When I recently witnessed a close friend of mine’s father being diagnosed with Type-2 diabetes, suddenly founding himself making major dietary changes, I came to realize two things about the Japanese cuisine — one, not every Japanese food is healthy, and two, it’s in fact hard to eat healthily in Japan if you’re counting the calories.
Think about it: The average serving of tempura, can come in at anywhere from 200-700 calories; katsudon, (fried pork cutlet on rice), starts at about 900 kcal for a small portion, while ramen can come in at anywhere from 500-800 kcal depending on the soup base and size. Sushi, perhaps the healthiest sounding of all, averages out at roughly 75 kcal per piece, depending on topping, (which could explain why most Japanese celebrities’ Insta feeds are full of only only sushi piece), while yakitori, grilled chicken, fluctuates from 24 kcal per skewer (for nankotsu or cartilage) to 165 kcal for kawa (chicken skin) skewers, and further depends on whether you order your yakitori prepared with salt or tare (sauce). So, basically, if you want to go out and enjoy a meal, you’re going to end up taking in way more calories than you should. Yet, Japan’s eating out market is so widely accessible — and so common.
Triggered by the recent discovery, I spoke with a few medical experts and a couple of chefs to get some professional insight into eating smart in Japan. And here is what I found out: if you want to still enjoy food and stay healthy at the same time, there are five main rules you should follow when it comes to dining in Japan.
Click here to read more.
- External Link