March 29, 2007
Sushi may be one of the best sources of nutrition available to us. It is packed with protein and is low in fats. It is a good source of the omega 3 fatty acids which have been shown to raise the levels of high-density lipoprotein (good cholesterol); and then in turn, lower the levels of low-density lipoproteins (bad cholesterol).
There are different types of sushi: nigiri sushi, in which mounds of sticky rice are wrapped or layered with seafood and other ingredients; maki sushi in which sticky rice and other ingredients are rolled into a cylinder using thin sheets of dried seaweed; and sashimi, sliced raw fish, served with a variety of condiments. Not all sushi is raw fish; some types include cooked fish or seafood.
As with any raw food there is some degree of risk of food borne pathogens. Anyone eating raw fish should be aware of potential health concerns. A good itamae (sushi chef) is trained in the proper preparation of sushi and to detect any possible parasites. Freezing fish for at least 72 hours at 4 degrees kills the worms and their larvae. You may ask your waiter how the fish has been handled.
At a good sushi bar or restaurant, attention is paid not only to the combination of flavors but to the presentation of each dish.Some Health Concerns:
Special thanks for Jae and staff at Shogun's Sushi BarFor additional sushi information: