Check out sushisushi’s options to eat healthily in 2012
1. Brew it Green
Swap your caffeine packed tea bags for green tea. Green tea is grown and drunk right across Japan, served plain without milk or sugar, and EGCG is one of the compounds it naturally contains.
2. Sprinkle Sesame On it
Sesame seeds are a staple Japanese seasoning with a long culinary history, used whole, toasted, or ground into paste. The seeds are a source of omega-6 fatty acids, vitamins and dietary fibre.
3. Turn Your Sushi Brown
Yume Nishiki Super Premium brown rice has a much higher content of Vitamin B, Vitamin E, Calcium and minerals in the rice bran layer and the germ of brown rice than is contained in white rice.
4. Replace Cheese With Tofu
Mori-nu tofu is made from non-GM soyabeans, contains 0% cholesterol and is lactose free. Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft "silken" tofu with about 5% and 2% fat.
5. Finish Off With a Ginger
Pickled ginger is traditionally eaten between pieces of sushi to cleanse the palate. There is no fat or protein in ginger.
6. Try a Healthy Kombu
Kombu is a foundation ingredient of Japanese cooking, prized for the umami it lends to dashi stock. Kombu is also a natural source of iodine.
7. Make Your Own Nori Snacks
Cut up into strips, coat with water, add salt and bake for 10 minutes on a minimal heat until really crispy. Great, nutritional crisp replacements.
8. Miss Miso Miss Out
Miso paste is an excellent source of dietary fiber (59%) and protein (64% DV), as well as a good source of minerals . Miso paste is also high in amino acids, the basic building blocks of protein. An excellent source of vitamin K and a decent source of riboflavin (38% DV), miso also provides small amounts of other vitamins. One major benefit of miso is its extremely high omega-3 and omega-6 fatty acid content.
9.Bosh a Few Plums Off!
Umeboshi plums are a long-established Japanese pickle with a sharp, salty-sour taste, traditionally eaten alongside rice. The citric acid is what gives them their sourness.
10. Konnyak Who?
Konnyaku is used in making shirataki noodles. It is made from konjac yam, is very low in calories and expands in the digestive system.
All product information on this page is provided for general interest and reflects the ingredients as sold. It is not nutritional or medical advice.
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