salmon omelet maki

delicious egg omelet and salmon in a roll.

introduction to tuna sashimi

Tuna was once considered by the samurai unfit to eat, and is now one of the most popular fish in Japan. It was in 1903 that a sardine shortage led to a cannery filling the cans with albacore, a species of tuna which had no commercial value.

The canned tuna soon became popular, and the tuna industry came into being. Dolphins became a bycatch of tuna, and in 1972 Congress enacted the Marine Mammal Protection Act (MMPA) to protect dolphins from harmful fishing methods.

These efforts to protect dolphins have paid off, with dolphin deaths in the eastern tropical Pacific Ocean tuna fishery decreasing by 97%. Various dolphin safe labels are now being used to verify that dolphins are not being harmed in the tuna fishing process. However, the US Consumers Union has explained that this is no guarantee as there is no third party and independent verification of the dolphin friendly claims.

Health benefits of tuna:

Reduced Risk of Alzheimer’s Disease and Dementia
Data collected in a study on the dietary intake of EPA and DHA fatty acids from fish concluded thatmoderate fish consumption could postpone cognitive decline in the elderly. Another study demonstrated that a diet high in fish is associated with better cognitive performance in the elderly.

In the Cardiovascular Health Cognition Study, consumption of fatty fish more than twice per week was associated with a reduction in risk of dementia by 28%, and Alzheimer’s Disease by 41% in comparison to those who ate fish less than once per month.

Cancer Prevention
In a prospective study of 61,433 women it was suggested that consumption of fatty fish such astuna could reduce the occurrence of renal cell carcinoma (kidney cancer).

Preliminary studies have shown that fatty acids present in fish inhibit the growth of breast cancer, and the Oncology Department at St Thomas' Hospital in London has proposed that premenopausal women over the age of 40 years who are shown to be at increased breast cancer risk supplement their diet with omega-3 fatty acid rich fish.

Blood Pressure Control
An international study of 4680 men and women ages indicated that omega-3 fatty acid intake (largely from fish) could be beneficial in preventing adverse blood pressure levels.

Eyesight Health
The results of a study have demonstrated that omega-3 fatty acid intake and fish consumption is associated with a reduced risk of age-related macular degeneration.

A high dietary intake of Omega-3 fatty acids is also associated with a decrease in dry eye syndrome.

Heart Health
Several studies and clinical trials have provided strong evidence that modest consumption of fish or fish oil (1-2 servings/wk of oily fish, or approximately 250 mg/d of EPA+DHA) substantiallyreduces the risk of coronary heart disease death.

Arthritis
There is evidence from double blind, placebo-controlled clinical trials that the increase of dietary omega-3 fatty acids supplied as fish oil can have beneficial effects in rheumatoid arthritis.

Nutrients

Tuna is an excellent source of the omega-3 fatty acids EPA and DHA, protein, potassium, selenium, and vitamin B12. It's a very good source of niacin and phosphorus.

Glycemic Index (GI)

In a study to determine the estimated GI of various foods, it was concluded that tuna has a GI of 0.

Protein
Tuna is an excellent source of protein, and while some vitamin and mineral losses occur during canned tuna processing, the protein nutritive values are not dramatically changed.

Nutrient Values of Fresh Yellowfin Tuna per 100g
Calories 139kcal	Energy Value 582kj	Total Fat 1.22g	Carbohydrates 0.00g	Sugars g
Dietary Fiber 0.0g	Protein 29.97g	Sodium 47mg	Zinc 0.67mg	Potassium 569mg
Iron 0.94mg	Magnesium 64mg	Copper 0.082mg	Calcium 21mg	Vitamin C 1.0mg
Vitamin E mg	Vit. B3 (Niacin) 11.936mg	Vitamin B6 1.038mg	Vit. B1 (Thiamin) 0.501mg	Vit. B2 (Riboflavin) 0.057mg

1. Large predatory fish such as tuna have the highest levels of mercury contamination, which is a known developmental neurotoxicant.
2. A guide to mercury levels in tuna and other fish can be downloaded here: Mercury Wallet Card
3. In government food safety tests, canned albacore or white tuna, in addition to fresh or frozen tuna steaks, was found to have significantly more mercury than the canned chunk light tuna.
4. Pregnant women, women of childbearing age, nursing mothers and young children should avoid fish with high levels of mercury.
5. Bluefin tuna, which is prized for its use in Sushi, is facing extinction due to over fishing, and for this reason alone should be avoided.
6. Although most manufacturers display a “dolphin friendly” label on their cans, long line tuna fishing is undiscriminating, and the bycatch includes sharks, turtles and albatrosses.
7. Some canned tuna contains MSG, and is best avoided.

