Have you been craving sushi, but you are worried that it might ruin your keto diet? It seems like many ketogenic dieters feel sushi is off the menu. Well, there is no reason for your concern.
Sushi is a great “healthy” alternative to most other ready made foods. It is a good source of protein and packed full of nutrients, minerals and, health boosting fats.
Sushi is constantly evolving. Traditional nigiri sushi is still served throughout the U.S., but cut rolls wrapped in seaweed or soy paper have gained popularity in recent years. Modern sushi chefs have introduced new ingredients, preparation and serving methods. Creative additions like cream cheese, spicy mayonnaise and deep-fried rolls reflect a distinct Western influence that sushi connoisseurs alternately love and disdain. Even vegetarians can enjoy modern vegetable-style sushi rolls.
Here is what our Chef Janine has come up with for ketogenic dieters. A Cali-Japan fusion: our perfectly keto super tasty "California Rolls" made with shrimps, with thinly sliced cucumber, sprouts, daikon radish, avocado and cilantro. On the side, we serve delicious pickled ginger.
Comfort Keto weekly prepared meals are delicious, convenient, practical, and affordable! All you need to do is to place your online order until Friday midnight, and the happiness will be delivered to your doorstep next Monday/Tuesday depending on your location! THAT EASY.
Our fifth 10-meal gourmet keto menu for Spring 2022 is NOW available to order for delivery on Monday, March 28th and Tuesday, March 29th. Please follow the link: https://www.myketopal.com/10-weekly-meals-spring-menu-5
What Is Sushi? Where Does It Come From?
As with many foods, the history of sushi is surrounded by legends. The concept of salted fish preservation through fermentation in cooked rice is mentioned in a 4th century Chinese manuscript. The bacterial growth in fish slows as fermenting lactrice produces acid bacilli. This process is also referred to as pickling. This is why the sushi kitchen is called a tsuke-ba or pickling place. The combination of fermented rice and fish is known as nare-zushi, or aged sushi.
Japanese people of 9th century turned to fish as a dietary staple, as the Buddhist dietary practice of abstaining from meat spread in Japan. During the 15th century civil war, cooks discovered that addition of weight to the rice and fish sped up the fermentation. This new sushi preparation was called mama-nare zushi, or raw nare-zushi.
Between 17th and 19th centuries, Edo (present day Tokyo) became one of the worlds largest cities and the bustling hub of Japanese nightlife. In the 1820s, a man named Hanaya Yohei opened the first sushi stall in the Ryogoku district of Edo. He developed the modern nigiri sushi: he added rice vinegar and salt to freshly cooked rice, let it sit for a few minutes, hand-pressed the rice into a ball and topped it with a thin slice of raw fish, "fresh" from the bay. He served his popular fast food sushi made in a matter of minutes. Nigiri became the new standard in sushi preparation.
Modern Day Sushi Craze
In 1920s, hundreds of sushi carts or yatai could be found around Edo, now known as Tokyo.
After the Great Kanto Earthquake that struck Tokyo in 1923, sushi-ya restaurants popped up throughout the city.
By the 1950s, sushi was mostly served indoors.
In the 1970s, thanks to advances in refrigeration, and thriving post-war economy, sushi bars opened up throughout Japan, and across the world.
In 1966, Los Angeles became the first American city to embrace sushi. Noritoshi Kanai and his Jewish business partner, Harry Wolff, opened Kawafuku Restaurant in Little Tokyo.
In 1970, the first sushi bar outside of Little Tokyo, Osho, opened in Hollywood and catered to celebrities.
Soon after, several sushi bars opened in both New York and Chicago.