When we think of Japanese food, the first meal that comes to our mind is sushi. The balls of vinegared rice wrapped in seaweed nori sheets with a center of fish, seafood, or vegetables are probably everyone’s favorite feast. So what is maki sushi? Maki or Makizushi is the old name for sushi. More precisely, maki refers to rolled sushi rice, where ‘sushi’ means rice seasoned with vinegar.

Moreover, maki sushi can be balled into a cylinder with a thin strip of cucumber, soy paper, cabbage, and omelet despite the traditional nori sheets. Read on to delve into Japanese sushi recipes.

What is Maki?

Maki, also known as Makizushi, are the traditional sushi rolls of sour rice with a core of seafood or veggies wrapped in nori sheets. There are several types of maki sushi based on the folding technique and size. Moreover, you can find many maki sushi recipes in Japan; this article includes a few.

Types of Maki

Maki sushi rolls are of different sizes, shapes, and patterns, which depend on the folding technique, portion of rice and proteins, and cutting forms.

Inside Maki Rolls

Inside maki sushi rolls comprise a cube of rice wrapped in a nori seaweed, cucumber strip, or an omelet. Moreover, inside rolls have the following categories depending on the thickness and filling ingredients.

Futomaki

Futomaki is the thickest and largest maki sushi roll, also known as “fat-rolled sushi.” The specialty of this sushi roll is the 2-2.5 inches diameter filling ingredients, including fresh and dried vegetables, fish, and seafood like uni, unagi, and anago. Moreover, a thin roasted nori sheet and sour rice wrap the delectable inside.

Chumaki

Chumaki is a mediumly thick maki sushi roll of about 1-1.5 inches in diameter comprising two to three filling ingredients inside the rice and nori wrap.

Hosomaki

In Japanese, Hosomaki means thin rolls. A makizushi recipe made from vinegared rice and only one filling ingredient to maintain the shape. Thin nori sheets and bamboo mats aid in rolling hosomaki. Moreover, the inside ingredients can be tuna fish, eel, pickled daikon, or cucumber.

Inside-Out Maki Rolls

Inside-out, a makizushi recipe comprises filling ingredients wrapped in a nori sheet further draped with sour rice.

Uramaki

Uramaki is an inside-out maki sushi roll in which the roasted dry nori sheets wrap the filling ingredients, which are again covered with a layer of vinegared rice. In uramaki, people usually add salmon roe (eggs) to bind the ice firmly on the seaweed.

Handrolls

Hand rolls are just like tortilla wraps that swaddle all the ingredients, including sour rice in a nori seaweed sheet. It needs no bamboo mats for folding or chopsticks for eating. You can pick the roll in your hand and dig into its savoriness.

Temaki

Temaki is a type of hand roll resembling the shape of an ice cream cone comprising all the ingredients swaddling inside a large nori sheet.

Maki vs. Sushi

Sushi is a Japanese meal comprising vinegared rice, seafood, fish, vegetables, and seaweed, either cooked or raw. In contrast, maki is a cylindrical-shaped roll made with sushi rice wrapping some pieces of fresh or raw seafood, fish, vegetables, fruits, and salmon roe. In short, sushi can be of any shape, whereas maki sushi only stands for a cylindrical roll.

Maki vs. Sashimi

Sashimi is a classic Japanese delicacy comprising raw fish slices trimmed with a unique Japanese cutting technique that requires several years of practice. Japanese sauces and dips, such as wasabi and soy sauce, are excellent for savoring raw fish. Moreover, this meal does not include rice, seaweed, and vegetables as required to make a maki sushi roll.

Maki vs. Nigiri

Nigiri is a kind of sushi that comprises a ball or cube of hand-pressed sour rice draped with thin slices of raw meat such as fish, uni (sea urchin), eel, scallops, or shrimp. Despite the meat slices, nigiri sushi also includes thin slices of raw vegetables and fruits such as mango or avocado. A small dab of wasabi is applied to affix the upper toppings with rice.

Japanese Popular Maki Sushi Recipes

Here are some popular maki sushi recipes with their signature ingredients.

