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Fresh Vegetables For the Sushi Making Experience

Fresh Vegetables For the Sushi Making Experience Used as fillers and complementary flavors in most sushi rolls, the right fresh vegetables could make or break your sushi making reputation. Since most of these vegetables are perishable, they need to be purchased and used as soon as possible. They can be refrigerated for a short period of time before use, but the fresher they are the better the end result is with your sushi. Below is a list of some vegetables for making sushi. Japanese Cucumber There are 4 very good reasons for being specific about using only Japanese cucumbers in your sushi rolls. 1. The skin is thin and delicious 2. They are not watery, so they don’t make your rolls soggy 3. No seeds 4. More tastier than their American or English counterparts Most Japanese cucumbers are about 1 inch thick and grow to about 8 – 9 inches long. Daikon Radish Looking more like a giant white carrot, the Daikon Radish is usually shredded and added to soups, stews, sauces and salads. Can be stored in the fridge for about a week. Daikon Radish Sprouts Similar in taste and texture to alfalfa sprouts, they have a much sharper, peppery taste and will add zip to any sushi recipes that call for them. Gingerroot Used as a flavor enhancer in sushi. Look for one that is knobby and shiny, not wrinkled and dry. Keeps for about a week in the fridge. Scallions Also known as green onions, this is probably the easiest vegetable to find. Almost every grocery store will have a supply of these. Shiso leaves Known as Japanese basil, Shiso is a pretty little notched leaf herb. It has a minty taste and comes in red or green varieties. Red is used to color pickled vegetables and as a garnish. Green is used in making rolls. Make sure you pick leaves that look fresh, not wilted or turning dark around the edges. There are also some pickled vegetables and frozen ingredients that are used in making sushi. Consult your recipes before making your final list so you won’t have to make repeated trips to the market to gather all your sushi making ingredients.…

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Myths and Facts About Maki Sushi

Myths and Facts About Maki Sushi The most common type of sushi is the Maki sushi. People enjoy it all around the world. It can be made with a large variety of ingredients, unlike sashimi or nigiri. Maki sushi is therefore suitable and a good sushi option for vegetarians and for those who do not wish to eat raw fish. People who wish to try raw fish for the first time, can overcome their hesitance by eating maki sushi which deceives a person into eating raw fish as it hides the appearance of fish. This is one of the most loved sushi all over the world. There are many different variants of this wonderful dish owing to centuries long evolution. As the world turns into a global village the sushi versions multiply. Different gifts of nature are used in producing new types of sushi. There is one thing common in all. That is vinegar rice and the fish is sashimi. Their combination results in traditional sushi and when rolled, produces Maki sushi. In order to make this fingerfood yourself, you should keep in mind some important points. High quality ingredients should be used in order to make the best sushi. Low quality ingredients do not make great sushi and you may end up wasting your time and energy if you do use low quality products. You should also be skilled enough to make sushi. Although it looks easy enough to make, but you need to practice for perfection. You may expect that your first few attempts would only get you ume sushi. You should also try to make the best rice, as that is the key ingredient. In addition to that, you should try to present it in a nice way when you serve it. You should buy a sushi set along with the pots and pans specially designed to make sushi at home. This will help you to make it as well as to present it. Sushi is a form of art in itself, therefore the visual aspects of art should be remembered while making sushi and to present it in the right way. Sashimi is a thinly sliced raw fish which is usually served before maki sushi. This dish may be followed by nigiri, which is a platter of rice topped with fish or prawn pieces. The sushi courses are usually broken apart by serving pickled ginger, which helps you enjoy each course with its own distinct flavor.…

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A Guide to Sustainable Sushi

