| Sushi is one of the most popular Japanese foods. | | | | sushi and the weight of the person. |
| It is a complete dish with raw fish and rice as the | | | | Undercooked seafood and salty condiments |
| primary ingredients. The distinctive quality of | | | | The Vibrio parahaemolyticus is a bacterium that |
| Japanese rice sticky when it is cooked makes it | | | | grows in undercooked seafood. This can cause |
| appropriate for sushi. Japanese sushi is said to be | | | | intestinal problem like diarrhea. Sushi also can be a |
| "vinegar rice" in most Japanese cuisine because | | | | mode of transmission of parasites and pathogens. |
| the rice used in sushi are seasoned with sugar and | | | | So, it is important that sushi is properly prepared |
| vinegar. | | | | to avoid any problem. |
| This traditional Japanese dish often topped with | | | | Salty condiments like soy sauce are usually |
| other ingredients including fish, various meats, and | | | | combined with sushi by the diner in whatever |
| vegetables is usually dipped in condiments like soy | | | | amount is desired. Such salty condiment can be |
| sauce, wasabi and pickled ginger before eating and | | | | dangerous to people with hypertension or renal |
| it is eaten with chopsticks or by hand. | | | | disorders if overly taken. |
| Health Benefits | | | | Conveyor belt sushi restaurants |
| Eating Japanese sushi could give health benefits. | | | | A well-known and inexpensive way of eating sushi |
| The two main ingredients namely raw fish and | | | | is in restaurants with a conveyor belt sushi and |
| rice are great source of high protein, | | | | sushi train. These unique restaurants are widely |
| carbohydrates, vitamins, and minerals and | | | | found in Japan and are becoming large in number |
| importantly has low fat content. Such fat found in | | | | abroad. The sushi in this restaurant is served on |
| Japanese sushi is mostly unsaturated fat. An | | | | color coded plates. Each color denotes the cost of |
| example is Omega-3, good for the heart. | | | | the sushi serving. |
| There is no fat introduced in sushi's preparation | | | | The sushi plates are placed on a moving strip or |
| for it is served raw. The high levels of protein in | | | | platform. Customers choose their desired plates |
| Sushi are found in fillings. These are fish, tofu, | | | | as the belt or boat passes. They let the food |
| seafood, egg, and many others. The vegetables | | | | pass if they do not like it, and the other customer |
| used for sushi are rich source of minerals and | | | | could take it as it passes them. The customer's bill |
| vitamins. And the rice and the vegetables used | | | | is tallied by counting the number of plates of each |
| are sources of carbohydrates. | | | | color they have taken. |
| Health hazards | | | | This unique way of serving food is also now being |
| Since one chief ingredient of Japanese sushi is fish, | | | | adapted in Japanese restaurants in other countries. |
| it does not mean it is free of health hazards. Fish | | | | It saves a lot of space and customers are able to |
| like tuna especially blue fin contains high levels of | | | | get their orders fast. |
| mercury. It poses some danger when these are | | | | Minimalist Japanese style |
| consumed in significant amounts. For this reason, | | | | The traditional serving of sushi is inspired by |
| since January of 2008, only a number of New | | | | simplistic and minimalist styles. The food is usually |
| York City dining establishments serve tuna sushi | | | | laid in basic symmetry, in wooden and monotone |
| with sufficiently high mercury content that a | | | | plates. However, small sushi restaurants do not |
| weekly reference dose is limited to 2 to 6 pieces. | | | | use plates because the food is eaten directly off |
| This will depend on the quantity of tuna in the | | | | from the wooden counter. |