Megan Connelly a junior journalist with the Journal has recently written a feature on the benefits of sushi in reducing obesity. She emphasizes on the American habit of eating lazy and convenient stuff lie a hamburger, which fills them right beyond the line of hunger to the carrier of diseases and then drives them back to spread the obesity epidemic with this lethargic food habit, ironically a demand for a ‘quick-bite’. She contrasts this quick-bite with a rather elaborate but a collection of smaller bites of sushi and the associated fear of Americans to wash down raw wish smeared with wasabi.
The writer brings out the fact that fact that Sushi making is not as easy as it appears to be. As per the author:
In Japan, sushi chefs undergo years of schooling and apprenticeship prior to becoming “shokunin,” or traditional master sushi chef. While many of the chefs making sushi in the United States are not Japanese or even trained in Japan, the training they undergo can still be extensive.
This also reflects the fact that not everyone can be a puritan with sushi and the same applies to the sushi-eater. The author could have written more about how this contrastingly complex food to burger can reduce obesity, but what becomes obvious is that sushi reduces the amount of calories in burger and adds up healthy carbs, Omega3 fatty acids, nutrients and healthy fats with sushi. Sushi along with all its ingredients has lots of benefits where it balances with carbohydrates, fats and proteins.
