2. The earthquake of 1923 brought sushi off the streets
Previously, sushi was exclusively a street food, but the devastation from the quake destroyed so much of Tokyo that real estate prices dropped, allowing sushi chefs to afford brick-and-mortar restaurants.
3. The oldest type of sushi in Japan tastes like cheese
Near Lake Biwa in Southern Japan, they still follow old-school, pre-refrigeration sushi techniques of filleting carp, packing those fillets in vinegar rice, and leaving them to age for up to three years. The result is a fermented local delicacy called funazushi that our expert said tastes similar to a pungent cheese.