Samurai food

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

The main component of Japanese cuisine has been and remains rice. The Japanese eat rice two to three times a day and, as a rule, without seasoning, the portions are traditionally small. At the same time, they firmly believe that rice preserves health. Indeed, according to statistics, Japanese people suffer from cardiovascular diseases less often than residents of Western countries.

Part rice contains 8 essential amino acids that are required by the human body to create new cells. Rice grains are 7-8% protein. Rice, unlike other grains, does not contain gluten, a plant protein that causes allergic reactions in some people. Rice contains almost no salt, therefore it is recommended for people with cardiovascular and kidney diseases, as well as for those who seek to lose excess weight.

Rice contains a lot of potassium. Potassium is a very important element for people suffering from diseases of the cardiovascular system. Rice also contains phosphorus, zinc, iron, calcium and iodine. Rice is an important source of B vitamins, which help to strengthen the nervous system and have a very beneficial effect on the condition of the skin, hair and nails.

V seafood contains a large amount of iodine and phosphorus, and rice contains B vitamins, which are necessary for the development of the nervous system. There is no iodine deficiency, which means that the thyroid gland is functioning correctly, which, in turn, increases the mental capacity of children.

The Japanese eat a lot of ocean fish, which contains eicosapentaenoic unsaturated fatty acid. It lowers blood cholesterol, i.e. prevents the development of atherosclerosis. This acid forms a group of substances called eicosanoids, which reduce blood clotting (which is the prevention of thrombophlebitis), dilate blood vessels (which helps to lower blood pressure), dilate the bronchi (which is the prevention of bronchospasm).

In addition, the risk of heart disease in women who eat fish at least twice a week is significantly reduced. Studies show that eating fish 2-4 times a week reduces the risk of heart disease by 30%, and 5 times or more by 34%.

Also, regular consumption of fish leads to a 48% reduction in the risk of ischemic heart attacks in women.

Mackerel, salmon and sardines are especially helpful.

Fish and other seafood in Japan are not fried, they are usually only lightly fried, stewed, steamed or served almost raw, which allows you to preserve all the valuable substances.

Wide use soybeans - a distinctive feature of Japanese cuisine. It has anti-cancer effects. It is very rich in vegetable protein, the content of which in soy flour exceeds 50%, and in soybean concentrate reaches 70%. Soybean oil includes components - lecithin and choline, vitamins B and E, macro- and microelements and a number of other substances. Lecithin is a phospholipid that plays an extremely important role in the functioning of cell membranes. It prolongs the life of cells and protects them from adverse effects. The presence of lecithin, which takes an important part in the metabolism of fats and cholesterol in the body, reduces the accumulation of fats in the liver and promotes their combustion, reduces cholesterol synthesis, regulates the correct metabolism and absorption of fats, and has a choleretic effect.

Soy is indispensable in the diet of persons suffering from food allergies to animal proteins and, in particular, milk intolerance, persons suffering from cardiovascular diseases, is a dietary therapy for diabetic patients and should be included in the diet of obese people, and should also be widely used in prevention of these common ailments in modern society.

Japanese drink only green tea … In Russia, we usually do not drink green tea, and if we do, we brew it incorrectly. At the same time, its natural healing properties are lost. When brewed like regular black, it turns out to be very bitter due to the large amount of tannin, a substance with a bitter taste. In ordinary tea, it is removed using a special technology. Black tea is always obtained from green tea, only it is processed in a special way. Harmful substances are extracted from it, and sometimes caffeine for medical purposes.

The trick of brewing is as follows. Boiling water for tea should be in contact with the crushed leaves for no more than 20 seconds. After that, harmful substances will go into the solution, which, moreover, are unpleasant to the taste. Use perfectly clean water: this is water passed through a good filter, settled for a day, and thawed, after freezing in the refrigerator.

Welding technique:

1. We take a teapot with a spout and a liter container.

2. We take green tea (1 teaspoon in a glass of water), put it in a kettle.

3. Pour boiling water over the tea. You need to have time to do this in 10 seconds.

4. Immediately start pouring it through the spout into the second container. Make it in the next 10 seconds!

The contact time of tea and boiling water is no more than 20 seconds, and the medicinal tea is ready. The tea acquires a rich amber color and a breathtaking aroma! Such tea is not drunk with sugar, so as not to distort the aromatic bouquet. This is a completely affordable means of preventing not only cancer, but also many other diseases.

Green tea accompanies all Japanese dinners. Everyone knows that life expectancy in Japan is the highest. Why? It's all about food culture.

Seaweed are extremely popular for preparing various dishes. Algae contains a large amount of minerals. Dried seaweed is a good substitute for salt. It is only desirable to "salt" ready-made dishes in this way - otherwise the beneficial substances contained in the algae are destroyed by the high temperature.

Mandatory parts of Japanese food are vegetables … They are present in the dish not only in all possible types, colors and flavors, but also for aesthetic reasons. Several types of onions are used, carrots, cucumbers, cabbage, lettuce, horseradish, bamboo, lotus, sweet potatoes, radishes, radishes.

In Japanese cooking, specially grown mushrooms are widely used, for example, shiitake … Because of their healing properties, they are widely used in folk medicine to treat heart disease, hypertension, influenza, as a remedy against obesity and aging, to normalize sexual functions, there are good prospects for using them as a prophylactic agent for cancer, as well as against the AIDS virus. The Japanese call these mushrooms the elixir of life.

Noodles from buckwheat flour called soba. The Japanese have been eating it for over 400 years. The amount of protein in it is about the same as in fish. Plus, buckwheat prevents high blood pressure and helps lower cholesterol levels.

Unlike Russian cuisine with a decent portion size, all portions of Japanese dishes are metered out to avoid satiety. The Japanese prefer to compose a meal from a large number of small dishes of different tastes. The classic Japanese meal of the aristocrats consisted of 15-20 changes of small dishes.