Sushi was one of the hardest foods to quit after I resolved to adopt a vegan diet. After all, my love for sushi catering Marblehead was one important thing that brought me to live in Japan in the first place. Even though 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 inexpensive in comparison to other countries, making it tough to resist.
For some time after I had bid sayonara to meat, eggs and dairy, I continued the Japanese institution of heading out for sushi with family and friends. In the beginning, I ate varieties composed of mostly vegetables such as natto (fermented soybeans) and green onions, cucumber, takuon (pickled radish), kampyo (dried gourd), as well as inarizushi (fried bean curd filled with sushi rice and black sesame seeds).
As being an omnivore, I needed always considered sushi not only umai (delicious), but healthy when compared with traditional convenience food like sandwiches or burgers. However, eventually it dawned on me, that even minus the fish, restaurant or store-bought sushi wasn’t particularly healthy for 2 reasons:
The primary ingredient in sushi is white rice with vinegar. Since going vegan, I had switched to eating only foods made with whole grain products. I became utilized to making genmai (brown rice) in the home for the nutritional benefits (three times the fiber, more nutritional vitamins) compared to white rice, and that i could no more reconcile eating white rice sushi from the taste or health perspective.
Sushi vinegar contains katsuo dashi (extract of dried tuna). Other ingredients found in sushi catering Concord, like pickles, umeboshi (sour plums), and sauces can also be prepared using sushi vinegar and dashi. In reality, I came across recently that the only food at many sushi shops that doesn’t contain fish extract is the powdered green tea extract!
I am not sure why many people seem to have difficulty eating brown rice. Westerners either eat it or they don’t, while Japanese who say they like eating genmai frequently mix it combined with white rice, so apparently they may be eating it for the health benefits instead of its taste and texture, which I actually prefer.
Once I stopped eating sushi out, I still longed to get a vegan substitute, so that we began making temaki zushi (hand-rolled sushi) at home using vinegared genmai, nori (seaweed laver), as well as other fillings including 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 best sushi in boston too. Warm (aburi), and dipped in a little bit of soy sauce with wasabi, it tastes as good as otoro (fatty tuna), uni (sea urchin), ikura (salmon roe) or other traditional sushi delicacy ever did!
So, if you believe you can’t start a plant-based diet simply because you could never quit your preferred food, think again! You can find infinite tasty plant-based alternatives should you will just start down yknykm vegan road. I am just not a nutritionist – just a guy with loads of useful advice and encouragement to offer you those considering eliminating meat along with other animal products using their diets.
Until age 44, I’m certain my diet was made up 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 every morning, and tons of cheese. While a plant-based diet may at first seem a sacrifice, I guarantee it is really not. Therefore, if you are contemplating it yourself, don’t let anyone discourage you. Give it a shot and I guarantee you, you will begin to feel healthy and youthful. Bring it from me – taking note of the foodstuffs you consume (and don’t eat) is the best way to maintain health and well being, as well as a plant-based weight loss program is a terrific way to begin.