Sushi was one of the hardest foods to quit after I resolved to adopt a vegan diet. In the end, my passion for sushi catering Brookline was one important thing that brought me to live in Japan to start with. 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 inexpensive when compared with other countries, which makes it hard to resist.
For quite 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. Initially, I ate varieties composed of 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 being an omnivore, I had always considered sushi not only 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 needed switched to eating only foods created using whole grain products. I became used to making genmai (brown rice) in the home for its nutritional benefits (three times the fiber, more minerals and vitamins) compared to white rice, and i also could no longer reconcile eating white rice sushi from a taste or health perspective.
Sushi vinegar contains katsuo dashi (extract of dried tuna). Other ingredients used in personal sushi chef boston, like pickles, umeboshi (sour plums), and sauces are also prepared using sushi vinegar and/or dashi. In reality, I discovered recently the only food at many sushi shops that doesn’t contain fish extract will be the powdered green tea!
I am just not sure why many people appear 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 combined with white rice, so apparently they are eating it for its health and fitness benefits as opposed to its taste and texture, which I actually prefer.
Once I stopped eating sushi out, I still longed for any vegan substitute, so we began making temaki zushi (hand-rolled sushi) in the home using vinegared genmai, nori (seaweed laver), and 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 sushi catering Quincy too. Warm (aburi), and dipped in a little soy sauce with wasabi, it tastes just like otoro (fatty tuna), uni (sea urchin), ikura (salmon roe) or any other traditional sushi delicacy ever did!
So, if you think you can’t begin a plant-based diet simply because you could never quit your chosen food, think again! There are infinite tasty plant-based alternatives if you will just start down yknykm vegan road. I am not really 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 steak compared to the 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 initially seem a sacrifice, I assure you it is really not. Therefore, if you are contemplating it yourself, don’t let anyone discourage you. Give it a shot and that i guarantee you, you will quickly feel healthy and youthful. Bring it from me – taking note of the foodstuffs you take in (and don’t eat) is the simplest way to maintain good health, as well as a plant-based eating habits are a great way to begin.