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

Wasabi, a poweful nutraceutical and functional food

According to Japanese legend, wasabi was discovered hundreds of years ago in a remote mountain village by a farmer who decided to grow it. He reportedly showed it to Tokugawa Ieyasu, a Japanese warlord of the era. Ieyasu, who later became Shogun, liked it so much he declared it a treasure only to be grown in the Shizuoka area.

While cultivation of wasabi in Japan dates to the tenth century, and has since spread to Taiwan, China, New Zealand, Canada, America and elsewhere, this plant has a well deserved reputation of being tricky to grow, largely because it requires cold, pristine water with just the right balance of minerals.

Today, commercial enterprises farm wasabi in mountain environs in the Shizuoka prefecture on Izu peninsula as well as in the Azumino plains of the Nagano prefecture. Effective wasabi horticulture practices are carefully guarded secrets.

With so few producers worldwide, supply of wasabi japonica is quite limited, while demand for real wasabi is growing exponentially and prices reportedly are rising accordingly.

Following is the reported history of "Nishiki-Cho" Wasabi:

Japanese history describes the defeat of the Heike clan in the Dan-noura war, from Bunji years 3 to 5 (from 795 to 797). The survivors fled to other parts of Honshu, Shikoku and Kyushu. Some of them settled near Mount Bahun, located in the upriver district of the Nishiki River. Here they sought a place where they could live in peace. They are said to have been involved in agriculture and hunting while some became craftsmen.

Tradition has it that Wasabi grew wild in the valleys of Mt. Heike, Mt. Mizuo, and Mt. Bahun, in the Kitani-Kyo watershed. The Heike survivors are believed to have gathered wild Wasabi to use as a seasoning for slices of raw yamame (a kind of trout), and raw venison. Many of these survivors were originally noble samurai and were familiar with the life and culture of Kyoto. With this knowledge of Kyoto cuisine, they ate pickled vegetables made from stems and leaves of Wasabi along with many other edible wild plants. This is one of the stories that has made Wasabi the most popular condiment in Japan.

Around the 9th year of the Meiji period, Ichiroku Hashimoto, living in Kitakonishi, first produced a commercial Wasabi product, "Kitani-Kyo" Wasabi. Although the sales figures are not known, he seems to have made a good living through this enterprise, earning one yen, which was an incredible profit for those times. By this business, Wasabi leapt to fame and its cultivation spread in the Kitani-Kyo area. Growing techniques at that time are said to be somewhat primitive; young Wasabi plants were transplanted in simple fields which were created on the banks of a ravine by roughly arranging stones, rather than the current style of preparing fields dedicated only to Wasabi.

In the 9th year of the Taisho period, a new technology of growing Wasabi was devoloped. Wasabi began to be grown in the conglomerate soils alongside mountain streams instead of in flowing water. In spite of the decline in the quality of Wasabi products, this technique attracted a great deal of attention among farmers because of the ability to produce in larger quantities. Wasabi grown using this method became known as Hatake-Wasabi. Fields for Hatake-Wasabi production were then adopted extensively. This forms the main mode of Wasabi farming in Nishiki-Cho. In the Taisho era, Wasabi products were usually harvested two years after planting.

In the year Showa 14, in the former village of Sugane, accelerated cultivation using normal fields was first introduced. This further reduced growing time, controlled diseases, and increased cost effectiveness. This style of cultivation provided the foundation for subsequent improvements in growing methods.

Cherished for decades in the East for its unique flavor and healthful influences, Wasabia japonica is best known as an age-old food pairing with sashimi or sushi dishes that include raw fish. Wasabi is also served as a garnish with Soba noodles and made into pickles, jams, wine and other foods. While distinguishing itself with unique and versatile flavors earns it a special spot in any self-respecting gourmand's pantry, true wasabi also serves up benefits that strengthen immune systems.

Wasabia japonica owes its flavor and healthful benefits in part to a suite of isothicyanates (ITC's) with unique characteristics including powerful anti-bacterial properties, which help mitigate microbial elements or pathogens potentially present. Rich in beta-carotenes and glucosinolates, wasabi also kills some forms of E-Coli and Staphylococcus. Studies also indicate it helps reduce mucous, which has made it the focus of experiments relating to its use in combating asthma and congestive disorders.

The unique ITC spectrum present in wasabi includes long-chain methyl isothiocyanates uncommon in most American's diets. Long-chain methyl ITC's have proven efficacy and potency in supporting natural liver and digestive detoxification functions than other more common types of isothicyanates.

The powerful antioxidant scavanging characterisics of Wasabia japonica are also attracting additional scientific study. As more evidence accumulates, suggesting that glucosinolates and their hydrolysis products are efficacious in reducing cancer risk, legends that refer to wasabi as the "King of Herbs" are gaining credibility.

Wasabi is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin B6, Calcium, Magnesium, Potassium and Manganese, and an excellent source of Dietary Fiber and Vitamin C.

With so much healthful activity going on within one plant, it is not surprising that studies and laboratory tests continue to indicate that wasabi shows promise as a nutraceutical or pharmaceutical component.

Wasabi prefers cool, shady conditions and will sometimes thrive if left undisturbed in misty mountain stream beds. It generally requires a climate with an air temperature between 8°C (46°F) and 20 °C (70°F), and prefers high humidity in summer. Since it is quite intolerant of direct sunlight, wasabi is typically grown under shade cloth or beneath a natural forest canopy.

