How to hold chopsticks correctly. What are the key principles for using chopsticks effectively. Which types of chopsticks are most comfortable to use. How many main rice varieties are grown in Japan. Which Japanese rice varieties are considered the best.
The Art of Chopstick Handling: A Step-by-Step Guide
Mastering the use of chopsticks is an essential skill for anyone interested in Asian cuisine. While it may seem daunting at first, with practice and proper technique, you’ll be handling these utensils like a pro in no time. Let’s explore the fundamental principles of chopstick use and common mistakes to avoid.
Basic Chopstick Grip
The key to successful chopstick use lies in the grip. Hold the chopsticks towards their thicker ends, with your fingers positioned closer to this part. However, it’s worth noting that many Asians hold chopsticks in the middle, which can be equally effective once you’ve mastered the technique.
When using disposable wooden chopsticks, which are uniform along their length, grab food with the opposite ends from where you’re holding them. This provides better control and makes maneuvering easier.
Finger Positioning
How should you position your fingers on chopsticks? The upper chopstick should rest along your middle finger and move freely. The lower chopstick, on the other hand, should lie along your ring finger and remain fixed. This configuration allows for precise control of the chopsticks’ movement.
Key Principles for Effective Chopstick Use
To use chopsticks effectively, keep these two crucial principles in mind:
- The chopsticks should converge to a single point when properly gripped.
- The chopsticks should move only in the same plane relative to each other.
You can easily check if you’re following the first principle by holding the chopsticks perpendicular to the table and aligning them. Many people do this naturally while eating, as it helps maintain proper alignment.
Adhering to the second principle is crucial for preventing food from slipping. If the chopsticks move in different planes, you’re likely to drop your food, even if you manage to pick it up initially.
Chopstick Materials: Finding Your Perfect Match
The material of your chopsticks can significantly impact your dining experience. Let’s explore some common options and their characteristics:
- Plastic chopsticks: Generally considered the least comfortable due to their light weight and often slippery surface.
- Metal Korean chopsticks: These can be an acquired taste and may not suit everyone’s preferences.
- Round chopsticks: Many find these less comfortable to use compared to other shapes.
- Wooden chopsticks: Often regarded as the most comfortable option, especially those with a moderate difference in thickness and slightly edged sides.
For optimal comfort and control, consider chopsticks with notched ends for gripping food. High-quality chopsticks not only look better but often provide a more pleasant and efficient eating experience.
Japanese Rice Varieties: A World of Flavors and Textures
Japan is renowned for its rice cultivation, boasting an impressive array of varieties. How many main rice varieties are grown in Japan? The country cultivates approximately 50 primary rice varieties, with each prefecture typically growing two or three distinct types.
Regional Rice Specialties
Some rice varieties are exclusive to specific regions, while others enjoy popularity throughout the country. The diversity of Japanese rice reflects the nation’s rich agricultural heritage, with some varieties dating back centuries and others developed as recently as the 2000s.
Evaluating Rice Quality
Japanese rice varieties undergo rigorous evaluation based on taste, texture, and storage properties. These ratings change annually, providing consumers with up-to-date information on the best rice options available.
Premier Rice-Growing Regions
Which Japanese rice varieties are considered the best? Generally, the highest-quality rice comes from regions with cold winters. The area stretching from the Hokuriku region to Hokkaido is particularly famous for producing exceptional rice.
One standout variety is Koshihikari, grown in Niigata Prefecture. This variety is widely regarded as one of Japan’s finest and is cultivated in various regions across the country.
Koshihikari: Japan’s Most Popular Rice Variety
Koshihikari rice holds a special place in Japanese cuisine. What makes Koshihikari so popular among Japanese consumers? This variety is prized for its excellent flavor, pleasant texture, and versatility in various dishes.
Characteristics of Koshihikari Rice
Koshihikari is known for its:
- Slightly sweet taste
- Sticky texture that’s perfect for forming sushi rolls
- Glossy appearance when cooked
- Ability to remain soft even when cooled
These qualities make Koshihikari a favorite not only for everyday meals but also for special occasions and in high-end restaurants.
