Four characteristics of Japanese food
Japan is a country blessed with a warm and humid climate, surrounded by the ocean, and 75% of its land is mountainous. The rich nature brings us various blessings from the sea and the mountains every season. In this unique environment, Japanese people have cultivated a spirit of respect for nature and gratitude for its blessings, and this has become the foundation of Japan's unique food culture, Japanese food.
Japanese food is said to have the following four characteristics, and was registered as a UNESCO Intangible Cultural Heritage in 2013.
One of the things that stands out is the use of diverse and fresh ingredients. Each region uses a variety of ingredients, and cooking techniques and tools that bring out the flavors of the ingredients have developed. The second is excellent nutritional balance. Judicious use of one soup and three side dishes and ``umami'' also contributes to longevity. Thirdly, it expresses the beauty of nature. You can enjoy the sense of the seasons by expressing the changing seasons with tableware. The fourth point is the relationship with annual events. Special dishes are prepared and shared during New Year's Day and festivals, strengthening bonds between families and communities. Japanese food is not just a dish; it is deeply integrated into daily life as the foundation of Japanese spirituality.
In this way, Japanese food is not so much a cuisine itself as a unique food culture that is in harmony with nature and the four seasons, and it was recognized as such and was registered as an intangible cultural heritage.
However, how should we think about Japanese food from a scientific perspective? A unique food culture that is in harmony with nature and the four seasons is too symbolic and cannot be the subject of science. Japanese scientists evaluate food by scoring it using the following index called the Japanese Food Index.
For the seven items of rice, miso soup, seaweed, pickles, green and yellow vegetables, seafood, and green tea, if the intake is large, each will be given 1 point. For beef and pork, score 1 point if the intake is small. The total above is calculated from 0 to 8 points, and the higher the Japanese Food Index score, the more Japanese the eating habits are judged to be.
In other words, scientifically speaking, a typical Japanese diet consists of eating plenty of seven foods: rice, miso soup, seaweed, pickles, green and yellow vegetables, seafood, and green tea, and not eating much beef or pork.
Health benefits of Japanese food
A study examined the health effects of Japanese food by defining Japanese food as a diet consisting of seven foods: rice, miso soup, seaweed, pickles, green and yellow vegetables, seafood, and green tea, with a low intake of beef and pork. there is.
The study found that a Japanese diet lowers the risk of death from cardiovascular disease and all-cause mortality.
The reason for this is that the Japanese diet is rich in seaweed, pickled vegetables, green and yellow vegetables, seafood, and green tea, and these foods contain many health-promoting substances such as dietary fiber, anti-stimulating substances, carotenoids, and icosapentaene. This is probably because it is rich in beneficial nutrients.
Furthermore, even though each food alone does not have a significant effect on reducing the risk of death, when eaten in combination as part of the Japanese diet, the various nutrients contained in each food have an additive or synergistic effect, reducing the risk of death. There is a possibility.
However, Japanese food also has its points. This is due to eating a lot of polished rice and high salt intake. If you replace the polished rice in Japanese food with brown rice and reduce the amount of salt, you should end up with a healthier diet.
Eel blood is poisonous
In Japanese cuisine, many people may have eaten eel kabayaki or shirayaki, but have never eaten eel sashimi. Why is eel not often used as sashimi?
This is because the eel's blood and mucus contain a protein toxin called ``ichthiohaemotoxin.''
This poison is not a crazy poison like blowfish poison. Drinking large amounts of eel blood is known to cause symptoms such as diarrhea, vomiting, paralysis, arrhythmia, and difficulty breathing. Also, since this poison is a protein, its toxicity is inactivated when cooked.
However, some restaurants in Shizuoka Prefecture, where eel is produced, serve eel sashimi. There are also mail order sites that sell eel sashimi. Of course, these sashimi are safe as the blood has been completely removed by the chef.
What does eel sashimi taste like? According to those who have eaten it, comments include ``It's similar to blowfish sashimi'' and ``It's similar to carp washing''. However, tastes differ from person to person, so it is best to actually taste it with your own tongue.
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