The whole truth about sushi ...
Many lovers of sushi and rolls sooner or later ask the question - how much you can eat these Japanese dishes? How useful or harmful is the combination of the products in these dishes? ...
What is sushi?
Sushi or sushi, as they are sometimes called, have gained wide popularity throughout the world since the early 1980s. In our country today, this dish is loved and eaten by many. Sushi can not be compared with any fish dish of Russian or European cuisine. They have a unique taste and a very delicate texture.
Japan became the homeland of sushi, which is an island nation surrounded by water. Fish and rice are traditionally used in their national cuisine. These products are the main ingredients of sushi. The main feature of sushi is the preservation of the original taste and appearance of the product.
Classic sushi is not processed. Freshly caught sea fish are used. Most often, sushi is made from perch, tuna, salmon and mackerel. Shrimps, octopus, eel meat, crab and scallops are also suitable as main products for sushi.It is not customary to cook this dish from river fish. Sometimes smoked fish fillets are used. The Japanese are confident that eating raw fish can improve health and even prolong life.
There are different ways to make sushi. The most common option is very thin slices of fish, which are complemented by a variety of fillings. Fillings can serve vegetables, algae and other seafood. These pieces are seasoned with spicy sauces and wrapped in seaweed.
To make sushi tasty, all products must be fresh.
The history of the origin of sushi
The very first sushi appeared in South Asia. There, boiled rice began to be used for cooking and preserving fish. The fish was cleaned and cut into small pieces. Then it was salted and mixed with rice. After that, stones were put on the fish as a press. This helped to avoid the ingress of air. A couple of weeks they were replaced with a lid.
The process of lactic acid fermentation of rice and fish lasted for several months. This allowed the fish to remain fit for human consumption throughout the year. Fermented rice, which became an unpleasantly smelling glue-like mass, was usually thrown away.Through China and Thailand, this fish preservation method came to Japan around the 7th century. So far in the countries of South Asia, the tradition of eating fermented fish has been preserved.
Chinese hieroglyph, which means sushi, can be translated as "pickled fish." But in China, this tradition of cooking has not been preserved.
Rice began to be eaten only in the 16th century. The first rice sushi began to be cooked in the 17th century. They consisted of boiled rice, rice malt, seafood and vegetables. Since then, rice has become an integral part of sushi. Then came the rice vinegar. His chefs began to add to rice, along with various seasonings, this avoided the fermentation process. While cooking sushi while greatly reduced.
In Tokyo in the 19th century, chef Yohei Hanai decided to completely abandon marinating fish. He first began to serve the fish on the table raw. Now the cooking process took only a few minutes. There were even two styles of cooking. The first of these was named Kansai after the city of Osaka. The second style of sushi making was called Edo. So called Tokyo until 1868.
Across the country began to appear a large number of eateries and restaurants where you could taste sushi. In stores in Japan began to sell rice for homemade sushi, past special processing.
Sushi in Osaka was a kind of cooked rice mixed with other ingredients. It was placed in beautiful packaging forms that were edible. In Tokyo, sushi looked like a piece of fish lying on a small lump of spiced rice.
Useful properties of sushi
The beneficial properties of sushi are due to the fact that cooking products contain a variety of vitamins and trace elements, omega-3 fatty acids and proteins. It is very important that sushi is not subjected to heat treatment, which significantly reduces the beneficial effects of vitamins and microelements. Sushi helps to improve the activity of the heart, blood vessels and stomach, increases mental alertness.
Useful properties of fish. First of all, it should be said about the richness of fish protein. Proteins contain all the amino acids needed by man. Fish oil, faster than meat, is absorbed by the body.In addition, it is fish oil that is the “supplier” to our brain of special substances that contribute to the improvement of memory.
There is almost no cholesterol in fish, which is the enemy of the cardiovascular system of the body. According to leading scientists, regular consumption of fish reduces the occurrence of cancer, the risk of heart arrhythmia, protects against stroke and helps prevent sudden cardiac arrest.
Rice in Japan is called "Gohan." As before, and now this term means "food." Rice has long been the basis of nutrition of the Japanese, and to this day, the Japanese use rice at least once a day, and in large quantities.
Scientists, studying the properties of rice and its effect on the body, came to the conclusion that rice is not only a source of fiber, which helps reduce cholesterol, normalizes intestinal activity, is easily digested, and in the stomach is able to absorb water, taking a certain amount and reducing most, appetite. According to researchers, the use of rice helps to increase the level of intelligence.
Nori are special algae leaves that are used to make sushi.The Japanese themselves consume nori almost daily, which has a beneficial effect on their health. This seaweed contains a large amount of iodine, necessary for the proper functioning of the thyroid gland. Enough to eat 30 grams of nori per day to meet the daily need of the body in iodine. Europeans have appreciated its useful properties and even use it in medicine.
Sushi is most often eaten with wasabi sauce, which has antiseptic properties. Rice contains fiber, which is simply necessary for good digestion.
Eating sushi effectively helps to lose weight. The average portion of rolls contains about 350 calories. The fat content is only 3.6 grams. There are even special low-fat diets based on this dish.
For comparison: in a portion of fried chicken - 12 grams, in boiled sausage - 21 grams, and in a double portion of cream in coffee - 13 grams of fat. That is, the content of elements that contribute to the appearance of excess weight in sushi and rolls is small.
You can not call high-calorie and rice, which is part of the Japanese dish. Rice contains carbohydrates, but they are quickly absorbed, and therefore also do not harm the figure.
It is not surprising that among the Japanese there are a lot of long-livers and there are practically no fat people.
According to scientific data obtained during the study, regular consumption of sushi in food significantly reduces the risk of lung cancer in smokers.
It is also proved that this dish helps to cope with depression.
This effect of sushi is based on polyunsaturated omega-3 fatty acids contained in fish. Children who regularly eat fish grow up to be balanced people.
What harm can raw fish cause?
However, sushi can cause harm to the human body. First of all, eating raw fish threatens to infect various parasites. Such cases in Japan have already received wide acclaim throughout the world. If you order sushi, then only in large well-known restaurants.
According to Asian scientists, eating raw fish is likely to lead to liver cancer. Symptoms of the disease can appear even after a few years.
Excessive salt should be avoided. First of all, do not lean on soy sauce. 1-2 tablespoons of soy sauce contains 1-1.5 grams of salt. The daily rate of sodium chloride is 4-8 grams.
Scientists do not advise pregnant women and children to abuse sushi and rolls. Mercury may be present in the fish. Her concentration is safe for an adult, but not for women in the position and for babies.