5 Japanese food rules

For more than five years, Yuliya Enkhel has been living in two countries, one of which is Japan. From here it carries advanced technologies and ancient secrets of the Japanese imperial dynasties to Russia. From time immemorial, there were no overweight people in the Land of the Rising Sun. Yes, sometimes there are quite plump Japanese who have a special love for buns, chips, Japanese sweets, or simply do not know the measure. But in general, this is a rather slender and healthy nation. Why? Let’s understand the taste preferences of the Japanese.

They have long been recognized as the main centenarians of the planet. Men in this country live up to 82 years, women even more – up to 86. Although in appearance they have no age at all – everyone seems to be frozen at the level of 40 years. The point is in the mentality: the Japanese are taught from childhood to certain rules of behavior, nutrition and self-perception.

For Europeans, they are like people from another planet. “In fact, this is a planet of harmony, beauty and health,” says Julia Enhel. – And the path to it does not run through the Milky Way and light years, but through a reassessment of one’s own “I”.

For the Japanese, any routine turns into a ritual. Remember the tea ceremony or the rules for visiting temples, when it is forbidden to enter a sacred place before having performed a ritual bath. The Japanese eating procedure is also a whole magical act.

For example, you will know about the place where the most delicious ramen is served by the “artistic whistle” – noodle connoisseurs will suck in food without a drop of embarrassment. This is allowed by table manners in Japan. It is forbidden to stick chopsticks vertically into a pile of rice and pass food with chopsticks to another. This is what a Japanese funeral ritual looks like.

Local gastronomy can teach us, Europeans, a lesson in rejuvenation and healing of the body through food. Even harmful fast food, from which the inhabitants of the Land of the Rising Sun failed to fence themselves off, they managed to “Japanize”. That is how potato chips with seaweed seasonings, ice cream with green tea, ramen with cod caviar appeared on the menu.

In the XNUMXst century, of course, there are a huge number of gastronomic temptations, but the Japanese are trying to stick to traditional national cuisine. It is based on rice, vegetables, fish and seafood. Vegetable proteins clearly predominate over animal proteins. Therefore, the diet of a resident of the Land of the Rising Sun is less high-calorie.

First rule: small portion

The Japanese try to be moderate in everything, including food. Therefore, they prefer to eat small portions. This practice is useful not only for the body, it works for the development of aesthetic taste, says Julia Enhel.

Therefore, the first step to proper nutrition is to change the “caliber” of your favorite plates. In miniature dishes, you will not be able to accommodate the usual portion. In addition, restraint in appetite is a way to get rid of diseases that arise from oversaturation and poisoning.

“The Japanese came up with their own food system – “rainbow”. The name speaks for itself: there are no forbidden foods. There is a variety of tastes, trace elements, an endless palette of colors and shades. Serve on the table, according to Japanese traditions, everything that nature has created can and should be served. The main thing is to know and observe the measure. It is not forbidden to mix completely different types of food – which is what the inhabitants of the Land of the Rising Sun do. For one bento lunch, they eat meat, fish, rice, seafood, vegetables, soy. Each of them has its own composition of microelements, and so that the body is full, satisfied and does not experience a deficiency of vitamins, we collect everything a little bit.

Even small portions should be eaten slowly and mindfully. Enjoy every bite! This is facilitated by another Japanese tradition – eating with chopsticks.

Second rule: seasonality and freshness

The Japanese are very sensitive to the freshness of products. Only it is able to provide the body with a maximum of useful and necessary substances. On the menu of the inhabitants of the Land of the Rising Sun, you can easily determine the season without looking at the calendar. Tastes are always in perfect harmony with nature. Take, for example, spring. During this period, bamboo sprouts, salmon and young green tea are always on the table. And in autumn, guests are treated to mackerel, roasted chestnuts and the first matsutake mushrooms.

