Master sushi chefs in Japan spend years honing their skills in making rice, selecting and slicing fish, and other techniques. Expert chefs even form the sushi pieces in a different way than a novice does, resulting in a cohesive bite that doesn't feel all mushed together. In this short video clip from a longer Japanology episode on sushi, they put pieces of sushi prepared by a novice and a master through a series of tests — a wind tunnel, a pressure test, and an MRI scan — to see just how different their techniques are. It sounds ridiculous and goofy (and it is!) but the results are actually interesting.