A Guide to Sustainable Sushi If you are going out to eat sushi always check if the restaurant is ‘MSC certified’. This means it has agreed to the Marine Stewardship’s Council’s Sustainable Seafood Programme. An increasing number of restaurants and cafes around the world are sourcing MSC certified seafood and have the blue logo on their menus. The blue logo is the thing to look for in supermarkets too. According to the MSC the best supermarket for sustainability is The Co-Operative. In their 2009 survey Marks and Spencer, Sainsbury’s and Waitrose all faired well, though Aldi, Lidl, Netto and Spar refused the survey request. As for ‘fish to eat and fish to avoid’ the MSC list runs to 25 pages, so necessitates some serious study. The main fish to avoid are bluefin tuna, skate, eel, shark and rock salmon. Fish to buy are pollack, gurnard, pouting, mackerel and mussels. But what does seafood sustainability really mean? A sustainable logging operation would require re-planting all trees and replenishing stocks, but however good fishing practices are, they can’t be truly sustainable, can they? If you want to be seriously good to the ocean in these serious times of depleting fish stocks, the thing to do is forget about fish altogether and make your own sushi, using other ingredients. Though not as healthy as fish, a lean cut of beef is a meat alternative that tastes great with rice and seaweed. Scrambled egg, mixed with sushi rice and a rasher of bacon creates a yummy breakfast snack. To enjoy the flavour and health benefits of sushi (which are numerous, especially from the seaweed) doesn’t necessarily mean having a big slab of rare bluefin tuna on top. Think of sushi like sandwiches, almost any filling works. Why not try ham for lunch, with a splash of mayo? Or even sausages and HP sauce! Vegetable combinations are endless. From carrot and cucumber to asparagus and red pepper, sun-dried tomato and mozzarella, or figs and blue cheese. And then there’s fruit sushi. The rice and seaweed combination is just as nice for a dessert, as it is for a main course. Strawberries, mangos, blueberry, raspberry; all taste surprisingly good with sticky rice. The important thing about a good sushi filling is consistency. So long as it is not too wet, or too crunchy it will generally work. Fillings that wouldn’t work are banana – too sloppy, or raw carrot – too crunchy. Making your own sushi and experimenting with different flavour combinations is great fun and can also be far cheaper than eating fish. Buy rice, seaweed and sushi rice vinegar in bulk and you can go wild with different flavour combinations. Eat what is in season, or what is going cheap down your local Whoops! counter. Along with a bit of imagination and a little bit of work, you can do your bit to help the world’s fish supplies while experiencing some sushi taste sensations.…

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The Ideas of Seaweeds Use And Preparation

The Ideas of Seaweeds Use And Preparation Depending on a particular vegetable, they can be consumed in a raw or cooked form. When you decide to cook them, do it lightly or short before serving, because if they are cooked too long their fishy aroma is becoming too intensive. Sea lettuce is quite popular seaweed that with its bright green color and a wavy shape resembles the land lettuce leaf. If finely chopped it is a good addition to risotto and tomato sauce. You can also put it into the oven, and after it has become crispy, sprinkle the lettuce on a salad or soup. A little less known dulse is a chewy texture whose color is reddish-brown. It is used to enrich the flavor of soups, especially such as chowder, minestrone and bouillabaisse. Dulse is a good addition to salads, noodle or vegetable dishes, as well. Although we all know sushi, not many of us are aware that the main ingredient of this Japanese dish is nori, a dark purple-black vegetable that changes its color into green after toasting. Make your own sushi by wrapping nori around rice, and a vegetable or fish. You can also use the seaweed as a condiment for salads and soups. Still another very popular in Japanese seaweed is kombu, a large dark vegetable that is used in soup stocks to improve the flavor. Apart from soup, you can add it in sliced form to stews or beans. The last one of easily available sea choices is similar to kombu, and is called wakame. Widely used to flavor soups like miso, the vegetable tastes delicious in vinegar and cucumber salads. As for salads, the seaweed must be soften in water, and then chopped finely. To make wakame a condiment crumble it when dry, and in this form enjoy it with steamed brown rice. When you reach for any of these seaweeds, try to choose ones labeled as organic foods. In this way you are sure that the product is free from heavy metals widely present in polluted ocean water, and that it doesn’t contain any preservatives that could be added during preparation. It is good when the vegetables are kept in tightly wrapped packages, so pay attention also to this aspect. Then, remember to store them in cool, dry places, where sunlight doesn’t reach or else they go bad. Enjoy good health and state with a tasty diet based on the mineral-packed seaweeds.…

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Makizushi and Nigirizushi

Makizushi and Nigirizushi There are many different types of sushi available. While sushi rice is the common ingredient, the dishes vary in the way they are made as well as the fillings and toppings included. There are often traditional and contemporary versions available. Two main varieties are Makizushi and Nigirizushi. Makizushi is rolled sushi. It is made with a bamboo matt called a makisu that rolls it into a cylindrical form. The sushi is generally wrapped nori but can also be wrapped in soy paper, an omelette, cucumber, or parsley. One roll is cut into six or eight pieces. There are many types of Makizushi. Futomaki is at fat roll measuring about one and a half inches of diameter. It is rolled in Nori and traditionally vegetarian. Hosomaki on the other hand is a thin roll measuring about ¾ of an inch. They usually only contain one filling. Kappamaki is a type of Hosomaki filled with cucumber. It is used to cleanse the palate. Tekkamaki is another kind that contains raw tuna. Temaki is a type of Makizushi that has  cone shape formed by the nori. It measures 4 inches in length and must be eaten with fingers. It must be eaten soon after it is made as the nori will loose its moisture and thus crispiness. Lastly, uramaki is an inside-out roll. It contains a couple of fillings surrounded by nori with the rice on the outside of the nori. Additionally, sesame seeds are often added. Nigirizushi is hand formed. A ball of sushi rice and a little bit of wasabi is hand pressed. Then a topping, typically fish, is draped over the rice. Salmon and tuna are very popular toppings. In addition, ika (squid), tako (octopus), unagi (freshwater eel), anago (sweet eel), and tamago (sweet egg) are used. These toppings however are attached to the rice by a thin strap of nori. Gunkanmaki is a type of Nigirizushi. Its name literally means warship. It uses nori to contain a loose ingredient, and it’s invention has expanded the repertoire of toppings as oysters, sea urchin, and quail eggs are included. Temarizushi is a little ball formed by pressing the fish and the rice together. It is very easy to make and good for beginners. While Makizushi and Nigirizushi are two of the most common types of sushi, there are many more. If you would like to learn more information about sushi and cooking, visit today. …

