The most important thing in cooking ”right” sushi-is rice.Not every sort of rice will make your sushi tasty and delicious.Many people associate sushi with raw fish.But the main ingridient is rice.Japanese sticky rice seasoned with sweet vinegar.Of course,fish is important element,but not just raw fish.Smoked or cooked and even shellfish.So,try at your local Japanese restaurant every sort of sushi and enjoy healthy Japanese Cuisine.Bon appetit!   Sushi appeared at the end of 19 century due to the talented Japanese cook Yohei. He  first made sushi using raw fish. His culinary creations are immediately gained popularity.   Fundamentals of sushi:Sushi – this is a snack consisting of fresh fillet of raw fish, seafood or vegetables, cooked glutinous rice,wrapped in a special plate of seaweed (nori seaweed).They are the following:  Sashimi, Nigiri, Maki, Kone you can try at any Japanese Restaurant.

If we are talking about Japanese cuisine, it is impossible not to speak about the fish. Facts – are stubborn things : the Japanese, whose population is only 2% of the total world population, consume over 10% of the total world catch of fish.In Japanese cuisine, fish prepared in many different ways, and use fresh, world-famous sushi. The fish fried on grill or in a pan, boiled or steamed, is very popular in Japan.Especially beloved by the Japanese fish – tuna, sardines, salmon, mackerel and herring – the best source of fatty acids, which improve the functioning of the heart and improve mood.With fish, the Japanese consume less  lamb and beef, which contains saturated fats that contribute to clogging pores, and leads to heart disease and obesity.

Why japanese people live till 100? Cause japanese cuisine is healthy food.Vital Statistics about life expectancy in Japan”Life expectancy for Japanese women-already the longest in the world and it’s rises even higher.” Japanese women’s life expectancy remained the world’s longest for the 22nd straight year.Thanks to traditional fish and rice-based diet Japan has long been touted as one of the world’s longest-living populations,but experts are worried that changing eating patterns to fast food may soon change this.  Unfortunately.

Recent studies have shown that eating fried fish or fish sandwiches one to four times a week increases the risk of stroke by 37 percent. On the other hand, eating baked or broiled fish one to four times a week lowers the risk of stroke by 28 percent and improves other cardiovascular risk profiles.

Studies have shown that eating at least two ounces of fish a week could cut the risk of heart disease in half and that fish oil has been shown to lower triglyceride and cholesterol levels. It decreases the stickiness of blood cells and helps prevent the formation of abnormal clots. It has even been shown to reduce angina pain and reduce the tissue damage associated with strokes and heart attacks.

If you want more evidence of the benefits of fish, consider the Japanese. Japan has one of the highest rates of fish consumption in the world and some of the lowest rates of depression, homicide and suicide. Don’t know if there is a correlation there, but it is some interesting information nonetheless. For years, their health statistics have been used to support the benefits of eating fish.

Historically, the Japanese have also experienced less prostrate and breast cancer, less heart disease and greater longevity. No doubt, these benefits can be attributed to their high fish and seafood consumption.