Sushi in the context of "Meat"

Learning is the process of acquiring new understanding, knowledge, behaviors, skills, values, attitudes, and preferences. The ability to learn is possessed by humans, non-human animals, and some machines; there is also evidence for some kind of learning in certain plants. Some learning is immediate, induced by a single event (e.g. being burned by a hot stove), but much skill and knowledge accumulate from repeated experiences. The changes induced by learning often last a lifetime, and it is hard to distinguish learned material that seems to be "lost" from that which cannot be retrieved.

Human learning starts at birth (it might even start before) and continues until death as a consequence of ongoing interactions between people and their environment. The nature and processes involved in learning are studied in many established fields (including educational psychology, neuropsychology, experimental psychology, cognitive sciences, and pedagogy), as well as emerging fields of knowledge (e.g. with a shared interest in the topic of learning from safety events such as incidents/accidents, or in collaborative learning health systems). Research in such fields has led to the identification of various sorts of learning. For example, learning may occur as a result of habituation, or classical conditioning, operant conditioning or as a result of more complex activities such as play, seen only in relatively intelligent animals. Learning may occur consciously or without conscious awareness. Learning that an aversive event cannot be avoided or escaped may result in a condition called learned helplessness. There is evidence for human behavioral learning prenatally, in which habituation has been observed as early as 32 weeks into gestation, indicating that the central nervous system is sufficiently developed and primed for learning and memory to occur very early on in development.

In modern Japanese, ateji (当て字, 宛字 or あてじ; pronounced [ate(d)ʑi]; "assigned characters") principally refers to kanji used to phonetically represent native or borrowed words with less regard to the underlying meaning of the characters. This is similar to man'yōgana in Old Japanese. Conversely, ateji also refers to kanji used semantically without regard to the readings.

For example, the word "sushi" is often written with its ateji "寿司". Though the two characters have the readings 'su' and 'shi' respectively, the character '寿' means "one's natural life span" and '司' means "to administer", neither of which has anything to do with the food. Ateji as a means of representing loanwords has been largely superseded in modern Japanese by the use of katakana, although many ateji coined in earlier eras still linger on.

Sasanishiki is a Japanese rice variety from Sendai, Japan.

Sasanishiki was created as a mixture of Hatsunishiki and Sasashigure at Furukawa Agricultural Experiment Station in Miyagi Prefecture in Japan in 1963. The unique feature of this particular kind of Japanese rice is its ability to keep the same taste even when cooling down. This makes it good for sushi, and some sushi restaurants in Japan advertise the use of this rice.

Bomba rice (Spanish: arroz bomba; Valencian: arròs bomba) is a short-grain variety of rice (Oryza sativa L.), primarily cultivated in the eastern parts of Spain. It is commonly used in paella and other dishes in Valencian cuisine, and is often referred to as Valencia rice. Bomba is considered a short to medium grain variety of rice, but unlike other short grain varieties, it has a relatively low content of Amylopectin, meaning it does not become sticky when cooked (like Sushi rice) nor does it thicken the cooking fluid (like Arborio rice).

Hanaya Yohei (華屋 与兵衛 or 花屋 與兵衛; 1799–1858) was a Japanese restaurateur and chef who is generally credited as the inventor of Tokyo-style (Edomaezushi; 江戸前寿司) nigiri sushi at the end of the Edo period. He is also regarded as the inventor of modern sushi that is widely recognized around the world.

Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: washoku) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called oden, or beef in sukiyaki and nikujaga.

Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and gyōza, as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanese tastes and ingredients. Traditionally, the Japanese shunned meat as a result of adherence to Buddhism, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Since this time, Japanese cuisine, particularly sushi and ramen, has become popular globally.