Japanese Women Don't Get Old or Fat: Delicious slimming and anti-ageing secrets (Anglais) Broché – 4 janvier 2007
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Descriptions du produit
My Mother’s Tokyo Kitchen
The people assemble in joy;
Food and drink is abundant.
For all generations without end,
Day by day ever more flourishing,
Until myriads of years hence
The pleasure will not cease.
—Ancient Japanese blessing
My mother, Chizuko, sends me e-mails from Tokyo all the time. She sends them from her mobile phone–when she’s in the kitchen or the grocery store, when she’s on line to buy tickets to a show, or when she’s waiting for a train in a Tokyo subway station.
She wants to know how my husband, Billy, and I are doing, when we’re coming over to visit–and what we’re eating.
To help us write this book, she’s been sending us her recipes and food tips by e-mail and via fax, sometimes writing little diagrams of vegetables like mountain potatoes. She is a self-taught natural master of Japanese home cooking who never refers to a cookbook. “It’s all in my brain,” she explains.
Like many mothers in Japan and around the world, my mother has always been devoted to giving her family the most healthy and delicious food she can find, as a way of showing her love for them. I see her cooking not just as a sign of love but also as the perfect symbol of why Japanese women are living longer and healthier than everyone else on Earth, and why they (and their husbands) have the lowest obesity rates in the developed world.
My husband and I both have stories to tell that bring those statistics to life. I’ll start with Billy’s story, which began several years ago, when we stayed at my parents’ apartment in Tokyo for a week and experienced–for the first time, in Billy’s case–a total immersion in my mother’s home cooking. I had been back to Tokyo many times over the years, both on business and to visit my family, but when I was there I usually stayed at hotels like the Park Hyatt (the setting of Sofia Coppola’s Lost in Translation). This time, we chose not to stay in a hotel because my parents insisted on our being with them.
For me, that week in My Mother’s Tokyo Kitchen was a delicious reawakening to the tastes and aromas of my youth, of the years before I moved to New York at the age of twenty-seven. For Billy, it was a completely new experience. Billy had been to Tokyo with me once before, but on that trip we had separate business meetings in different parts of town, we stayed in a Western-style hotel, and I was too busy to introduce him to the pleasures of Tokyo food, which was completely foreign and intimidating to him.
He wandered the streets of Tokyo in a state of hungry confusion.
He looked in shop windows and stared at noodle bowls and bento boxes–and he was clueless. He had no idea what or how to order. The food looked strange and the menus were incomprehensible. Food was everywhere–but to him it all seemed out of reach. So he made a beeline for McDonald’s, and chowed down on Big Macs, shakes, and fries almost every day, he confessed later.
At the end of four days in Tokyo, he felt lousy and was five pounds fatter. But during his next trip to Tokyo, after a week of eating only the dishes that emerged from My Mother’s Tokyo Kitchen, Billy had fallen madly in love with Japanese home-cooked food. When we went back to New York, he continued eating Japanese-style food almost exclusively.
For both of us, that week in Tokyo ignited a new passion for the joys of Japanese home cooking. Before that trip, we relied heavily on takeout, frozen dinners, and eating out, just like other New York workaholics. To me, “cooking” meant buying prewashed salad mix from a supermarket, putting it in a pretty bowl, and serving it with a premium-priced dressing. My repertory was otherwise limited to cooking dry pasta in boiling water, sautéing broccoli and tomato, and mixing them with bottled marinara sauce. Preparing a meal from scratch was rare. Who had the time and energy? By the time I left my office in the evening, I was exhausted and left with no brainpower to think about a menu, let alone the energy to wash vegetables and chop them.
But after that week at my parents’ house, Billy and I started to prepare Japanese-style meals at home more and more often, especially after Billy learned to make rice like a professional and even cook miso soup for breakfast. We quickly realized that we could re-create My Mother’s Tokyo Kitchen at our apartment in New York. I began going to local Japanese grocery stores and Whole Foods for tofu, seasoning products like soy sauce, rice vinegar, and miso soup, and the local green market for fresh vegetables, meat, and fish. The more I visited Japanese grocery stores, the more I remembered the kind of dishes I used to eat when I lived with my parents, dishes like sautéed fish and simmered root vegetables.
And the most surprising thing was that the more Japanese home cooking we ate, the leaner, more energetic, and more productive we became, while at the same time feeling completely satisfied after every meal. Part of the reason for writing this book was simply to collect Chizuko’s recipes and techniques so we could tape them to our own refrigerator.
In 2004 we began researching the subject in depth, and discovered a wide range of scientific and journalistic evidence suggesting the health benefits of traditional Japanese home cooking and ingredients and lifestyle habits. This helped explain to us why we looked and felt so much better after we started cooking the way my mother does.
