Sounds like you know about�€� Sushi

1. Sushi originated in China as a way of preserving fish. They wrapped it in rice and let it ferment, which allowed the fish to remain edible for longer.

2. You can tell the fish is fresh if when you press it, the fish’s skin bounces back like a person’s cheek.

3. Traditional ‘nigiri’ sushi is served loosely-packed, with the sushi rice topped by a thin slice of raw fish. The roll breaks when you use chopsticks to dip it in soy sauce because sushi was originally meant to be eaten by hand.

4. Wasabi is hard to grow, so most restaurants make a wasabi-like mix using horseradish powder, mustard and green food colouring.

5. It’s hard making sushi at home. To maintain freshness and kill bacteria, you need ‘flash freezers’, which can freeze fish within seconds to extremely cold temperatures. Home refrigerators aren’t up to it!

6. The seaweed is rich in micronutrients like iron, manganese and zinc. But the salt in seaweed and soy sauce is not recommended for pregnant women or those with high blood pressure. Thanks to Chef Toshikazu Kato of San: Qi, at Mumbai’s Four Seasons Hotel

Thanks to Chef Toshikazu Kato of San: Qi, at Mumbai’s Four Seasons Hotel