Food & Drink
Sushi Deep Dive Quiz š£
Omakase, Jiro's dreams, and the 10-year apprenticeship to become a sushi master.
Omakase, Jiro's dreams, and the 10-year apprenticeship to become a sushi master.
Salmon was not traditionally eaten raw in Japan ā it took a Norwegian marketing campaign called "Project Japan" in the 1980s and 1990s to convince Japanese consumers to eat raw salmon. Today it's one of the most popular sushi toppings worldwide. This quiz goes far beyond basic sushi knowledge, covering the history of narezushi fermented rice, the birth of nigiri in 1820s Edo, knife mastery, fish sourcing, and the unwritten rules of sushi etiquette.
Each round presents 10 randomized multiple-choice questions drawn from a pool of 50, so every playthrough is different. You get instant feedback with explanations after each answer, plus a shareable score at the end.
You'll explore the origins of sushi from fermented fish preservation to Edo-period fast food, the differences between nigiri, maki, uramaki, sashimi, temaki, and chirashi, the prestige hierarchy of fish from otoro to uni, the grueling path to becoming a sushi master including the years spent just perfecting rice, the strict rules of sushi etiquette, the specialized knives used by sushi chefs, and surprising facts like why kaiten-zushi (conveyor belt) was invented in 1958.
Traditional sushi apprenticeships last 10 or more years. The first years are spent on cleaning and observation, and mastering sushi rice alone can take 2 to 3 years. Legendary chef Jiro Ono has said that rice is more important than the fish.
Yes. Real wasabi (Wasabia japonica) costs around $250 per kilogram and is extremely difficult to grow, requiring cold mountain stream water. The vast majority of wasabi served globally ā even in Japan ā is a mixture of horseradish, mustard, and green food coloring.
Otoro ā the fatty belly of the bluefin tuna ā is generally the most expensive sushi fish, often costing $50 or more per piece at top restaurants. Bluefin tuna populations have declined by roughly 97% from historic highs, making the fish increasingly rare and expensive.
Last updated: March 2026