• Boston Roll (poached shrimp with creamy avocado slices)
• Dragon Roll (spicy tempura)
• California Roll (crab or raw fish)
• Volcano Roll (spicy tuna and shrimp)
• Rainbow Roll (salmon or tuna avocado-wrapped rolls with no nori)
• Tiger Roll (shrimp, crab, unagi, and sweetened soy)
• Alaska Roll (salmon inside-out roll deep-fried with panko crumbs)
• Spider Roll (deep-fried crab and sweetened soy)
• Tuna Roll (canned tuna and mayonnaise)
• Salmon Roll (spicy or smoked salmon and sriracha sauce)
• Avocado Roll (fresh avocado slices)
• Philadelphia Roll (smoked salmon and Philadelphia cream cheese)

FAQs

Why Is Sushi Called Maki?

Maki is the name for sushi rice that has been rolled into a cylinder form with several fillings wrapped in nori seaweed. In contrast, sushi can be of any shape, comprising vinegared rice, seafood, fish, and seaweed.

Is Maki Sushi Raw Or Cooked?

You can prepare maki sushi either with cooked or raw ingredients. Typically, the Japanese make maki sushi with raw fish and seafood.

Is Maki Sushi Healthy?

Maki sushi is a healthy meal since seafood and fish provide a rich source of protein and omega-3 fatty acids. Vegetables and fruits that are usually optional offer many vitamins and minerals. Moreover, sushi rice is an excellent source of carbohydrates.

How Often Can I Eat Maki Sushi?

An adult human can safely have two to three sushi rolls in a day or about 15 rolls in a week. It is a high-risk meal, so ensure it is free from contamination.

Is Maki Sushi A Junk Food Or a Cheat Meal?

Maki sushi is an entirely healthy meal. Since the ingredients are alterable, you can change the nutritional value of a sushi roll. For example, adding deep-fried tempura to a nori wrap will have more calories than maki sushi comprising raw fish.

Is Maki Sushi High Risk?

Maki sushi is a high-risk meal it is because of the raw fish and seafood in it. Raw meat easily gets contaminated with harmful bacteria that may cause food poisoning in human beings. Therefore, if you are making or buying maki sushi, ensure it is free from contamination and packaged appropriately.

Can You Lose Weight With Maki Sushi?

Since maki sushi contains a high proportion of proteins and omega-3 fatty acids, and a limited portion of carbs, you can quickly lose weight. Omega-3 fatty acids help regulate cholesterol and sugar levels and reduce LDL (bad cholesterol). Moreover, proteins are helpful for muscle building. You can add fresh fruits and vegetables to your maki sushi for an extra punch of vitamins and minerals.

Related  Article: How To Cook Sushi Rice Like A Michelin Star Chef

How To Cook Sushi Rice Like A Michelin Star Chef

Do you use healthy ingredients in your kitchen? Is your cooking method calorie-free? Are you concerned about how much you eat? Japanese people take these aspects into account to maintain a healthy and fit lifestyle. It is why their foods are so nourishing yet delectable simultaneously.

Nevertheless, there are many secrets of the wholesome Japanese diet that not only protect them from several maladies but also delays their aging and prolongs a healthy lifespan. Here we are revealing the mystery of “Why Is Japanese Food So Healthy.” You can follow their diet for a hearty life.

The Japanese Diet

Japanese diet contains a significant portion of proteins and omega-3 fatty acids from fish, seafood, and plant-based products such as tofu, natto, and seaweed. They balance this nutritional component with carbohydrates and little fats for a balanced diet. Typically, Japonica short-grain rice provides most of the carbs; other significant sources are starchy vegetables and noodles.

Usually, the Japanese use raw seafood and fish in their meals rather than deep-frying them in much oil. Some unique cooking methods use minimal oil to stir-fry or cook beef, lamb, pork, and tempura. Moreover, fermented foods provide a rich source of vitamins and minerals. Japanese minimize salt and spices by employing various condiments, herbs, and sauces in their meals.

Traditional Japanese diets, such as the Okinawa diet, emphasized seafood for protein and healthy fats and sweet potatoes for carbohydrates. However, the modern Japanese diet, which has taken several influences from the West and China, comprises animal proteins and several processed condiments.

