Ask a Westerner what their favorite Japanese food is and there’s a high chance that the answer will be sushi. The widespread popularity of the delicately crafted delicacy has made it almost synonymous with the word “Japan”, even though there now exist dozens of different varieties made by people from all over the world.
Many of you reading this will have had sushi, some of you might even love it more than your mom’s cooking, but even so, that doesn’t guarantee that you have the guts for sushi. We’re not talking about the courage needed to put raw fish in your mouth, but rather, the genes required to properly digest seaweed.
Confused? Here’s the science behind it.