Cultivation and Availability
While Niigata Prefecture is famous for its Koshihikari, the variety is grown in many parts of Japan. This widespread cultivation ensures that consumers across the country can enjoy this premium rice variety.
The Role of Climate in Rice Quality
Why do regions with cold winters produce some of Japan’s best rice? The answer lies in the unique growing conditions these areas provide:
- Cold winters allow the soil to rest and rejuvenate
- The temperature difference between day and night during the growing season can enhance flavor development
- Cooler climates often result in slower growth, which can contribute to better taste and texture
These factors combine to create ideal conditions for producing high-quality rice with exceptional flavor and texture profiles.
Exploring Lesser-Known Japanese Rice Varieties
While Koshihikari might be the most famous, Japan offers a wealth of other delicious rice varieties worth exploring. Let’s take a look at some lesser-known but equally intriguing options:
Akitakomachi
Originating from Akita Prefecture, Akitakomachi is known for its slightly firmer texture compared to Koshihikari. It has a mild sweetness and a pleasant aroma, making it a favorite for sushi and onigiri (rice balls).
Hitomebore
Developed in Miyagi Prefecture, Hitomebore is a cross between Koshihikari and Hatsuboshi varieties. It offers a good balance of stickiness and fluffiness, with a subtle, sweet flavor that complements a wide range of dishes.
Sasanishiki
Once a dominant variety in Miyagi Prefecture, Sasanishiki has a firmer texture and lower stickiness compared to Koshihikari. Its slightly drier nature makes it an excellent choice for sushi and other dishes where distinct grains are desirable.
Yumepirika
A relatively new variety developed in Hokkaido, Yumepirika is gaining popularity for its excellent flavor and slightly chewy texture. It’s particularly well-suited to dishes that showcase the rice’s natural flavor, such as ochazuke (green tea poured over rice).
The Impact of Rice Variety on Japanese Cuisine
How does the choice of rice variety affect Japanese dishes? The type of rice used can significantly influence the final taste, texture, and overall experience of a meal. Here are some ways rice variety impacts Japanese cuisine:
Sushi
For sushi, varieties with higher stickiness like Koshihikari are preferred as they hold together well when formed into rolls or nigiri. The subtle sweetness of these varieties also complements the flavors of fish and other toppings.
Donburi (Rice Bowls)
Donburi dishes benefit from rice that can absorb flavors while maintaining its texture. Varieties like Hitomebore or Akitakomachi work well, as they have a good balance of stickiness and individual grain integrity.
Okayu (Rice Porridge)
For okayu, varieties that break down easily when cooked for extended periods are ideal. Sasanishiki, with its lower amylopectin content, can create a smooth and comforting porridge texture.
Onigiri (Rice Balls)
Onigiri requires rice that’s sticky enough to hold its shape but not so sticky that it becomes gummy. Koshihikari and similar varieties are popular choices for their ideal texture and flavor.
Cooking Perfect Japanese Rice: Tips and Techniques
Preparing Japanese rice to perfection is an art form in itself. Here are some essential tips to help you achieve restaurant-quality results at home:
Washing the Rice
Properly washing rice is crucial for achieving the right texture and removing excess starch. Follow these steps:
- Rinse the rice in cold water, gently agitating it with your hands
- Drain the cloudy water and repeat the process 3-4 times until the water runs clear
- After the final rinse, drain the rice in a colander for about 15 minutes to remove excess water
Water-to-Rice Ratio
The ideal water-to-rice ratio can vary slightly depending on the specific variety and your personal preference. As a general rule, use:
- 1.1 to 1.2 parts water for 1 part rice (by volume) for firmer rice
- 1.2 to 1.3 parts water for 1 part rice (by volume) for softer rice
Soaking
Soaking the rice before cooking can help achieve a more even texture. Soak the washed rice in its cooking water for 30 minutes to an hour before cooking.
Cooking Method
While a rice cooker is the most convenient option, you can also achieve excellent results on the stovetop:
- Bring the rice and water to a boil over high heat
- Once boiling, reduce heat to the lowest setting and cover the pot
- Cook for 12-15 minutes without lifting the lid
- Remove from heat and let stand, covered, for an additional 10-15 minutes
- Fluff the rice gently with a rice paddle or fork before serving
Rice in Japanese Culture: Beyond the Dining Table
Rice holds a special place in Japanese culture that extends far beyond its role as a staple food. How has rice influenced Japanese traditions and daily life? Let’s explore some of the ways rice is intertwined with Japanese culture:
Religious and Spiritual Significance
Rice plays a crucial role in Shinto rituals and offerings. It’s considered a sacred crop, and many shrines have their own rice paddies. The Emperor of Japan even performs an annual rice-planting ritual to ensure a bountiful harvest.
Festivals and Celebrations
Many Japanese festivals revolve around rice cultivation and harvest. These events, such as the Otaue Rice Planting Festival in Osaka, celebrate the importance of rice in Japanese society and pray for good harvests.
Art and Aesthetics
Rice has inspired various forms of Japanese art, from traditional paintings of rice paddies to modern sculptures made from rice straw. The aesthetic of a perfectly prepared bowl of white rice is also highly valued in Japanese cuisine.
Language and Expressions
The Japanese language contains numerous idioms and expressions related to rice, reflecting its cultural importance. For example, the phrase “gohan wo taberu” (to eat rice) is commonly used to mean “to eat a meal” in general.
The Future of Japanese Rice: Challenges and Innovations
As with many traditional agricultural products, Japanese rice faces various challenges in the modern era. What are some of the issues confronting Japanese rice farmers, and how are they being addressed?
Aging Farmer Population
Japan’s aging population is particularly evident in the agricultural sector. The average age of Japanese farmers is over 65, raising concerns about the future of rice cultivation. To address this, the government and private sector are implementing programs to encourage younger generations to take up farming.
Climate Change
Changing weather patterns and increasing temperatures pose significant challenges to rice cultivation. Researchers are developing new rice varieties that are more resilient to heat and require less water, helping to ensure stable production in the face of climate change.
Changing Dietary Habits
As Japanese diets become more diverse and Westernized, per capita rice consumption has been declining. The rice industry is responding by promoting the health benefits of rice and developing new rice-based products to appeal to changing tastes.
Technological Innovations
To improve efficiency and overcome labor shortages, Japanese rice farmers are increasingly turning to technology. Innovations include:
- GPS-guided tractors for precise planting and harvesting
- Drones for monitoring crop health and applying fertilizers
- AI-powered systems for optimizing water usage and predicting harvest times
These advancements are helping to maintain Japan’s high standards of rice production while addressing the challenges faced by the industry.
Exploring Rice Beyond Japan: A Global Perspective
While Japan is renowned for its rice cultivation, it’s just one part of a global rice culture. How does Japanese rice compare to varieties from other parts of the world? Let’s take a brief look at some other significant rice-producing regions:
Southeast Asia
Countries like Thailand, Vietnam, and Indonesia are major rice producers, known for long-grain varieties such as Jasmine and Basmati. These fragrant rices have distinctive flavors and are less sticky than Japanese varieties.
India
India produces a wide variety of rice types, from the aromatic Basmati to regional specialties like red rice from Kerala. Indian rice dishes often feature long-grain varieties that remain separate when cooked.
United States
The U.S. grows several types of rice, including long-grain, medium-grain, and short-grain varieties. California, in particular, produces rice similar to Japanese varieties, which is often used in sushi restaurants outside of Japan.
Italy
Italian rice varieties, such as Arborio and Carnaroli, are prized for their ability to absorb flavors while maintaining a firm texture. These are essential for dishes like risotto.
Understanding these global rice varieties can help appreciate the unique qualities of Japanese rice and its role in the country’s cuisine and culture.
Chopsticks and Rice – Melon Panda Blog
June 5, 2011
That’s right, the blogosphere is the sphere of the collective unconscious 😀 Recently in the comments I was asked to write about how to hold chopsticks correctly. Immediately I see a post by sakura_chan about how many people hold them wrong, and another post by Sashitokyo about how he bought a Japanese rice cooker 😀 Therefore, this morning, after eating my non-Japanese breakfast, I began to write about how to eat with chopsticks, and a little more about Japanese rice.
I learned how to eat with chopsticks in about a week of daily practice. It didn’t work the first time, and in general, the way to eat with chopsticks seemed completely difficult and not obvious 😀 Therefore, when we teach parents or someone else, and they are angry that it doesn’t work out, I always reassure everyone – well, in fact, at first it’s hard and very annoying! You can show the method using your own example, put the fingers correctly to the person and explain the theoretical part about balance and parallelism, but all the same, until you feel this moment of convenience yourself, it doesn’t work.
The main point, of course, is obvious to everyone, but still – they grab food with thinner ends. At the same time, it cannot be said that they hold the sticks by the thick ends – in fact, yes, the fingers are usually located closer to them, although many Asians themselves hold the sticks in the middle, and now try to understand – this is a mistake or just such a way. Disposable wooden sticks that you separate before eating are uniform along the entire length, although they are slightly thickened at the junction – accordingly, food should be grabbed with opposite ends, even if they are almost the same – it will be more convenient.
The second point – the fingers hold the chopsticks easily and relaxed, no tighter than you hold the fork. Using chopsticks does not require a powerful grip.
I probably won’t explain which finger to hold, you can see it on the pictures, right? An important principle is that the upper stick lies along the middle finger and moves freely, and the lower stick lies along the ring finger (on which we wear a wedding ring) and is fixed.
I apologize to all the early commenters that I swindled 😀 by writing exactly the opposite. Bes beguiled me.
There are two principles that if you do not follow, you will not hold anything:
When properly gripped, the sticks should converge to one point.
Sticks move only in the same plane relative to each other.
“One point” is easy to check: take the chopsticks properly, turn them perpendicular to the table and align. Many people do this while eating, because the chopsticks are not concreted and can move, so this gesture is completely normal.
Here, by the way, I’m not holding the sticks quite correctly, they do not meet at one point. But it doesn’t bother me when I eat, I don’t notice. And at first I followed the correct connection.
As for the plane of movement – if the sticks go rogue, then even if you seem to have successfully taken a piece, you will probably drop it ugly in two seconds. And it will turn out like this.
In my opinion, plastic sticks are the most inconvenient. They are too light, and they have such a not very pleasant surface. Metal Korean sticks are also an amateur. I also don’t like round sticks. For me, the best ones are wooden, with a not too large difference in thickness, with edges, and even better – with a notch at the ends with which you take food. Expensive sticks are not only more beautiful, they are often more comfortable and pleasant to hold.
Now for the rice 🙂 When asked about a particular variety sold in Russia, whether it’s good or not, it’s hard to answer, because Japan grows 50 main varieties of rice – an average of two or three in each prefecture. Some varieties are grown only in one place, but there are also popular throughout the country, some of them very old, others appeared in the 2000s. Here is an excellent scheme – you hover over the prefecture with the mouse, and at the bottom of the list the varieties that are grown in this area are displayed, and if you click on the variety, you will see background information about the name, “release date” and a brief description http://www.
komenet.jp/_qa/kome_hinshu/index.html. Rice varieties have their own ratings and ratings, which are based on an analysis of taste, texture, and storage properties. The rating changes every year, but in general, the best varieties are those grown in regions with cold winters. Good rice starts from the Hokuriku region all the way to Hokkaido, and is famous for the koshihikari grown in Niigata. We buy mainly our local koshihikari, which is one of the most common varieties in Japan. Tentakaku is still grown in our prefecture, but its selection in the store is much smaller than koshihikari. At the same time, I want to note that unhusked rice, as well as rice for making mochi, is a separate issue in general, not related to the main classification of rice varieties. I think, without being a connoisseur, it doesn’t even make sense to find out what kind of variety you bought 🙂 the only thing is that you can assume that the northern one will be tastier than the southern one, but it’s not a fact that you will understand the difference out of habit 🙂
I don’t even know if it’s worth mentioning that rice is boiled without salt, by evaporating water, without stirring 🙂 Here is the instruction from the book “Fundamentals of Japanese Cuisine” (click to enlarge).
