A Healthy Diet with Shabu-shabu

Shabu-shabu

Shabu-shabu is a Japanese food, for those who is not familiar with shabu-shabu, here's a little explanation about the shabu-shabu.

Shabu-shabu is a Japanese delicacy made of very thin slices of beef dipped in a pot of hot water on the table, and waved in the sauce for a few times before it is eaten with sauce (Tare) contain sesame called gomadare or ponzu. Inside the pot there are usually vegetables, tofu, or kuzukiri. Besides beef, other meats can be eaten in shabu-shabu way such as chicken, lamb, fugu fish, squid and snapper. Shabu-shabu meal can help a person's diet. If taken properly and regularly. Shabu-shabu is very good for someone who wants to enjoy lunch or dinner without fear of excess calories.

These foods are very fit with a healthy lifestyle, because everything are boiled and none of them are fried in oil. The meals are very complete, there are beef, chicken, fish, seafood, shellfish, shrimp and squid. For the sauce, it may use chicken soup, or tom yam soup. Tofu, cloud ear [NGGOLEK KATA IKI ANGEL, CAK, HAHAHA], and vermicelli were also presented in this menu. More complete with healthy vegetables, green cabbage and white cabbage.

Nutrient content and benefits of shabu-shabu is complete, such as shrimp with essential fatty acids can lower bad cholesterol and preventing atherosclerosis. Besides delicious, the squid is also rich in nutrients, there is protein, minerals and various vitamins. Vegetables are also very beneficial for preventing heart disease and stroke.

In a serving shabu-shabu generally contain 10 g fat, 67 mg cholesterol, 205 mg sodium, 67 g carbohydrates, and 41 g protein.

That's why shabu-shabu is very good on consumption to help your diet. With a complete composition and a healthy way of cooking, then you do not have to worry about the threat of a torturous diet, instead you can enjoy your diet with a delicious menu

Ramen Japanese dish of noodle

Ramen

Ramen is a Japanese dish of noodle. Ramen noodle dishes are very popular in Japan, and boil the noodles are in principle available to the broth flavored with various toppings many. Chukamen noodles, which are usually made from wheat flour and Kansu (alkaline solution) is used ramen dishes.

Ramen soup stock is usually made with chicken or pork, combined with a variety of ingredients such as kombu (seaweed), katsuobushi (skipjack tuna flakes), niboshi (dried baby sardines), beef bones , shiitake mushrooms and onion and season with salt, miso or soy sauce. Other styles that have emerged in particular after the curry ramen and other flavors.

Classified by the flavors of the soup, there are four main types of ramen: shio ramen (salt flavored soup), shoyu ramen (soy sauce flavored), tonkotsu ramen (pork bone soup based cream), miso ramen (fragrant miso soup). Negi ramen ingredients are common, shinachiku (experienced bamboo shoots), nori (dried seaweed), boiled eggs, narutomaki, and more.

Ramen Recipes   

Salmon Ramen with Fresh Vegetables by Shirley Smith Ingredients    

Ramen

2 Ramen bricks
1 Tbsp. butter
1 onion, finely chopped
1-1/2 cups milk
4 oz. cream cheese, cubed
1 cup carrots, julienned
1 cup zucchini, julienned
2 cans (6.5 oz each) salmon, drained and broken into chunks




Preparation    

Heat the butter in a saucepan and add the chopped onion.
Saute the onion for 2 minutes.
Add milk, cream cheese and 1 flavor packet.
Cook and stir until mixture is smooth. Do not boil.
Add carrots, zucchini and salmon and simmer for 5 minutes.
Meanwhile, cook the pasta with the flavor seasoning packet lasts for 3 minutes.
Drain the liquid.
Add ramen noodles to the salmon mixture and vegetables. Mix gently and serve immediately.

Sushi healthy culinary from japan

Sushi

Sushi is a Japanese delicacy consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.

Consists of cold cooked rice dressed with vinegar that is shaped into bite-sized pieces and topped with raw or cooked fish, or formed into a roll with fish, egg, or vegetables and wrapped in seaweed or stuffed in a small tofu pouch.

Their are many common varieties of sushi served in most sushibars and restaurants. While some only serve the typical items, many have their own unique combinations well worth the try.

Types of sushi

Sushi

• Chirashizushi, is a bowl of sushi rice topped with a variety of sashimi and garnishes
• Inarizushi is a pouch of fried tofu filled with usually just sushi rice.
• Makizushi is a cylindrical piece, formed with the help of a bamboo mat
• Narezushi s a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone)
• Nigirizushi onsists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping (the neta) draped over it.
• Oshizushi A block-shaped piece formed using a wooden mold