Author Archives: I Love Sushi Seattle

New Study: Salmon Eaters Enjoy Longer Lives

Long Life at the Heart of Salmon

Published in the Journal of Clinical Lipidology is the result of a recent study, suggesting that those whose diet is rich in omega-3 fatty acids might have less risk of developing cardiovascular disease and could potentially live longer.

Power of Omega-3

People who had the highest omega-3 levels compared to those with a lower omega-3 index have a reduced risk of death by almost one-third. Also, according to this study, omega-3 index is a better predictor than cholesterol levels in the risk of developing cardiovascular disease. The study involved 2,500 participants, averaging 66 years of age, and never had cardiovascular disease. Eighteen demographic and cardiovascular disease risk predictors were gathered and participants’ red blood cells, levels of EPA, DHA, and cholesterol were analysed. For 7 years average, the research conducted follow-ups and recorded death, stroke, cardiovascular disease, and coronary heart disease.

A link was found between the participants’ omega-3 index and the overall risk of death and cardiovascular disease. The study may not guarantee long life, but the death risk can be lowered by up to 30% by eating more omega-3 fatty acids or 1,300 mg daily. This is equivalent to about 100 grams or farmed salmon or four standard fish pills.

What are the food sources for omega-3 fatty acids? The best sources are from fatty fish like salmon, others are soybeans, walnuts, canola oil, and flaxseeds. The National Institutes of Health recommends an omega-3 daily intake of 1.6 grams for men and 1.1 grams for women.

Salmon provides omega-3 fatty acids in the form of EPA and DHA, essential nutrients that are important in preventing and managing heart disease. A 3-ounce serving of fresh or frozen salmon provides 1.1 to 1.9 g total omega-3, according to the American Heart Association. Of the commonly eaten fish that are low in mercury, it is the richest in EPA + DHA. Salmon and other fatty fish contain predominantly heart-healthy polyunsaturated fat, rather than saturated fat.

The study was a partnership between Boston University; the Global Organization for EPA and DHA omega-3, and Dr. William Harris, president and CEO at OmegaQuant, an omega-3 index testing lab. The journal is peer-reviewed, and the science behind the study was legit.

Dining Heart-Healthy at I Love Sushi in Seattle

Love our salmon selections at I Love Sushi, one of Seattle’s favorite go-to casual restaurants when dining sushi. Our fatty fish classics are heart-healthy, delicious and popular. See you at Lake Union.

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Everything You Need To Know About Sake

The Sake Facts and Sake Tips

Japanese rice wine or sake is made by fermenting rice, where the starches are converted into sugar, and then alcohol during the brewing process. Alcohol content of sake generally ranges from 14% to 16%, though there are exceptions.

Served hot or chilled, sake comes in different varieties. There’s the sweet, low-alcohol Amasake, the locally micro-brewed Jisake, the Kuroshu from brown rice, the clear color, unfiltered Muroka, the unpasteurized Namazake requiring refrigeration, the undiluted Genshu with the highest alcohol content of up to 20%, the cloudy and unfiltered Nigori Sake, acidic and undermatured Shiboritate, and the aged and woody Taruzake.

Sake is not only for drinking, but cooking as well. However, the sake used for cooking is polished less so that it has a bolder, rice flavor, and also has a lower alcohol content. A good quality cooking sake adds flavor to food.

When do you drink sake?

It is often enjoyed during appetizers or tapas style dining, not often as part of a large meal. It is sipped with sashimi. Weddings and other formal occasions are celebrated with it. Sometimes, Japanese sake is mixed with modern drinks, as an ingredient in mixed cocktails. Sake may be served either hot, cold, or at room temperature. Hot is preferred during cooler weather, chilled during hot times. Usually, high quality sake is served at room temperature. Japanese sake is typically sold in large bottles, but it is poured into smaller vessels or ceramic flasks, known as “tokkuri”.

There is a proper way of pouring sake. Firstly, always pour sake for others, not for yourself, even if you did the pouring for everyone else. Let somebody pour yours. When pouring for others, make sure to place two hands on the flask, regardless how small. It is a show of respect. If someone is pouring for you, cradle the small cup in the palm of one hand, resting your freehand fingers on the side of the cup,which is slightly leaning towards the pourer. If you’re drinking sake in a work or business related function, be mindful of seniority and status when pouring sake.

Then be sure everyone is served their drinks before you raise your cup for a toast. The traditional Japanese term for “cheers” is “kanpai!” Ochako sake cups are raised and gently touched together.

Enjoying Sake in Seattle

Knowing more about sake – the process, varieties, temperatures, the vessels used, and when and how it is shared – will make you more responsive to this iconic drink. Over at I Love Sushi on Lake Union, your sushi restaurant in Seattle, we’d love to further your interest in sake while you enjoy our sushi.