“Natural seasonal products are another point of support for the long-livers of the Land of the Rising Sun. And now people from other countries who have become adherents of the unique Japanese diet, rich in vegetables, nuts and, of course, fish and seafood. First of all, we are talking about salmon, eel, algae and shellfish – they are rich in essential Omega-3-6-9. This element helps the Japanese to reduce the risk of cardiovascular disease. With him, he manages to keep himself in good physical shape and not gain weight. The lack of unsaturated fatty acids in the body leads to hair loss and dry skin,” Yulia Enkhel explained.

In addition to seasonality, the choice of Japanese food is greatly influenced by the weather. In the heat, they prefer cold soups, eels, octopuses, sea clams and a variety of jellies. All this, according to the Japanese, brings a feeling of coolness. In winter, nabe is chosen to keep warm. This stew, made from crabs, shells and pink salmon, is eaten directly during cooking, pouring it directly from a boiling saucepan.

The third rule: proximity to natural

Japanese cuisine appreciates the original appearance of products, which, moreover, must be of excellent quality. This is its difference from European and even from Asian, in particular, Chinese. You may be served a dish that at first glance seems raw. But this is an illusion – local culinary specialists prepare food in such a way as to preserve the appearance of vegetables or fish.

“Over the years of working with Japanese colleagues, the sunny expression “sansai” has become close to me. It is in the blood of all the inhabitants of the Land of the Rising Sun – fans of the so-called “gifts of the forest.” These include fern and bamboo sprouts – this is the main part of the Japanese diet. In general, the current generation eats almost everything that their ancestors preferred: a lot of root vegetables, rice and seafood.

Meat is not often on the Japanese table – it is expensive and difficult to digest. Here, they strictly monitor the naturalness and freshness of products,” Engel emphasized.

Fourth rule: soy, fish, rice

Rice replaces bread with the locals. Travelers who first encountered an exotic Japanese menu cannot do without rice. This product is necessary in order for the stomach to cope with unusual food. Rice is able to absorb moisture, stimulate metabolism and burn fat. All thanks to the fiber and vitamins it contains. Plus, this is still a wonderful cosmetic product – you can wipe your face with a decoction left over from cooking rice.

Soy contains a lot of unsaturated fatty acids and plant extracts. They supply the skin with moisture and are able to smooth out small wrinkles. Fish contains a maximum of important omega-3 fatty acids. So there is plenty of it on the Japanese menu. So are tofu, soybeans and miso soup.

How to get started in Japan? Definitely from the fish market! I have never seen such a gastronomic paradise anywhere. The freshest and most delicious fish is served here in small cafes, a mini-feast of taste is guaranteed. In my favorite sushi bar, I always order “fish of youth” salmon and sea urchin caviar. The tuna auction alone is a real gourmet attraction!” Julia Enkhel shares her impressions.

Fifth Rule: Vitamins and Minerals

The Japanese try to cook food in such a way that all minerals and vitamins remain safe and sound. It depends not only on the correct temperature regime, cutting products is important. The Japanese know how to chop vegetables so that they look appetizing and cook quickly.

Meat on the table at the Japanese appears extremely rarely. They choose quality over quantity. And let the product cost more and not be on the menu so often, but it will bring more health benefits. Therefore, the inhabitants of the Land of the Rising Sun can be attributed to vegetarians.

“The variety of the Japanese vegetarian table is amazingly intricate. Daikon radish salads, cucumber and carrot compositions, nori, kelp, wakame. The menu also includes wild plants – gobo burdock root, herbs.

As for the place to eat, in Japan you can eat at every turn – in cafes, vending machines, fast food, fast food restaurants or just in a supermarket. Contrary to expectations, sushi in the Land of the Rising Sun is not served everywhere. This dish can only be found in specialized places.

Ramen, soba (buckwheat noodles) or udon (wheat noodles) with a variety of toppings (sauce, pieces of vegetables or pork, shrimp) come across much more often. Cafes offer tempura, usually batter-fried shrimp. There are restaurants that serve exclusively dishes from different parts of the chicken. Sometimes the menu contains dumplings made from very thin dough, which the Japanese do not boil, but fry.”