JAPANLand 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

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.

FamilyTraditional/Ideally

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

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

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

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

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

Japanese Health Profile

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

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 Asari Clam

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.

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(white miso), Akamiso (red miso), & Awasemiso (mixed miso)

Nutritional Benefits: Contains antioxidants, 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.

Nutrient Profile of Misoshuri 味噌

RDA RDA% RDA RDA%

Vitamin A 231.8 mcg 700 33% Magnesium 45.25 mg 310 15%

Vitamin A 4638.3 IU — — Manganese 0.61 mg 1.8 34%

Vitamin B6 0.16 mg 1.3 12% Niacin 2.69 mg 14 19%

Vitamin B12 0.2 mcg 2.4 7% Pant. Acid 0.16 mg 5 3%

Vitamin C 4.46 mg 75 6% Phosphorous 121.54 mg 700 17%

Vitamin D 0 mcg 5 0% Potassium 422.11 mg 4700 9%

Vitamin D 0 IU — — Riboflavin 0.17 mg 1.1 15%

Vitamin E 0.96 mg 15 6% Selenium 1.5 mcg 55 3%

Vitamin E 1.43 IU — — Sodium 1007.69 mg 1500 67%

Calcium 71.92 mg 1000 7% Thiamin 0.09 mg 1.1 8%

Cholesterol 0 mg — — Water 243.58 g — —

Copper 0.26 mg 0.9 29% Zinc 0.94 mg 8 12%

Iron 2.13 mg 18 12%

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.

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!

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

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