SEP 20, 2017 7:40 AM PDT

Chemists Explain Why Sushi Tastes So Good

WRITTEN BY: Xuan Pham

Sushi has been part of the Japanese diet for hundreds of years. The tradition emerged out of necessity, as a way of preserving fish without refrigeration. The fish was stuffed with rice and allowed to ferment, a process which kept bad bacteria (botulinum) from growing. After the fermentation process was done, the fish could be safely consumed and the rice was discarded. Fish together with rice grew in popularity, and with the invention of vinegar, the fermentation process was no longer necessary.

Today, sushi is a culinary treat enjoyed by people all over the world. It's purported that a good sushi master may spend as much as seven years learning and perfecting the art of making sushi. No doubt in the training, the chefs learn the intricacies of the seemingly simple ingredients and how these interact to create a sublime eating experience.

Watch the video to learn more about the distinct chemicals in each component of sushi.
About the Author
I am a human geneticist, passionate about telling stories to make science more engaging and approachable. Find more of my writing at the Hopkins BioMedical Odyssey blog and at TheGeneTwist.com.
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