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JAPAN

JAPAN. Land of the Rising Sun. Anne Henry and Christie Charleston. Introduction. We both have a love for sushi Seemed to be a healthy culture, so it sparked our interest

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JAPAN

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  1. JAPAN Land of the Rising Sun Anne Henry and Christie Charleston

  2. Introduction • We both have a love for sushi • Seemed to be a healthy culture, so it sparked our interest • WHO reports that not only are the Japanese expected to live longer (86-79 years), but they can anticipate an average of 75 years lived healthy and disability free.

  3. Family Traditional/Ideally After World War II The confinement of Japanese Americans during World War II brought changes in family structure Women began working alongside their husbands to support the family financially • Man is always head of the household • Wife stays home and manages the house and children • Three-generation household • Grandparents • First-born son • Full-time stay at home mom • Children

  4. Religion • Shinto • All natural things have spirits, or kami • Belief that humans are inherently good • Concepts of purity and pollution • Evil is caused by pollution • Buddhism • Introduced in 6th Century • Concept of harmony was applied within the context of Japanese culture • Tea Ceremony • Brought to Japan by a Japanese priest in 1141-1215 (Buddhist ritual) • Powdered green tea (matcha) • Social activity in Japanese societies

  5. Traditional Food Habits • The Japanese put an emphasis on the appearance of the meal so the visual appeal reflects balance among the foods and the environment • Common food ingredients • Seaweed, miso, sake, salt, soy sauce, sushi, wasabi • Traditional meal: ichiju san-sai • Means “one-soup, three dishes” • Features soup, one main dish, and two side dishes • Always served with pickled vegetables and rice

  6. Health • Health outcomes after moving to the U.S. • U.S. born Japanese-American women have considerably higher body fat than immigrant Japanese-American women • High rate of type 2 diabetes found among Japanese American men • Diet Changes with Acculturation • Bread and butter are becoming staples • Consumption of meat, milk, and egg is increasing • Butter and margarine intake increased substantially • Eating out and use of take-out foods

  7. Japanese Health Profile

  8. Misoshuri, Miso Soup 味噌 • Misoshuri is the traditional soup of the Japanese • Miso was brought to Japan just before Buddhism in 544-552. • Eaten daily, considered traditional breakfast when paired with rice • Ingredients are regionally chosen based on season • Traditionally drunken from lidded lacquered bowls • Ingredients are a reflection of balance, ingredients that float are combined with ingredients that sink

  9. The Recipe • Main ingredients: Dashi (4 cups) & Miso paste (3 Tblspn). • Dashi is usually made from: Niboshi (dried sardines), Kombu (dried kelp), katsuobushi (dried smoked bonito), or dried shiitake. • Traditional Variations: Tofu & Wakame, Carrots & Daikon, Potatoes & Onion, Nasu (Japanese eggplant), Shimeji Mushroom, Enoki Mushroom and AsariClam • Miso is very flexible. Ingredients are added based on season and regional availability. • To make: Any added meats or vegetables are traditionally simmered (not boiled!) in the Dashi until tender. Miso paste is not added until the end of cooking. Miso is a thick chilled paste, and therefore must be added very slowly. Place the Miso paste in a ladle submerged in the Dashi, slowly swirl or mash with chopsticks until the Miso has dissolved. This must be done slowly so avoid chunks.

  10. Miso Paste 味噌 • Miso paste is made from fermenting ground rice, barley, or soybeans, salt, and water. Miso undergoes a 2 part fermentation involving mold, bacteria, and yeast. It can be fermented 6-18 months. The product of fermentation is a thick paste rich in Umami flavor used in soups, sauces, dips, dressings, and the pickling of meat or vegetables. • 3 main types of miso: Shiromiso(whitemiso), Akamiso(red miso), & Awasemiso(mixed miso) • NutritionalBenefits: Containsantioxidants, Vitamin K, B-12, fiber, protein, zinc, phosphorus, & Omega-3 fats. • Indicated in research to help lower risk of cardiovascular disease, radiation sickness, and cancer risk.