Cooking rice in a rice cooker is as easy as shelling pears, the main thing is to rinse it thoroughly, rubbing it in your palms, and pour the right amount of water. I know from my own experience that if you pour it a little, it turns out to be porridge, so I even try to pour a drop less than the norm, I like dense rice. It turns out to be very sticky, although at the same time all the rice grains seem to be separate. In general, nothing to do with rice in the European tradition.
Before the invention of rice cookers, rice was cooked (and still is of course cooked) in ceramic dishes.
How can you eat rice without salt?! This is one of the last questions that makes me lose my patience 😀 Rice without salt is great to eat, especially if you put the symbol of the Japanese flag on it – pickled salty-sour tart fragrant plum – umeboshi. And if you eat meat!
Tags:about Japan, Japanese cuisine0001
For more than 20 years, crab sticks have been on the Russian market.
During this time, their recipes have changed, and the collection of dishes with crab sticks is constantly replenished.
The fact that this is not an accidental guest in the diet of Russians is confirmed by the presence of a special GOST standard from 2018 (1). The document states that “correct” crab sticks should consist of at least 60% minced “surimi” (a paste of fish and / or aquatic invertebrates, which include squid and shrimp).
The taste of the sticks should be similar to the taste of crab meat (hence the name), and the aroma should be similar to the smell of crustaceans. In this article, we will talk about the best crab sticks in 2023 according to the KP version, as well as share tips for choosing a quality product and answer popular questions.
Rating of the top 10 producers of the best crab sticks according to KP
The rating is based on the opinion of the KP editors. Recommendations and additions on the rating you can send to mail expert@kp.
ru . To discuss advertising cooperation, call +7 (495) 637-65-16 (on weekdays from 9:00 to 18:00).
For the manufacture of crab sticks, not crab meat is used, but sea fish meat, for example, pollock, sardine, hake, blue whiting, cod are used. This ready-made mixture is called “surimi”. But to reduce the cost of raw materials, manufacturers introduce other components into the composition of crab sticks, for example, starch. If the factory with additives is not too zealous, then a tasty and nutritious product will go to the store.
Let’s talk about brands that you should pay attention to if you like crab sticks.
Russian Sea
Russian Sea. Photo: market.yandex.ru
This company supplies products to almost all Russian regions. Their assortment includes crab meat, shrimp, mussels, sea kale, rolls, fillets and caviar of sea fish. There are products for a snack, for a quick salad, for a family feast.
Roskachestvo experts examined the crab sticks of this brand.
As a result of the tests, it turned out that the product is harmless in terms of microbiological parameters (2). The composition does not contain substances hazardous to health, there are no plant impurities, synthetic dyes and preservatives, and the starch content does not exceed the norm. And the sizes – to the delight of perfectionists: the length of the sticks differ by no more than 0.5 cm.
Main characteristics
| Place of production | Republic of Belarus |
| Protein content | 9.0 |
| 91 kcal |
Pros and cons
High quality; the composition does not contain hazardous substances, artificial colors and preservatives; easy to find for sale.
The composition contains two types of starch, a flavor and aroma enhancer, thickeners and carmine dye, which can cause allergies if used frequently.
Vici
Vici.
Photo: market.yandex.ru
This is one of the largest surimi producers in the world, the company supplies its products to 40 countries. Vici sells seafood, crab claws, crab sausage, fish fingers, dumplings, fish burgers, fish and shrimp.
According to the results of product research by Roskachestvo experts, sticks of this Priority brand received a high safety rating. It was also noted that this product contains some starch (no more than 14%), no synthetic dyes, soybean and corn DNA, that is, the manufacturer did not try to save on raw materials (3).
Main characteristics
| Place of production | Russia |
| Protein content | 7.2 |
| 78 kcal |
Pros and cons
Contains no GMOs, harmful substances, plant DNA; little starch and phosphorus; the optimal ratio of proteins and fats.
Relatively high price in the segment.
Meridian
Meridian. Photo: market.yandex.ru
The manufacturer buys fish and seafood from 20 countries. The assortment includes seafood delicacies, sea fish and caviar, salads, snacks, spreads, crab meat, surimi, noodles. Meridian cooperates with the largest retail chains in Russia, so their products are easy to find on supermarket shelves.
