The Japanese are well known to have some of the longest life expectancies in the world, which ?many attribute to the Japanese diet. But it less well known is that Japanese have the lowest rates of obesity in the modern culture.
What kind of food do Japanese eat to make a diet ?
Let’s explain the 10 first ingredients use for diet in Japan.
? 10.納豆 (Natto)
Calorie(100g) : 200 kcal
Natto is an ancient Japanese food made from soybeans. It’s soaked and fermented, which makes the soybeans quite sticky, and produces a springy or web effect between each bean. Often considered an acquired taste, the fermenting process makes the smell of natto very strong, and to some not used to the dish, unpleasant. Natto is eaten uncooked but just only stirred. It’s usually eaten with rice at breakfast.
Cabbage is a popular vegetable that is a relative to mustard greens. The only part of the plant that is normally eaten is the leafy head. Cabbage is cooked in a lot of different Japanese dishes such as okomiyaki, salad…
? 8.寒天 (Agar)
Calorie(100g) : 7 kcal
Agar is a gelatinous substance derived from red algae. To extract the substance, the algae is boiled, cooled, purified and dried. Pure agar comes in a number of forms including blocks, flakes, and granules. It is usually translucent, unless it has been dyed before drying. To convert agar in usable form, it’s rehydrated with water. It should be kept in a cool dry place before use. Agar can be used to make jellies, puddings and custards.
? 7.バナナ (Banana)
Calorie(100g) : 86 kcal
Banana is the fruit of the largest herbaceous flowering plant. There is a popular diet about banana : it claim that eating only bananas and drinking room temperature water for breakfast leads to weight loss regardless of what is consumed for the rest of the day! The diet is extremely simple and easy to follow however many Japanese have reported rapid weight loss when experimenting with this diet…
?Calorie(100g): 2 kcal
Seaweed are plants (algae) that are generally aquatic, and grow in bodies of saltwater or freshwater. They are sometimes called “sea vegetables”. Seaweeds have different color : brown, green, red and no leaves, stems or roots.
Calorie (100g): 14 kcal
There are several different mushrooms in Japan. Most of well known are shiitake, maitake, bunashimeji, matsutake, enoki, hiratake… Shiitake and bunashimeji can be found in various dishes such as nabe (hot pot) dishes, boiled dishes and tempura. Maitake is often cooked in stir-fries. Marsukate are highly priced gourmet mushrooms it can be enjoyed in various ways such as grilled or cooked with rice.
No.4 鶏ささみ肉 (chicken white meat)
Calorie (100g): 94 kcal
Chicken can be cooked (such as Yakitori which is grilled chicken) or uncooked (such as Torisashi : some sliced raw chicken served in a sashimi style, or Toriwasa who chicken is lightly seared on all sides with the interior of the chicken slices remaining completely raw)
?Calorie (100g): 5 kcal
Konjac is a plant. Japanese Konnyaku is made by mixing konjac flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. In Japan, konnyaku is typically seen in one the most beloved Japanese dishes, “oden” (variety of chunky vegetables and meat boiled together and served in a large bowl for everybody to serve from). Another famous Japanese dish, “sukuyaki” (variety of chunky vegetables and meat boiled together wit sweat soy source based soup) always include konnyaku. Konnyaku can be seen as jelly desserts too.
Calorie (100g): 67 kcal
Yogurt are usually eat during breakfast when it’s a continental breakfast.
Calorie (100g): 56 kcal
Tofu is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. Tofu has subtle flavor and can be used in savory and sweet dishes. There are few different types of tofu available depending of what sort of dish is needed to be prepared. The main two types are silken tofu, and firm tofu.Silken tofu is smooth and can be eaten with no preparation, used in desserts or baking. Firm tofu is for stir fries, hot pots, soups or even on a barbecue.