Advertisements
Japanese restaurants embrace the low-carb trend Reinventing is a must! This cliché phrase has never been so present in the daily lives of chefs and restaurant owners as it has been lately. With each diet that emerges and becomes fashionable in Brazil, there is a need to adapt to meet the discerning palates. The current darling, low-carb, which means low-carb, has taken the traditional rice and beans off the Brazilian plate and replaced it with protein and fat.
Japanese restaurants embrace the low-carb trend
Aware of this new customer demand, many restaurants had to reinvent their menus and, in order not to be left out, even sushi had to be adapted and gained a rice-free version.
The good news for low-carb diet lovers is that in Rio Preto, most Japanese restaurants have already adapted their menus to this new audience. In addition to dishes that traditionally do not contain carbohydrates, such as ceviche (a dish made with salmon, tuna, fish and seasonings) and sashimi (slices of raw salmon), others that have rice in their recipe, such as sushi and temaki, have gained a new version without the grain.
According to Hyashida, the demand for foods considered healthy and with fewer carbohydrates has grown in the last year.
“Many of our customers are from a healthy generation, who go to the gym and care about their health. And, especially at night, they ask us to remove rice from their plates,” he says.
What is the Low Carb Diet?
The Low Carb diet is known for its quick results. It proposes reducing the amount of carbohydrates ingested. In a conventional diet, a person ingests 50 to 55% of carbohydrates per day. With the reduction proposed by the Low Carb diet, this percentage drops, varying from 5 to 45% depending on each organism and the person's goal.
In this diet, rice, bread, sweets and other carbohydrates are left aside and make way for proteins such as meat and eggs and good fats such as cheese and oilseeds.
But it's worth remembering that before you start cutting all foods that contain carbohydrates from your menu, it's important to seek guidance from a nutritionist.
