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Although some of the Japanese diet dishes are known throughout the world, few know that the Japanese cuisine is delicious and extremely healthy.

Reduce the rich, delicious and healthy Japanese food-sushi or sashimi is as exquisite and also circumscribe the Mediterranean diet beneficial to gazpacho or paella. And the benefits of the Japanese diet nothing but highlight two facts: 1 is the country with the greatest longevity (life expectancy is located, on average, 86 years) and 2nd the number of centenarians merely increase for four decades.

DietIt is true that the vast majority of the population lives in small towns growing tremendously healthy habits and hobbies and this contributes to these figures.

But it is no less true that it is also about healthy eating extremely balanced, calorie and premium fresh produce from the garden and the sea.

History of the Japanese diet
Until the Meiji Revolution in 1868 (when the caste of samurai was abolished, its borders were opened and began the process of Westernization), the Japanese people only ate cereals (millet, sorghum and rice), legumes (about all soy), vegetables from the garden and sea (blue algae and fish). Poultry consumption was very low, while red, meat dairy and eggs were not present in the Japanese menus.

That all changed with the exchanges that occurred in the late nineteenth century and especially after World War II, when international restoration companies with products that may be described in any way less healthy settled.

How the Japanese diet?
Despite this invasion (bad) eating habits of other people, the Japanese have managed to preserve its rich cuisine that is characterized by:

  • Neither desserts use sugar. The sweetness comes from the natural sugar of fruits, vegetables and legumes. The chocolate is of recent use.
  • Despite being famous for its Kobe beef, just eat red meat.
  • It is introducing the Iberian ham pata negra (the best quality), but it is an exotic treat. The pig is not part of the traditional diet.
  • The meats are most loved bird (chicken, goose or duck).
  • Fish come to the table extremely fresh, raw or lightly cooked. This will retain all their flavor and micronutrients. Favorites are tuna, salmon, octopus and shellfish.
  • The indigenous algae are part of the diet.
  • No products derived from used milk or egg. The vast majority of Japanese are lactose intolerant.
  • Do not use spices, gravies and dressings.
  • Cooking with vegetable oil and fried are not very common.

Foods of Japanese cuisine
Although it can not reduce a variety of cuisine to this brief list, these are essential:

  • The favorite cereal is rice.
  • Although other legumes are common, there is a whole culture around soy and its derivatives. Soy sauce (as relates to the ceremony) is similar to wine treatment. The same applies to the tofu (tofu). Outbreaks of this legume are used for almost everything.
  • Tuna fish and its shores are the main source of protein.
  • Haves vegetables from the garden as Chinese cabbage, radish, pumpkin, carrots, beans, bamboo, shiitake mushrooms (with impressive nutritional and health qualities), onions, potatoes, sweet potatoes or yams.
  • Rice vinegar or sesame dressing is the most common.

And finally, the Japanese diet has a kitchen with much ceremony. The food must be well presented, freshly made and special plated desserts. His famous green tea is different from what is usually consumed in the West. Is powdered bat is to prepare and is quite strong flavor.

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