Reference/Source:

elements4health.com

Agedashi tofu sashimi

Today, a good friend of mine and a Chef invited me to create a new sushi masterpiece in his kitchen. He asked me what would come with tofu, salmon, tuna, squid, olive and sesame oil, togarashi or chilli flakes and a light soy sauce. I said let’s try anything out of the ordinary. So, he deep-fried the tofu like agedashi style and made the fish into sashimi. He also prepared the sauce for the final touch. His sauce recipe he told me came from his former Japanese chef and he will share it to me after 10 years, he jokingly told me. We’re half way to finish. Assembled it the way he imagined. His first taste puts his sauce perfectly, garnished with green onions, sesame seeds and togarashi or chilli flakes. After that he wipes the plate for excess oil. Done, ready to take the picture and for the final judgement on how’s it taste like. Taste great, sauce is just perfect and the tofu is silky and delicious. I might add a little wasabi, must be much greater! Taste so good.

Roll, roll, roll, california roll

You are looking at the picture of my very first, I made it myself with of course the help of my wife =) the California roll. This sushi roll is so tasty, the mango is sweet and the kani or crab stick made a perfect combination for this all time favourite. Shrimp roe adds a little salty taste to this indulging appetizer, too. Another version of this sushi roll is that instead of putting mango in it is replacing it with avocado. Avocado is also perfect for futomaki or the thick roll. In cooking rice for the sushi, you must know the secret recipe for the seasoning. I will tell it to you later on. Back to California roll, you can spice up this dish by adding like a salad on top or simply mix in tempura flakes. So are you going to a Japanese restaurant to try it now? Enjoy!

hawaiian tuna roll

An example of our new maki-sushi, composed of crab stick, cucumber and egg omellete wrapped in tasty sushi rice, seaweed and thin slices of tuna topped with ika and ebiko. Since we have already created this, we're planning to put it in our menu. Still we need some more upgrades. There are customers who doesn't like mayonnaise in it so maybe if we could try to make another without mayonnaise in it. We need some more feedback.

new healthy vegetarian sushi-maki

May I introduce you, sushi maker Jeremy with his new creation, healthy vegetarian hand rolled sushi, the tropica maki. Wrapped with Japanese sushi rice and cabbage and in the middle has carrots, asparagus and pickled radish “takuan”. It’s so good and healthy. You never could stand the taste or smell of Asparagus but you would be amazed at all the health benefits that little vegetable has. Here are some of the great health benefits for the wonderful food of Asparagus:

· It is high in vitamin K and Folate

· Eat asparagus when you are pregnant or thinking about conceiving - because of being high in folic acid it helps prevent birth defects such as spina bifida

· Great for your heart

· Helps with fertility problems

· Great for your gastrointestinal tract and your colon

· Helps menstrual cramps

· Great food to help treat depression

· Has been known to increase the success rate of chemo therapy

· Is considered a diuretic which means it is a good anti-inflammatory - best for arthritis, asthma rheumatism, and even water retention…PMS

· Help get rid of warts

· Helps detoxify your body

· Add more asparagus to your diet to lover cholesterol

· Great for nursing mothers stimulating milk production

· Has antioxidant agents - prevents the effects of aging

· Has antifungal and antiviral qualities

· Great for your kidneys - cleansing your body by stimulating urination and preventing kidney stones

· Helps prevent bladder and urinary tract infections

· Use to be used as an a aphrodisiac - increase sexual and comforting feelings

· Helps with treating HIV

· Helps prevent multiple sclerosis

· Helps prevent scurvy

· Asparagus has anti-cancer agents - especially lung cancer

· Helps fight chronic fatigue syndrome

· Helps fight off high blood pressure

· If you bruise easily - eat more asparagus

· Is considered a laxative - eat an asparagus if you have diarrhea and constipation

· Great for your capillaries - eat more asparagus to avoid varicose veins

· Great for your eyes preventing cataracts

· If you are experiencing hair loss- eat more asparagus

· Helps treat toothaches

Unagi, a fresh water eel with delicious taste

Unagi (freshwater eel) has been consumed in Japan since the 17th century. Unagi is rich in protein, calcium, vitamin A and E, and it's said that unagi gives people stamina. For this reason, unagi is eaten the most during the hottest time of the year.

It's a Japanese custom to eat unagi on "doyo no ushinohi" in the summer. The end of each season is named doyo, according to a Chinese philosophy called gogyo, and there are four doyo periods per year. It's defined by ecliptic longitudes of the Sun, so the dates slightly change every year. There can be one or two ushinohi during a doyo period, and doyo-no-ushinohi in sumer falls between mid. July and early August each year. It's known as "unagi day" in Japan. When unagi is grilled over charcoals, the fat from unagi drips and burns, causing smoke. The smoke adds a great flavor to unagi, and the great smell coming from unagi restaurants attract many customers into the restaurants every summer.

Unagi is commonly glaze-grilled, and it's called unagi-no-kabayaki. Boned and filleted unagi is skewered and grilled with sweet basting sauce (kabayaki sauce). It's similar to teriyaki. Vacuum-sealed unagi-no-kabayaki is often available at Asian stores.

Unagi-no-kabayaki is cooked differently in the eastern Japan and the western Japan. In the eastern Japan, unagi is steamed after it is grilled, then it's grilled again. In the western part of Japan, unagi isn't steamed before grilling. So, unagi-no-kabayaki in the eastern Japan is tender than that of the western Japan. Unagi grilled without basting sauce is called shira-yaki. Shira indicates the color of white in Japanese.

by: Setsuko Yoshizuka