. This list ranks US restaurants that have excelled across the board, highlighting well-regarded omakase counters (like New York’s Sushi Nakazawa) and old-school bars (like Los Angeles’ Sushi Gen).

One writer suggests using the California roll to evaluate sushi restaurants

Christine Carone uses the logic of the Big Mac Index—a metric for evaluating purchasing power by comparing countries’ Big Mac prices proposed by the Economist—for evaluating takeout sushi. Her recommendation is looking at the cost of a California roll, a relatively inexpensive, middle-of-the-road item for any American sushi spot. If it’s too expensive, the restaurant isn’t offering good value. But if it’s too cheap, you should worry about the quality of the fish.

'Omakase' roughly translates to 'I'll leave it up to you'

An omakase restaurant allows sushi chefs to craft custom-made rolls for patrons. The meals are often expensive, but there are good reasons for that: They include the freshest ingredients the restaurant has to offer and usually have limited spots. This short documentary focuses on Royal Sushi and Izakaya in Philadelphia.

Ukraine's sushi restaurants have remained open through the country's war with Russia

Although the country's cities have become battlegrounds, its sushi restaurants—a popular comfort food for Ukrainians—have remained open. That's especially surprising considering they require imported fresh fish and highly skilled chefs.

Why there’s barely any cheese in traditional East Asian food

East Asian cuisine has historically been cheese-free, but why? Several unique circumstances combined to limit—or eliminate—the dairy product in dishes from Japan, Korea, China, and other nearby countries: Livestock were seen as working animals rather than nutritional sources, and most people were lactose intolerant. As Western cuisine becomes more popular globally, though, cheese is making its way into more East Asian diets.

MSG was first isolated from seaweed in Japan in 1908

The compound monosodium glutamate has been identified in dairy, meats and vegetables, and provides an "umami"—Japanese for "tasty"—flavor to food. Studies in the late 1960s characterized MSG as harmful, but only when testing doses hundreds of times greater than what would be consumed in a typical diet.

Iceberg lettuce was the salad staple people ate for most of the 20th century, popular due to its durability, long shelf life, and mild flavor.

How science came to understand umami

Before Dr. Kikunae Ikeda sat down in 1907 and pondered the taste of dashi, scientists typically agreed upon four types of taste: sweet, salty, bitter, and sour. He boiled 90 pounds of kelp into a resin that he then stripped of different compounds until he was left with a single ounce of brown crystals. Testing later revealed these crystals were glutamate, an amino acid and one of the protein's building blocks.

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

Explaining why salt should be used to season food early in the cooking process

Experiments involving the same dishes, with salt added at the start of cooking versus at the end, have been shown to yield drastically different taste outcomes because salt takes time to diffuse into foods, particularly vegetables, whose cells are surrounded by cellular membranes and walls. Salting at the end will produce a concentrated surface coating, rather than even seasoning.

Although vinegar was first discovered when wine was left to sour after exposure to air, the fermentation of different base ingredients contributes to the variety of vinegars seen today.

Eating fish during Lunar New Year is believed to bring prosperity

Many of the traditional Lunar New Year dishes are deeply symbolic—such as fried spring rolls resembling bars of gold. How the dishes are prepared, served, and eaten is crucial for carrying out their powers.

Some invasive species' populations have been controlled by turning them into cash crops that can be harvested and sold to produce useful materials.

How the methods of catching fish for food affects their taste

Commercially caught fish are often killed through suffocation, allowing the causing the fish extreme stress and flooding their bodies with stress hormones and lactic acid. These chemicals cause the fish's flesh to become bitter where it was once rich and quickens the rotting process.

What did the Vikings eat?

Examining a culture's culinary practices gives insight into its social structure, skills, and ideology. This article follows culinary archaeologist Daniel Serra as he explores the food habits and choices of Vikings. His findings have effectively ended "the myth of Vikings gnawing off the meat of the bones of wild animals," with evidence providing a clearer picture of Viking society as filled with farmers who didn't have time to hunt.

The mystery of the cucumber, from coiling tendrils to its bitter, mature fruit

Cucumus sativus was first cultivated 3,000 years ago in the Himalaya of India, appearing in ancient Sanskrit hymns in the Hindu tradition. They are typically harvested well before maturation, as their yellow, final fruit is bitter. Their coiling tendrils were so distinct they prompted famed naturalist Charles Darwin to publish one of his lesser-known works, "On the Movements and Habits of Climbing Plants." Its refreshing coolness inspired cucumber-derived body washes and sprays over millennia.

Invasivorism is a form of ethical eating focused on eating invasive species

The culinary approach helps combat the growth of invasive species populations by increasing demand for dishes made with them, but some suggest that creating a market for these species may help prolong their presence by moderating control. Some diners have expressed reluctance toward consuming more exotic species, such as nutria—raccoon-sized rodents.

Cookies were originally used as low-stakes ways to test the temperature of an oven

In 7th century Persia, bakers used small mounds of dough to test the heat in ovens before baking larger cakes. Afterward, they'd add honey, nuts, and other items to the small mounds, creating early cookies.