Foodland Magazine

Shoyu, tamari and miso – three basic pillars of Japanese cuisine that are increasingly appearing in our homes. In this article, we will explain how they differ, how they are made, why they have beneficial effects on health and how to use them correctly – not only for taste, but also for the body.

If you don't like rice, you may not have eaten it properly or you may have used the wrong type when cooking a particular meal.

The most valuable component of tiny grains are complex carbohydrates, from which up to 85 percent of energy comes. At the same time, rice has a low glycemic index (GI), which means that it does not disturb blood sugar levels. Naturally, it is exactly half on a scale of 0 to 100, white has a GI of 64. In addition, rice is rich in B vitamins and minerals and trace elements, especially phosphorus, potassium and iron.

It contains more high-quality plant proteins than wheat and does not contain gluten or fat, so you can eat it for celiac disease and cholesterol problems. Paddy rice has more nutrients than husked and milled rice and is high in fiber and antioxidants, which protect against colon, breast and prostate cancer.

Sushi (japanese: 寿司，鮨，鮓，すし) 

is a traditional Japanese food consisting of rice flavored with vinegar sauce and various raw or cooked ingredients.

The Japanese original meaning of the Japanese word sushi was light rice dish and this definition over time became more specific to mean a combination of vinegar flavored rice (japanese: 寿司飯，すしめし sushi meshi - sushi rice) with other ingredients(japanese literally: ねた neta - material).

The most known known ingredients to accompany the rice are raw fish such as salmon or tuna, fish roe, seafood such as shrimp, octopus, calamari or crab, as well as vegetables like cucumber, carrots, avocado, or even tofu, mushrooms or egg omelet.

Other than rice and fish or vegetables, a third ingredient is sometimes used, this being slices of the nori seaweed (japanese: 海苔，のり).

Sushi is also served with ginger, wasabi and soy sauce.

Small restaurants that specialize in sushi in Japan are called sushija (japanese: 寿司屋，寿司や).

Great sushi starts with great rice. When choosing sushi rice, it is important to consider several factors that will affect the quality and taste of your sushi.

Remember that quality sushi rice is the basis for creating delicious and authentic sushi, so try to choose the best possible choice according to your preferences and availability.

Here are some things you should focus on:

Already we can not imagine neither Asian bistros or restaurants without this famous sauce in the end there are a lot of knockoffs with a similar taste but there are only a few people who know the origins and creator of this now-legendary brand.

Eat sushi with Master Naomichi Yasuda

Directly from Tokyo's chef Naomichi Yasuda, Munch provides guidance on how to eat sushi. You were doing it wrong.

Remember:

• It is okay to eat sushi with only your hands
• Do not mix ginger and sushi or ginger and soy sauce. Ginger is supposed to be used to clear your palate between each portion.
• When dipping sushi in soy sauce, turn it with the fish facing downwards.
• Never shake the sauce off of sushi, it's likened to shaking your penis in public.

Sesame oil is a valuable ingredient in the kitchen, which every enthusiastic cook will appreciate.

This oil, obtained by pressing sesame seeds, is rich in nutrients and antioxidants, which makes it not only tasty, but also a healthy addition to your meals. Here are some practical ways to use sesame oil in your kitchen.