The secret to sushi's delicious taste is invisible to the human eye. Chefs spend years training to properly prepare the Japanese culinary staple, which consists of fresh fish and seasoned rice, either served together or wrapped in seaweed. At its most elemental, as the American Chemistry Society's latest Reactions video explains below, the bite-sized morsels contain an assortment of compounds that, together, combine to form a perfectly balanced mix of savory and sweet. They include mannitol, iodine, and bromophenol, all of which provide a distinctive tang; and glutamate, which adds a savory, rich umami flavor (and turns into MSG when it's combined with a sodium ion).

Take a bite of science, and learn more fun facts about the Japanese culinary staple's long history and unique preparation method by watching the video below.