Quirky Facts You Might Not Know About Japan

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Without a doubt, Japan is one of most intriguing countries in the world. Part of its appeal lies in its unique culture, delicious food and advanced technology. However, some of its customs and tastes have been misunderstood and will leave one wondering. Other facts will simply amaze. Check out these random quirky facts about the Land of the Rising Sun, brought to you by facts-about-japan.com and listverse.com/interesting-facts-about-japan.com.

1. Raw horse meat is very popular in Japan. Known as basashi, it is sliced thinly and eaten raw.

2. Sometimes the trains are so crowded that railway staff are employed to cram passengers inside.

3. A perfectly shaped Yubari melon (musk melon, similar to a cantaloupe) without any smudges and scars can sell for over 31,473 yen ($300.00).

4. You can find vending machines in Japan that sell beer, hot and cold canned coffee, cigarettes, and other items.

5. Poorly written English can be found everywhere and all sorts of articles, such as signage, menus and T-shirts.

6. Coffee is very popular and Japan imports approximately 85% of Jamaica’s annual coffee production.

7. In a Sumo training “stable” the junior rikishi or Sumo wrestlers are traditionally required to wash and bathe their senior sumo wrestlers and make sure their hard to reach places are clean.

8. Animated Japanese films and television shows or anime account for 60% of the world’s animation-based entertainment. Animation is so successful in Japan that there are around 130 voice-acting schools in the country. One example of a popular anime is Bleach, which has been running since 2001 and has spawned a media franchise that includes a television series, original video animations, four animated feature films, seven rock musicals, and numerous video games, as well as various Bleach-related merchandise.

9. Many companies hire people to hand out small packages of tissues which include a small advertisement flyer. Some non-Japanese are surprised when they are handed a free packet of tissues.

10. On average, it takes about 7 to 10 years of intensive training to become a fugu (pufferfish) chef. This training may not be needed in the future as some fish farms in Japan are producing non-poisonous fugu.

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