Components of the Japanese Diet

Soup:

Japanese diet comprises many types of soup; miso soup is the most famous. This delectable and nourishing soup contains miso, seaweed, seafood, soybean, and vegetables. Moreover, many people add noodles to the soup to make it more filling.

Side Dishes:

Japanese side dishes include vegetables and fruits that are either sauteed, boiled, steamed, stir-fried, grilled, or pickled.

Main Course Meal:

Japanese main course meals usually contain poultry, beef, lamb, pork, seafood, and fish with either rice or noodles seasoned with herbs and condiments.

Staple Food:

Japanese staple food revolves around rice and noodles, particularly ramen, soba, and udon noodles. Moreover, Japanese noodles are not unhealthy; they are made of healthy whole-grain flour such as wheat (udon) and buckwheat (soba).

The Key Ingredients  in Japanese Foods and Their Health Benefits

Japanese foods contain a high proportion of proteins, omega-3 fatty acids, good cholesterol, vitamins, and minerals such as calcium, magnesium, and potassium. Moreover, there is a limited portion of carbohydrates and sodium, which is why the incidence of cardiac diseases in Japan is the least.

Fish and Seafood

Famous kinds of fish in Japanese meals are tuna, salmon, mackerel, and pacific saury. Moreover, seafood varieties include uni (sea urchin), shrimp, unagi (eel), scallops, squid, and octopus. These foods contain omega-3 fatty acids, vitamin D, vitamin B2, calcium, magnesium, potassium, phosphorus, iron, iodine, and zinc.

Omega-3 fatty acids such as EPA and DHA are highly beneficial for the vitality of the heart and brain health. They prevent cardiac and cerebral issues like heart attack and stroke. Moreover, omega-3 fatty acids are excellent for reducing inflammation and depression and improving temporary memory problems (dementia).

Plant-based Products (Fruits, Vegetables, Tofu, Natto, and Seaweed)

Popular Japanese fruits include persimmon, mandarin, fig, kiwi, sudachi, yuzu, kumquat, peach, plum, grapes, melon, pear, and apple. These fruits are rich in antioxidants to help fight against free radicals and vitamins C, A, B, and E, required for the normal functioning of the human body. Japanese consume these fruits as snacks, for breakfast, as side dishes, and for desserts which they consume much less.

Japanese side dishes and main course meals comprise a lot of nutritious vegetables like onions, scallions, daikon radishes, carrots, sweet potatoes, and sweet corn. Moreover, they prepare these veggies by either boiling, steaming, grilling, pickling, or stir-frying using minimal oil. These plant-based foods are rich in vitamins and minerals and provide a good source of carbohydrates and dietary fiber. This insoluble fiber is a superfood for gut health. It is a lubricant to soften stool and prevent constipation, the mother of diseases.

Tofu, the soybean curd, is a rich protein and dietary fiber source. It is a gluten-free and low-calorie food excellent for colonic health (colon- part of the digestive system). It also prevents the risk of colonic cancers and IBS/IBD (inflammatory bowel syndrome/disease).

Another soybean product, natto, is the result of the fermentation of soybeans and is packed with proteins and probiotics. Furthermore, seaweed is quite popular in Japanese meals; it is rich in dietary fiber, vitamins, and minerals, particularly iodine. Seaweed is a fantastic food for normal thyroid functioning.

Animal Proteins (Beef, Lamb, Pork, and Poultry)

Beef, lamb, pork, and poultry are rich sources of proteins; one should still prefer poultry and fish to red meat. Red meat is high in cholesterol and can increase the risk of heart attacks, coronary artery diseases, and strokes. It is why the Japanese prefer fish, seafood, and plant-based proteins over animal ones. In short, you can take red meat with caution (limited portion and often).

Good Fats and Unsaturated Vegetable Oils

Japanese use good fats and unsaturated oils for cooking. About 81% of Japanese use olive oil and sesame oil due to the plethora of health benefits. These oils are rich in omega-3 and omega-6 fatty acids. They prevent heart diseases and diabetes, regulate cholesterol levels, and assist in losing body weight.