Wasabia japonica grows in northern Japan, parts of China, Taiwan, Korea and New Zealand. In North America, the rain forests found on the Oregon Coast and in parts of the Blue Ridge Mountains in North Carolina and Tenessee provide just the right balance of climate, sunlight and water quality to grow natural wasabi. Limited success has been achieved by firms using greenhouse and/or hydroponic techniques, but the resulting costs are typically quite high. In Japan, the highest prices are paid for all natural, water grown "sawa" wasabi.

Wasabia japonica plants are slow growing perennials with a rooted, thickened stem (rhizome), long petioles and large leaves. All parts of the wasabi japonica plant, including rhizomes, roots, stems and leaves are harvested, processed and valued for use. The rhizome serves as storage for the plant’s nutrients (similar to a potatoe) and is where the flavors tend to be most concentrated. The appearance of the wasabi rhizome is similar to a brussel sprout stalk after the sprouts are removed. The long stems (petioles) of the Wasabia Japonica plant emerge from the rhizome to grow to a length of 12 to 18 inches and can reach a diameter of up to 40 mm (1 ½ in). They terminate into single heart shaped leaves that, in optimum conditions, can reach the size of a small dinner plate.

Wasabia japonoica plants can take as much as three years to reach maturity. Initially, given the right conditions, the wasabi plant produces robust top and root growth, reaching approximate knee height (2 feet) with an overall width about the same. After this initial establishment phase the rhizome begins to build and store reproductive nutrients. It is this concentration of energy which produces the best flavors so the rhizomes are generally the most valued for culinary purposes. Typically the rhizome will reach a size of six to eight inches long and an inch or so in diameter in approximately twenty four months.

Wasabi leaves and leaf stems (petioles) tend to be brittle. Breakage or damage from animals, field workers or mishandling can cause growth to slow and sometimes even stop for short periods of time.

Under optimum conditions, Wasabia japonica will reproduce itself by seed. In commercial wasabi farms, plant stock is typically extended by replanting small offshoots which characteristically occur as the plant matures.

A member of the brassicae family, Wasabia Japonica owes both its pungency and healthful benefits to a suite of isothiocyanates that occur due to enzymatic activation when the plant tissues are crushed during grating.

Two glucosinolates, sinigrin and glucocochlearin are especially important in wasabi. While both are essentially tasteless compounds on their own, when exposed to the myrosinase enzyme (also present in wasabi in separate plant cells), hydrolosis transmutes these sulfur compounds into pungent allyl isothiocyanate (CH2=CH-CH2-NCS) and sec-butyl isothiocyanate (CH3-CH2-CH(CH3)-NCS), respectively.

The transmutaion process in wasabi occurs within a few minutes of processing, but wasabi flavors are notoriously volatile and dissapate quickly if left exposed to air. This makes wasabi extremely tricky to process, which partially explains why so many producers substitute horseradish for wasabi.

Other trace components identified in the volatile fraction are 6-methylthiohexyl isothiocyanate, 7-methylthioheptyl isothiocyanate and 8-methylthioocytl isothiocyanate. These ω-methylthioalphyl isothiocyanate compounds are concentrated more so in wasabi than other plants and are believed to be responsible for health benefits and the characteristic taste so loved by Japanese connoisseurs.

Source: realwasabi.com

Ramen, a taste of Japan

Soup noodles are the best food in times like rainy days especially when you’re strolling around inside a mall and hunger suddenly pangs, you need a fast and hot food to warm you up. I tried a new bowl of soup noodle, the appearance quite have a little similarity with the all-time favourite Miso Ramen. It has sukiyaki beef, lots of vegetables and slices of good tasting roasted pork. The noodle is also ramen and the soup is different because you can taste a little garlic that my chef friend who prepared it described it unique. I finished one large order of it because it’s so good and very nutritious too! If you need to know its nutrition fact, here are some facts; LOW in cholesterol, saturated fat and sodium and most importantly NO sugar and monosodium glutamate. Now that you know the facts are pretty good I’m sure that it can be part of your great complete meal. So if you want to try it, you will have no worries. Also when it’s stormy, it’s also great to sip a hot coffee.

Fresh, flavorful and fish-tastic!

When they say Sushi-Sashimi, it literally means raw and fresh daily. It’s absolutely nutritious and healthy.

When I first encountered about eating raw fish, I was a little nervous because I’m not used to eating it. I remember in my younger age, some of my cousins are eating raw fish. They make it like salad and they called it in our local dialect “kilawin” which is a little similar to Japanese version of sashimi. The difference is on how and the way they prepare it here in the local. For the whole preparation of my cousins “kilawin”, they mix it up all together in a bowl with vinegar, onions, salt and pepper, etc. After that it’s all up to choose their favourite beer.
The moment came when I decided to try sashimi for the first time; I was surprised because it really taught me to eat what is unusual for me. One thing I know about eating fresh sashimi is healthy and nutritious too, that is because you get all the good stuff in it. You don’t have to worry about bacteria or something like that because with the help of wasabis powerful anti-bacterial properties, mitigates microbial elements or pathogens potentially present, it alleviates all the bad stuff in the fish. So if you would like to try it too, there’s plenty of sushi restaurant you can find anywhere else in the city. One place also best known is where I work in. Kanpai!