Japanese food, in many ways, has already become American food.
But I want to reassure you that this is not a cuisine you will find intimidating, even though aspects of it are very different from what you may be used to.
Across the nation, Americans have fallen in love with Japanese restaurants and takeout sushi. In Houston alone there are more than a hundred Japanese eateries. Japanese foods and ingredients like edamame, ponzu, wasabi, yuzu and miso have become standard items in non-Japanese restaurant kitchens. Now it’s time to discover Japan’s greatest food secret of all: home cooking.
I left the comfort of My Mother’s Tokyo Kitchen twice. The first time was when I went away to college;the second was when I moved to New York. But twice I returned to it, each time very glad that I did. And now that I’ve re-created a Tokyo kitchen in my own home, I’ll never leave again, at least not for long.
A sample recipe from Japanese Women Don't Get Old or Fat
Salads in Japan are a relatively modern phenomenon. However, sometimes modern is good, such as in this lively herb-filled medley of greens splashed with a light sesame dressing. Most mesclun salad mixes contain mizuna, a feathery Japanese green that adds an invigorating snap. Enjoy this salad during the warmer months.
1/2 pound pencil-thin asparagus, woody stem ends snapped off
6 cups mixed baby greens
1/2 cup thinly sliced celery
1/2 cup diced red bell pepper
1 scallion, roots and coarse portion of the tops cut off,
and thinly sliced
2 tablespoons minced cilantro, plus 4 tiny sprigs for garnish
5 shiso leaves, thinly sliced
1 plum tomato, cored and cut into 12 wedges
3 tablespoons rice vinegar
2 tablespoons minced red onion
1 teaspoon light brown sugar
1 tablespoon toasted sesame oil
Pinch of salt and freshly ground black pepper
1. Put 1 cup water in a medium skillet and bring to a boil. Add the asparagus and cook over high heat for 45 seconds, or until a sharp knife easily slides through one stem end. Drain and refresh under cold water. Transfer the asparagus to a plate lined with a double thickness of paper towels and let cool. Cut each spear diagonally into 1-inch-long pieces. Set aside several asparagus tips for the garnish.
2. Combine the cooked asparagus, greens, celery, red pepper, scallion, minced cilantro, and shiso in a salad bowl. Gently toss to mix.
3. In a small bowl, whisk together the vinegar, red onion, and brown sugar until the sugar is dissolved. Whisk in the sesame oil and season with a generous pinch of salt and several grinds of pepper. Pour the dressing over the salad and gently toss to mix. Lay out 4 salad plates. Arrange a portion of salad on each plate and garnish with 3 tomato wedges, the reserved asparagus tips, and the cilantro sprigs.
From the Hardcover edition. --Ce texte fait référence à l'édition Broché .
Revue de presse
"Excellent! A Diet that's anti ageing, slimming and fills you up - where do we sign up?" (Grazia)
"Moriyama dishes up tasty recipes, along with portions of memoir that capture her childhood in Tokyo" (You magazine)
"...actually much more about the differences between Western and Eastern cultures, more memoir than diet book...surprisingly fascinating" (Sunday Express)
"The book's message is simple. I started off a cynic, but found it easy and enjoyed exploring my local Asian supermarket for new ingredients" (Olive magazine)
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Commentaires client les plus utiles sur Amazon.com (beta)
In the wake of Mireille Guiliano's runaway best seller, French Women Don't Get Fat and its common sense nudge urging dieters and just plain folk in general to look back to tradition rather than seek out convenience to buttress the pillars of your culinary and nutritional foundation, Naomi Moriyama with her husband William Doyle fire back with enough fact, statistics, recipes, menus and history to send Western Civilization back to the Dark Ages.
Naomi Moriyama, a chic and slim 45 year old marketing consultant, doubles as a powerhouse of energy and vitality as she meters out her rebuttal to Mme. Guiliano in a righteous defensive strike of her culture's dietary habits and staples worthy of any 10th century shogun --- i.e. Japanese women live on average to age 85; only a birdlike 3% are deemed obese) And she does this with a straightforward panache that puts all of Mireille's pandering of her French ancestry to shame. (Note: my review of FWDGF was favorable in as much as it underlines the need to return to a real slow food way eating rather than pre-packaged, chemically enhanced non/fast-food junk) However, where Mireille barefacedly underlines her anthem of quality over quantity by compelling her readers to nosh on pricey triple creams, imbibe expensive champagne by Veuve Clicquot ----the company for which she works--- and with these offers vague advise about love being a natural slimming agent, Naomi, just gives us a straight shot of brown-rice samurai wisdom backed by enough scientific sources and academic studies that keeps eating plain, simple, and a step above common-sense.. In a way, she kamikazes the competition into the Maginot line by providing more than 30 economical recipes, menu plans, and portion control with internet ingredient URLs provided for easy access to Japanese market staples. The biggest out of pocket expense, besides the price of the book, could be replacing your present dishes with the small and elegant place settings preferred by Naomi's countrymen.