  11. Nutrient Profile of Misoshuri味噌 1 Bowl of Misoshuri with tofu: 101 calories, 4.1g of fat, 8.5 g carbohydrate, 8.0 g protein (fitday.com). 1 Recipe= 4 bowls.

  12. 健康 Recipe Modification • Miso soup is very healthy and little modification is necessary for health. • Even though it is high in sodium, studies have shown that the sodium in Miso does NOT have the adverse effects on hypertension and cardio vascular disease that are traditionally associated with high sodium foods. • For our modification, we have added extra vegetables. These increase the carbohydrate, fiber, phytochemical, caloric, and micronutrient content of miso!

  13. Counseling Tips • High context communication style • Direct eye contact is disrespectful-glancing around or downcast eyes are expected • Traditional greeting is a bow from the waist with palms against thighs • Don’t criticize the client’s health habits because it can lead to embarrassment and loss of effective communication • Food pairings that are believed to cause illness • Eel and pickled plums, watermelon and crab, cherries and milk • Calcium foods • Seaweed 126mg (13% DV) in 1 cup • Tofu 861mg (86% DV) in ½ cup

  14. References 1. 18 Surprising Dairy-Free Sources of Calcium. Greatist Web sit. http:/www.greatist.com/health/18-surprising- dairy-free-sources-calcium. Published July 23, 2012. Accessed February 18, 2014. 2. Ehara, Ayako. The Japanese-Style Meal: Planning and Preparation. Kikkoman Web site. http:// www.kikkoman.com/foodforum/thejapanesetable/30.shtml. Published 2014. Accessed February 18,2014 3. Hosking, Richard. A DICTIONARY OF JAPANESE FOOD: Ingredients & Culture. Japan: Charles E. Tuttle Company, Inc.; 1996. 4. Japanese Manners and Etiquette. JAPANREFERENCE Web site. http://www.jref.com/japan/culture/ japanese_etiquette.shtml. Published 2014. Accessed February 18, 2014 5. Japan. World Health Organization Web site. http://www.who.int/countries/jpn/en/. Published May 2013. Accessed February 18, 2014. 6. Kittler P, Sucher K, Nelms M. Food and Culture. 6th ed. Belmont, CA: Wadsworth; 2012. 7. KokuboY, Iso H, Ishihara J et al. Association of dietary intake of soy, beans, and isoflavones with risk of cerebral and myocardial infarctions in Japanese populations: the Japan Public Health Center- based (JPHC) study cohort I. 2007 Nov 27;116(22):2553-62. 8. Kosaki, T. & Wagner, W. THE FOOD OF JAPAN: Authentic Recipes form the Land of the Rising Sun. Massachusetts: Periplus Editions (HK) Ltd.; 1998. 9. Muragishi, Gregg. Japanese family structure: Ideal vs. modern reality. Lingualift Web site. http:// www.japanese.lingualift.com/blog/japanese-family-traditional-vs-modern/. Published July 2011. Accessed February 18, 2014 10. MurookaY and Yamshita M. Traditional healthful fermented products of Japan. Journal of Microbiology and Biotechnology. 2008 Aug;35(8):791-8. 11. Satia-about a J, Patterson R, Newhouser M, Elder J. Dietary acculturation: Applications to nutrition research and dietetics. Journal of the American Dietetic Association. 2002; 102(8): 1105-1118. http://0- dx.doi.org.skyline.ucdenver.edu/10.1016/s0002-8223(02)90247-6. 12. Shurtleff, W. Aoyagi, A. (2001). The book of miso: savory, high-protein seasoning. PDF retrieved from SoyinfoCenter February 20, 2014. ISBN 1-58008-336-6. 13. Shurtleff, W. Aoyagi, A. (2009). History of Miso, Soybean Jiang (China), Jang (Korea), and Tauco/Taotjo (Indonesia) (200 BC to 2009). Retrieved fromhttp://www.soyinfocenter.com/pdf/130/Miso.pdf. February 24, 2014. 14. Streissguth, Tom. A Ticket to Japan. Minneapolis, MN: Carolrhoda Books, Inc.; 1997.

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