Banner Top

   Minimize

Eat for longevity

Healthy Japanese fare may add years to your life.


By Joan Teotico


SEPTEMBER 2013


The secret of longevity may actually be in what you eat, as ongoing studies about nutrition could have potential benefits in slowing down aging and lowering the risk of contracting diseases.

 

Launched in 1975, the Okinawa Centenarian Study is an ongoing investigation that examines how diet, exercise and genes play a role in the exceptionally long life and good health of nearly a thousand centenarians from the Okinawa prefecture in Japan.

Okinawans have maintained a body mass index from 18 to 22; researchers speculate this could be due to a diet low in calories and glycemic load. They also adhere to the practice of hara hachi bu or eating until 80 percent full.

 

The slow rate in loss of bone mass may be attributed to the elderly Okinawans’ high consumption of the bone-building mineral, calcium, and flavonoids, which are plant-based compounds that contain antioxidants. The researchers also discovered that elderly Okinawans have a low risk of contracting certain types of cancer; their diet, which includes a high consumption of fruits and vegetables and high intake of nutrients such as omega-3, unsaturated fat, fiber and flavonoids, may offer protective effects.

 

 “Japanese cuisine is generally light and healthy. … It’s low in cholesterol and [uses] only fresh ingredients for cooking,” says Rory Subida of The Maya Kitchen.  Chawan mushi, a savory custard appetizer, is made of eggs and pieces of chicken, seafood and mushrooms. It’s flavored with dashinomoto stock made of dried bonito flakes and kombu (seaweed); mirin, a sweet cooking rice wine; and soy sauce. Granulated dashinomoto and mirin can be bought at Japanese groceries or at the Asian food section of select supermarkets. Ingredients vary—depending on the season. In other parts of Japan, udon noodles are added.

 

Chawan mushi is just one of the manyd elicious and healthy dishes by the Japanese that are loaded with ingredients that boost health and contain disease-protecting nutrients. Vegetables are packed with vitamins, minerals, fiber and antioxidants that boost our immune system, promote gastrointestinal health, fend off free radicals linked to aging and improve digestion. Shiitake mushrooms are low in saturated fat, cholesterol and sodium. Chicken and fish are recommended by the American Heart Association as meat products that contain less saturated fat compared to red meat such as beef, pork and lamb.

 

Delicious yet nutrient-dense, Japanese food would surely get the nod of health- and diet-conscious Filipinos. This recipe for chawan mushi is culled from Anvil Publishing’s “Easy Japanese Cooking for Filipinos” by The Maya Kitchen and Chef Seiji Kimura. Dig in! The right nourishment might just be the secret to lifelong wellness. 



Chawan mushi

INGREDIENTS:


1 Tbsp dashinomoto
2 cups water
8 eggs
2 tsp mirin
1 tsp soy sauce
Salt to taste
40 g blanched chicken fillet, cubed
40 g blanched tangigue fillet, cubed
40 g blanched whole shrimp
40 g fresh shiitake mushrooms, sliced
8 pieces sitsaro


PROCEDURE:


1. Boil dashinomoto in water; cool.

2. Beat eggs in a big bowl; add dashinomoto stock.

3. Add mirin, soy sauce and salt to stock.

4. Strain mixture.

5. In small bowls, arrange chicken, fish, shrimp and mushrooms; pour in egg mixture and cover bowls. If using glass bowls, cover with cling wrap or foil. (Chawan bowls have their own lids.)

6. Steam bowls for 10 minutes. Select the steam setting if using a steamer or the automatic setting if using a double boiler.

7. Top with sitsaro before serving.

Makes 4-5 servings.

The Maya Kitchen
Established in 1964, the Maya Kitchen Culinary Arts Center began as a test kitchen that carried out recipe-testing and research for the company’s wheat-based products. It later evolved into a culinary school with various courses and services. Partnerships with counterparts in Asia and the U.S. have given it a global outlook. On top of this is accreditation by the Technical Skills and Development Authority (TESDA). For more information, call (02) 892 5011 or visit themayakitchen.com and facebook.com/Mayakitchen.


[About the chef]

Seiji Kimura was born in 1948 in Yokohama, Japan. He studied Business Administration then enrolled at the Tokyo Cooking Academy. After graduation, he worked at a restaurant that offered Japanese and French dishes, then went to France for an intensive cooking course. Kimura returned to Japan to work as the executive chief cook of the famous Kamakurayama Restaruant and was sent to Manila to open a branch in 1979. He was hired as general manager and chief cook of Don Juan International Restaurant in Makati City. From then on, his advice was sought by owners of Japanese restaurants which blossomed all over Manila. Seiji has co-authored three cookbooks on Japanese and French cuisine, all published in Japan and two cookbooks with The Maya Kitchen. He now owns and manages Seiji's Restaurant in Makati.

 

Kamameshi is a traditional Japanese dish that consists of rice, vegetables, seafood, chicken and mushroom cooked in an iron pot; sunomono is a dish made of seafood and vegetables dressed with nihaizu ingredients that consist of vinegar, dashi and soy sauce. Get Chef Seiji’s recipes for these dishes in the September issue of HealthToday.



blog comments powered by Disqus

Banner Bottom

   Minimize