Today’s Video of the Day comes from the American Chemical Society’s Reactions series and features a look at the magic of sushi.
You may think it’s just some raw fish and rice, but did you know that some sushi chefs spend 7 years learning the art? Sushi actually started out as a means of preserving fresh fish as far back as 300 to 400 BCE. If the fish were packed with rice, they could spend a year fermenting, where the buildup of lactic acid would prevent harmful bacteria from growing. But that’s only just the beginning…
Video Credit: American Chemical Society