Search Results (6)

A certain level of culinary sustainability was automatically built into many ancient cuisines due to scarcity in food supplies and, hence, optimal use of the available resources with minimal waste. The concept of sustainability in the global food systems today is much more complex, where the planetary limits to population growth and availability of food resources are leading to tremendous stresses on the overall conditions of the planet including the climate. Still, lessons from world cuisines across space and time may serve as a guide towards a more sustainable plant-forward cuisine in the future. In this essay, we highlight how a focus on gastronomy, especially gastronomic heritage, can provide a framework for a more sustainable cuisine. We see gastronomy as much more than related to cooking and fine dining but also referring to a complex understanding of the word, involving taste, lifestyle, meal culture, commensality, traditional knowledge, craftmanship, and food making. The Mediterranean Diet, traditional Japanese cuisine, and ancient Roman practices are discussed as examples. Full article

In recent decades, Japanese rice wine, sake, exports to international countries have developed tremendously. Recently, in particular, sake exports are increasing in both volume and unit value due to factors such as the registration of Japanese cuisine as an intangible cultural heritage of UNESCO in 2013 and the economic situations including the rapid depreciation of Japanese yen. However, there are no studies which investigated sake exports via empirical methods as far as we know. In this study, we constructed hierarchical Bayesian models and analyzed unbalanced panel datasets on the export of Japanese sake to China, Hong Kong SAR China, Singapore, Taiwan and the US by using a Markov chain Monte Carlo (MCMC) method and an ancillary-sufficiency interweaving strategy (ASIS) as the first empirical study of Japanese sake export. As a result, it was found that the trends in export volume and unit value to China, Hong Kong SAR China, Singapore and the US were significantly positive. In addition, although Taiwan had a negative trend before UNESCO registration, the trend became positive after its registration. Based on these results, it can be concluded that Japanese sake has been booming worldwide, though the degree may vary from country to country. Especially, we found that the UNESCO registration of Japanese food, Washoku, has significant effects on booming sake exports both in terms of volume and unit value. Finally, we divided the sake export data by regional customs offices in charge and conducted a detailed analysis on regional heterogeneity in sake exports. From the results, we found there were some different trends among regions. Full article

Walnuts are rich sources of lipids and polyunsaturated fatty acids and are expected to promote health. There are two Japanese native walnut species: Oni walnut (Juglans ailanthifolia Carr.) and Hime walnut (Juglans subcordiformis Dode.). However, despite the fact that these Japanese native walnuts have long been consumed in local cuisine, their nutritional composition is largely unknown. This study aimed to assess the concentrations of total lipids, and fatty acid composition including polyunsaturated fatty acids, in the kernels of Oni walnut and Hime walnut. In addition, we assessed various aspects related to their nutritional and functional values, by measuring the total protein, amino acids, minerals, and total polyphenols. The concentrations of the measured compounds in the two native species were compared with those in the English walnut (Juglans regia L.), a globally recognized cultivar, and its counterpart cultivated in Japan, Shinano walnut (Juglans regia L.). The results showed that Oni walnut and Hime walnut contained significantly higher protein and minerals and lower lipid content than conventional cultivars. However, both Oni and Hime walnuts contained higher ratios of unsaturated fatty acids in total fatty acids. This study offers novel insights into the nutritional components of Oni and Hime walnuts, contributing to a deeper understanding of their nutritional value and potential applications as unique native walnut species. The findings of this study highlight the relationship between the different types of walnut species and their nutritional composition, and the value of native walnuts used in local cuisine, and will lead to new developments in functional foods from walnut species consumed around the world. It will contribute to the development of functional and processed foods by increasing the production of native walnut species, which are rich in protein, unsaturated fatty acids and minerals and by using them in local cuisines and health-promoting foods. Full article

Edible algae Neopyropia yezoensis is used as “Nori”, its dried sheet product, in Japanese cuisine. Its lipid components reportedly improve hepatic steatosis in obese db/db mice. In this study, we prepared “Nori powder (NP)” and “fermented Nori powder (FNP)” to utilize the functional lipids contained in “Nori” and examined their nutraceutical effects in vivo. Male db/db mice were fed a basal AIN-76 diet, a 10% NP-supplemented diet, or a 10% FNP-supplemented diet for 4 weeks. We detected eicosapentaenoic acid (EPA) present in both NP and FNP in the serum and liver of db/db mice in a dose-dependent manner. The NP diet reduced hepatic triglyceride accumulation (by 58%) in db/db mice by modulating gene expression, which resulted in the inhibition of lipogenic enzyme activity. Additionally, NP intake significantly suppressed the expression of inflammatory genes in the liver and hepatic injury marker levels in the sera (by 26%) of db/db mice. The FNP diet also led to a marked reduction in hepatic triglyceride accumulation (by 50%) and hepatic injury (by 28%) in db/db mice, and the mechanism of these alleviative actions was similar to that of the NP diet. Although the EPA content of FNP was one-third that of NP, metabolomic analysis revealed that bioactive betaine analogs, such as stachydrine, betaine, and carnitine, were detected only in FNP. In conclusion, we suggest that (1) mechanical processing of “Nori” makes its lipid components readily absorbable by the body to exert their lipid-lowering effects, and (2) fermentation of “Nori” produces anti-inflammatory molecules and lipid-lowering molecules, which together with the lipid components, can exert hepatic steatosis-alleviating effects. Full article

In Japan, as in other countries, the externalization of food preparation is increasing. Japanese people are interested in the combination of food and tableware and they are concerned about transferring ready-made meals from plastic containers to natural tableware. This study aimed to examine the varying evaluations of meals due to differences in tableware. In this study, we investigated the effect of tableware on meal satisfaction, which is emphasized in Japanese culture. We studied the difference in the evaluation of ready-made meals (a rice ball, salad, croquette, and corn soup) before, during, and after a meal under two conditions: plastic tableware and natural wooden tableware. The results showed that there was no difference in the perceptual evaluation of taste and texture during the meal, except for the color of the salad and the temperature of the soup. On the other hand, meals served on natural wooden tableware were rated more positively than those served on plastic tableware before and after meals. These results suggest that, in Japan, the use of tableware, even for ready-made meals, increases the level of meal satisfaction. These findings have implications for both the providers and consumers of ready-made meals as well as the food industry. Full article

As incomes steadily increase globally, traditional diets have been displaced by diets that are usually animal-based with a high content of “empty calories” or refined sugars, refined fats, and alcohol. Dietary transition coupled with the expansion of urbanization and lower physical activity have been linked to the global growth in the prevalence of obesity, overweight and life style-related non-communicable diseases. The challenge is in how to reverse the trend of high consumption of less healthy food by more healthful and more environmentally sustainable diets. The increasing recognition that each individual has specific needs depending on age, metabolic condition, and genetic profile adds complexity to general nutritional considerations. If we were to promote the consumption of low-energy and low salt but nutritious diets, taste becomes a relevant food quality. The Japanese traditional diet (Washoku), which is characterized by high consumption of fish and soybean products and low consumption of animal fat and meat, relies on the effective use of umami taste to enhance palatability. There may be a link between Washoku and the longevity of the people in Japan. Thus Washoku and umami may be valuable tools to support healthy eating. Full article