Japonica rice and Japanese Noodles

Japanese rice and noodles make up a significant portion of their carbohydrate intake. They use white short-grain rice for dishes such as donburi, sushi, Tai-meshi, battera, and tokaraisu. However, Japanese noodles such as udon and soba are made of wheat and buckwheat, containing all essential nutrients.

Japanese Fermented Food

Japanese prefer fermented foods as condiments over spices and salt to keep them healthy and fit. These include natto, miso, shoyu, umeboshi, katsuobushi, and tsukemono. Moreover, these fermented foods are rich in proteins, vitamins, minerals, and antioxidants.

Green Teas

Popular Japanese green teas are matcha, sencha, genmaicha, bancha, gyokuro, tencha, and hojicha. These antioxidants help fight free radicals, prevent aging, and prolong a healthy lifespan.

FAQs

What Type of Foods Do Japanese Take In Moderation?

Japanese limit the use of dairy products, red meat, eggs, bakery goods, and sugary foods to keep them healthy since these foods contain a high proportion of simple carbs and sugars.

Why Is the Japanese Diet So Healthy?

Japanese diet mainly relies on plants and seafood for proteins,  good fats, vitamins, and minerals. Moreover, they take a limited portion of carbohydrates, spices, and salt. Such a diet prevents them from getting harmful diseases, delays aging, and prolongs their healthy lifespan.

Can You Lose Weight on a Japanese Diet?

Yes, you can lose weight on a Japanese diet because the meals are rich in proteins, dietary fiber, vitamins, and minerals. Moreover, Japanese foods have a small portion of carbohydrates and fats.

The Secrets of Why Do Japanese Live Longer?

• Japanese foods are healthy since they are packed with all the essential nutrients the human body requires for normal functioning.
• Japanese eat slowly to help digest food quickly and get the nutrients to absorb maximally.
• Japanese prefer green teas and herbal drinks enriched in antioxidants over carbonated beverages.
• They control the portion size of their meals and eat several times a day.
• Japanese never skip breakfast, and their breakfast is highly nourishing.
• They eat much fewer desserts compared to other countries.
• Japanese foods are healthy because of their cooking methods, e.g., boiling, steaming, grilling, broiling, stir-frying, and fermenting.
• They eat rice and noodles instead of bread made of refined flour.
• Japanese fermented foods are rich in soy proteins, which regulate hormonal balance and promote a healthy lifestyle.

Rice is the staple of Japanese cuisine. You may find short-grain white rice called Japonica rice in several Japanese recipes. Nevertheless, each recipe calls for a particular variety of rice to dictate authenticity. Donburi is one of the most delectable Japanese dishes that use short-grain rice. Anyway, some people also use medium-grain rice. It’s a traditional Japanese meal with various meat, seafood, eggs, and vegetables. Indeed, it’s a perfect bowl of comfort food enriched in nutrients.

In Japan, donburi is readily available at almost every restaurant at quite an affordable price. The few Japanese eateries have branches in LA and NYC, where you can enjoy authentic donburi recipes and tastes. Want to know more about Japan’s special meal? Here’s a brief description of “What is Donburi Japanese food,” types of donburi, and FAQs.

What Is Donburi Japanese Food?

Donburi, in Japanese, refers to a large bowl. It is a traditional Japanese food comprising a bowl of rice savored with various meat, such as chicken, beef, pork, tempura, fish, salmon roe, and eel. Moreover, several donburi recipes include vegetables like onions, tomatoes, green onions, cilantro, chives, broccoli, carrot, and sweetcorn.

This Japanese meal often includes poached or fried eggs for a healthy and warming breakfast. Assorted condiments, seasonings, and sauces also complement the added ingredients. Though famous as fast food luncheon in Japan, you can have it for breakfast, lunch, or supper, served either warm or cold. Furthermore, you can alter the calorie intake and nutritious value of donburi Japanese food by varying the ingredients.

