One major advantage that people have when it comes to sushi is that people often end up consuming sushi in lieu of other food that they consider to be comfort food and unhealthy at the same time. These foods include things like pizza, hamburgers and everything else that a person might conceivably associate with being delicious if not very nutritious. Well, sushi is most definitely a delicious type of food but at the same time it is also important to realize that sushi is also a nutritious type of food.
There are very many good nutrients that you can get out of eating sushi but there are also very few fats in sushi in stark contrast to pizza, burgers or anything else for that matter. Therefore, the main advantage of sushi is that it is nutritious while at the same time being delicious.
Another advantage that sushi brings to the table has to do with the choice element that it has. When you take a look at pizza you can choose from cooking methods and toppings and the same is true for burgers as well. However, when you are dealing with sushi, you can actually choose from absolutely anything you want to. You can choose the way in which the roll is wrapped, the toppings that are inside the roll and the way in which they are orientated in the different layers that each sushi roll has to have.
You have ultimate freedom in deciding exactly how you want your sushi to turn out and because of that you have the advantage of being able to choose toppings that are not only toppings that you find delicious, but also toppings that you know are healthy and therefore can reinforce the first advantage that was discussed above.
One final advantage of sushi is that it is pretty easy to make at home. If you are dealing with burgers you have to fry them and then clean up the mess whereas if you are dealing with pizza you have to bake it in the oven and even prepare the dough if you want to start from scratch. If you are dealing with sushi however, it is just a matter of making some rice and then rolling that rice together with whatever meat or vegetable base you decide the sushi needs to have.
The whole process only takes a few seconds per roll and therefore allows you to create massive amounts of sushi for storage and later consumption in just a few hours. The enjoyment to work ratio for sushi is very high and therefore allows it to trump most of the other fun foods. This is yet one more advantage that sushi brings to the table.
Anyone who eats Asian food regularly probably knows that soy sauce has been around for at least a couple of thousand years and it is one of the most popular condiments in use today.
In ancient times, the people of Asia had to preserve meat and fish by packing them tightly in salt and the liquid that drained from the meat preserved like this was commonly used as a seasoning for other foods such as rice.
As Buddhism became more popular, the salty meat drippings that were used for seasonings had to be exchanged for vegetarian alternatives. One alternative was a salty paste of some fermented grains and this was an early version of soy sauce.
As improvements were made on the recipe in Japan and a woman there opened the first commercial soy sauce brewery in the world, soy sauce soon became even more popular in Asia and its use began to spread.
Today, soy sauce is made with mashed soybeans, salt, wheat, and finally, a fermenting agent which is usually the same one used to make sake in Japan, Aspergillus oryzae.
Aspergillus soyae can also be used. The mold used to ferment the soy sauce is a pretty important ingredient, as the soy sauce made with it is referred to as a true soy sauce.
Aspergillus oryzae is also used in the creation of Japanese rice wine, as mentioned earlier. Also called koji, it is one of the most important ingredients in the beverage.
The mold is used to ferment steamed rice that has been milled sometimes down to less than 50 percent of its original mass in order to remove the amino acids, proteins, and fats that can really give the beverage a smell or flavor that is not as pleasant as it could be.
The cultivation of this mold is taken extremely seriously by sake brewers, since the mold is sensitive and can absorb the flavor and smell of the things around it, such as the smell of the wood a new brewing room might be constructed out of.
If constructed of cedar, the sake may very well take on a faint cedar flavor after it is produced.
In contrast to wine, sake should be consumed as soon as possible after being bottled. Some aged sakes are quite good, but the general opinion is to drink it as soon as you buy it. Therefore elimination the chance that you may be risking your health
Indian food recipes are occupying a special place in the lives of Indians. Even though, the Indian culture is highly influenced by the British and American cultures, Indian foods still occupy the primary place in Indian society particularly in all occasions and festivals.
Indian food recipes are the by product of rich Indian heritage may be 5000 years old. Indian food recipes may be broadly classified into Indian vegetarian recipes, Indian chicken recipes, Indian curry recipes, Indian fish recipes, Indian briyani recipes and Indian mutton recipes.
Here we are giving an example Indian vegetarian recipe – Cauliflower curry recipe.
Cauliflower – 1 small size
Fennel seeds – 1 tsp
Curry leaves – 1 tbsp
Dry Red Chilli – 3
Big Onion – 1 medium size finely chopped
Tomato – 1 medium size finely chopped
Turmeric Powder – 2 pinches
Red Chilli Powder – 2 tsp
Coriander Powder – 2 tbsp
Salt to taste
tsp – teaspoonful
tbsp – tablespoonful
1. Heat oil in a saute pan.
2. Add fennel seeds and allow it to turn light brown.
3. Add Dry Red Chilli and fry for few seconds.
4. Add big onion, curry leaves and fry till onion turns golden brown.
5. Add Tomato and fry till it gets cooked.
6. Add all the powders and fry till its raw smell goes.
7. Add cauliflower florets, water (enough to cook the vegetables – and salt.
8. Allow it to boil for few minutes.
9. Lower the flame, close the sauce pan and let the cauliflower get cooked.
10. After it gets cooked fry till the gravy thickens.
Delicious Indian vegetarian recipe is ready to serve. Enjoy the tasty cauliflower curry with white rice.
If you are an Indian or an Indian descendent, try to consume Indian foods at least one time a day. Indian foods will rejuvenate and revitalize your body and soul.
Would you like to try sushi? With the rise in popularity of sushi in western countries you may be invited by friends to join them at the local sushi bar. While you may be anxious about the prospect of eating anything raw, don’t worry, all you need is a little bit of information to take the anxiety away from the experience and enjoy this wonderful delicacy.
