Japanese sushi is popular all over the world. However, some people may have doubts about its safety. Here, we will explain the safety of Japanese sushi.
The use of raw fish is the most concerning aspect of the safety of Japanese sushi. Raw fish may contain pathogens such as Salmonella and norovirus. However, in Japan, sushi chefs use high-quality fish and handle it appropriately. In addition, Japan has strict regulations under the Food Sanitation Act. Sushi restaurants are required to undergo regular hygiene inspections and disclose the results. Furthermore, sushi chefs have specialized techniques and knowledge to handle fish properly.
In Japanese sushi, cooked fish may be used instead of raw fish. In this case, any pathogens attached to the fish are eliminated by cooking, ensuring safety. In addition, even when using raw fish, pathogens can be eliminated by freezing. This allows raw fish to be eaten safely.
Moreover, high-quality ingredients are required for Japanese sushi. Sushi chefs use carefully selected ingredients and handle them properly. In addition, there is a focus on the type of rice used for sushi. The rice used in Japanese sushi is suitable for sushi, with a good mouthfeel and sticky texture.
Therefore, Japanese sushi has strict hygiene management and requires the use of high-quality ingredients, making it safe to eat. However, since Japanese sushi is also popular overseas, safety may not be guaranteed depending on the local ingredients and hygiene management. Therefore, it is important to choose a trustworthy sushi restaurant when eating sushi abroad.