Types of Donburi

There are several types of donburi recipes depending on the ingredients used. Each donburi recipe ends with a suffix, “don.” Here are some of the admired traditional donburi meals:

Butadon

Butadon, also known as pork donburi, is a famous Japanese meal that originated in Hokkaido during the mad cow scare. It is a delectable recipe comprising steamed short-grain rice topped with caramelized pork loin slices. Moreover, the tare sauce seasons and brings out the recipe’s flavors- thanks to the distinctive savoriness of soy sauce, sugar, and sake.

Chukadon

Chukadon is also known as the “Chinese-style rice bowl.” The recipe includes short-grain rice stir-fried in a wok, drizzled with a soy-based sauce, and topped with various kinds of meat, seafood, and vegetables like cabbage and bamboo shoots. Some people love adding shiitake and wood-ear mushrooms to the meal.

Gyudon

Gyudon- the beef rice bowl comprises steamed rice with beef slices, caramelized onions, ginger, daikon radish, and kimchi. A traditional Japanese dashi-based sauce with mirin, soy sauce, sugar, and sake complements the sweetness and savoriness of the meal.

Ikuradon

Ikuradon is a bowl of steamed rice with glossy and buttery salmon roe. It is an easy recipe in which you can add soy-based sauce and garnish it with seaweed strips and shiso leaf.

Katsudon

Katsudon is a donburi recipe comprising steamed short-grain rice topped with deep-fried pork cutlet simmered in a soy and sake sauce. The cutlet is mixed with scrambled eggs before pouring the hot and heavy gravy on the rice. Moreover, the caramelization of onion in dashi soup stock adds to the savoriness of this meal.

Kaisendon

Kaisendon, also known as seafood donburi, is a famous dish of Nothern Japan (Hokkaido). The recipe includes hot steamed rice covered with fresh and raw seafood, for example, tuna, salmon, salmon roe, uni (sea urchin), crab meat, shrimp, and scallops. Besides the fleshy protein, kaisendon includes fresh and sweet vegetables like cucumber, shiso leaves, and scallions. Moreover, some people add nori seaweed to the umami flavor.

Oyakodon

Oyakodonin Japanese stands for parent and child bowl. This classic Japanese meal includes chicken (parent) and egg (child) simmered in a savory and nutritious broth made with dashi, mirin, soy sauce, and sugar. The broth with chicken and egg on top of the steaming hot rice is the best comfort food in Japan. Other garnishings include scallions, herbs, cilantro, and shichimi pepper spice.

Sosu Katsu don

Sosu katsu don is similar to katsu don, but besides simmering the fried pork cutlet in a broth, this recipe favors adding the cutlet to a thick Worcestershire sauce. In short sauce with katsu don to add a hint of sweetness and umami flavor to the salty pork cutlet.

Tekkadon

“Raw tuna sashimi donburi” is another traditional Japanese recipe comprising raw and spicy tuna slices draped on steamed rice. The tuna seasoned with a zesty and hot orange sauce makes the meal appetizing and delectable.

Tendon

Tendon is a tempura donburi recipe with a perfectly deep-fried tempura/shrimp coated in a light batter. The crispy hot tempura draped on the steaming rice and garnished with Japanese condiments is a perfect winter meal.

Unadon

“Grilled Eel rice bowl” features steaming hot rice topped with caramelizing grilled eel slices on a charcoal fire and seasoned with a special tare sauce. This cooking method of unadon is known as Kabayaki.

FAQs

What Does Donburi Mean in English?

Don means bowl in Japanese. A traditional Japanese meal, donburi, is a bowl of steamed rice topped with meat, fish, veggies, eggs, and sauces. There are several types of donburi based on the kind of meat and added condiments, for example, oyakodon, katsu don, gyudon, and tendon.

Does Donburi Have Eggs?

Donburi can have eggs that are ideal for breakfast or lunch. Tomago don is a donburi recipe that contains a bowl of short-grain rice topped with an egg cooked in dashi. Nevertheless, you can add poached or fried eggs to any donburi rice you like.

Can You Eat Donburi With Spoons or Chopsticks?

Though the Japanese prefer consuming their meals with chopsticks, specific recipes require a spoon. Donburi is among the few Japanese foods that people eat with tablespoons.

