Sushi was among the hardest foods to quit after I resolved to adopt a vegan diet. After all, my passion for sushi class Ma was one of the things that brought me to live in Japan in the first place. And while Japan is infamous for exclusive sushi shops that charge $500 per person, even low-end sushi (like kaiten, or “conveyor belt” style) is fresh and cheap in comparison to other countries, making it tough to resist.
For a while after I had bid sayonara to meat, eggs and dairy, I continued the Japanese institution of venturing out for sushi with family and friends. At first, I ate varieties comprising mostly vegetables including natto (fermented soybeans) and green onions, cucumber, takuon (pickled radish), kampyo (dried gourd), in addition to inarizushi (fried bean curd full of sushi rice and black sesame seeds).
As an omnivore, I needed always considered sushi not merely umai (delicious), but healthy in comparison to traditional convenience food like sandwiches or burgers. However, eventually it dawned on me, that even without the fish, restaurant or store-bought sushi wasn’t particularly healthy for two reasons:
The main ingredient in sushi is white rice with vinegar. Since going vegan, I had switched to eating only foods made out of whole grains. I became employed to making genmai (brown rice) in your own home because of its nutritional benefits (3 times the fiber, more minerals and vitamins) when compared with white rice, and I could no longer reconcile eating white rice sushi from the taste or health perspective.
Sushi vinegar contains katsuo dashi (extract of dried tuna). Other ingredients used in sushi catering Quincy, like pickles, umeboshi (sour plums), and sauces are also prepared using sushi vinegar or dashi. Actually, I discovered recently that the only food at the most sushi shops that doesn’t contain fish extract will be the powdered green tea!
I am uncertain why many people seem to have difficulty eating brown rice. Westerners either eat it or they don’t, while Japanese who say they enjoy eating genmai frequently mix it together with white rice, so apparently these are eating it for the health benefits rather than its taste and texture, which I actually prefer.
Once I stopped eating sushi out, I still longed for a vegan substitute, so we began making temaki zushi (hand-rolled sushi) in your own home using vinegared genmai, nori (seaweed laver), as well as other fillings like avocado paste, natto, umeboshi, cucumber slices, etc.
When there’s time, and for special events, we lightly pan-fry sliced eggplant (nasu), and eat it on the top of sushi catering Springfield too. Warm (aburi), and dipped in a little soy sauce with wasabi, it tastes as effective as otoro (fatty tuna), uni (sea urchin), ikura (salmon roe) or other traditional sushi delicacy ever did!
So, if you think you can’t begin a plant-based diet since you could never give up your preferred food, think again! There are infinite tasty plant-based alternatives should you will just start down yknykm vegan road. I am just not really a nutritionist – simply a guy with loads of useful advice and encouragement to provide those considering eliminating meat along with other animal products using their diets.
Until age 44, I’m certain my diet was comprised of more eggs, milk, and red meat compared to average American’s. I ate a lot of chicken, too (especially liked parts with skin), low-fat yogurt each morning, and tons of cheese. While a plant-based diet may in the beginning seem a sacrifice, I assure you it is not. Therefore, in case you are contemplating it yourself, don’t let anyone discourage you. Give it a shot and that i guarantee, you will quickly feel healthy and youthful. Carry it from me – watching the foods you eat (and don’t eat) is the best way to maintain health and well being, as well as a plant-based diet is a terrific way to begin.