Entering a Japanese restaurant in Russia, you are unlikely to get a diet lunch or dinner. All world cuisines adapt when they are visiting another culture. Rolls are filled with cream cheese, and the tables are not dispensed with sugar. Why are the Japanese at the same time a nation of slender centenarians? What they really eat and how they do it?
For more than five years, Julia Enhel lives on two countries, one of which is Japan. From here it is lucky to Russia advanced technologies and the ancient secrets of Japanese imperial dynasties. From time immemorial in the country of the rising sun there were no people overweight. Yes, sometimes quite well -fed Japanese are found, who experience a special love for buns, chips, Japanese sweets or simply do not know the measures. 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 long -livers of the planet. Men in this country live up to 82 years old, even more women – up to 86. Although in appearance they have no age at all – everyone seems to be frozen at 40 years. The mentality is: Japanese from childhood are accustomed to certain rules of conduct, nutrition and self -perception.
For Europeans, they seem to be 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 the revaluation of its own "I".
Japanese cuisine appreciates the initial appearance of products, which also should be of excellent quality
In the Japanese, any routine turns into a ritual. Remember the tea ceremony or the rules for visiting temples when it is forbidden to enter the sacred place before you committed a ritual wash. The Japanese food procedure is also a whole magical action.
For example, you will learn about the Tadalis sx place where the most delicious ramen is served, according to the “artistic whistle” – connoisseurs of noodles without a drop of constraint will be drawn with noise. The rules of conduct at the table in Japan is allowed. It is forbidden to vertically stick sticks into a slide of rice and pass food with sticks 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 the harmful fast food, from which the inhabitants of the country of the rising sun could not be fenced off, they managed to "japanize". That is how potato chips with algae, ice cream with the addition of green tea, and ramen with cod caviar appeared on the menu.
In the XXI century, of course, a huge number of gastronomic temptations, but the Japanese try to adhere to traditional national cuisine. It is based on rice, vegetables, fish and seafood. Plant proteins clearly prevail over animals. Therefore, the diet of a resident of the rising sun is less high -calorie.
First rule: a small portion
The Japanese try to be moderate in everything, including food. Therefore, they prefer to eat in small portions. This practice is useful not only to 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 can’t accommodate a familiar portion in any way. In addition, restraint in appetites is a way to get rid of diseases that arise from oversaturation and poisoning.
"The Japanese came up with their own power system -" Rainbow ". The name speaks for itself: no forbidden products. There is a variety of tastes, trace elements, an endless palette of colors and shades. Submit on the table, according to Japanese traditions, it is possible and necessary for everything that nature created. 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 country of the rising sun do. For one bento-lunch, they eat meat, fish, rice, seafood, vegetables, soils. Each of them has its own composition of trace elements and, so that the body is fed, satisfied and not experienced a deficiency of vitamins, we collect everything a little bit ”.
Even small portions should eat slowly and consciously. Enjoy every piece! Another Japanese tradition contributes to this – there are sticks.
Second rule: seasonality and freshness
Japanese are very reverent to the freshness of products. Only it can provide the body with the maximum of useful and necessary substances. By the menu of the inhabitants of the Land of the Rising Sun, you can easily determine the season without looking at the calendar. Taste is always in complete harmony with nature. Take, say, spring. During this period, there are always bamboo sprouts, salmon and young green tea on the table. And in the fall, guests are treated with macrelle, fried chestnuts and the first mushrooms of Matsoucae.
“Natural seasonal products are another point of support for long -livers of the Land of the Rising Sun. And now the inhabitants of other countries who have become adherents of a unique Japanese diet, rich in vegetables, nuts and, of course, fish and seafood. First of all, we are talking about salmon, Ugra, algae and mollusks-they are rich in indispensable Omega-3-6-9. This element helps the Japanese reduce the risk of cardiovascular diseases. He manages to keep himself in good physical shape and not gain excess weight. Lack of unsaturated fatty acids in the body leads to hair loss and dry skin, ”explained Julia Enhel.
In addition to seasonality, the weather has a great influence on the choice of Japanese food. In the heat, they prefer cold soups, eels, octopuses, sea mollusks and a variety of jelly. All this, according to the Japanese, brings a feeling of coolness. In winter, to warm up, select nabe. This stew, prepared from crabs, shells and pink salmon, is eaten directly during cooking, pouring themselves directly from the boiling pan.
Third rule: approximation to natural
Japanese cuisine appreciates the initial appearance of products, which also should be of excellent quality. This is its difference from European and even Asian, in particular, Chinese. You can serve a dish that at first glance seems raw. But this is an illusion – local cooks cook food so as to preserve the appearance of vegetables or fish.
“Over the years of working with Japanese colleagues, I became close to the sunny expression“ Sansai ”. It is in the blood of all the inhabitants of the country of the rising sun – fans of the so -called "gifts of forest". These include fern and bamboo sprouts – this is the main part of the Japanese diet. In general, the current generation eats almost everything the same as their ancestors preferred: many root crops, rice and seafood.
The meat on the Japanese table does not happen often – it is expensive and heavy for digestion. Here they strictly monitor the naturalness and freshness of products, ”Enhel emphasized.