How to Serve Donburi? Warm or Cold

You can serve donburi either warm or cold. Nevertheless, some people prefer consuming it hot so the rice won’t become mushy. If the recipe contains delicate or raw seafood, you should serve it at a cool temperature, with rice a bit warm enough.

Japanese food culture holds many polarizing foods that either you develop a taste or dislike entirely. Foods with disagreeable odors and pungent flavors may be popular with a particular group. However, some prefer to avoid consuming them despite their surprising health benefits.

Natto is one of the polarizing superfoods relished by the Japanese, particularly in Hokkaido, Tohoku, and Kanto. It is slimy and stinky yet an excellent source of probiotics. If you are a health freak or are excited to know about “What is Natto Japanese Food,” here is all you need to know.

What is Natto Japanese Food?

Natto is the Japanese name for fermented soybeans. The Bacillus subtilis bacteria bring about the fermentation of soybeans, and the elevated temperature favors the approach. The result is sticky and stinky soybeans covered with thick brownish-white mucilage and a pungent odor. Moreover, this Japanese superfood has an unpleasant appeal and flavor that not everyone can develop.

In Japan, you may find children having natto in their breakfast or as an afternoon snack. This bizarre Japanese staple is served with white short-grain rice seasoned with karashi mustard and soy sauce and topped with raw egg yolk. Furthermore, due to the health benefit, Japanese consume natto despite the disagreeable texture and savor.

Types of Natto

Based on the flavor, there are two popular varieties of natto:

• Daitokuji/ Temple/ Hama-natto (salted natto)
• Itohiki natto (unsalted- The most commonly consumed variety in Japan)

Moreover, there are seven types of natto based on the bean size. Nevertheless, these varieties also differ in color.

1. Crushed Natto (Hikiwari Natto)
2. Extremely small (Cho-Gokusho Natto)
3. Very small (Gokusho Natto)
4. Small (Ko-Tsubo Natto)
5. Middle (Chu-Tsubo Natto)
6. Large (O-Tsubo Natto)
7. Giant (Ootsubu Natto)- The most pungent

In Japan, small natto may be more popular than middle to large-sized fermented soybeans. Moreover, crushed natto is light brown colored, whereas small ones are deep brown due to the variation in the fermentation period. Hikiwari Natto has a short fermentation duration which is why it has a relatively less intense flavor and odor than the Kotsubo variety. Nevertheless, the former is an enriched vitamin K source and easy to digest.

What Does Natto Taste Like?

Due to the intense ammonia-like odor, it’s tough to cognize and compare the taste of natto with some other edible. However, some thought that natto savoriness resembles that of intensely aged cottage cheese or brie. Still, some believe that natto’s potent odor is reminiscent of mold or bacon. This Japanese delicacy is bizarrely gooey and sticky, with intense flavor and a pungent aroma. These peculiarities vary depending on the batch, environmental conditions (warmth), culture quality, and fermentation period.

How to Make Natto?

• Wash the soybeans and soak them in about 6 cups of water for about 12 hours. (the colder the weather, the longer the soaking time)
• Strain the soybeans and boil them in fresh water for about 3 hours till tender yet firm.
• Using this boiling water, sterilize your cooking utensils, e.g., colander, casserole dish, and spoon.
• Strain the boiled soybeans using a colander and pour them into a casserole dish.
• Preheat the oven to 100 degrees Fahrenheit. Add about three tablespoons of water and mix the beans thoroughly. Now, add the natto culture packet to it and spread it evenly.
• Cover the casserole with aluminum foil, prick small holes, and place the dish in the oven for one day. Make sure to maintain adequate warmth, moisture, and darkness.
• Natto superfood is ready to add to your delectable recipes.

