Learn how the Japanese eat fish safely.

People in Japan often use wasabi (used to make mustard) when eating raw fish to neutralize toxins and bacteria.

Parasites, bacteria, toxins, or heavy metals from fish can cause acute poisoning or accumulate in the body over the long term. They place a constant burden on the liver, causing it to deteriorate rapidly and seriously affecting health.

What nutrients are found in fish?

Fish is rich in unsaturated fatty acids (Omega 3), protein, vitamins A and D, phosphorus, magnesium, zinc, iodine, etc., which are very good for cardiovascular health, bones and joints, and brain function. The U.S. Food and Drug Administration (FDA) recommends that each person should eat 227-340 grams of various types of fish (divided into 2-3 meals per week) for optimal health benefits.

However, fish can also be a double-edged sword if eaten improperly or if contaminated with toxins. The World Health Organization (WHO) advises that eating raw or undercooked fish carries a high risk of parasitic and bacterial infections. Fish can also contain many symbiotic microorganisms, which, when consumed raw, can enter the body and cause poisoning.

Furthermore, fish can also be contaminated due to polluted water environments or treated with preservatives and chemicals that exceed regulations to keep them fresh or prevent spoilage. The risk of contamination with or containing heavy metals such as lead, chromium, and mercury is also very high in this food species. Statistics from the National Institute for Biodiversity Research (USA) show that up to 84% of the world's fish contain a level of mercury harmful to human health. In particular, large fish living in deep seas, such as mackerel, tuna, shark, and swordfish, always have higher levels of mercury and other heavy metals than smaller species.

Besides causing acute poisoning symptoms such as abdominal pain, diarrhea, and vomiting, bacteria, parasites, and heavy metals from fish entering the body can have many long-term health consequences, especially for the liver. Specifically, toxins directly activate Kupffer cells – immune cells located in the liver sinusoids – causing them to overproduce. This leads these cells to release inflammatory substances such as TNF-α, TGF-β, and Interleukin, damaging and destroying liver cells.

On the other hand, toxins force the liver to work continuously in its detoxification role, producing intermediate products that further overactivate Kupffer cells. This again causes more severe damage to liver cells, leading to further weakening and rapid deterioration of the organ. When the liver's detoxification role, along with many other important functions, weakens, it leads to serious consequences for the entire body.

Wasabi extract helps control Kupffer cell activity, actively combats toxins, protects the liver, and supports the prevention and improvement of liver diseases.

The Japanese secret to eating raw fish.

Known for its love of fish dishes, Japan is estimated to consume nearly 10% of the world's fish production. On average, each Japanese person eats five times more fish than people in other countries. Sushi and sashimi (raw fish salad) are two traditional Japanese dishes, often using tuna, one of the types of fish with the highest levels of heavy metals like mercury. To mitigate the toxins in seafood, Japanese people habitually use wasabi (Japanese horseradish) when eating sushi, sashimi, and many other raw fish dishes. This is a medicinal herb with strong detoxifying properties.

The isothiocyanates in wasabi activate the transcription factor Nrf2, thereby increasing the synthesis of protein molecules that promote detoxification in the liver. Simultaneously, wasabi enhances the liver's ability to fight bacteria and toxins, inhibiting and reducing the accumulation of bacteria and heavy metals. This prevents Kupffer cells from being overactivated, allowing them to proactively fight toxins, protect, and regenerate damaged liver cells. Studies have also shown that using this herb increases Nrf2 levels by more than three times in just six hours.

Additionally, sashimi is often eaten with dipping sauces such as soy sauce, miso paste, ginger, and various vegetables like perilla leaves, mint, and shredded daikon radish or seaweed. Besides enhancing the flavor, these ingredients also help eliminate harmful bacteria and parasites commonly found in raw seafood.

Sashimi means "eating raw, cut meat." The literal origin of the name may stem from the traditional harvesting method. Fish of sashimi quality are caught using special fishing lines. Immediately after catching the fish, people use sharp nails to pierce their brains, killing them instantly, and then pack them in crushed ice. This process is called Ike jime. Because the fish die so quickly, the meat contains only a very small amount of lactic acid. Therefore, ice-packed fish meat can stay fresh for about 10 days without spoiling. Conversely, if the fish die slowly, the quality will deteriorate.

Japanese people often choose seafood caught in coastal areas because the fish there is delicious and highly nutritious. During preparation, to preserve the purity and flavor of the dish, chefs usually use wooden utensils because the acidity in the rice, when mixed with vinegar, would react if metal utensils were used.

According to VNE