Sushi: origins and traditions
The sushi is small Japanese dishes consisting mainly of rice and raw fish. The preparation of sushi is considered an art in Japan and it takes 10 years of practice to become a master sushi or Sushiya. Emerged around the seventh century, sushi originally allowed to retain fish. They quickly established themselves in Japanese cuisine to become the emblematic dish of the archipelago. Alternating deep in a jar with layers of fish and rice, generated a fermentation process, which allowed the fish to eat long after his catch. But only to the eighteenth century that the sushi is born with sweet vinegar, which reproduced the taste of fermentation.
Served as an appetizer or main dish, sushi suit all times of day.
There are many variations as nigiri, rolls of vinegared rice covered with a thin slice of raw fish. The Maki rolls of nori (dried seaweed) filled with a pad of vinegared rice and fish. The Oshis correspond to the first method of preparing sushi. Pressed in a wooden box, rice and fish form the Oshis which are then cut into individual slices. The Maze is made of rice mixed with all sorts of ingredients. The sushi is generally accompanied soy, wasabi and ginger. Everything can be eaten with rice wine, black tea or Japanese beer.
The sushi diet, light and trendy
Considered a healthy cuisine, Japanese cuisine is based on elements whose virtues are dietary demonstrated. The products used in the preparation of sushi are all very healthy. Fish, some of which are low in calories, are rich in Omega 3, 6 and 9. These polyunsaturated fatty acids reduce the risk of cardiovascular disease and cancer. Rich in minerals such as phosphorus, starch or vitamin B1, rice is a whole grain carbohydrate intake which is very important. It is ideal for people allergic to gluten. Ginger and rice vinegar have antiseptic properties, they stimulate the appetite and aid digestion.
If the sauce is rich in soy protein iron sheets of dried seaweed have nothing to envy. They contain many vitamins and calcium. Wasabi, in addition to vitamin C, also contains agents highly effective in preventing tooth decay. For the preparation of sushi, do not forget the bamboo mat or makisu. Formed of bamboo rods connected to the son of cotton, this mat is essential for rolling maki. Indeed, some use plastic or aluminum to replace them, but these materials are much less convenient. We must ask the nori on the bamboo mat in order to have the sticky rice and other ingredients. For maintenance, makisu wash in cold water after use.