Sake at Flo Bellevue

At our Bellevue Japanese restaurant, we offer an extensive list of different kinds of sake to go with your sushi dining experience. If you’re not familiar with sake, you might be confused by the different categories you find.

What is ginjo and daiginjo sake?

Ginjo and daiginjo both represent premium varieties of sake. These are produced by polishing the rice grains further before fermenting them into the wine. Ginjo is made with rice that has had 40% of its mass polished away, while daiginjo has been polished down to 50% or less of its original size. This creates a lighter, more delicate, and more complex taste in the finished product. Consider trying one of these fine options as a complement to your next sushi meal at Flo Bellevue.

Have you ever tried roe?  If you haven’t, come and take the plunge at our Japanese restaurant in Bellevue!  Though many westerners can be leery about thinking of fish eggs as a food item, there are many benefits to making them a part of your diet.  Not only are they a delicious part of any sushi, but they’re surprisingly healthy!

It’s been found that roe is the greatest natural source of Omega-3 fatty acids.  These acids, which are abundant in most forms of seafood, are essential to maintain proper circulatory health and battle all sorts of crippling diseases.  Fish eggs, especially those of the common salmon, are particularly rich in Omega-3.

So if you’re ready to benefit from the powers of roe, order up a plate of our favorite sushi!  We offer both ikura (salmon eggs) and tobiko (flying fish eggs).

Have you been feeling low on energy lately?  Come to our Japanese restaurant in Bellevue to try a bowl of udon!  These noodles are legendary in Japan for their ability to deliver a quick and long-lasting supply of energy.

The secret to udon is its easy digestibility.  Under a laboratory setting, these noodles have proven to dissolve in digestive enzymes much faster than other pastas, and a full three times the rate of beef.  So quick is the digestion process that you don’t have large amounts of blood rushing to your stomach; this allows heat to remain in the extremities.  Udon is therefore popular in Japan as a cold-weather meal, or as a meal for people battling a flu, as the unique readily-available energy of the noodles are able to give the body the power it needs without taking blood away from the areas that need it.

What are the benefits of salmon oil to health?

For one, studies show that omega-3 fatty acids have proven benefits in brain health in animal studies. Science has taught us that healthy polyunsaturated fats are needed for brain development in young children and for adults as well throughout their lifespan. DHA can help repair and enhance neural cell development. DHA is also proven to be useful in bringing down the risk and aiding treatment of neurodegenerative diseases such as Alzeihmer’s and Parkinson’s disease.

Salmon oil is also for the health of the heart. Because it’s anti-Inflammatory it can reduce symptoms of inflammation in heart disease. It can reduce the impact of inflammatory chemicals produced by the immune system and suppress the inflammatory response, as well. This is important since chronic conditions such as heart disease and diabetes occur as a result of inflammation.

Taking omega-3 fatty acid supplements showed in a study that blood flow improved in persons who engage in regular exercise. No other oil supplement was able to do the same. Also, salmon oil can lower triglycerides and raise good cholesterol levels. This was proven by another study where a group of men with high cholesterol levels ate salmon for eight continuous weeks turned out to have better heart health and less unhealthy fats in the blood.

Another discovery is that salmon oil plays a positive role in fetal development if consumed by the mother during pregnancy. These children had better cognitive abilities, scored high on motor skill development tests, based on a study. They also exhibited lower risk of developing psychological and behavioral problems in their early childhood. Also, consuming salmon oil supplements could possibly be useful in preventing preterm births.

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Salmon at FLO Bellevue Japanese Restaurant

When you’re in Bellevue and craving salmon, come by Flo, your trendy Japanese restaurant this side of town and enjoy the benefits of salmon and salmon oil. We’ve been serving healthy selections for years.

Different Seaweeds Different Profiles

There are three main categories of seaweeds and each have different nutrient profiles. There’s brown algae, such as kombu, which is used to make dashi; green algae, such as sea lettuce; and red algae, such as nori, used to wrap sushi rolls and garnish soups.

As seaweeds are becoming more acceptable to the American palate, other varieties are turning up. Such as crunchy seaweed snacks, which may be high in salt and preservatives but are still healthier than chips or crackers. There’s also algae oil, better than fish oil but also heart friendly because of the fatty acids.

Seaweed Nutrients

Many seaweeds have as have as much protein and as many amino acids as beef, but servings are so small that equivalents are hard to realized. Also, seaweed proteins have varying digestibility. Many are rich in fiber which aids in digestion and keeps one satiated longer and lessens cravings for more calories. We know that fiber also helps prevent chronic conditions including heart disease and some types of cancer.

There are many nutrients in seaweed. In fact, there are more nutrients in a small amount of seaweed than there are in a ground vegetables. Seaweeds have magnesium and iron, also vitamin A, vitamin K, folate, and some vitamin B12.

Seaweed is a low-calorie way to get nutrients. While overall it’s fairly low in calories, many varieties are lower in sodium than their salty tastes would suggest. They can actually be used in place of salt. When people are trying to cut down on salt intake, they would use dried kelp.

Appreciating Moderation in Bellevue

Enjoy healthy seaweed at FLO, your Japanese restaurant in Bellevue. Have our seaweed salad, seaweed in your sushi roll, or have it in your soup or rice.