Japan is known as the “Land of Longevity”. Michiko Tomioka, a nutritionist who grew up in Nara, said that to live longer and happier, she keeps eight essential foods in her kitchen and eats them every day.
Here are eight must-have foods in Michiko Tomioka's kitchen.
1. Matcha
Michiko said she always starts her day with matcha, and so does her 99-year-old aunt at home.
Green tea, or matcha, has many health benefits. It contains vitamin C, B vitamins, fiber, and protein, as well as anti-inflammatory and disease-fighting polyphenols. These natural compounds are rich in antioxidants, nutrients that prevent cell damage.
2. Fermented foods
Some of the most popular fermented foods in Japan include miso (fermented soybean paste, often used in soups), natto (fermented soybeans), and pickled rice bran. Fermented foods are rich in probiotics, which aid digestion and absorption and may reduce the risk of disease.
3. Seaweed
Seaweed is low in calories, high in fiber, and loaded with essential minerals and vitamins, including iodine, iron, potassium, magnesium, vitamin B12, and omega-3 fatty acids.
Michiko says that at any given time, there can be between five and 10 species of seaweed in a household kitchen, with different flavors and culinary uses.
4. Beans
Soybeans are a delicious and affordable everyday food, but Michiko makes sure to choose minimally processed (limited processing) soy products.
Soybeans are rich in fiber, B vitamins, potassium, and polyphenols like isoflavones. Red beans or adzuki beans are rich in polyphenols, fiber, potassium, protein, and B vitamins, all of which help prevent inflammation.
5. Tofu
Tofu provides protein, just like the protein you get from meat and dairy, but has the benefit of being cholesterol-free.
And tofu is so versatile and can be used in so many dishes that Michiko always includes it on her shopping list.
6. Sesame seeds
Black sesame seeds are a staple in Michiko's kitchen, as is tahini. She often uses ground sesame seeds instead of oil to stir-fry vegetables and rice.
Sesame seeds are rich in vitamins B, E, protein, fiber and minerals such as magnesium, calcium, and plant sterols that help control cholesterol.
7. Shiitake mushrooms
Shiitake mushrooms are a staple in many Japanese dishes and are rich in protein, vitamins D and B.
Michiko's recipe uses dried shiitake mushrooms for the stew, along with kelp, miso soup, spices...
8. Ginger
Ginger is considered a medicinal food that helps boost immunity and metabolism. Michiko also uses it to treat stomach aches and relieve colds.
Additionally, you can drink a cup of ginger tea with strawberries, cinnamon, matcha and kudzu root all year round to boost your immunity.
Source and photo: NDTV
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