Testing of the product in the laboratory of Roskachestvo confirmed its safety in terms of microbiological indicators and the absence of potentially hazardous substances in the composition. There are no synthetic dyes in the composition, the sticks are not oversalted, and the taste is quite a worthy product. However, these crab sticks do not meet the requirements of GOST (1) for protein content – it is here at 19% less than normal (4).
Main characteristics
| Place of production | Russia |
| Protein content | 8.0 |
| 90 kcal |
Pros and cons
Does not contain synthetic dyes, hazardous substances; pleasant taste; relatively little salt; products are widely presented in supermarkets and grocery stores.
Sugar has been added to the surimi minced meat and to the final product; protein content is less than normal.
Nord Fjord
Nord Fjord. Photo: market.yandex.ru
OAO Fish Processing Plant No. 1 manufactures products under this brand. The company was the first on the Russian market to introduce an innovative packaging technology, which made it possible to increase the shelf life of products and preserve the taste of fish.
Nord Fjord crab sticks contain minced fish, as well as sugar, starch (three types), flavor and aroma enhancer. Not an impeccable composition, but, according to customer reviews, the sticks taste good, quite juicy, without friability. Consumers also note that after defrosting, the product does not lose its properties. Among the minuses is called a strange smell.
Main characteristics
| Place of production | Russia |
| Protein content | 7.0 |
| 102 |
Pros and cons
Pleasant taste; affordable price.
Contains sugar, flavor and aroma enhancer, three types of starch; high calorie content for this product.
Tokimo
Tokimo. Photo: market.yandex.ru
Crab sticks of this brand are produced in the Far East and are made from local raw materials.
A product called “Snow Crab” got into the laboratory of Roskachestvo. The results of the study will please lovers of crab sticks of this brand: no substances hazardous to humans, synthetic dyes and preservatives were found in the composition (5). No GMOs or foreign DNA. The nutritional value is also good. The not too high starch content indicates that the manufacturer did not try to save on natural raw materials.
Main characteristics
| Place of production | Russia |
| Protein content | 8.8 |
| 95 kcal |
Pros and cons
Harmless composition; starch content – within the normal range; minced “surimi” is not replaced by soy or other ingredients.
Hard to find commercially; the price is above average in this segment.
Fish House
Fish House. Photo: market.yandex.ru
This brand has been on the market since 2008. It can be considered one of the most popular brands, since Fish House products are presented in many stores throughout the country.
Roskachestvo examined a sample of crab sticks and found that this product is of high quality, does not contain hazardous substances, genetically modified components, artificial colors (6). The content of starch corresponds to the norms, proteins and fats – a sufficient amount.
Main characteristics
| Place of production | Russia |
| Protein content | 13.0 |
| 110 kcal |
Pros and cons
Sufficient amount of protein in the composition; no substances hazardous to health, GMOs, synthetic dyes.
Contains flavor enhancers, flavors, two types of starch; more high-calorie product than some analogues.
Santa Bremor
Santa Bremor. Photo: market.yandex.ru
The manufacturer’s assortment includes sea fish caviar, delicacies, and seafood known to customers. The product line also includes crab sticks.
Roskachestvo experts tested the product and found that it meets the established requirements for microbiological safety (7). The product is free of insecticides, heavy metals, GMOs and foreign DNA. But starch (which is in the composition of any crab sticks) is above the norm here, but protein, on the contrary, is not enough.
Main characteristics
| Place of production | Belarus |
| Protein content | 8.0 |
| 65 kcal |
Pros and cons
Safe composition; no artificial preservatives and dyes; the phosphorus content is within the normal range.
High in starch and low in protein.
“A’more”
“A’more”. Photo: market.yandex.ru
In addition to crab sticks under this brand, you can find other seafood on sale, as well as fish delicacies for the festive table. But you can’t find A’more products in every convenience store.
Crab sticks of this brand were also examined by experts of Roskachestvo. Tests showed that the microbiological parameters of the sample were normal, preservatives, non-natural dyes were not detected (8). The content of starch and phosphorus does not exceed the allowable figures.
