Healthy Japanese food?

Question

I need descriptions with your answers.

i need two healthy appatizers

three main entrees

two healthy desserts

thanks for your answers.

Answer 1

everything except for sushi. suprising huh? It's because the fish has high levels of mercury because it is in the fish and the fish is not cooked, just by eating sushi everyday there is more mercury in you than what the government recommends.

Answer 2

Miso soup is a great healthy appetizer.  Green Tea has lots of antioxidants that help prevent many cancers, slow down aging, and raises your metabolism.   Sushi is very healthy.  Just be sure to limit the amount of tuna, and make sure you have wild salmon instead of farmed salmon to avoid mercury and PCBs.  Also, if it can be made with brown rice instead of white, it makes it healthier.     I don't know much about Japanese desserts though, I'm afraid.

Answer 3

Hiyayakko salad: Tofu cubes with green salad; topped with citrus non fat "dressing"

Miso Soup: fermented bean paste soup- contains enzymes and pre-biotics which helps digestion

Boiled salmon dinner

Yakitori - skewered chicken breast

Yuzu sorbet - dessert (frozen yuzu juice-- very high in vitamon c)

Answer 4

Appetizers:  (1) Edamame (boiled soy beans).  (2) Wakame (seaweed salad).  (3)  Hijiki (seaweed salad).  (4) Tofu (soy beans).

Main:  (1) Chicken yakitori (skewed marinated chicken, we also slide on pineapple chunks, bell peppers (any color), mushrooms and onion).  (2) Broiled saba (type of a small mackerel).  (3) Teriyaki steak.  (4) Shabu-shabu (cook at the table, each diner has a selection of meat/fish/shellfish and veggies to skewer and cook in a broth).  (5) Unagi donburi (eel over rice).

Dessert:  (1) Fruit.  (2) Oshiruko (azuki beans with or without mochi (pounded rice balls)).

Answer 5

The whole thing to remember about Japanese food is balance - so you have some hot, and some cold, and with different flavours and colours. Try to stick to what's in season if you can.

Suggestions (warning these might not be 100% authentic, but my take on them):

Miso soup: A must. You can get some good packet ones now. Add seaweed or silken tofu if they aren't included. I like to serve this with some japanese pickles (e.g. cucumber or radish). Serve in a cup not a bowl.

Gyoza:

-Buy some gyoza wrappers from an oriental supermarket (there are ones in most major cities, as well as online). Alternatively mix 100g plain flour, 2 tablespoons of water, 2 egg yolks and a pinch of salt int a paste and leave to rest for 30 mins before rolling out to a thickness of 2mm.

- Mix together 100g pork mince, 75g finely chopped chinese leaves, ½ teaspoon finely chopped fresh ginger, ½ teaspoon finely chopped fresh garlic, 1 teaspoon sesame oil, 1 teaspoon soy sauce and a pinch of salt.

- Pre-heat a thick based pan. Add a little vegetable oil and the gyoza. Fry for 30 seconds then add 20ml of water and place a lid on the pan. Cook until the water has gone and the gyoza have started to fry again.

- Serve with a dipping sauce made from mix 2 tbsps of soy sauce, 1 tbsp of vinegar, and 1 tsp of chilli oil.

Cucumber and Wakame Seaweed Sunomono (vinegary salad)

Mix 1 cup softened wakame seaweed (cut into 2 inc pieces) with 1 small cucumber slices into thin rounds. Sprinkle with 1/2 tsp salt and leave for 20 mins. Squeeze the water out. Put into a bowl. Mix 4 tbsp rice wine vinegar and 2 tbsp sugar, then use this to dress your salad.

Rice and pickled plums: just what it says. Steam some japanese rice then top with umeboshi (Japanese pickled plums). Eat

Chicken ramen - a meal in itself:

- Boil 8 cups of water with a piece of konbu seaweed, a good slosh of soy sauce and some bonito flakes to get a nice dashi stock (takes about 20 mins) - you could also add some dried mushrooms if you wanted. You can just use a decent chicken stock (or 1/2 chicken and 1/2 miso soup is nice), but using a dashi base adds a certain something.

