Fit like a Japanese: Getting in on the Japanese diet

When obesity rates shot up to alarming levels in America, people were quick to point to fast food chains such as McDonalds to rationalize the phenomenon. After all, the US is home to the most number of fast food restaurants in the world, so it must be logical to surmise that the sheer number triggered this surge in obesity cases.

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If this line of reasoning is followed, then Japan would be a really odd case. The country, hosting a large number of McDonald branches (in fact, second only in number to the US) and a host of other supposedly “fattening” food places, continues to be at the bottom of the obesity scale. This goes to show that while the number of restaurants within a square area may indirectly influence the presence of obesity, personal eating habits still remain to be the determining factor.

The Japanese, for example, have many culturally unique eating behaviors that keep them from becoming fatter. Here are some of them:

Hara Hachibunme

This Confucian principle, which states that one must eat only until he is 80 percent full, has been ingrained in the Japanese from childhood. This can be achieved by eating slowly until reaching the desired level of satiety before completely stopping. This way, the brain will have time to process whatever signals the stomach sends, thus helping the eater avoid overeating.

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Eating with the eyes

Many people think that bento boxes are arranged in visually appealing ways just because the Japanese are fond of all things kawaii (cute), but they might be surprised to know there is actually more to the compartmentalized serving method than its mere aesthetic effect. By presenting the food beautifully, the person will feel to the need to savor each bite, keeping the eating pace slow enough for the brain to catch up in alerting the body about the possibility of overeating.

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High amount of vegetable servings per meal

The Japanese are great fans of vegetables, so much so that each meal features at least four or five vegetables. These vegetables are cooked without using oil, thus protecting the Japanese waistline from unwarranted enlargement. They are also presented in a myriad of interesting ways—over a hundred varieties as compared to the average of 30 in several Western countries—making them more enticing to eat without that guilty aftertaste.

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More facts about Japanese food and culture may be found at this Facebook page for JC Uni-tec.

The perfect sushi experience: Master chef Koji Sawada's technique

“I'm not making art, I'm making sushi.” — Masaharu Morimoto, Iron Chef

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You step into a sushi bar, and as the harmony of varying aromas entices you, a chef showcases his artistic creation of sushi rolls. But then you wonder how you can measure up with the chef’s passion and skills. How can you have the perfect sushi experience? Michelin-starred Master Koji Sawada shares his techniques: 

By hands

It is best to lightly grip on the sushi without squeezing it, rolling it partly over, turning it upside down, and then dipping it in soy sauce. To enjoy its texture and full flavor, eat the piece in its entirety, allowing the fish part to land on the tongue first.

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By chopsticks

Using chopsticks can be complicated, especially when dipping and eating it upside down (the fish side landing on tongue first). Sawada explains that many Japanese, including celebrities, hold their chopsticks awkwardly. With this, he affirms his belief that eating by hand brings out the true essence of the sushi experience better than using chopsticks.

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“Like eating curry in India, it just tastes better with the hands,” Sawada says.

To prepare your very own homemade sushi, the book Sushi by Ryuichi Yoshi, et al. details the ingredients and steps necessary for sushi making. Just use the right equipment and tools to boot, like those from JC Uni-tec, Inc and MTC Kitchen.

Engineered by experts in Japan, JC Uni-tec’s kitchen equipment was made for the easy preparation of sushi and other Japanese delicacies. Visit its website for more information about its products and services.

Japanese pantry staples if you’re running on a tight budget

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There is no other way of putting it: Japanese food preparation comes out too unique to be ignored. Just by looking at the food, you can almost feel the richness of Japanese culture. However, many have the misguided notion that eating Japanese food is a rare indulgence since it is mostly found in fancy restaurants. On the contrary, a Japanese food experience is accessible any time through your own kitchen.

Here are some Japanese cooking must-have ingredients which can definitely lead you to creating luxurious yet affordable meals:

• Sushi rice. Japanese cuisine is rice-based. So you can never go wrong with having grain, white, or brown rice, or any other type of Japanese rice.

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• Shiitake mushrooms. Dried or fresh, shiitake mushrooms have an intense flavor that adds richness to any dish. The fresh ones are best for grilling, stir-frying, and simmering, while the dried ones are great for steaming and deep-frying.

• Sake. Brands don’t matter when choosing sake for cooking, as long as it’s good to drink. The rice wine comes in three grades: ordinary table sake, alcohol-added sake, and premier grade sake.

• White miso or shiromiso. This versatile ingredient is pale yellow in color, is sweet-tasting, and contains salt.

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Most Japanese food entrées are best served with veggies on the side. This adds up to the delightfulness of any Japanese dish.

JC Uni-tec’s collection of kitchen equipment is designed for the easy preparation of Japanese meals. Get access to its catalogue on its official website.