Sushi's Portable Origins Sushi actually began as a portable, fast food option in ancient Japan. Fishermen would ferment fish with salt and rice to preserve it during long journeys. The rice was later discarded, and only the fish was consumed. This early form of sushi was called "nare-zushi."

Sushi Etiquette Soy Sauce Side: Many people aren't aware that you should dip the fish side of the sushi into soy sauce, not the rice. This preserves the integrity of the rice and prevents it from becoming overly salty. It's a subtle but crucial aspect of sushi etiquette.

Wasabi as a Preservative: Wasabi wasn't always used for its fiery flavour. Traditional sushi chefs added wasabi to sushi as a preservative due to its antimicrobial properties. Today, it's mostly enjoyed for its spicy kick. 

Sushi Evolution: Sushi has evolved significantly over time. Nigiri sushi, the type most commonly found today, was actually a Tokyo innovation from the early 19th century. Prior to that, sushi was often fermented, aged, or served in a completely different form.

Sushi by Hand: Traditional sushi chefs believe that the best way to make sushi is by hand. They argue that the warmth of the chef's hands helps to slightly melt the rice, allowing it to adhere to the fish better. It's a skill that takes years to master.