Residents of Japan life expectancy today came in first place in the world. What is the secret of their longevity? Serious long-term studies conducted by Professor of Kyoto University Yukio Yamori.
Yukio Yamori drew attention to a possible life expectancy with the use of salt, and conducted laboratory studies on rats. All experimental animals, in which food has added salt, were dying prematurely from cardiovascular disease and stroke. In control groups, where animals were fed the same food, but without salt, such cases are almost not there.
After that, Amari investigated the diet of the inhabitants of the country.The highest life expectancy of the population of Okinawa. It is believed that this is due to a very well balanced combination in the diet of pork and fish, a large proportion of algae and legumes, and, again, a low salt intake. Life expectancy of the Okinawans is only slightly inferior to the inhabitants of Kyoto Prefecture. In their diet lots of fresh vegetables. Very typical and popular dishes of obanzai is a mixture of minced local vegetables, the more kinds the better. On the other hand, the inhabitants of the Tohoku region – the northeast of Honshu island, life expectancy is considerably less than the Okinawans. Continue reading
Japanese cuisine or ethnic cuisine of Japan can be described only by two words – an exquisite beauty. Recipes cooking quite simple and they are more subject to the external design of the dish, rather than the complex and intricate technologies of a traditional cuisine. Heat treatment of the Japanese in creating culinary masterpieces is minimal. For example, the traditional Japanese fish and seafood quite often added to dishes in their raw form.
The preparation of traditional Japanese food is real art, in which cook, like a real artist creates beautiful masterpieces. But do not think that the cooking of national dishes at home is an impossible task. All with accuracy Yes on the contrary. To make your own hands Japanese food is easy, only follow the instructions of recipes. If they are provided with step by step , even beginners in cooking will not experience any difficulty in creating Japanese dishes!
The basis of cooking in Japan is rice. Boiled, steamed, fried types used throughout the day (Breakfast, lunch and dinner). Brought it into the country in the second century BC. The greatest spread that culture has received from the eighth to the twelfth century, becoming an integral part of the diet of the rich. Rice later entered the lives of ordinary people. Continue reading
In the West it is considered unfashionable he who does not eat sushi and sashimi, or raw fish, who is not following a healthy Japanese diet. However, the Japanese themselves, who had never recognized red meat – but in reality simply could not boast of its presence – not to mention the milk and cheese, change your diet. They become meat eaters!
Sounded the alarm yesterday, the National Japanese fishing Agency, published the results of an in-depth study on the culinary predilections of inhabitants of the Country of the rising sun. And here what data have been published over the last 40 years, consumption of fish decreased by 20% and there is a constant tendency to decrease. In addition, if at the beginning of a new phenomenon manifested itself not obvious, it is now possible to say that the consumption of meat in two or three generations will increase the average height of Japanese children will watch their parents from above downwards, and grandchildren will have to bend over to see the grandparents. In 2005 we had achieved a balance between consumption of meat and fish: 12.6 kg of meat per year per person 12.7 kg fish. But already there are concerns that in 2006, for which there is no accurate statistics, meat consumption has already Continue reading