Art of Great Sushi

In Japanese culture sushi is considered an art form because its appearance is just as important as how it tastes. Chefs throughout Japan roll and arrange it on the plate according to their own styles, and they spend years learning their craft. 

Sushi was invented thousands of years ago in Japan as a way to preserve raw, cleaned fish. It was pressed between rice and salt by a heavy stone for a few weeks then covered with a lighter material like seaweed until the fish had fermented.

In the 18th century, a chef from Tokyo named Yohei Hanaya decided to forget about the fermentation process and serve it on its own.