The traditional Japanese diet is based around rice. While this does make it quite high in carbs, our meals also tend to be very well balanced, with plentiful servings of vegetables, good quality protein from fish and meat, and relatively little fat. If you want to think like a Japanese, ask yourself this: on balance, is my daily diet providing me with all the carbohydrates, proteins, and vitamins and minerals my body needs? But the Japanese diet does have one major shortcoming: namely, salt. So, if you are experimenting with a Japanese-inspired diet, please do keep an eye on your salt intak ..read more

https://www.youtube.com/watch?v=-5Se1qxfFZI A local Soba Making Workshop at IZUMI farm in Hokkaido, Japan. This farm has a large buckwheat field, and gives you experience to make your own Soba. It's fun! Related Topics >> Soba - Rutin Keeps You Young ..read more

A Japanese innovation Agar might not be that well known around the world, but in Japan we have been using it in our cooking and confectionery since it was first discovered way back in the Edo period (400 years ago). Food companies keep improving the quality of the agar products they sell. Derived from a red algae called Gelidium, agar traditionally came in stick form, but the more practical powdered version has been gaining popularity in recent years. The fact that powdered agar is so easy to store and have to hand makes agar as popular with home cooks as it is with professionals. Keep chole ..read more

Soy — an integral part of the traditional Japanese diet Aburaage is a kind of deep fried tofu. It freezes well, and is a handy addition to miso soup along with vegetables or seaweed. Being pouch-shaped, it works well stuffed with other fillings, and it’s great at soaking up the flavor of dashi stock, so it is often used to add a dose of protein to stew-type dishes. You’ll also find it served up with soba and udon noodles. Even more nutritious than tofu! While the deep frying process does mean that aburaage is higher in fat than regular tofu, it is actually even more nutritious! As well as b ..read more

An early summer vegetable It’s asparagus season now in my native Hokkaido — time to enjoy these succulent shoots at their best! Asparagus grows mainly in cooler regions, which is why most Japanese asparagus production happens up here in the northern island of Hokkaido. Green asparagus is easiest to find, but it also comes in white and purple varieties. The ultimate healthy vegetable! Vegetables don’t come more nutritious than asparagus. Its stand-out nutrient, aspartic acid, gives stamina and builds resistance to fatigue while also supporting the efficient circulation of minerals throughout ..read more

https://www.youtube.com/watch?v=xa84OdKJQuY Making of Sushi Rolls (Maki Sushi) by a Sushi Master of London. Enjoy and learn his professional awesome technique! Related Topics >> Do Japanese Eat Sushi Everyday ..read more

An easy and nutrient-packed udon dish. Ingredients (serves 1) 200g udon 1 egg 30g spinach 30g chicken 1 shitake mushroom 20g abura-age (deep-fried tofu) 1/4 leek 1.5 cups Udon dashi stock Method 1. You will need a single-serving donabe Japanese hot-pot and a gas burner. Neatly arrange the udon and other ingredients in the pot and add the Udon dashi stock. 2. Turn on the gas burner. Let everything bubble away, and once the ingredients are cooked through serve yourself straight from the pot. Nutritional value (Per serving) • 482 kcal • 21g protein • 13.8g fat • 136mg calcium • 3.5g dietary fibe ..read more

A warm soba soup with chicken. Ingredients (serves 4) 300g dried soba noodles 150g chicken thigh meat 1 leek 6 cups dashi stock (For dashi stock*) 10 cm konbu 50g bonito flakes 2 tbsp mirin 4 tbsp soy sauce * Alternatively, you can buy mentsuyu, a pre-seasoned dashi stock. Method 1. First, make the dashi stock. Heat the konbu in a pot with 6 cups of water, and remove it just before the water comes to the boil. Add the bonito flakes, remove from the heat and set aside for 10 minutes before filtering through a fine sieve. Flavor to taste with soy sauce and mirin. 2. Boil the dried soba noodles ..read more

A low-calorie, healthy dish that you can throw together in a flash! Ingredients (serves 4) 50g harusame 1 cucumber 2 chicken breasts 1/2 tbsp soy sauce 2 tbsp vinegar 1 tbsp sugar 1 tsp sesame oil 1/2 tbsp water A little salt Method 1. Boil the harusame noodles for 4 minutes, then transfer to cold water and drain once cooled. Cut into reasonable lengths. 2. Butterfly and thin out the chicken breasts and sprinkle with a little salt and sake (if you have it). Microwave for 3 minutes before ripping into strips lengthways. 3. Cut the cucumber into thin strips. 4. Finally, combine the noodles, chi ..read more

Diabetes: a global crisis Diabetes, which affects more than 400 million people worldwide, is a challenge faced by every society on earth. How did this happen? Look around and the answer is plain to see. Public transport is better than ever, technology has taken over the housework, and more and more of our working hours are spent behind a desk. In short, we simply aren't moving as much as we used to. Add huge quantities of poor quality food, and you have the perfect breeding ground for conditions like obesity and diabetes. In this series of articles, I will explore the important question of ..read more