Sushi was one of the hardest foods to quit after I resolved to adopt a vegan diet. After all, my passion for sushi catering Cambridge Ma was one of the things that brought me to live in Japan to begin with. 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 tough to resist.

For a while after I needed bid sayonara to meat, eggs and dairy, I continued the Japanese institution of heading 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), in addition to inarizushi (fried bean curd full of sushi rice and black sesame seeds).

As being an omnivore, I needed always considered sushi not just umai (delicious), but healthy when compared with traditional convenience food like sandwiches or burgers. However, eventually it dawned on me, that even minus the fish, restaurant or store-bought sushi wasn’t particularly healthy for two reasons:

The primary ingredient in sushi is white rice with vinegar. Since going vegan, I had switched to eating only foods created using whole grains. I became used to making genmai (brown rice) in the home because of its nutritional benefits (3 times the fiber, more vitamins and minerals) compared to white rice, and that i could will no longer reconcile eating white rice sushi from a taste or health perspective.

Sushi vinegar contains katsuo dashi (extract of dried tuna). Other ingredients utilized in sushi class Ma, like pickles, umeboshi (sour plums), and sauces are also prepared using sushi vinegar and dashi. In fact, I came across recently the only food at the most sushi shops that doesn’t contain fish extract is definitely the powdered green tea leaf!

I am unsure the reasons people have difficulty eating brown rice. Westerners either eat it or they don’t, while Japanese who say they like eating genmai frequently mix it together with white rice, so apparently they are eating it for its health and fitness benefits rather than its taste and texture, which I actually prefer.

Once I stopped eating sushi out, I still longed to get a vegan substitute, so we began making temaki zushi (hand-rolled sushi) in the home using vinegared genmai, nori (seaweed laver), and other fillings including 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 Norwell as well. Warm (aburi), and dipped in a little soy sauce with wasabi, it tastes as effective as otoro (fatty tuna), uni (sea urchin), ikura (salmon roe) or some other traditional sushi delicacy ever did!

So, if you think you can’t begin a plant-based diet since you could never stop trying your chosen food, you better think again! There are infinite tasty plant-based alternatives should you will just start down yknykm vegan road. I am just not a nutritionist – only a guy with loads of useful advice and encouragement to offer you those considering eliminating meat as well as other animal products off their diets.

Until age 44, I’m certain my diet was made up 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 morning, and loads of cheese. While a plant-based diet may initially seem a sacrifice, I guarantee it is not. Therefore, if you are contemplating it yourself, don’t let anyone discourage you. Give it a try and i also assure you, you will begin to feel healthy and youthful. Take it from me – taking note of the foods you take in (and don’t eat) is the best way to maintain a healthy body, as well as a plant-based eating habits are a great way to begin.