3 Facts Of Tofu That Become Japan's Culinary Tradition To Have A Long Life

Illustration of tofu which is a Japanese culinary tradition to have a long life (Unsplash)

JAKARTA- Applying a healthy lifestyle is one of the important keys to getting a long life and avoiding various diseases. This method is mostly done by Japanese citizens, including eating healthy foods so that they have a long life.

There is also one mandatory food consumed by Japanese citizens. Reporting from the CNBC page, the food that must be consumed by Japanese citizens to have a long life is tofu. Usually, the food made from the main ingredients of knowing this is processed into miso, nabe and agedashi tofu soup.

Japanese nutritionist Michiko Tomioka said tofu is a food that must be consumed for life. In fact, most Japanese people have also consumed tofu since childhood.

"I continued this culinary tradition with my two children when they were young. I never bought ultra-process baby food, instead I chose to know. It saved me time, money and stress," said Michiko.

Michiko said he was enjoyed by Japanese people of all ages. In-laws aged 95 and 88 often consume tofu, natto (fermented soybeans) and miso soup every day.

Until finally, many linked the longevity and immunity due to the daily routine of eating tofu. Here are 3 benefits of consuming tofu.

Traditionally, tofu is made from soybeans and nigari, aka the remaining liquid after salt is removed from seawater. Tofu contains all essential amino acids that contain meat, poultry, eggs, fish and milk, but without cholesterol.

Tofu is also rich in calcium, iron, vitamins, fiber and isoflavon, a type of plant estrogen. Research shows that tofu consumption can help reduce the risk of heart disease, fight cancer and reduce the risk of bone loss.

It takes 70.6 kilograms of greenhouse emissions to produce one kilogram of beef. Bamun, tofu production of only 3.2 kilograms of emissions to produce the same number of tofu.

The price of tofu foodstuffs is much cheaper than poultry or beef. You pay less tofu and do something small to help the environment.

Tofu has a very 'natural' and delicate taste, so it can be matched with almost all dishes or dishes. Because it's soft, you can also prepare it without a knife and talent.

As a nutritionist and cooking instructor, Michiko has always developed a new recipe, and knows it makes it very easy to experiment.

Michiko serves tofu in various ways, namely fried or soup and salads, in nimono (roots and vegetables cooked slowly), dumplings, vegetables, vegan curry, burgers, cabbage rolls, mochi, and ice cream.