Healthful Elements of Traditional Japanese Cuisine
In 2013, traditional Japanese cuisine was added to UNESCO’s Intangible Cultural Heritage of Humanity list.Miso is made through the fermentation of organic soybeans, rice, wheat, and other grains, mixed with koji and salt. Miso comes in many varieties, varying in color from white to light brown to reddish-brown and boasting a rich complexity of sweet, salty, and sour flavors. The ingredients used in miso soup are versatile, offering a range of options, such as spinach and tofu, onion and potato, cabbage and green beans, radish, and scallion as mushroom flavors. Miso soup can also be made with clams, crab legs, or small fish for those who prefer a seafood flavor.
The main dishes include fish, eggs, and meat. Fish is rich in protein, fats, vitamins, and minerals, providing the body with essential amino acids. It’s exceptionally high in methionine and lysine, making it a high-quality protein.
Usually, side dishes consist of a combination of vegetables, often including root vegetables and seaweed. Ingredients such as kelp, nori, and wakame (seaweed or “sea vegetables”) are rich in micronutrients and dietary fiber, which can help combat hypertension and diabetes.
Pickles, or preserved vegetables, are a type of fermented food. Examples include white radishes, Chinese cabbage, plums, cucumbers, and carrots.
Brown rice is an excellent substitute for white rice, as it is high in dietary fiber, B vitamins, vitamin E, potassium, phosphorus, and other essential nutrients.
Cooking Techniques That Retain Nutrients in Food
Japanese cuisine often uses cooking methods such as steaming and boiling and serves dishes cold, which all preserve the ingredients’ fiber, vitamins, minerals, and other active compounds and medicinal properties. Such techniques reduce the production of carcinogens and limit the use of oil, which is significant for health and longevity.Generally, Japanese cuisine is low in oil, salt, and seasonings. The principle of this cuisine is to maintain the original flavor of various ingredients as much as possible, reflecting the Japanese cultural ethos of respecting nature.
Japanese cuisine uses a variety of fermented foods as its primary seasonings, including miso, soy sauce, vinegar, mirin, and sake. Fermented foods contain various enzymes that can improve digestion and boost immunity. Enzymes are highly sensitive to heat and can be easily destroyed, but many Japanese dishes don’t require heating, so they tend to be enzyme-rich.
Junko Tokunaga, a medical professor at the Institute of Medical Sciences of the University of Tokyo, stated in an interview with The Epoch Times that Japanese cuisine values diversity and strives for nutritional balance. Japanese cuisine also emphasizes consuming a wide variety of foods in small quantities. Such a dietary structure is considered ideal.
Green Tea Linked to Reduced Risk of Death
Green tea consumption is a long-standing tradition in Japan. Green tea contains high levels of antioxidants such as catechins and vitamin C, which help prevent atherosclerosis and lower the risk of all-cause mortality.Aesthetic Food Presentation Brings Joy
In addition to prioritizing fresh ingredients and emphasizing original flavors, traditional Japanese cuisine also values the art of food cutting and plating. The harmonious unity of color, fragrance, taste, and tableware emphasizes natural colors, rich flavors, and beautiful shapes. Japanese people often decorate their dishes with seasonal flowers and leaves and select tableware based on the food served, creating a pleasant dining experience.Japanese cuisine is highly regarded for its health benefits and low-fat content. The number of Japanese restaurants outside of Japan has been steadily increasing, making the experience of traditional Japanese cuisine available to people worldwide.