5 Ingredients Common in Japanese Cuisine that are Nutritious & Eco-friendly
5 Ingredients Common in Japanese Cuisine that are Nutritious & Eco-friendly
Eating nutrient-rich foods is vital to nurturing one’s body and mind. It can sustain you and make you feel energised for the exciting things life has to offer. But making this conscious decision can also prove beneficial for the environment. When it comes to healthy food that’s also good for the world, it’s worth looking into Japan’s rich cuisine.
In this article, learn about five commonly used ingredients in Japanese cooking that are both nutritious and environmentally friendly.
What makes ingredients eco-friendly?
What makes ingredients eco-friendly?
Incorporating foods that are healthy for both you and the environment is a great way to look out for yourself and your surroundings. It doesn’t only cultivate a culture of sustainability, but it also encourages mindful eating. But what makes ingredients environmentally friendly?
There are certain considerations that make foods sustainable and good for the earth:
- Produced without harsh chemicals and pesticides.
- Sourced locally and seasonally, which lessens efforts and pollution gained from production and transportation.
- Have low environmental impact, like less greenhouse gas emissions (GHGs) when produced or transported.
- Use ethical and sustainable farming techniques to preserve other natural resources.
- Food and ingredients that provide jobs and support the economy locally.
- And can be reproduced without the need for practices that emit excessive carbon emissions.
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Discover a World of Authentic Japanese Food and Beverages at "JAPAN'S FOOD" EXPORT FAIR
5 Ingredients in Japanese Cooking that are good for both you & the environment
5 Ingredients in Japanese Cooking that are good for both you & the environment
Japanese cuisine and its association with nutritious and eco-friendly foods are not novel. The traditional Japanese diet, known as Washoku, relishes seasonal and fresh ingredients with an emphasis on meals that are balanced. This means that the general rule to follow when serving food is to include the main dish alongside one soup and three side dishes, often a vegetable or fruit.
Nutrient provision to the body and savouring natural flavours are of utmost importance. Above all else, it focuses on the philosophy that it must nurture the person and not only satiate hunger.
Taking a page out of this well-thought-out cuisine, here are five ingredients commonly used in Japanese dishes that are both nurturing and environmentally friendly that you can integrate into your diet:
Nori
Nori
Nori is a type of edible seaweed that is a staple in Japanese cuisine. With its unique flavour profile and texture, this ingredient can be seen in sushi, ramen, onigiris, and soups. Not just that, but it can even be enjoyed on its own as a snack. But apart from enhancing the dish, Nori is also good for you and the environment.
It is high in fibre and vitamins like A, D, and B12, and has more minerals than vegetables grown on land. It has Omega-3 EPA and DHA, which provide good cholesterol. Nori is great in terms of being eco-friendly because of the following:
- It doesn’t require pesticides since it grows underwater;
- It easily regenerates since it lives wildly in the oceans;
- It can be harvested year-round;
- And it helps in producing oxygen in the water, lessens its acidification, and provides a good habitat for marine life.
Shiitake Mushroom
Shiitake Mushroom
Mushrooms have an impressively low impact on the environment since they only require very little land and water to grow and have low carbon dioxide emissions. It also utilises the by-products of other crops as fertiliser, which is both natural and cost-effective, and can grow in areas where not many food items will. Shiitake mushrooms are the most popular Japanese mushroom variant because they are versatile and full of flavour.
Many Japanese dishes, such as stir-frying, grilling, and simmering in soups, uses this ingredient’s unique texture as a meat substitute. Shiitake Mushrooms possess great nutrients; they’re high in fibre, vitamins, and minerals, have immune-boosting properties, and have the same amino acids found in meat.
Tofu
Tofu
Tofu is an essential ingredient in a variety of Japanese dishes like kenchinjiru soups, niku-dōfu stews, yu-dōfu or hot pots with dashi and tofu, as cold tofu in the summer or hiya-yakko, in a stir-fry dish called Gōyā Chanpurū, and in miso soups all year-round. Made from soybeans, it is a nutrient-dense food item that boasts protein, fats, carbohydrates, vitamins, minerals, and amino acids. It also has a relatively low calorie count.
Despite the issue of soy harvests being a cause of deforestation, it is important to note that soy and tofu made for human consumption only account for 5% of this, and the bigger portion is for animal feeds. Regardless, tofu has the following environmental advantages: it has lower GHGs than meat products, uses less water and land than other food resources, and its production significantly produces less pollution than other protein products.
Daikon Radish
Daikon Radish
Daikon radish is well-loved in Japan because of its versatility and flavour. It has a complex flavour profile depending on the length of the vegetable: if it’s near the greener end, it turns sweeter, but if it’s the opposite, it’s spicier. It is available year-round and can be used in various ways, like pickling, grilling, and as an addition to side dishes and salads. It is teeming with nutrients, such as calcium, potassium, magnesium, copper, vitamin C, and folate. Apart from being low-calorie, it is also hydrating with its high-water content.
Daikon is good for the environment because of the following properties:
- As a cover crop, it resolves issues of soil erosion, compaction, and flooding;
- It’s allopathic, which reduces the growth of weeds in a garden;
- It contains glucosinate, a natural pesticide that reduces the need for chemicals;
- And it can be grown easily with little effort, making it sustainable and regenerative.
Miso
Miso
Miso is a Japanese culinary staple for the umami flavour it brings. It’s a seasoning paste typically used in soups, sauces for meats, side dishes, and even beers and desserts. Miso is rich in nutrients, including carbs, protein, vitamin K, zinc, iron, calcium, and probiotics, and its fermenting process makes the absorption of these nutrients more effective. Since it is derived from soybeans, its environmental impact is low. Like tofu, it needs less water and land than other food sources and has a low carbon footprint. However, ensure that your miso is non-GMO to avoid producers who may use pesticides in cultivating soybeans.
Explore more nutritious Japanese Foods
Explore more nutritious Japanese Foods
Japanese cuisine is truly full of ingredients that are beneficial for oneself and the earth. These five foods are just the tip of the iceberg, and there are many more that Japan’s culinary magnificence can offer. With an emphasis on balance and nutrition, it’s not hard to like the proud nation’s dishes, not just for their flavours but also for their health advantages.
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Experience the Essence of Japan's Culinary Excellence at "JAPAN'S FOOD" EXPORT FAIR
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