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November 25, 2016

Looks Good, Tastes Great

By Stuart Turner

The Japanese diet is well known for being one of the healthiest in the world - it is low in fat, high i

September 4-20th is National Seafood Week (yes this is the title even though it's a fortnight) which aims to encourage people to eat more of any edible entity that comes from the sea including fish, shellfish and seaweed.

Sushi is well known for being low- fat, healthy and filling for a number of reasons but mostly because of the delicious fresh seafood. Fish and shellfish are low fat and full of good stuff like vitamins, minerals, omega-3 fatty acids and essential protein. Dieticians recommend we eat fish twice a week and I plan to get my fill with sushi.

Sushi is as much a visual feast as a culinary one and fish is a big part of this. Imagine rows of nigiri on an elegant, white serving plate, topped with plump king prawns or thick slices of juicy salmon.

Maki rolls are filled with everything from fresh tuna, salmon, fish roe, crayfish, prawns, squid and eel (unagi) which is a popular delicacy. Seafood in sushi rolls is served cooked or raw (sashimi) but offers the same health benefits either way.

Seaweed is harder to slip into a western diet as we don't traditionally know how to cook it or eat it so sushi is an ideal way to enjoy it. You can use sheets of nori seaweed for all types of sushi or you can buy packets of dried wakame seaweed which you can add to soups and stocks and even use for an oriental-style salad.

National Seafood week is an excellent opportunity to eat more of your favourite Japanese food and introduce it to friends and family. If you are stuck for inspiration, just get a sushi recipe and check out all the different fish-based dishes you can try.

The Japanese enjoy the longest lifespan on the planet and have much lower rates of heart disease, osteoporosis, breast and prostate cancer than many other countries. Is it any wonder when their food is healthy, tastes great and is a visual treat to behold.


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