Now only the lazy did not hear about sushi. Although many people have an extremely meager concept about this dish. At best, the word "sushi" is a mixture of rice and vegetables wrapped in raw fish and fried seaweed, immersed in soy sauce or wasabi. But this dish is the most versatile, has hundreds of ways of preparation and has many useful properties. If you mention anywhere else the dishes of Japanese cuisine - sushi will always be her "calling card".
History of the land
The beginning of the history of the land lies still in the fourth century BC in Southeast Asia. The fish there was mostly used in canned form - salted and seasoned - with rice and vegetables and was an important (and often the only) source of protein in the diet. She overshadowed all the traditional dishes on the table. After evisceration, the fish was stored in rice, so that natural processes took place in the cereals, helping to keep the meat fresh. Gradually appeared and the first species of modern land - zushi. True, then they were not so widespread. This dish was born thanks to the procedure of fermenting rice for about 2 months, after which the fish acquired a special taste, and rice - special properties.
Strange as it may seem, this dish was appreciated for the first time in Japan in the 8th century BC. Then he was given the name zushi and he became popular at the end of the Muromachi period. This type of sushi was consumed at a time when the fish was half cooked, and the boiled rice did not lose its flavor. So sushi has become one of the main dishes in the Japanese culinary industry. Later, instead of using rice fermentation products, rice began to mix with vinegar and combine not only with fish, but also with dried vegetables and other ingredients. And today in each region in Japan there are still preserved their recipes with a unique taste, making various sushi recipes excellent one from another and transmitting them for many generations.
At the beginning of the 19th century, when Tokyo became the pinnacle of the food industry, groups of wandering traders were still rare, from which new land recipes, such as nigiri-zushi, were obtained, in which fish were first combined with seaweed. It was from him in the aftermath and went to the basic ways of making sushi. After the big earthquake in Kanto in 1923, experienced cooks preparing nigiri-zushi were scattered all over Japan, at once losing their jobs. So in many remote areas the recipe of sushi was brought in the way we know it now.
In the 80s, at the dawn of raising awareness on the achievement of health, sushi has become one of the healthiest dishes, which earned much attention in the world. At first, only recognized experienced masters could be engaged in making sushi, which were valued in weight of gold. But later, with the advent of sushi machines, mass production supplanted the delicate skills of landmasters, and the manufacture and sale of sushi became available to many people in all countries of the world.
Types of land
At the word "sushi" most people imagine raw fish. But this is not so. In fact, if you go to a Japanese sushi bar and look at fish dishes, only a few will have raw fish. But even if it looks raw, she preliminarily went through the canning course, blanching, soaking in special solutions and freezing. There are many things that are done with fish before sushi is prepared from it.
First of all, sushi is an art. Here are some of the most famous and popular types of sushi:
- Sashimi: finely chopped fish is served in an attractive form. Raw, cooked or canned fish is cut into 3-5 parts. Usually served with wasabi sauce and ginger.
- Nigiri: pieces of fish are served with rice in the form of balls, sometimes with a piece of roasted nori (type of algae). The technology of cooking this dish is aimed at the interaction of rice with fish and improving their taste and aesthetic appearance. One serving consists of two balls.
- Gunkan Nigiri: one of the species of nigiri. Gunkan is translated from Japanese as "on a boat". The name of this land comes from the method of preparation, in which the main ingredient is rice, nested in the form of a boat. The three main types of land are Gunkan, Irkur and Yuni. One serving consists of 2 parts.
- Hosomaki: thin coiled pieces of fish with very little rice. The outer shell consists of nori. The portion of homosaki usually consists of 6 parts.
- Futomaki: thick sushi wrapped sushi is filled with many ingredients, its individual parts are very large. One serving consists of 4 - 10 pieces.
- Yuramaki: this species of sushi is very popular in sushi bars of America. Some say that this is due to the fact that the algae are hidden inside the roll, and beginning sushi lovers will be less "concerned" with whether it is worth eating. One serving consists of 6 or 8 pcs.
- Subjects: algae-wrapped sushi, which are eaten by hands, like an ice cream cone. One part consists of a cone filled with various ingredients.
Sushi energy value
Have you ever wondered how many calories are in one serving of sushi? Fortunately, with a moderate consumption of sushi - this is not a dish, because of which you can gain weight. Enriched with rice, complex carbohydrates, even the standard portion of land can be a very healthy food, leaving no lasting and noticeable print on your figure.
Indeed, calorie-poor seafood is often forgotten unfairly. The same type of sushi can contain a different amount of individual ingredients and, therefore, have different calorie content, fat, carbohydrate and protein content. But in general, sushi can be considered a dietary product.
