― Raw gastronomy supported by science and culture ―
Japanese sushi is recognized worldwide as “safe to eat raw.” In many countries, consuming raw fish carries risks. Bacteria, parasites, and inadequate temperature control can lead to food poisoning. However, a culture where sushi and sashimi can be enjoyed with confidence has been built over a long history in Japan. This is no accident; it is the result of scientific management and laws combined with artisans’ skills and cultural awareness. Let’s take a closer look.
Thorough freshness management via cold chain
When discussing the safety of Japanese sushi, the most crucial element is the low-temperature management system known as the “cold chain.” This refers to the mechanism that maintains a constant temperature throughout the entire process, from the fish being caught in the sea to its arrival at the sushi counter. First, the caught fish is immediately chilled with ice onboard the vessel and kept at a low temperature around 0°C. This minimizes bacterial growth and deterioration of freshness. Then, the fish is delivered by refrigerated trucks from the fishing port to the fish market.
Upon arrival at the fish market, the fish is kept at low temperatures in the auction halls and warehouses, maintaining its freshness until purchased by the chefs. Transportation from the market to the restaurants also uses dedicated refrigerated trucks or containers to maintain a constant temperature. At the restaurants, further management occurs in the sushi display cases and refrigerators, ensuring the quality of the fish remains at its absolute best.
Furthermore, fish like salmon, which carry a risk of parasites, undergo proper freezing during distribution, ensuring they are safe for raw consumption. This rigorous temperature control from catch to plate is what makes Japanese sushi a unique “safe raw food” unmatched anywhere else in the world.
Japan’s globally high food safety standards
One reason Japanese sushi is globally safe is its strict food safety standards based on laws and systems. Japan’s Food Sanitation Act thoroughly regulates the hygiene management of raw fish for consumption and cooking utensils. Furthermore, the HACCP (Hazard Analysis Critical Control Point) system is implemented in all food service establishments, analyzing hazards and clearly defining control points at each stage from fish reception and refrigerated storage to cooking and serving. For example, meticulous hygiene management is routinely practiced, covering details such as temperature control of sushi toppings, parasite risk management, maintaining hand cleanliness, and disinfecting knives and cutting boards.
Sushi restaurants also strictly adhere to these standards. Beyond simply complying with laws and regulations, hygiene awareness is thoroughly instilled during the training of their chefs. Maintaining hand cleanliness, disinfecting cooking utensils, and controlling the temperature of sushi toppings are daily routines across all sushi establishments.
Furthermore, regular on-site inspections are conducted by municipal health centers. These inspections verify temperature management records, kitchen cleanliness, and employee handwashing practices. Violations result in corrective guidance and, in some cases, suspension of operations. This combination of legal oversight and artisan traditions enables Japanese sushi restaurants to routinely achieve a level of hygiene management unparalleled anywhere else in the world.
According to the Tokyo Metropolitan Government Health and Medical Services Bureau, the number of food poisoning incidents in fiscal year 2025 was 114 cases (affecting 1,536 people). Compared to 76 cases (affecting 833 people) at general restaurants, sushi restaurants had only 8 cases (affecting 27 people), a very low number.
Sushi chefs’ rigorous sanitation practices
One of the most critical factors supporting the safety of Japanese sushi is the daily sanitation practices of sushi chefs. Chefs pay meticulous attention to sanitation, just as much as they do to their nigiri-making and knife skills.
Maintaining clean hands is the top priority. Chefs wash their hands between tasks and disinfect their fingertips with vinegar water. Cutting boards and knives are also wiped down and disinfected after each sushi. These practices prevent cross-contamination. Furthermore, during their apprenticeship, trainees are rigorously taught by their masters to visually inspect fish for anisakis parasites and remove them thoroughly.
Sushi toppings are always kept below 5°C (41°F) to minimize bacterial growth. Careful consideration is given to the chef’s workflow and tool placement. Areas for handling raw fish and cooked ingredients are separated, and dedicated tools are used to prevent cross-contamination.
Sushi chefs’ hygiene management is not merely a formality; it is a scientifically grounded “procedure for ensuring safety.” The chefs’ experience and skill are reflected in their daily hygiene practices, allowing us to enjoy raw sushi with confidence.
A culture that values freshness and eating food right away
One reason Japanese sushi is safe and delicious lies in its “freshness-first, eat-food-immediately culture.” This culinary tradition, passed down from the Edo period to the present day, is based on the premise of eating fish caught on the same day. At sushi restaurants, it is standard practice to prepare and serve fish purchased at the market that very day.
This culture maximizes the freshness of fish, rice, and seasonings while significantly reducing the risk of food poisoning.
Summary
It is the combination of tradition, science, the artisan’s skill, and a culture that values freshness that makes Japanese sushi so reliably safe to eat raw. The combination of a culture prioritizing freshness dating back to the Edo period, scientific temperature control and inspection, and artisans’ meticulous hygiene management achieves a level of safety unparalleled anywhere in the world.