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Keeping the Pounds Off

Keeping the Pounds Off We all are looking for ways to keep the pounds off these days. People are exercising, dieting, you name it, whatever it is, we’re trying it. The best way to do this is to eat the right foods, but be aware that everything that’s meant to be healthy may not be. A lot of foods have hidden fats that you may not know about. For quite some time now, health professionals and researches have known the benefits of eating fish. Fish can offer benefits to our health because it is high in omega-3 fatty acids. Sushi rolls may contain things like cream cheese or mayonnaise, making them unhealthy. But sushi can actually be a good meal, depending on the type and what comes in it. If you are going to have sushi as one of your healthy meals, stick with sashimi or basic sushi rolls, for example tuna rolls. In regards to snacking, dried fruits are often said to be a good choice, but little may know they also may contain hidden calories due to the fact that many brands have sugar added to them. Stick with fresh fruit as much as possible. Granola is another example of foods that are meant to be a healthy snack, but has added sugar before it is packaged. This means granola has more fat and calories. If you mix your own granola it will be sure to be healthier than buying it in the store. All you need is dry oatmeal, the fruit of your choice and honey to sweeten. Veggie burgers are an example of a food item that is supposed to be healthy but contains hidden fats. They are still relatively healthier than beef or turkey burgers, being that they don’t have the fat and cholesterol the others do. But what they do have is dressing which is used to hold the vegetables together and added cheese. Just be sure to know what the food you are eating contains so that you’re making a well informed decision each time.…

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Healthy Food Produces Healthy Children

Healthy Food Produces Healthy Children Eating well is so important, especially when your children are young. Unfortunately, sugar tastes significantly better than fruit, and so is generally so much more appealing to your kids. Therefore, it’s your responsibility to be sure that your children don’t have access to the sugary sweets and do have access to the leafy greens. While most of the time it is an uphill battle, following are some tricks to make the hill a little less steep. Although this one is a bit taboo nowadays, it worked on me and my whole childhood: when you don’t finish your vegetables you don’t get dessert! Some people say that you shouldn’t bribe kids with junk food, or force them to eat if they don’t desire to, but it undeniably a technique to get them finishing the healthy food on their plate! Dessert should never be thought to be bad, it just needs to be moderated. Allow your kids to have a small piece of chocolate, or some ice cream in a cone. Reward systems will work with regard to getting your kids to consume veggies. Don’t force them to eat every single vegetable under the sun. Example, many individuals don’t like Brussels sprouts. If you try your kids on them and they don’t like them, then don’t force it. If you make them eat one type, they’ll are inclined to lump everything similar to it in the “yuck” category, and thus you will have lots of trouble getting them to eat a lot more. Instead, pick and choose their favorites, or at least the ones that they eat without too much fuss and put them in the meal instead. Another good trick is finding foods that children love to eat and somehow incorporating vegetables and fruits into them. For example, make blueberry muffins rather than chocolate chip. Make your pizzas instead of purchasing them, mix fruits into yogurt, the probabilities are endless! This will likely allow them to still eat their favorite meals, but in a way that is definitely a lot better for them. Getting kids to eat veggies can often be the toughest challenge. Rather than just serving them up, try them with something else. A great way to ensure your kids get leafy greens is usually to feed them celery with peanut butter. Most kids will eat that with no fuss. Another great one is making stir fry’s. Keep experimenting with the sauces until you find one that your kids really like. They will then barely recognize they’re eating broccoli, beans and other “gross” food that they normally refuse to eat. Trick your kids with their lunches. As an alternative to making them their salad sandwiches, cut everything up and wrap it separately to ensure that they have to place it together themselves. It makes them feel as if they’re accountable for their own lunch, and that they are playing a huge part in it. With this sense of pride, they’re way more prone to eat it as it is fun to make. By using ones imagination to come up with good healthy foods, you should have well fed healthy children.…