ORIGIN OF SUSHI

Sushi began centuries ago in Japan as a method of preserving fish. It is told that the origins of sushi came from countries of Southeastern Asia. Cleaned, raw fish pressed between layers of salt and weighted with a stone. After a few weeks, the stone was removed and replaced with a light cover, and a few months after that, the fermented fish and rice were considered ready to eat. Some restaurants in Tokyo still serve this original style of sushi, called narezushi made with freshwater carp. Its flavor is so strong that it obscures the fish's identity altogether, and narezushi is something of an acquired taste.

 

HEALTH OF SUSHI

Sushi uses simple, healthy ingredients - seafood, seaweed, rice and vegetables - carefully seasoned and arranged to satisfy all the senses. Sushi is a perfect food not only for calorie counters, but also for those following more specific nutritional guidelines. So whether you're trying to keep your high blood pressure down, or boost your energy level, pick up your chopsticks. Even the fattiest varieties of fish used in sushi - tuna, salmon, and eel - contain fewer than 200 calories per four ounce serving. The fatty fish calories pack the nutritional power of not only protein, B-vitamins, and minerals like selenium, but also Omega-3 fatty acids. Studies continue to demonstrate the enormous role these fats play in maintaining a healthy heart, and metabolism in general. The Omega-3's have even been touted to improve conditions such as arthritis, psoriasis, and depression. Nori, rice and vegetables add another mere 150 calories per serving. These minerals and fiber especially if brown rice is used, and provide a good source of carbohydrates to complement the fish protein. Even wasabi can claim its own small health benefit, being rich in vitamin C.