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JAPANESE COOKING. Recipes from the Land of the Rising Sun
japanese diet, japanese diet plan, longevety, anti aging, antiaging
NORIMAKI (Mixed Rolled Sushi)

Sushi is a traditional Japanese dish. It is very attractive as a party dish, as a healthy snack, while travelling, or for special meals.

SERVES 1

1 sheet roasted “nori” seaweed, 7x7 inch
2/3 cup cooked brown rice
1/2 carrot, cut into strips - about 1/4 inch thick
1/2 cucumber, cut into strips - about 1/4 inch thick *
1/16 to 1/8 tsp. seasoning, umeboshi or umeboshi paste

Step 1. Place the sheet of roasted nori on a bamboo sushi mat. Wet both hands with water, and spread the cooked rice on the sheet. Leave about 1 inch at the bottom not covered by rice, and about 1/4 inch free at the top.

Step 2. Boil the carrot strips in water for 2-3 minutes (carrots should be slightly crisp). Dry and cool. Place carrot and cucumber strips on the reserved 1 inch space on the sheet of nori. Then lightly spread umeboshi paste on the vegetables.

Step 3. Roll up the sheet. Using a sushi mat, press firmly against the rice and nori and roll up completely into a round log shape. The vegetables should be in the center of the roll.

Step 4. Wet a very sharp knife and slice the roll into rounds approximately 1 inch thick. The knife may need to be moistened after each slice, because the nori may tear, and the rice often sticks to the knife.

Step 5. Arrange the cut rounds on a platter with the cut side up, showing the rice and vegetables.

* As a variant, put in strips of fish, pickles, egg, tofu, scallions or other roots and green vegetables.


Nutrients per serving:
  Calories: 250
(6% from fat)
  Fat: 1.7g
  Protein: 6.0g
  Carbohydrates: 52g
  Fiber: 3.0g
  Vit. C: 11.0mg
  Folate: 18.mcg
  Zn: 1.7g

 

 

 

Rookie stix

Eating with Chopsticks

Japanese food is designed to be eaten with chopsticks and tastes much better that way. The notion of bringing a weapon like a knife to table is quite barbaric in Japanese eyes! Most food is served in bite-sized pieces and larger items, like eggplants, are well cooked so that they can be eased apart with chopsticks.

USING CHOPSTICKS:
Using chopsticks is a knack that is quite easy to master. First pick up one chopstick and hold it between the thumb and first two fingers of your hand, like a pencil; this is the chopstick that will move. Put the second chopstick between your second and third fingers and behind your thumb; this one stays still. Move the top chopstick up and down with your thumb and first finger.
1. Both chopsticks in position.
2. Move the top chopstick up and down.
It is perfectly acceptable in Japan to pick up a bowl of rice or food while you are eating from it.
     
     
     
     

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