Key features
| Place of production | Russia |
| Protein content | 8.5 |
| Energy value | 100 kcal |
Pros and cons
Free from insecticides, heavy metals and other hazardous substances; the amount of starch is not overestimated.
High calorific value for this type of product; hard to find for sale.
How to choose the right crab sticks
When choosing a product, pay attention to:
- product appearance,
- quality and tightness of packaging,
- whether the storage conditions correspond to those indicated on the packaging.
- composition and energy value.
Ingredients of the composition are listed from largest to smallest (relative to other components). Some manufacturers may deviate from this rule. But if sugar is indicated on the package immediately after minced fish, this is not the best composition.
According to GOST, crab sticks must be of an even cylindrical shape, not curved, without moisture on the surface (a small amount of liquid is allowed in the package of chilled products) (1).
If the film “wrinkles”, it does not mean that the product is spoiled, this is a variant of the norm. Try to bend one stick a little – it should not break or crumble.
The correct consistency is juicy and elastic. White “meat” can even be gray or pinkish, while red meat can be light orange or pink.
The mass fraction of protein in high-quality crab sticks should be at least 10%, and salt – no more than 2.5%.
Hermetically sealed packaging ensures that no bacteria enters from the outside. On the one hand, the packaging must be transparent so that you can evaluate the appearance of the crab sticks. If you can’t see the product, then don’t risk it – better take other crab sticks.
Expert reviews of crab sticks
— Crab sticks are made from minced fish, eggs, starch, sugar, salt, flavor enhancers and dyes are also added. The main thing is the balance of ingredients: if the sticks are too salty or, on the contrary, sweet, smell too bright or unnatural, most likely the manufacturer put too much dye and flavor, says cook Regina Kamaletdinova . – Good crab sticks should be neutral in taste, juicy and soft enough, but still keep their shape.
If a lot of moisture comes out when you press the stick, this may indicate that this product is not of the best quality, the production process may have been disturbed.
Our expert Tatyana Plekhanova, figure shaping specialist, author and host of the Zhirotop marathon, said that due to the high content of salt, sugar and low nutrient content, it is not a good idea to include crab sticks in the daily diet:
— Of course, there are fewer carbohydrates and fats in crab sticks than, for example, in condensed milk and buns, but they cannot be called a healthy snack. Flavor enhancers, food colorings and additives in the composition can cause an acute allergic reaction. Eating crab sticks during a diet or for the prevention of obesity is definitely not worth it.
Popular Questions and Answers
Many people like to add crab sticks and do not want to give them up because of the imperfect composition. Our answers to popular questions from readers will allow you to learn more about this product.
Which company in Russia produces the best crab sticks?
There are many manufacturers on the market and even more brands. Some companies produce products specifically for retail chains or for a specific category of customers (for example, for those who are not ready to spend more because of the beautiful packaging).
It is difficult to name a leader among them whose crab sticks will be of guaranteed quality, tasty and safe. The fact is that manufacturers can change the recipe, try a new production technology. You also need to take into account the human factor, transportation and storage conditions, as well as individual tastes: someone will like the same product, but someone will find it too insipid.
It is better to focus on the ratings of independent experts, customer reviews on different sites, the opinion of your environment – all together.
What are crab sticks made of?
The base is surimi minced meat. This is a paste made from fish, squid, shrimp, krill and other aquatic invertebrates, which must be at least 60% in the composition.
GOST designates the product as an imitation. Therefore, if you did not find indications for crab meat on the packaging, do not be discouraged – you were not deceived.
Other ingredients in crab sticks are starch, salt and sugar, eggs, and some additives like monosodium glutamate. The use of flavor enhancers, dyes, flavors is not prohibited by GOST. The question is only in quantity and naturalness.
What is the difference between crab meat and crab sticks?
The product called “crab meat”, which can be found in every store, is also not related to real crabs. In composition, it is not much different from crab sticks: the same “surimi”, eggs, starch, spices and food additives. Products differ in shape. Crab meat is a mixture of pieces of indefinite shape, and crab sticks are straight, even cylinders packed in a film.
Sources
- GOST 34432-2018 Chilled and frozen crab sticks. URL: https://docs.
