Eubios Ethics Institute
Eubios Ethics Institute is proud to partner with the American University of Sovereign Nations (AUSN) to offer Eubios Ethics Institute Scholarships for tuition assistance for Masters and Doctoral programs that can enable you to be prepared more as a vehicle to improve our life through cross cultural bioethics, public health, peace, sustainability, and other subjects, rejoicing in learning from all sources of wisdom.
Sushi, Spring, and Shellfish
Sushi, Spring, and Shellfish
There is plenty of variety for the sushi toppings: fish such as tuna, salmon, and sardines; soft-bodied creatures such as octopus and squid; fish roes, omelet, some new ingredients such as avocado and canned tuna. Traditional and new, sushi toppings keep evolving to attract people around the world.
By the way, have you ever paid attention to the toppings of shellfish, other than scallops? Raw shellfish are also popular toppings for sushi in Japan. Many foreign people would answer that they like tuna (especially the fatty part) when they are asked about their favorite sushi toppings. But there are a certain number of Japanese people who like shellfish the most (I am one of them!) In fact, some sushi restaurants offer a special set menu of shellfish, which is an assortment of “ONLY” shellfish of many varieties.
The texture of shellfish is unique; once you have tasted them you will want to try them again. Moreover, they are among the leanest sushi toppings available. It is said that sushi is healthier than meat dishes. But even so, health-oriented people might still hesitate to eat the fattiest meat of tuna so much whose oil is healthier than that of beef. Well, in that sense, shellfish could be said to be like white meat of chicken. Why don’t you eat them a bit more at your happy sushi time without worrying about the calories?