Suishi Disgusting Raw Fish Or Japan's Secret Anti Aging Weapon

Sushi is being reported as being just one of the reasons the Japanese have the lowest levels worldwide of obesity and heart disease. Lets look at why this is and how more and more Americans are enjoying the great taste and health benefits of Sushi.

It should suprise no one to hear that Sushi is becoming one of the fastest growing foods in the US today. Once the initial reaction to eating raw fish is over come it's incredible taste and flavour win over otherwise sceptical dinners. Few can say that the unique combination of rice and fish does not bring a new dimension to the food table.

Wasabe, of course, is better taken with soy sauce when eating sushi. On a microscopic level, however, the green stuff does much more. It kills the bacteria that may be present in the raw fish, however fresh the fish may be (tuna, salmon, etc.).

Eating sushi can be quite expensive, owing to the fact that it is labor intensive to make. The first big challenge is getting really fresh fish, definitely not just the ones that sell in the typical wet market. You have to find the fish market that sells sushi-grade fish. In some cases, they will help do the deboning for you, but for a fee, of course.

Preparing the sushi yourself is an option but can be quite labor intensive and probably best left to the professionals. You will need to use a very sharp knife and be proficient in it's use. There are now a number of good sushi books available but most people still prefer it ready prepared or dine out.

Get this, the trick is not in the fish, it's in the art of cutting it. Although fresh fish is absolutely required to start with, there is only way to do it the sushi way. Experiment with doing it your way and see what happens to the fish. The fish slices will look soggy and grainy--it seems the fish has been abused.

You won't be able to buy cheap rice either. Only quality Japanese sushi rice ideally cooked in a rice cooker will create the desired result. Don't be skimpping to save a few bucks. Also if you choose sashimi another delicate japanese preparation of fish be prepared to not expect rice as it will not be served unless requested as an extra.

There are dozens of types of sushi all served with rice. The hand made sushi or nigiri are typically ordered in pairs. Another popular type of sushi are sushi rolls or maki, these are made of sheets of seaweed (nori) and served as six slices. There are many variations of these. In addition you'll find pressed sushi or oshi (small squares) and bean curd rolls or inarizushi.

Here are many more sushi styles. Saikuzushi, or festival sushi is an art form. Rice is tinted different colors, sectioned off and rolled. When it is sliced, complex images are created. Chirashizushi, or scattered sushi, is rice spread in a box or bowl with nine kinds of fish and vegetables scattered on top or mixed in with the rice. Chakinzushi is sushi rice in a thin omelet wrapper shaped and tied like a lady's drawstring purse. Sometimes a single pea or small shrimp decorates the ruffled part of the wrapper.

Makezushi is sushi rice, mixed with vegetables and seafood that has been molded into bowls or square tins and covered with strips of omelet, shrimp and vegetables. Fukusazushi is a variation of this, where the square-molded rice mixture is wrapped in a thin sheet of omelet. This is turned over to conceal the seams and garnished with a nori ribbon and ginger.

Finally we have Temarizushi which are rice balls wrapped in thinly sliced marinated fish. Itadakimasu! (enjoy eating)

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