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Sushi and Japanese food: healthy, tasty and nutritious


Japanese food is one of the healthiest cuisines on the planet, and sushi has a high nutritional value, especially if you’re eating sashimi, which doesn’t have the carbohydrates contained in sushi rice.

Fish is one of the most low-calorie, nutrient-rich foods, and it’s obviously found in all kinds of sushi – from maki rolls, to nigiri, and sashimi – which is just a thin slice of the freshest, highest quality fish served without the rice.


Benefits of Omega 3 in sushi

The most commonly used fish found in sushi and Japanese food dishes includes tuna and salmon. Tuna in sushi and sashimi is a good source of protein; it has a strong meaty flavour and is rich in omega 3 oils. Salmon used in sushi and sashimi is also rich in omega 3, and contains high concentrations of Vitamin A and D. If there’s one reason to indulge in sushi, it has to be Omega 3. It’s good for increasing ‘good’ cholesterol, moderate blood sugar levels, lowers blood pressure, improves and brain function. See, Japanese food makes you smarter.

Westernised sushi dishes often contain fatty ingredients that traditional Japanese foods do not, for instance, mayonnaise, cream cheese and avocado are common in modern sushi varieties like California and rainbow rolls. This is why sashimi, which is eaten without these extras, is such a healthy sushi option.


Vegetarian sushi and Japanese foods

Vegetarians can delight, as another reason why Japanese food is so good for you the many vegetable varieties of many of the dishes, even sushi! Miso soup made from soybean paste is good for digestion, wakame salad is made using seaweed, and Japanese noodles and tofu is used in many dishes. While sashimi is certainly out, you can still order off the sushi menu: try avo, cucumber or shiitake maki rolls or colourful vegetable California roll made with red pepper, carrot and avo.



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