I Think I'm Eating Japanese, I Really Think So!

Contrary to popular belief, Japanese cuisine does not consist only of Sushi, and it definitely does not involve a chef behind a large hot plate chopping and throwing meats and seafood around for entertained customers.

Japanese food is more than that. I should know, because I grew up in Japan.

Being half pacific islander (Filipino and Guamanian), I was born with big bones and a "healthy" looking body, which I kept toned through varsity sports and rigorous ballet training. Yet, after growing up in Japan most of my life, it wasn't until I came to live in the US full-time for college that I realized that, while daily exercise kept me in shape, my diet had an incredible effect on my mental, physical, and emotional well-being as well. I finally understood why the Japan prides itself on the reason why they have the most elderly their population - the diet.

As I am freed of dining hall food this summer and am finally forced (or allowed) to think about what I'm consuming, I've put together a few foods that were always in my meals, and what I'm trying to reintroduce back into my diet.

Soybean
In Japan, we eat some sort of soy bean product (miso soup, tofu, etc) three meals a day, seven days a week. Studies show that those who eat soy have less of a chance getting breast cancer, and also has properties to make the hair on your body grow thinner after shaving. For ways to add Soy into your diet - substitute the beans you use in regular Western meals, like chili or even salads, with Soy Beans. It has less of a grainy after taste and is easier on your stomach. If you like tofu, instead of frying or sauteeing it, put it on a plate or in a small bowl (chilled), add sliced green onions and ginger, and top it with a dash of soy sauce.

Rice
Rice fell off of some people's diets when the Atkins diet came out (oh no! Carbohydrates!). I know it disappeared from my father's. BUT! Rice is good! You just have to eat it at moderated amounts. In Japan, white, sticky rice is the main food of the meal, not a side. The seafood and meats we eat are sides to compliment the rice. We moderate how much rice we eat by having bowls called "chawan" specifically used for rice. One bowl of rice with fish, meat or veggies on the side makes a great meal. Your rice intake is moderated and you're left full. To buy your own Chawan, visit your local asian grocery department or Chinatown/Japantown and look for something that looks like this.

Seafood
Finding good seafood is not easy for many in the US, but it's worth adding to your life. Mercury schmurcury. Yes. There are dangers with eating fish. There are dangers in eating anything. Fish, lightly grilled or pan seared with light oil and some salt, pepper, and soy sauce is a perfect compliment to some rice and tofu for a light summer meal out in the sun.

Japanese Eggplant and Okra
Eggplant: Grill until skin is slightly (SLIGHTLY) burnt and run eggplant under cold water so the skin peels off by hand. Okra: Lightly boiled. Eat both with soy sauce and ginger. YUM!

Oolong Tea
So I think it's technically Chinese, but we drink a lot of Oolong tea in Japan - especially in the summer. It breaks down the fats from your meal and leaves you with a fresh palate in your mouth. Barley tea (mugicha) is also a summer favorite. Keep a pitcher of it in your fridge, and drink along with a meal or afterwards while chatting with friends.

Myths:
- If you want REAL teriyaki sauce, go to a local asian foods store and ask for teriyaki sauce. What you might eat in restaurants is generally not what we eat in Japan. Ours is much lighter in taste and meant to use as an addition for taste and NOT to overwhelm the foods.
- Green Tea with sugar... kind of doesn't make sense to me. Green tea should be bitter. It also kills bacteria. If you're going to drink green tea for its caffeine, do it with black tea. Green tea is best when left untouched.

Happy eating and have a great week!