Sushi is a very simple dish, although the making of it is considered an art form. The Itamae (sushi chef) traditionally needs to train for 10 years before being hired to prepare sushi. However, the popularity of sushi has forced the hiring of chefs with only a few years experience.
There are four main types of sushi you can order:
Nigiri sushi: nigiri means “grab”. These are hand pressed balls of rice with raw fish on top and bit of wasabi between the fish and rice.
Sashimi: sliced raw fish (technically not sushi since the term sushi refers to the rice and sashimi is not prepared with any rice).
Maki sushi: maki means “roll”. The maki sushi is rolled with bamboo mats. Traditionally the seaweed is on the outside; rice on the outside is called ‘inside-out’ (ie: California roll).
Temaki is a hand rolled version of Maki. It is cone shaped like an ice cream cone.
Sushi comes in an amazing variety of combinations, however you’ll find these common ingredients or garnishes with nearly every version:
The word sushi actually refers to The rice, also called ‘sticky rice’. Sushi rice is short grained and cooked with a 1:1 ratio of water. Sushi vinegar and sugar is added which makes the rice both sweet and tart.
Wasabi: Japanese horseradish. Often served as a green paste alongside your sushi as an additional condiment; a word of caution – wasabi is VERY hot, so use it sparingly while developing a taste for it.
Gari: Thinly sliced, pickled ginger is also served with sushi. Some use it as a garnish although it is technically to refresh your palette between bites.
Nori: The seaweed sheets used to roll rice for sushi.
Soya Sauce (Shoyu): used as a dipping sauce. The wasabi can also be mixed with the soya sauce for those who enjoy the intense flavor.
Sushi can be made with a single ingredient or several. Single ingredients include avocado, cucumber (kappa), tuna (tekka or maguro) or salmon (sake – but not the rice wine). There are also many modernized combinations designed to please American palettes. These include the California roll made with avocado, crab, and cucumber and the Philadelphia roll made with smoked salmon, cream cheese, and cucumber.
As you can see, despite the unusual presentation you can easily find identifiable and delicious combinations you are sure to enjoy. Despite what you may think, the nori (seaweed) has very little flavor and is nearly undetectable when combined with the flavors of the sushi and the addition of soya sauce or wasabi. In fact, like many other converts, you may just have found yourself a new addiction!
Breakfast is the most important meal of the day, but that doesn’t mean it’s okay to scrimp on lunch. Whether you’re in school or at work, you need that midday meal to keep up your energy for the rest of the day. If, like most students and yuppies, your idea of a regular lunch is soda and crackers, you’re a long way from eating right.
So what makes a healthy lunch? If you want something that’s light but filling, Filipino food is your best bet. For one thing, it’s cheaper than buying fast food or ‘light’ snacks like coffee and cookies. It also lets you choose exactly what goes into your food. It doesn’t have to be rice-based or anything heavy; there are lots of easy Filipino recipes you can prepare at home. Here are a few tips to help you get started.
Planning is the key to preparing healthy lunches and to healthy eating in general. When you know what you’re having for the next few days, you won’t be tempted to pick up that extra soda or grab an ice cream for dessert. At the start of the week, list down your lunch choices and make a shopping list based on your picks. Buy more than you need so you can pack a little extra for mid-afternoon munching. When planning your meals, consider the time you can spare each day for cooking. A half hour is all you need to fix a sandwich or toss up a quick salad. On really busy days, you can just buy frozen food and packed drinks. Alternatively, you can prepare and pack your lunches in advance on light days, so you can just pick them up when you’re in a hurry.
Have something fresh
Make fresh fruits and vegetables your lunch box staples. Remember, lunch has to be lighter than breakfast; otherwise you’ll feel drowsy all afternoon. Fresh produce fills you up fast but doesn’t slow down your body. Salads and veggie wraps are a great way to work vegetables into your meal. If you’re watching your weight, you can replace heavy Filipino desserts recipes with fresh fruit. A chilled apple or a couple of melon slices can satisfy your sweet tooth without piling on the calories.
Most groceries sell fruits and vegetables packed into serving-size portions. It’s very convenient, but you can save as much as 50% of the price if you buy them whole and prepare them yourself. It takes about 10 minutes to peel, slice, and pack a week’s worth of food.
Don’t follow your cravings
When shopping for lunch items, you tend to pick up the things you crave at that very moment. More often than not, you’ll either be tempted to eat it ahead of time, or your craving will have passed by the time you pack it. It’s best to stick to your old favorites, be it a simple tuna sandwich or classic Filipino food recipes. Pick up a few treats for variety, but don’t make them your entire meal. But to avoid the problem altogether, don’t shop with an empty stomach—when you’re hungry, your mind goes wild at the sight of food. The best times to shop are usually late morning, just after breakfast or your midmorning snack.
Watch your portions
Some containers may not look big, but they hold a considerable serving. Be careful not to overdo your portions, as many tend to do when pre-packing. Again, it’s best to pack when you’re full so your cravings don’t influence your serving sizes. Get containers that hold only the appropriate portions, or have a small ‘portion bowl’ approximately the size of a regular serving, so you can measure your servings before packing them.
A lot of Filipino cooking recipes come with heavy sauce or soup, which makes them hard to pack for lunch. If you’ve ever spilled lunch inside your bag, you’ll know how important it is to use the good, tightly sealed containers. Better yet, don’t pack heavy lunches to avoid the risk. You can keep sauces and condiments for dry food in your office, so you don’t risk spilling them on the way.
If you do pack saucy dishes, try packing the solid and liquid parts separately. Use a disposable container for pasta or vegetables, and a regular suction-sealed one for the sauce or dressing. Invest in containers with tight rubber seals. They’ll cost you more initially, but it’s well worth the trouble you save in the long run.