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Learn the secrets of Japanese healthy eating

By on August 27, 2022

Yumi Komatsudaira grew up in her family’s seaweed shop, snacking on the green treats on which her family built their health-based culinary business.

Now she shares the secrets of healthy eating that have guided the Japanese for ages.

It is very common to find a traditional lunchbox in Japan to contain a variety of seaweeds – and, for good reason. These marine plants that grow in salty water made its way to the Japanese diet as a sushi wrapper, a kid’s snack, or as a standalone salad. Not only do these marine plants and algae umami-licious, they also pack a nutritional punch.

Superfoods are the life-giving ingredients that our bodies need for balance, wellness, healing, and longevity. Cholesterol-reducing, anti-aging, anti-inflammatory, anti-cancer, gut-healthy–the list of their benefits goes on and on.

The Japanese–who face fewer health issues, less obesity, and have longer lifespans than those in other countries–have long known the power of these key ingredients.

In Komatsudaira’s new book due for release in October, she shares her extensive expertise with this superfood and shows you the different playful ways you can incorporate them in your day-to-day Japanese-style meals at home.

The power-packed, super-nutritive dishes include:

• Red Quinoa Salad with Hijiki and Kabocha

• My Grandma’s Scattered Sushi Bowl

• Napa Cabbage, Potato and Bacon Miso Soup

• Edamame Hummus

• Yakitori Grilled Chicken Wings

• Okinawa-Style Braised Kombu and Pork

• Matcha Cheesecake

• Kombu Smoothies with Lemon Yogurt and Blueberries

If you haven’t paid much attention to the power of nature’s goodness, Japanese style, this is the book to read.

Yumi Komatsudaira is the president of K-Seaweed, a leading ocean greens provider since 1960’s and an author, recipe developer, food stylist and food photographer for her latest cookbook, “Japanese Superfoods”, which releases fall of 2022 by Tuttle Publishing. She is also a Japanese culinary instructor in New York City public school system, children’s museums and hospitals, and private cooking classes. She grew up outside Tokyo, playing–and snacking–in her family’s seaweed factory. Now based in New York, she travels to Japan often promoting sea vegetables and its health benefits. Check out K-Seaweed on Instagram @k_seaweed.

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