A tasty low-salt diet
WASHOKU and salt
Not a few Japanese traditional seasonings have high in salt content.
Soy sauce (shoyu) and Soybean paste (miso), which is the main seasonings of WASHOKU also contains salt. It is the same situation for traditional preserved food, including Tsukemono (pickles), salted seafood for long preservation, and Tsukudani, that is a side dish which has been simmered in soy sauce and mirin. These are still eating well in the Japanese daily diet.
Paying attention to only the salinity of these foods, some products exceeds over 10%. Many non-Japanese people wonder, “Why do the Japanese keep their health even though taking too much salt?”
It is true that consuming excessive amounts of salt is not good though, the salinity of WASHOKU that was invented by the experience and wisdom of our ancestors does not always damage your health. We use many varieties of vegetables and plant products for WASHOKU.
Furthermore, we have a culture to eat whole foods, including skin and roots on the basis of MOTTAINAI spirit, which means “try not to waste anything” and “make use the most of things”. The salt doesn’t remain in our body because a potassium which is rich in vegetable skin discharges salt from the body. The problem is not the salt concentration, but with what and how to eat. This is one of the attractive points of WASHOKU.
Salt in MISO
MISO(soybean paste) is a traditional condiment of Japan, indispensable for WASHOKU. In fact, the salt content of this seasoning is not actually low. Salt takes an important role in making growing the fungus Aspergillus oryzae, that only exists in Japan, as well as proceeding fermenting and maturing, and not to be decayed by other bacterias.
Many Japanese eat miso soup everyday. Yes, we intake salt into our body regularly and positively. Some people might be frightened about it, we have a secret in miso soup. As mentioned above, we “eat”, not “drink” miso soup. If someone keeps “drink”ing miso soup which is just adding hot water to miso, he/she would have trouble in their body.
The reason to dare to write “eat” is, ingredients and toppings are the element of miso soup. It is a side dish with many varieties of vegetables in season or local ingredients. They normally contain high in potassium, the sodium is not accumulated in the body.
In addition, the research in these days, an essay mentions miso itself prevents the blood pressure elevation thanks to a great variety of fermentation byproducts.
Even so, it doesn’t mean eating miso as much as you want, it goes without saying that an appropriate amount is desirable for anything.
Karushio Miso, that is 30% less salt
Even if to hear that it doesn’t matter the salt content in WASHOKU, the people who have high blood pressure or the people near you has it, don’t believe in it. Only the people who suffered from a disease understands its sorrow and pain.
Karushio brand series is the ideal product for WASHOKU enthusiast who cares about the salt content of the food.
NCVC(National Cerebral and Cardiovascular Center) Hospital identifies the products which fills their standards, allow to put “Karushio logo” on it. The miso shows here contains 30% less salt compared to other plain miso.
Karushio does not mean less salt only. Taste is also required to be certified. It is the proof of healthy as well as tasty and delicious.
All the health conscious WASHOKU lovers who visit Japan take Karushio miso back to your home as your daily condiments!
Soybean, Rice, salt, Malted rice
Duration of quality retention:
At a room temperature ,avoid direct sunlight and high temperature
If you know any place for eating these, please give some photos and comments to us.
If you know any place for purchasing these, please give some photos and comments to us.
Experience or Factory tour
If you know any place for experience these, please give some photos and comments to us.
Enjoy your trip in Japan and WASHOKU CLIP WORLD !