8. Japanese knives are sharpened differently
Unlike the sharp objects that cut food in the West, most Japanese knives are sharpened only on one side. They cut on the pull stroke rather than the push stroke, allowing chefs to keep their elbows close to their side.
9. Sushi meals didn't always begin with miso
Miso is considered more of a breakfast food in Japan. Tamago, a Japanese-style omelet, was traditionally the first sushi course, and was used as a benchmark to measure the skill of a chef.
10. Sashimi's translation makes perfect sense
"Sashi" means cut, "mi" means body.
11. There's already plenty of wasabi on your sushi
The chef puts some between the fish and the rice, although many chefs are starting to use less now that American diners use it so gratuitously.