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Health Food

There have been trends showing that more people eating sushi. With modern health concerns, sushi allows for healthy dining. A sushi restaurant commonly uses fresh ingredients and the freshest fish and shellfish. While people are continually replacing red meats with foods of lesser oils and fats, sushi fits the mold. Except for fatty tuna, all sushi is extremely low in fat and oil. Sushi also contains high amounts of protein and some iron, phosphorus and calcium that the body needs to be healthy.
Although sushi has incredible health advantages, taste and cultural popularity, there are three additions which aid in the proper sushi experience. These three things are soy sauce, gingerroot and wasabi.

Su, Vinegar
As the popularity of sushi continues to grow, people quickly become frequent visitors of sushi restaurants. In most cases, it can be noticed that sushi workers generally have soft skin, which are absent of cracks and blemishes. This can be attributed to the properties of vinegar. Vinegar used in sushi rice, also has antibacterial aspects and can lessen fatigue, high blood pressure and the risk of arteriosclerosis.

Nori, Seaweed
The best quality and the most expensive of nori is all black. Since black nori is expensive, cheaper grades of green nori are marketed too. The green color is due to various other species of algae. Nori's nutritional value lies in its protein, mineral salt and extremely high vitamin (A, B1, B2, B6, Niacen and C) content.

Shoyu, Soy Sauce
Fresh uncooked fish and nori (dried seaweed), have distinct flavors. Soy sauce is used throughout the industry to help blend these flavors for your pallet. It is important to consider several attributes when choosing a specific brand of soy sauce. The first thing to consider is aroma. Soy sauce should never emit an unpleasant smell. Secondly, proper color is vital. The sauce should have a reddish color when poured in a white dish. Finally, a translucent clarity should be present when sunlight is passed through. Once opened, place in a dark, cool dry environment to maintain freshness.

Wasabi, Horseradish
Japan is the only area worldwide that grows and exports wasabi. Wasabi, a Japanese horseradish, has a strong flavor that is nose tingling and removes flavors, which are unpleasant. Glucoside singrin, within wasabi, is what causes the sharp unique flavor. When eaten, wasabi volatilizes and increases saliva production, which stimulates the appetite. Wasabi is also high in Vitamin C.

Gari, Ginger Root
Gingerroot aids in the cleansing of your pallet. To consume properly, eat ginger after each different type of sushi. The ginger will then help accentuate the flavors and varieties of the meal.

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