Sushi Rice
History. When most people hear the word, “Sushi”, they immediately think of raw fish. In truth, dishes made with raw fish are called “Sashimi”. What defines Sushi is any dish made with vinegar rice, which may or may not include raw fish.
Although in today’s society you will find Sushi served most often in a Japanese restaurant, it actually dates back to 7th Century China. It was the way of preserving fish! As the Chinese people didn’t have modern day refrigerators, they used the natural process of fermentation. To complete the Sushi-making process, only rice and salt were needed. The result was delicious fish, causing Sushi to grow in popularity.
In the 1800s, Sushi was made in narezushi process, which lasted for months. When it came time to eat the rice was thrown out and only the fish eaten.
As time passed Sushi became a really popular food choice in both China and Japan. So it eas possible to buy sushi as a snack during intermission at the various theaters, like a popcorn nowadays.
Later people began experimenting and discovered that by making the rice with a little vinegar the same sour taste was produced and better yet, the fermentation time was dramatically reduced to one or two days. So rice can be eaten together with fish.
Nutrition
The popularity of Sushi is greater now than ever. People are much more health conscious and enjoy the fact that Sushi is low fat, loaded with nutrients, and easy and quick to make. Since sushi is often served raw, no cooking fat is introduced during its preparation. A typical serving of Sushi consists of 8 to 10 pieces, which is around 350 to 400 calories. Because of the fish, Sushi is high in protein and an excellent source for Omega 3 fatty acid. From the seaweed used in Sushi along with the rice, this food is also rich in iodine and complex carbohydrates. Morover, true wasabi has anti-microbial properties and may reduce the risk of food poisoning.
Types of sushi
The common ingredient across all kinds of
Although in today’s society you will find Sushi served most often in a Japanese restaurant, it actually dates back to 7th Century China. It was the way of preserving fish! As the Chinese people didn’t have modern day refrigerators, they used the natural process of fermentation. To complete the Sushi-making process, only rice and salt were needed. The result was delicious fish, causing Sushi to grow in popularity.
In the 1800s, Sushi was made in narezushi process, which lasted for months. When it came time to eat the rice was thrown out and only the fish eaten.
As time passed Sushi became a really popular food choice in both China and Japan. So it eas possible to buy sushi as a snack during intermission at the various theaters, like a popcorn nowadays.
Later people began experimenting and discovered that by making the rice with a little vinegar the same sour taste was produced and better yet, the fermentation time was dramatically reduced to one or two days. So rice can be eaten together with fish.
Nutrition
The popularity of Sushi is greater now than ever. People are much more health conscious and enjoy the fact that Sushi is low fat, loaded with nutrients, and easy and quick to make. Since sushi is often served raw, no cooking fat is introduced during its preparation. A typical serving of Sushi consists of 8 to 10 pieces, which is around 350 to 400 calories. Because of the fish, Sushi is high in protein and an excellent source for Omega 3 fatty acid. From the seaweed used in Sushi along with the rice, this food is also rich in iodine and complex carbohydrates. Morover, true wasabi has anti-microbial properties and may reduce the risk of food poisoning.
Types of sushi
The common ingredient across all kinds of