Japanese Women Don't Get Old or Fat Quotes

“In Japan, food is meant to be eaten slowly, and every bite should be savored. But here's the beautiful part—after a good Japanese-style home-cooked meal, you shouldn't feel hungry at all!”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“And while Americans often eat until they feel completely satiated (or beyond), there is a Japanese mother's saying that recommends “Hara hachi bunme”—or “Eat until you are 80 percent full.”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“The vast majority of Japanese dishes are variations on these five simple but highly versatile themes: fish, soy, rice, vegetables and fruit.”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“Tomoe Gozen was among the rarest of historical figures, a woman samurai,”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“The automatic rice cooker was launched in 1955 in Japan, revolutionizing housewives' daily routines. Before that, people cooked rice in a heavy pot over a stove.”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“One hot walking trend is “10,000 steps.” This idea was first popularized forty years ago by a Japanese researcher named Yoshiro Hatano as a way of promoting the first cheap, reliable pedometer. Today, the goal of walking 10,000 steps a day (about five miles) is supported by groups like the Centers for Disease Control and Prevention and the American College of Sports Medicine.”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“The basic foundations of Japanese home-cooked food presentation are: • never completely fill up the plates • never serve a big portion of any item • each item is served in its own dish • less is always more • each item is arranged to showcase its natural beauty • food should be garnished and dressed—lightly • fresh is best”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“From childhood, Japanese are accustomed to eating portions that are a third smaller than or even half of American portions. And”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“When you look at it, on the surface Japan is very westernized, but westernized in a Japanese way,” explains Mitsunori Murata, a nutrition expert and professor of pediatrics at Tokyo Women's Medical College. “Maybe we will eat a hamburger, but it will be Japanese-size, not American.”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“Global retail giant Wal-Mart has invested in Japanese supermarket chain Seiyu so it could learn Japanese secrets of food distribution and freshness.”
― Naomi Moriyama, Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen

“Il piatto di carote e tofu di mamma Ingredienti per 4 persone Carico di fragranti semi di sesamo tostati, questo miscuglio di carote e tofuè uno dei miei piatti preferiti. Si tratta di una creazione di mia madre; durante il liceo fu un contorno importante nel mio cestino del pranzo. Sebbene lo mangi spesso caldo con il riso appena fatto, è squisito anche freddo, specie sul pane integrale tostato! 2 pani di usu-age tofu (tofu fritto sottile) da 8 x 13 cm 2 cucchiai di aceto di riso 2 cucchiaini da tè di zucchero semolato 2 cucchiaini da tè di sake 2 cucchiaini da tè di salsa di soia a basso contenuto di sodio 1 cucchiaino da tè di sale 1 cucchiaio di olio di semi di mais 600 gr di carote tagliate a fiammifero 26 gr di semi di sesamo tostati e macinati (vedere pag. 105) 2 cucchiaini da tè di olio di semi di sesamo tostati Mettete a bollire una piccola pentola d’acqua. Aggiungete l’usuage tofu e lasciatelo cuocere gentilmente a fuoco medio per un minuto, mescolando di tanto in tanto, poi scolate: servirà a rimuovere l’olio in eccesso. Tagliate il tofu a metà sul lato lungo, quindi affettatelo in strisce sottili. Aggiungete aceto, zucchero, sake, salsa di soia e sale in una piccola ciotola e mescolate fino a quando lo zucchero non si sarà completamente disciolto. Scaldate l’olio in un’ampia padella a fiamma alta. Aggiungete le carote e i bocconi di usu-age tofu e fateli rosolare per circa 3 minuti o fin quando le carote risulteranno croccanti e tenere. Abbassate la fiamma e aggiungete la miscela di soia. Continuate la cottura per altri 2 minuti o finché il tutto non risulterà tenero. Spegnete il fuoco; spargete i semi di sesamo e spruzzate dell’olio di semi di sesamo tostati. Trasferite il tutto in un piatto da portata.”
― Naomi Moriyama, Sempre giovani e magre I segreti in cucina delle donne giapponesi