But will the idea of becoming like the mysterious doll-like Japanese geisha succeed in capturing the attention of an American audience with the same whole-hearted obsession of morphing oneself into a Gitane smoking, cigarette skirted French demoiselle?
Like FWDGF, JWDGOOF abounds with little vignettes about the respective author's childhood comfort and food experiences. While the focus remains similar to that of FWDGF, namely real seasonal food, quality over quantity, no snacking, smaller portions, social eating and the very Eastern contemplation of the food's beauty and nutrition, the author relies on the tradition provided by her mother, an obviously clever woman who presents fruit carved like flowers for dessert instead of a mountain of cake and cookies like her American counterpart;
On a purely technical level, tradition for Naomi and her family consists of a food wheel of seven spokes: fish (her description of the Tokyo fish market with its sights and smell is a fish-lover's heaven), vegetables( an emphasis is on sea vegetables; no canned or frozen here except for edamame), rice (brown preferred), soy (no processed stuff here, only tofu, miso, beans and sauce), noodles (soba, udon, ramen and somen), tea (types and preparations are provided) and fruit. Note the obvious exclusion of dairy---full fatted or otherwise, ----bread and flours. Beef and chicken are used as condiments rather than main entrees. That's not to say that Naomi and husband Billy don't indulge in the occasional bagel or pizza binge; however their main nourishment takes place in Naomi's New York facsimile of her mother's Tokyo kitchen.
All in all, if there is a contest in the war of the dieting worlds, I doubt that JWDGOOF will win in spite of its right-on message and clearly stated facts. Unfortunately, as svelte and vivacious as Ms. Moriyama is, there is something good or bad about the French stereotype that utterly captivates Americans. Check out all the books on Amazon,com that feeds into this desire for sophistication French-style.
That said, don't discount this book. Although, I would have liked Ms Moriyama to address the issue of menopause and diet and provide a Japanese food pyramid, as a utilitarian manual, the book is a good buy for the money. It's got everything on its side, science, history, and how-to instructions on how to prepare Japanese staples that are unfamiliar to the typical American. I am confident that like Naomi's non-Japanese husband, you will find the pounds melting off by following her centuries-old secrets. Recommended as a lethal weapon in your real food arsenal against weight gain.
Kudos to the author Moriyama for her well laid out and researched book!
The bulk of the chapters speak about the author's personal food experiences, along with Japanese food history and legend. I've never read a cookbook that had only one or a few recipes at the end of every chapter - it reads more like a novel than a cookbook. The only problem I had with the book was that towards the end it seemed a little too full of nationalistic pride. Other than that, I really enjoyed reading this book.
Other reviewers often compare this book to one I haven't read, "French Women Don't Get Fat." That must be a great book, because this one is SO interesting. Not sure why everyone complains about this one being a copycat, since the author honestly states in the book that the title of that book inspired her to write this one.
The diet in this book is a stereotypical "Japanese diet", one that most naive Americans and others think the Japanese eat.
I lived with a number of Japanese female roommates. The way they eat in public (picky and delicate) is nothing like the way they eat at home (they could get in a contest with a vacuum cleaner and win). I saw three of them down a large bag of cookies in 3 minutes flat. It was gone by the time I got back from the bathroom.
Japanese women are very cognizant of the way they are seen in public, and will also go to extremes to lose weight and stay underweight. I used to think that the popularity of Comtrex, a type of milky looking mineral water from France, was due to health concerns. I found out that young Japanese women take it because it has laxative qualities. Other popular diet aids have been "nata de coco", a colorless, calorie-free jelly made from coconuts, and water pills. The water pill thing got so out of control that at some point there was an epidemic of gout among young Japanese females, and pharmacies quit selling these pills to them.
As for green tea as a diet aid - funny thing, the Japanese don't drink THAT much green tea (except at the office) and not one of them ever told me it was a diet aid. I was told very often by the Japanese, however, that oolong tea was the secret to weight loss. Oolong is a popular diet aid in Japan. Green tea went for a long time unmentioned.
