Traditional sushi ingredients fit in well with the modern preference for reducing intake of red meat and carbohydrates.
To put it another way, not all equicurean delights are good for the health. But sushi is.
As we have seen, the tradition shuns the use of canned or artificially preserved foods,
and the variety of ingredients is astounding and satisfying.
Aside from the fatty cuts of tuna, almost no sushi topping or filling is fatty.
All are rich in proteins, and some in minerals like calcium, phosphorus and iron.
The vinegar added to sushi rice has antibacterial properties, prevents fatigue and lessens the risk of arteriosclerosis and high blood pressure.
Shellfish are said to have rejuvenating effects on the body, particularly on the skin. Simply put, sushi is a health food in the trust sense.
Excerpt from "The Book of Sushi" by Kinjiro Omae and Yuzuru Tachibana