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Not long ago a sushi chef (itamae) form over 10 years, before they can work in a restaurant. Today, these artists demand for cooking is so great that many start work after only two years of training.
Approximately 80% of global tuna catch is used for sushi blue.
Sushi dates at least from the second century AD. Was originally a Chinese method of preserving fish and meat.
According to the Food and Agriculture Organization of the United Nations, nearly half the fish consumed as food worldwide, occurs on farms.
Japan Ministry of Agriculture has established a discussion group for achieving a certification system restaurants with Japanese foreign profile. Possible gastronomic crimes include slicing fish too thick, using too little or too much wasabi, or cooked rice for too long.
Meanwhile, Japanese tourists have complained that they had the opportunity to taste tempura (Japanese dish) much too fat or insufficiently crispy seaweed. The ministry said the purpose of the system is "correct Japanese gastronomic culture propagation" and "increase confidence in the food of our country" in other countries.
Highest price ever paid for a fish used to sushi was $ 173,600 for a pound of blue tone. The transaction took place in Tokyo Tsukiji fish market.
U.S. law states that all who eat raw fish, except tuna be frozen prior to being killed parasites.
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