In recent years, in Italy, the passion and consumption for Japanese food, especially sushi, has increased considerably. See the continuous opening of these restaurants and take ways that sometimes have nothing in Japanese other than the wording on the sign.
A food that is very fashionable among young people, but that does not displease adults willing to approach this type of cuisine. The rightly healthy sushi is a dietary and balanced dish and represents the very essence of Japanese gastronomy. Its ingredients are simple: rice, fish, seaweed, horseradish, and soy sauce for seasoning.
In sushi, there are no added fats, only those of fish, and its beneficial effects on our health are known. Fish is an excellent protein source, it provides the well-known Omega 3 fatty acids, which are important for our body and the cardiovascular system.
Good presence of mineral salts such as selenium, phosphorus, and above all iodine. Few vitamins, but present: A, E some of the B group. But all that glitters is not gold and since raw fish arrived on our tables, especially sushi and sashimi, some doubts have arisen about their consumption.
The preparation of raw foods often takes place without the correct observation of the sanitary regulations.
If the fish is not gutted immediately and stored well, it can seriously poison our bodies.
Above all, the dreaded Anisakis, a parasite located in the intestines of almost all fish, mainly in anchovies, scabbard fish, mackerel, sardines, hake, squid, St. Peter’s, tuna, etc.
Its larvae, if ingested alive, can cause nausea, vomiting, abdominal pain, and gastrointestinal problems.
Allergic forms are rare, still under study, but not unlikely if you are particularly sensitive.
It is not enough to kill these microorganisms with vinegar, lemon, or by cooking in a bain-marie (pay attention to marinated anchovies), the fish should be cooked at a temperature of at least 6o ° for at least 5 minutes.
Or you have to freeze it for 4 – 5 days in your home freezer at a temperature of – 18 ° or for 24 hours at – 20 °, for 15 hours at -35 °.
A tip, if we want to eat raw or marinated fish, make sure you can consume it with serenity by making sure with the restaurateur or our trusted supplier that preventive remediation of the fish has taken place by freezing.
We avoid the consumption of raw fish in Chinese restaurants disguised as Japanese and of the home one, let’s stick to the right preparation.
In Japan, sushi professionals have a special license to carry out their business.
Here in Italy, many improvise Japanese chefs without having professionalism.