Beer should be listed as a major food group in the standard Japanese diet, considering the level of consumption. Popular dishes are "curry rice" - a football sized pile of rice with curry sauce and little bits of meat; ramen - which is usually high fat and loaded with msg; "pizza toast" - a very thick slice of white bread with pizza sauce and some veggies; "Tonkatsu" or "chicken katsu" - deep fried and breaded (with panko) pork or chicken cutlet; "hamburger steak"; rice omlette - a thin egg omelet loaded with rice and topped with ketchup; spaghetti; and certainly the ubiquitous white rice three times a day. I was told by some school children there that the brown rice I preferred to eat was "for cattle". And if you think Japanese food is all low cal and based on aesthetics, just do an image search on okonomiyaki or "soba sandwich". How about "strawberry sandwich" for that matter?
A major cause of house fires in Japan is the well-used deep fat fryer, a standard article in most kitchens. This is used to deep fry shrimp, "croquettes", oysters, tonkatsu and tempura, among other items.
The Japanese diet changed with modernization and exposure to western culture, but not always in a bad way. Around the late 1800's to early 1900's, the average Japanese lived on little but rice and some pickled vegetables, and perhaps some fish if it could be gotten. Consequently, the life span was apparently not any better than the rest of the world - I once read an old Japanese fairy tale with a picture of two "elderly" people with long flowing white hair, and they were supposed to be in their 40's, according to the story.
Since the Japanese contact with the west, the amount of protein in the diet has gradually increased. This was in part due to agricultural reforms imposed by the US. The increase in protein in the diet over the years has not only lengthened the lifespan of the Japanese, but has made more than a few of the younger people much taller than their elders. So a slightly westernized diet has not been an entirely bad thing.
Still, the average Japanese diet tends to lack protein - the most obvious result is the tendency for Japanese nationals to have leg issues - if you have a chance to hang around Tokyo, you might want to spend some time "leg watching". Bowlegs, crooked legs, pigeon toes, knock knees and other issues with bone structure are very common in Japan, however, they don't seem to be as prominent in China or Korea (where more land animal protein is consumed). It has been stated that a mainstay of protein in the Japanese diet for many years has been natto (fermented soybeans) - not exactly a protein powerhouse.
The Weston Price foundation focuses on various cultural diets and protein and the problems issuing from having too little in the diet - bone structure and bone density being affected most of all.
The main difference in the Japanese diet (as well as the Chinese, Korean, Thai and Vietnamese) compared to the American is the absence of the huge amounts of sugar that Americans consume. This really is the secret. Most Asian sweets, no matter if they are traditional or commercially made candy or cookies, have a low sugar content compared to their American counterparts. Asians in general do not have a sweet tooth. Often, they cannot stand the super sweet foods that Americans consume, and therein lies the main difference.
Many in Japan, once they reach middle age, suffer from "middle age spread", the women in particular can start looking square or "chunky". There was a Japanese comic strip called "Obatarian" (rough translation: Aunt-Zillah) which lampooned this type of Japanese middle aged woman. This may simply be due to increasing insulin resistance because of age. Beer drinking and an over consumption of carbohydrates doesn't help much here.
Regarding breast cancer - the one factor the media has (deliberately?) overlooked is that birth control pills have never been legal in Japan - Dr. Lee's book, What Your Doctor Isn't Telling You About Breast Cancer, cites artificial hormones as the culprit behind most breast and prostate cancers.
Also, Japanese don't eat as much soy as the soy industry would like you to believe. The whole soy as health food mess was cooked up based on faulty information - Japanese on the average consume about 2 tbs of soy sauce per day as their main source of soy. They may eat tofu once in a while, though it is considered the "poor man's meat" and has a generally low status. Edamame (boiled soy beans) are usually consumed as a bar snack with copious amounts of beer.
In addition, radioactive iodine is also a culprit in breast and other cancers - the Japanese higher consumption of raw fish and seafood guards against any intrusion by Iodine 131. Seaweed, it has been found, needs certain enzymes to be digestible - these enzymes are usually found in the systems of those who consume raw seafood (i.e. Japanese). So if you've adopted seaweed into your diet, it may not be beneficial without the help of some sashimi to go with it.
If you are worried about breast cancer, you'd probably be better off ditching the bc pills and / or fake estrogen menopause hormones.
The concentration of super-elderly people in Japan tends to center in Okinawa, which has a somewhat different diet - bitter melon being a part of it. Bitter melon keeps blood sugar levels steady, which adds to the longevity factor. The small village in central Japan that had a great deal of active elderly was noted to be a place where people consumed vegetables (grown fresh in their gardens) and did not consume much or any rice.
If you are a major consumer of fast food and have a sugar jones, any diet that emphasizes low sugar, lean protein and fresh vegetables will probably be a major improvement and you will no doubt see an improvement in your health from the change.