Natto Recipes

You can try the following:

• Natto with toast topped with mustard, mayo, and spring onions
• Natto with white short-grain rice
• Natto miso soup
• Natto packed in the omelet
• Natto with sushi
• Natto with noodles

The Secret To Tasting Good Natto

The following are the seasonings, herbs, and condiments you can add to make natto taste good. These ingredients suppress the bitterness of natto and bring out the umami flavor to make each bite delectable. These are:

• Soy sauce
• Lemon Juice
• Karashi mustard
• Dashi paste
• Mayonnaise
• Sesame seeds
• Seaweed
• Spring onions
• Kimchi
• Canned Tuna

Nutrition and Health Benefits of Natto Japanese Food

Natto is a rich source of proteins, vitamins, and minerals and is low in calories. It contains vitamins B2, B6, C, E, and K2, iron, zinc, magnesium, selenium, copper, and potassium. Moreover, natto packs many probiotics required for healthy gut functioning. Probiotics also help with digestion problems like bloating, constipation, diarrhea, and inflammatory bowel disease/syndrome.

Moreover, vitamins and minerals in natto boost the immune system. Vitamin K2 helps absorb calcium and is so beneficial for bone health. Furthermore, nattokinase (enzyme) helps regulate blood pressure and acts as a blood thinner. Being low in calories and the presence of dietary fiber and probiotics, natto maintains a healthy lipid balance.

FAQs

Where to Buy Natto?

Natto is readily available at grocery stores in Japan. Outside Japan, you may find this Japanese delicacy in Asian supermarkets. Nevertheless, you can also shop for it fresh online and make it yourself. For the latter purpose, you should buy a starter culture available almost everywhere.

How to Enjoy Natto?

Stir the natto speedily with a spoon or fork about 50 to 150 times to make it thick and puffy. Next, pour it into a bowl of white short-grain rice, season it with mustard and soy sauce, and top it with chopped green onions and egg yolk. Enjoy it to the fullest!

Why is Natto Sticky?

The boiled or steamed soybeans fermentation with Bacillus subtilis var. natto makes natto. During this process, bacteria break proteins into amino acids. Particularly the formation of long folded glutamic acid chains (resembling cheese threads) gives the beans a sticky and gooey appearance.

Why Do Japanese Eat Natto?

Japanese eat natto regardless of the disagreeable savoriness due to its plethora of health benefits. This Japanese superfood benefits gut health and promotes heart and bone health. In addition, natto boosts the immune system and improves general fitness.

Is Natto suitable for everyone?

It’s a common question of who should not eat natto; people with bleeding disorders or those on antihypertensive medication should avoid natto. Due to the presence of antinutrients, women and children should take them with care to prevent the risk of hyperplasia. Moreover, natto may cause allergies in some individuals and interacts with many medications. Consume it with caution.

Also Read: What Is Uni Japanese Food? Discover The Japanese Delicacy

What Is Uni Japanese Food? Discover The Japanese Delicacy

 

Uni (pronounced as ‘oo-nee’) in Japanese means sea urchin. This spiny globular animal lives on the seabeds of oceans and feeds on algae. There are about 950 species of uni sea urchin, out of which only 18 varieties are edible. It is a famous delicacy in Japan and is becoming increasingly popular worldwide. Want to know more about Uni sea urchin? The following is an engaging guide to “What is Uni Japanese Food?”, “What Does Uni Taste Like?” And its health benefits.

What is Uni Japanese Food?

Uni Japanese food is an edible fleshy part of sea urchin, also known as sea urchin roe erroneously. Roe in Japanese stands for eggs. Nevertheless, the edible part of a sea urchin is its gonads, the reproductive organ that produces eggs (roe). It is a five-folded fleshy meat resembling the shape of a cow tongue. Uni has a creamy and custardy texture and briny to umami flavor. Moreover, the fresh and high-quality uni is yellowish gold to bright orange from the inside. However, the outside spiny tentacular shell is either purple or red.

Types of Uni

There are two types of uni based on their coastal origins: West coast uni and East coast uni. West coast uni is deep gold to orange colored and has a thicker texture with a mild salty flavor. In contrast, East coast uni sea urchin is bright yellow-hued, firmer, and has a strong umami flavor. Due to their respective flavors, West coast uni goes best with sushi, whereas East coast uni complements pasta. However, both varieties give a creamy and custardy feel to the mouth.

Japanese Varieties of Uni

In Japan, two popular varieties of uni are Murasaki uni and Bafun uni.

