The Japanese diet
The Japanese diet seems to be one of the healthiest and most balanced we can find, aimed at getting good health and longevity.
Japan has the greatest life expectancy on the planet and it is one of the most ancient places. Every year life expectancy in Japan increases and with a high quality of life.
The food base is rice and the rest of food seems to serve to enhance the taste of rice. These dishes will depend on the season, trying to find fresh and domestic foods.
Recipes in Japan are divided by the way they are cooked: fried, steamed, grilled, etc instead of according to food. A traditional homemade meal would consist of a soup, a rice dish with three accompaniments: one with steam or slow fire, one to the griddle and another last which can be raw fish.
This style of food is called Ichi Ju San Sai, three garnishes accompanied by a miso soup and white rice cooked where the main course does not carry vegetable proteins, usually fish or grilled.
This is the central dish in the food. It helps stabilize blood pressure and is good for the intestines. It delivers a lot of energy and contains no harmful fats or bad cholesterol. Reduces obesity by low levels of fat, cholesterol and sodium. Being rich in insoluble fiber protects against various types of cancer. By containing vitamin C and A, phenolic compounds and flavonoids, it increases natural antioxidants.
It also stimulates neuronal activity and growth, especially wild rices.
Steamed or cooked dishes
It is vegetable with lots of fiber and nutrients. By not being cooked for a long time they do not lose their nutritional value and forcing a greater chewing stimulates the neurons and the hormonal system. They are cut into elongated pieces, following the natural line of the vegetables, favoring the chewing and seeking to take advantage of the natural fibers.
Raw fish keep their nutrients and are rich in Omega 3 which helps our mind and our attitude in life.
It is a soup with high protein and calcium content. It delivers great energy and vitality.
The word Gohan means both cooked rice and serving food. White rice is usually used, although traditionally this term indicated any type of cereal.
We look for a short and wide rice, avoiding those of long grain like basmati that do not retain so much water.
We thoroughly mix the rice with cold water, kneading the rice and stirring until the whole starch is peeled or until the water loses the whitish color. This phase is necessary and we must devote the necessary time.
Let the rice soak in cold water for 30 minutes so that the grains empamen well and absorb the water as much as possible. Traditionally we would use a proportion of 20% more water than rice that can vary depending on the type of rice up to 50% more water. To make sure we can use 2/3 of rice/water.
From here on, the different variants of Gohan’s recipes would begin. I put three different examples here:
Put this casserole covered in the fire until it boils and once we boil down the fire up to 10 minutes of approximately. Then we reduce to a minimum another 10 minutes.
The rice will be cooked when the water has absorbed and is not visible on the surface.
We put the rice in a casserole to fire and when it starts to boil we lower the fire to the minimum and after a few seconds we boil the water again. After this we leave the fire off without lifting the lid for 15 minutes, with the fire clogged.
If we lift the lid out of curiosity, the steam will come out and the recipe cannot be made.
Another simple method is to put the rice on a strong and uncovered fire, when it starts to boil, cover and lower the fire for 25 minutes.
Finally we mix the rice with a flat wooden spoon to avoid crushing the grains, let stand 10 minutes and enjoy!.