- Whilst that's cooking, grill some chicken b*****s (quite nice if you sprinkle with chinese 5 spice powder first). When they're done, use a sharp knife to slice them nicely.

- Grill some firm tofu as well.

- Cook some ramen noodles until done, then drain.

- If you have any, reconstitute some dried wakame

- Put your cooked noodles in the bottom of the bowl. Add in the wakame, some greens (e.g. baby spinach, sliced pak choi, chinese leaf etc), and some sliced bamboo shoots.

- Pour over your stock.

- Top with the tofu, chicken, and some sliced spring onions (scallions). If you wanted you could also put in some grilled king prawns or some fish sticks.

- If you've got veretarians, make a veggie version with more veggies. Fry your tofu with garlic, fresh chilli and szchewan pepper for a kick.

Miso Braised Pork - comfort food at its best!!!

(cook in a casserole dish or slow cooker - can be done in advance)

- Slice pork from a roasting joint into 2 inch slices and brown. Fry 2 minced cloves of garlic and some minced ginger. Add 475 ml water, 80 ml soy sauce, 75g brown sugar and about 200 g white miso.

- Bring to a simmer. You'll need to scrape to bottom to bring up the caramelised juices.

- Add in the pork. Add a little more water if the liquid doesn't completely cover it.

- Cook at a medium low heat for 3 hours until the pork is cooked and the sauce is thickened.

Dessert:

- Have lots of different fruits cut into pretty shapes and arranged nicely on a dish. That's what I've always had as a dessert in Japan

Japanese green tea ice-cream

- Mix 2  tablespoons powdered green tea (pref. matcha tea) with 4 tablespoons boiling water. Leave to brew for 10 mins

- Mix 2 egg yolks with 10 tablespoons sugar.

- Mix 2 egg yolks with 10 tbsp sugar. Gradually pour 1 1/3 cups milk in, mixing all the time.

- Put on a LOW heat and continue mising until it is foamy and thick (takes about 10-15 mins)

- Remove it from heat and cool it for few minutes (keep stirring it).

- Add the green tea mix it together.

- Whip 1 1/3 cups double (heavy) cream. Fold in the egg/ tea mixture.

Put all of this in an ice cream maker. If you don't have one, freeze for 40 mins, take out and beat to break up any ice crystals, then freeze for 40 mins, beat, freeze a third time for 40 mins then beat. Return to freezer and leave until fully frozen.

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Always, always serve with large amounts of green tea (my fav. is sencha)

Answer 6

I'd say pretty much all Japanese food is healthy wouldn't you???

Gotta do an Udon soup in there somewhere....

Answer 7

make Ramune your drink....*-*

Answer 8

appetizers:pickled ginger and sashimi salmon, pickled plum on rice with black sesame seeds

entrees: Okonomiyaki with prawns, udon soup with toppings of your choice (fish, small nori cut outs), yakitori

desserts: ice cream made with adzuki beans, bancha tea sorbet

Answer 9

Appetizers:

Okonomi-yaki, is a Japanese dish consisting of a pan-fried batter cake and various ingredients. Okonomi means "what you like" or "what you want", and yaki means "grilled" or "cooked" (cf. yakitori and yakisoba); thus, the name of this dish means "cook what you like"

Tempura is a classic Japanese dish of deep fried battered vegetables or seafood.

Main Entrees:

Miso Soup is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste.

Yakiniku is a "grilled meat", is a Japanese term which, in its broadest sense, refers to grilled meat dishes

or Yakitori which is barbecued chicken skewers, usually served with beer.

Sushi can be defined as a dish which contains sushi rice, cooked rice that is prepared with sushi vinegar. There are various kinds of sushi dishes.

**or better this - Sukiyaki

A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). The pieces of food are dipped into a raw egg before eaten

Desserts:

Chimaki is a sweet rice cake wrapped in a bamboo leaf.

Botamochi is a made with sweet rice and sweet red bean paste.

I would love also takoyaki, fried or baked octopus, but it is a snack.

enjoy eating!