Why Japanese cuisine is considered as healthy?

Japanese dishThe nutrition in the Land of the Rising Sun features an age-old traditions, many of which have remained unchanged for centuries. The Japanese believe that it can truly created miracles: healing and rejuvenation of the body. It is believed that the Japanese diet may increase stamina, strengthen the impoverished health and literally make a man forget about age. Although in recent years the Japanese are increasingly interested in European dishes, they remain supporters of traditional Japanese cuisine products: rice, vegetables, fish and seafood. Japanese cuisine continues to retain its unique character. It is characterized by the dominance of plant protein and fat intake are primarily of marine products – in a word, it is low calorie. What exactly are the basic rules of nutrition in Japan.
Rule № 1: small portions
Each of us can eat as much food and for a short time so that it is difficult to realize how much is actually held.
Japanese eat small meals and this is of benefit not only the body but also for aesthetic perception. So if you’re fans of good nutrition, but still you can not abstain in quantities change their dishes – small plates will be very difficult for displaying large amounts of food. Thus, during the first week will reduce the amount of portions of okolo1 / 5 in a second – with 1 / 4. So after 3-4 weeks without any effort would have reduced the usual portion twice before. Moderation in the diet really is the foundation of good health. “To eat less” – this is the formula for deliverance from all diseases, occurring as a result of saturation and poisoning.
Rule № 2: The season for fresh products
The more food is fresh and more accurate products, which is cooked, the more it is beneficial for the body substances. Japanese tastes are in complete harmony with nature. They typically use only the food that is considered to be juicy and fresh, respectively, for the present season. For example, in late spring, they consumed green tea, bamboo sprouts and salmon, but in autumn most preferred dishes are mackerel and mushrooms. In the northern part of Japan rice is not really popular. But there are ideal conditions for growing corn and potatoes. According to Japanese food of the inhabitants of that part of the country need to be more sustaining. So typical of Hokkaido Japan over noodles are served with a generous piece of butter. In many areas of northern prepare nutritious soup of crab and salmon. Soy sauce, various marinades, sushi and pastries are also different for different parts of the country. Sikoku island boasts a preference for Pacific sardines, noodles and local mandarins, and Kyusyu Island – to his tea, marine products and fruit (which felt the impact of Chinese cuisine).
During hot days the Japanese consume food that brings the sense of coolness – seafood and various kinds of jelly. In the autumn of highly respected and chestnuts are roasted meal of noodles and mushrooms. In late fall they used sashi – cut into strips of raw fish and heated to body temperature sake. During the winter cold Japanese eat mostly meat, fish, hot soups, and in the summer heat – and cold soups, refreshing sea products, cold noodles and salads. During the last half century, so called. fast food and conquered Japan, but its inherent wisdom nation to try to make them “poyaponchi – to offer seaweed crisps, pasta with fish eggs and cream with green tea.

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September 2017
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