This book, however, is riding on the coat tails of the French Women Don't Get Fat diet, which is nothing but another low sugar, low cal option based on more myth. Anyone can get fat on traditional Japanese food - sumo wrestlers eat a traditional, though hefty, Japanese diet - they don't get that way from consuming burgers and twinkies.
As an update to this review - the main success I've had with diets so far has been with The Leptin Diet (not really a "diet"). YouTube has a video titled The Five Rules of the Leptin Diet, if you don't want to spend the time reading "Mastering Leptin".
I had some success on Somersizing, (aka food separation).
One thing Somersizing has in common with the Leptin diet is the spacing of meals - 3x a day, 5 hours lag time before the next meal. This is the standard in most countries. It may be the real reason (outside of lower sugar consumption) why the "French", or "Mediterranean" or "fill-in-the-country" diet works. Timing. This is how we used to eat in the US.
Americans have been lulled into the idea for the past 25 years or so that eating 5x a day will increase metabolism. According to proponents of the Leptin diet, eating that often will result in weight gain.
The following is not meant as medical advice, however this is what is working for me. Check with your medical practitioner / adviser.
1) The InherentHealth site has a genetic test which will show what types of food suit an individual - some people have a problem with carbs and some do not. I am in the former category, according to the test (something I have known based on experience).
The test will also show if one will benefit from high or low intensity exercise (higher in my case). This test was promoted by Dr. Daniel Amen of the Amen Clinics.
I used to go on long walks (8 miles day, 5 days / week, for several months, no result except exhaustion) and once I switched to the advice from the genetic profile (higher intensity exercise, 20 minutes on an elliptical 4x a week at a faster pace than walking) people began to notice, even after one week, that I was losing weight.
Barry Sears, in an essay Understanding the Zone, states: "Not everyone is genetically the same. About 25% of the U.S. population is genetically lucky because they have a low insulin response to carbohydrates. These people will never become fat, and they will always do well on any high-carbohydrate diet whether it be pasta, Snickers, or Twinkies. Unfortunately, the other 75% of the U.S. population aren't so lucky. As they increase the amount of fat-free carbohydrates in their diet, they increase the production of insulin. Next time you look at a bagel, ask yourself do you feel lucky. You have a 25% chance that you might be."
For those that are carb sensitive, I suggest reading "Life Without Bread" - it explains in detail the side effects of over consumption of carbs, including acid reflux.
2) I've had all the classic symptoms of hypothyroid, for years, even though usual tests for it (TSH) came up normal. Check the site StopTheThyroidMadness and its symptom list. I have never felt better since I started taking dessicated thyroid for this problem. Caution: This might not be for everyone, but if it fits your situation based on symptoms, you must consult with a physician before starting on thyroid meds. Get thyroid antibody tests (there are two different ones, get both). I've recently tested positive for Hashimoto's disease, which is the most common thyroid disorder - it's an autoimmune problem.
3) Stay hydrated with spring water.
4) Build muscle. Three times a week at a gym should be enough for most people. If you don't like gyms, or don't have the room for weights, get some resistance bands and a dvd on how to use them. Try the PowerPlate (see the Mercola site for info) if you have issues that make it difficult to lift weights. Some children with Cerebral Palsy have been using PowerPlate machines to build muscle with great results. Get Teresa Tapp's book - she's got a 15 minute workout that seems to work for even the very unfit. In fact, Tapp's is the best workout I've ever tried, and influences blood sugar and hormone balancing in very little time. It gets quick results as well for inch loss.
5) Quit alcohol and drugs if you have an addiction. Those will interfere with everything you're trying to accomplish.
6) Get off the sugar and refined carbs. Avoid "diet" drinks.
7) If you have a thyroid issue, iodine can in some cases make it worse.
I can, however, recommend this book to people with thyroid issues because the dishes tend to be relatively gluten free. As stated before, it does not reflect how Japanese women really eat.
For further "evidence" on eating habits in Asia, you might search for the (somewhat sophmoric) blog post "Hong Kong girls that eat so much but don't get fat" on HongKongMassacre dot com.
As a busy professional in quest of eating well for both health and optimal energy, I find the book offers guidance and specific recipes to achieve this on a day to day level. Already I have incorporated the eat until 80% full philosophy, am making conscious choices when ordering out to include more fish (especially at lunch), and at home use smaller plates to reduce portion size and enjoy the art of the fresh food in front of me.
Even though its only been a couple of weeks, I feel more confident in my food choices. I highly recommend this book to anyone looking to improve their health, energy and ultimately their physique.
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