Murasaki Uni

Heliocidaris crassispina (sea urchin) has a dark purplish-hued spiny shell with a mustard yellow inside fleshy meat. Its harvesting occurs throughout Japan; however, one of its varieties, Kita-Murasaki, is gathered in (Hokkaido) Northern Japan. It is famous for its bigger size and mild flavor compared to other sea urchins. While Murasaki is clear, sweet, and less briny in taste, Kita Murasaki is sweeter, making it an ideal choice for newbies.

Bafun Uni

Bafun uni is botanically known as Hemicentrous pulcheririmus, commonly called horse poop uni. The outside spiny shell is dark brownish colored, whereas the inside meat is bright orange. Its harvesting occurs precisely by professional scuba divers in the deep oceans of Northeast and Southern Japan. Moreover, bafun uni has an assertive umami flavor with a hint of bitterness. One of its varieties, Ezo bafun sea urchin, gives an umami flavor following the burst of sweetness in the mouth. Due to this exotic amalgamation of savoriness and complicated harvesting, many exclusive sushi shops prefer bafun over Murasaki uni.

What Does Uni Taste Like?

Uni Japanese food has a blend of exciting flavors such as sweet, bitter, briny, and umami. This savoriness varies with the species; for example, Murasaki uni is less salty and sweet, whereas Bafun uni is more umami and bitter. In short, uni sea urchin has a taste that you either develop and indulge in its savoriness or completely hate. People who haven’t tried it before should try Murasaki uni because of its relatively sweeter taste.

Is Uni Cooked or Raw?

Uni food is a delicacy worldwide, particularly in Japan. Usually, the Japanese relish raw uni by draping it over sushi rolls and sashimi. However, in other countries like Italy and France, people love eating it with rice and buttered baguette, respectively. In short, you can savor uni sea urchin raw, steamed, or grilled. Before serving and cooking, wash the uni deeply to avoid sand or grittiness.

Uni Recipes Round The Globe

Uni Sushi

Uni sushi, also known as nigiri sushi, is a popular dish in Japan. It consists of uni (sea urchin) draped over sushi rolls. For this purpose, Japanese chefs prefer West coast uni, Murasaki, and Bafun uni for their exclusive flavor and texture.

Uni Butter

In France and NY, people love consuming uni with fresh baguettes toasted in butter and seasoned with garlic and lemon.

Uni Pasta

Particularly in Italy, uni pasta is the most loved and fancy dish. It consists of thin noodles or spaghetti served with creamy, delicious uni sauce seasoned with butter.

Health Benefits of Uni Japanese Food

• Enriched with vitamin B1 and B2 that boosts mind and body health
• Packed with vitamin A, which helps with eye health and stimulates the immune system
• Rich source of Vitamin E, a powerful antioxidant that helps fight free radicals and prevents aging
• It contains Omega-3 fatty acids ideal for heart and brain health and helps regulate cholesterol levels.
• Comprises iodine, required for normal thyroid functioning

Why is Uni So Pricey?

The reasons why uni Japanese food is so pricey are:

• The intensely laborious harvesting procedure done by scuba divers
• Hand-picking of sea urchins
• Shortage of sea urchins in some areas due to overharvesting
• Difficulty cleaning it perfectly

FAQs

When Is The Peak Season for Uni?

It’s best to consume uni Japanese food from April to September since the sea urchin is fresh and delicious at this time. Out of season, you may find it with less meat and watery consistency.

How To Identify The Highest Quality Uni?

The highest quality uni sea urchin is brightly hued. Moreover, it has a firm and thick custardy texture with no signs of liquid leakage in the package. Also,  it would be best if you prevented buying low-price uni because it can be of cheap quality.

How To Store Uni?

Uni is best stored in a refrigerator since freezer ice can deteriorate its creamy consistency. You can keep the raw uni for about two days and the cooked uni for about five days in a fridge.

Consequences of Uni Overharvesting

About 50 million tons of uni is harvested annually, which may cause a rapid decline in the sea urchin population. Right now, hand-picking and lab-grown sea urchins are two sustainable approaches that can regulate this marine life. Nevertheless, this issue needs more careful consideration.

Also Read: What is The Difference Between Chinese and Japanese Food?

What is The Difference Between Chinese and Japanese Food?