In recent years, sushi has become increasingly famous, but around this dish there are many questions about the health hazards of consuming this delicacy. Much of the main ingredient in sushi is very healthy. Fish is the main component, it is rich in protein and calcium. If you want to get the maximum dose of protein, try tuna. The main advantage of oily fish, such as salmon, is that it has omega-3 fatty acids. Fresh fish is a healthy food with an excellent reputation. Sushi in its value is superior to protein-rich and low-fat hundreds of types of staple foods in many parts of the world. Sushi is even healthier food than the meat of terrestrial animals, rich in saturated fats. Most species of marine fish are more or less rich in omega-3 fatty acids, which are necessary for a healthy diet, since the human body can not synthesize them biologically. The two most discussed and useful omega-3 fatty acids are DHA and EPA, which along with monounsaturated acids in olive oil can be more beneficial to your health than you think.
Fried seaweed, in which fish is wrapped, are another important source of protein and calcium. In addition, they provide many different vitamins, including 10 varieties of vitamin C. This "envelope" of algae also has good digestive properties. Wasabi sauce has excellent bactericidal properties, and also contains vitamin C.
It is also supposed that sushi can help you if you feel tired and broken if you have depression or a headache. The reason for this may be a violation of the thyroid gland. For which iodine, selenium and magnesium are needed. Since iodine is found in sushi, seafood and marine algae, the use of these products will lead to a healthy level of thyroid hormones of the thyroid gland.
How do omega-3 fatty acids have a positive effect on our health?
- Omega-3 fatty acids, contained in sushi, increase the body's level of good cholesterol. This, in turn, can lead to a reduction in bad cholesterol in the blood. In general, the presence of these acids has a positive effect on the cardiovascular system.
- Consumption of omega-3 fatty acids is indicated by physicians for patients with type 2 diabetes, since acids help reduce blood sugar levels.
- Studies show a link between the intake of omega-3 fatty acids in sushi and the strengthening of the walls of blood vessels, the slowdown of blood clotting, and the lowering of blood pressure.
- A report in a prestigious medical journal suggests that omega-3 fatty acids reduce the risk of Alzheimer's disease. The consumption of this type of fatty acids reduces up to 70% the content of amyloid protein in the brain, which is cited as one of the most common causes of Alzheimer's disease.
- Since omega-3 fatty acids are essential for proper development, including newborns, pregnant and lactating women, they must be consumed with food. Sushi in this respect is the ideal "supplier" of this valuable substance. Today, omega-3 fatty acids are recognized as a true method of healing for cardiovascular diseases, and the consumption of seafood is recommended by doctors around the world. Many people take omega-3 supplements called "fish oil". But I would like to remind, however, that it is the meat of deep-sea fish that is the richest source of omega-3 fatty acids. Namely, this fish is used for making sushi.
Risks associated with land use
Sushi is considered one of the most healthy dishes. But, unfortunately, and it has some drawbacks. One of the most discussed questions about the consumption of fish or seafood is the amount of mercury contained in them. Another problem is the number of calories. One portion of the land is unlikely to raise their level radically, but with regular consumption, you risk adding yourself a few extra pounds. Be careful - the calories in these small pieces are accumulated mainly due to rice, rich in complex carbohydrates. 1 glass of white rice contains 160 calories.
Sushi has another significant drawback - like most dishes consisting of raw fish, they can contain parasites. This occurs mainly in cases where the fish has been poorly cleaned or caught in contaminated areas of the sea.
As with the consumption of any raw food, the use of sushi carries the risk of taking pathogenic organisms, but the risk of an increased level of contamination is on the medical agenda. In general, the answer to the question "Is sushi a useful product?" The answer is definite - "Yes." However, you must understand and really assess the risks associated with the use of this product. Recently, researchers have been concerned about the problem of contaminating fish with heavy metals, which may be present in some species of fish, such large predators as tuna and swordfish. In fact, the higher the fish in the food chain - the more impurities it contains.
Because of the potential risk of the presence of pollutants such as mercury and pathogens, it is recommended that pregnant women and people with a weak immune system avoid consumption of large predatory fish or any raw meat in Japanese food. The presence of harmful substances in some types of land was proved, but moderate consumption of this dish will not bring a specific threat to human health. Fortunately, a recent study by the Institute of Medicine shows that the balance is tilted firmly in favor of the positive effects of sushi consumption.
Fortunately, cases of morbidity caused by the consumption of land are extremely rare. Sushi is safe, just like any other food, if it is processed and stored correctly. Although some people will have to take measures to reduce certain risks associated with their current state. For most people, sushi is a safe dish, besides it is very useful. Be calm, know the measure and do not go to extremes - and there will be no problems.
The choice is yours
Weighing the pros and cons may interfere with our choice as to whether or not to trust the Japanese cuisine of sushi. On the one hand, doctors say that sushi is an extremely useful product containing a mass of useful and irreplaceable substances. On the other hand - the assertion that together with this delicacy we can infect ourselves with dangerous parasites and chemical waste. Ultimately, sushi has a number of drawbacks, but then you have to ask yourself - is the hot dog or cola less safe? And everything will fall into place.