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Sushi was among the hardest foods to quit after I resolved to adopt a vegan diet. In the end, my love for sushi making class boston was one important thing that brought me to live in Japan in the first place. And while Japan is infamous for exclusive sushi shops that charge $500 per person, even low-end sushi (like kaiten, or “conveyor belt” style) is fresh and inexpensive in comparison to other countries, which makes it hard to resist.

For some time after I needed bid sayonara to meat, eggs and dairy, I continued the Japanese institution of venturing out for sushi with family and friends. In the beginning, I ate varieties comprising mostly vegetables like natto (fermented soybeans) and green onions, cucumber, takuon (pickled radish), kampyo (dried gourd), as well as inarizushi (fried bean curd filled with sushi rice and black sesame seeds).

As being an omnivore, I had always considered sushi not merely umai (delicious), but healthy compared to traditional convenience food like sandwiches or burgers. However, eventually it dawned on me, that even without the fish, restaurant or store-bought sushi wasn’t particularly healthy for a couple of reasons:

The key ingredient in sushi is white rice with vinegar. Since going vegan, I needed switched to eating only foods made out of whole grain products. I became used to making genmai (brown rice) at home for its nutritional benefits (three times the fiber, more vitamins and minerals) compared to white rice, and that i could no more reconcile eating white rice sushi from the taste or health perspective.

Sushi vinegar contains katsuo dashi (extract of dried tuna). Other ingredients found in sushi catering Westborough, including pickles, umeboshi (sour plums), and sauces will also be prepared using sushi vinegar and/or dashi. Actually, I came across recently that this only food at the most sushi shops that doesn’t contain fish extract will be the powdered green tea!

I am not sure the reasons people appear to have difficulty eating brown rice. Westerners either eat it or they don’t, while Japanese who say they like eating genmai frequently mix it combined with white rice, so apparently they are eating it because of its health advantages as opposed to its taste and texture, that i actually prefer.

Once I stopped eating sushi out, I still longed for a vegan substitute, so that we began making temaki zushi (hand-rolled sushi) at home using vinegared genmai, nori (seaweed laver), and other fillings like avocado paste, natto, umeboshi, cucumber slices, etc.

When there’s time, and for special events, we lightly pan-fry sliced eggplant (nasu), and eat it on the top of sushi catering Quincy also. Warm (aburi), and dipped in a little bit of soy sauce with wasabi, it tastes as good as otoro (fatty tuna), uni (sea urchin), ikura (salmon roe) or other traditional sushi delicacy ever did!

So, if you think you can’t start a plant-based diet because you could never stop trying your chosen food, think again! You can find infinite tasty plant-based alternatives if you will just start down yknykm vegan road. I am not just a nutritionist – simply a guy with heaps of useful advice and encouragement to provide those considering eliminating meat along with other animal products from their diets.

Until age 44, I’m certain my diet consisted of more eggs, milk, and red meat compared to average American’s. I ate lots of chicken, too (especially liked parts with skin), low-fat yogurt every day, and tons of cheese. While a plant-based diet may at first seem a sacrifice, I assure you it is really not. Therefore, in case you are contemplating it yourself, don’t let anyone discourage you. Give it a shot and that i assure you, you will begin to feel healthy and youthful. Carry it from me – watching the meals you eat (and don’t eat) is the best way to maintain health and well being, and a plant-based weight loss program is a great way to begin.