File:Coast watch (1979) (20037362144).jpg

Title: Coast watch
Identifier: coastwatch00uncs_11 (find matches)
Year: 1979 (1970s)
Authors: UNC Sea Grant College Program
Subjects: Marine resources; Oceanography; Coastal zone management; Coastal ecology
Publisher: (Raleigh, N. C. : UNC Sea Grant College Program)
Contributing Library: State Library of North Carolina
Digitizing Sponsor: North Carolina Digital Heritage Center

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Makizushi, or sushi roll, is made using a bamboo mat. A sheet of seaweed is placed on the mat and covered with rice. Toppings are placed lengthwise near one end, and, using the mat as a guide, the seaweed and rice are rolled over the topping and into a log, which is usually cut into six pieces. Part of the cuisine's appeal is the chewy, glossy rice. Making sushi rice is similar to making regular rice, with three exceptions: the process begins with hot rather than cold water, the rice is cooked with a little less water than is normally required, and it is quick-cooled while being tossed with a wooden paddle in a shallow wooden tub or bowl. Some chefs, like Takahashi, use rice cookers. Shaping the rice requires a deft touch as the grains are not forced into a wad but rather gently pressed together so that they just adhere to one other. For some highly skilled chefs, the goal is to have all the grains of rice run in one direction. IS SUSHI GOOD FOR ME? Takahashi believes that many people eat sushi because they consider it a healthful food. And even though consuming raw seafood carries some risks (see page 11), the benefits are many. "Sushi is virtually fat free, and an entire six pieces from a roll has less than 30 calories," says Claudia Plaisted, director of the Medical Nutrition Curricu- lum Initiative in the UNC- Chapel Hill School of Public Health. "It's incredibly high fiber, low fat and rich in minerals. And there's the additional nutritional benefit of those fatty fish oils, especially in the salmon." Plaisted points out the low incidence of most chronic diseases in the Japanese people, who eat a diet consisting mainly of fish and rice. They generally have lower rates of many cancers, heart disease and diabetes. But, she says, they have a very high rate of stomach cancer because of the many salted and pickled foods they consume. If you eat sushi frequently, Plaisted recommends that you apply soy sauce sparingly or use the low-sodium kind. The only complaint she hears about sushi is that some people who eat too much at one sitting may suffer discom- fort. "Seaweed is very high in fiber so that if you don't have a high-fiber diet, you could get gastrointestinal distress," she says. "The signal is not to give up sushi but to eat more fiber in your diet." 10 WINTER 1998

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