December 1st, 2010 by admin
First, the rice is washed well, then cooked in a pot, then the rice comes in a container made of wood.
Then the above mentioned spice mixture of rice vinegar, sugar and salt is added.
After that, according to the kind of sushi, another processing is practiced.
Sushi is usually produced by using different types of rice, the rice species Oryza sativa.
The best rice for sushi is a round style sort of rice with solid texture, plus the rice should stick well.
Various studies on parasites and similar have shown that sushi, if optimal hygienic conditions are assigned, then there are no health risks.
Because in Japan it often has come to an infection of the raw fish with parasites, a specific type of worm, there is now also in Japan a new hygiene regulation.
The raw fish should be stored frozen for at least 24 hours, because the cold kills the parasites from the fish.
The European legislation requires that health conditions for the consumption of raw fish!
Since sushi dishes were often attached different algae, usually nori seaweed, and because iodized salt is used in Europe, in certain individuals, who often eat sushi, it could come to an iodine excess.
The iodine content of nori seaweed, however, is not particularly high, so this should really only occur for very frequent consumption of sushi.
As mentioned above Japanese seaweed should be enjoyed only in moderation.
Sushi, which usually consists of sour spicy rice, raw or smoked fish, usually other ingredients are attached.
Nori, seafood, vegetables, different tofu Tofu species and possibly eggs, as a starter usually miso soup is served.