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Home / Books / Published Books / That's why Japanese Food is Loved All Over the World - The Source of the Health and Longevity
That's why Japanese Food is Loved All Over the World - The Source of the Health and Longevity
Authors:
Yoshikatsu Murooka, Ichiro Saeki
ISBN:
978-1-940366-35-7
Published Date:
September, 2015
Pages:
190
Paperback:
$99
Publisher:
Science Publishing Group
OPEN ACCESS
To purchase hard copies of this book, please email:
book@sciencepublishinggroup.com
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Table of Contents
The Whole Book
Since September 17, 2015
Front Matter
Since September 17, 2015
Chapter 1 Traditional Japanese Fermented Foods Produced by Using Lactic Acid Bacteria Improve Our Health
Since September 17, 2015
1.1 Fermented dairy products can contribute to longevity
1.2 Living organisms are classified with evolution as a guide
1.3 The first dairy products traced to cattle depasturing in the Pamir Highland
1.4 The origin of producing yogurt, butter and cheese
1.5 Lactic acid bacteria isolated from plants used in traditional Japanese foods
1.6 Probiotics can improve our intestinal functions
1.7 Lactic acid bacteria isolated from plants induce cytokines which regulate the immune system
1.8 Are lactic acid bacteria effective allergy treatment?
1.9 The effectiveness of lactic acid bacterial products on allergy
1.10 Double blind tests are necessary to prove the effectiveness of products
1.11 I once had roundworm
1.12 Could lactic acid bacteria prevent gastric cancer?
1.13 Lactic acid bacterial strain determines effect on health
1.14 Summary
Chapter 2 Japanese Vinegar: Pair ‘Komesu’ with Sushi. Drink ‘Kurosu’ for Your Health
Since September 17, 2015
2.1 Vinegar, made from alcoholic beverages
2.2 The Qimin Yaoshu and the origins of vinegar
2.3 Rice vinegar made from Japanese sake
2.4 What was the true character of bacterial pellicles kept up for one century
2.5 Recent taxonomy uses molecular biology
2.6 My research at NIH
2.7 Traditional fermentation techniques passed on for generations
2.8 Traditional Italian ingredients from the Emilia Romagna Region
2.9 Traditional Italian balsamic vinegar
2.10 Why is vinegar good for our health?
2.11 Rice vinegar demand will rise with Sushi
2.12 Summary
Chapter 3 Japanese Sake Takes Her Rightful Place in the Ranks of International Wine?
Since September 17, 2015
3.1 Kagami biraki has international cool
3.2 Quality water and rice makes quality Sake
3.3 Ginjo-shu is artistic Sake produced from extra-polished rice
3.4 Traditional Sake brewing nurtured high skill of biotechnology
3.5 Various kinds of alcoholic beverages in the world are different from Japanese Sake
3.6 Unforgettable memory of margarita, tequila cocktail
3.7 Biofuels were once Japanese specialties in the World War II
3.8 Is Sake the best medicine?
3.9 Too much drinking causes various diseases
3.10 Is it true that red wine prevents arteriosclerosis?
3.11 Japanese Sake is being produced in the USA
3.12 Ginjo-shu should be protected by the international Commercial Law
3.13 Summary
Chapter 4 Soy Sauce, ‘Shoyu’, is a World-Famous Seasoning of Umami
Since September 17, 2015
4.1 Washoku, Japanese home cooking, is the UNESCO intangible cultural heritage
4.2 The fifth taste ‘Umami’ was born of Washoku, traditional Japanese cuisine
4.3 Industrial production of Umami was born by Japanese fermentation skill
4.4 How and where do we feel tastes and smells?
4.5 Why do people of every race feel soy sauce delicious?
4.6 Japanese soy sauce was born from Miso
4.7 Traditional and modern methods of soy sauce production
4.8 Soy sauce is also a seasoning which is good for health
4.9 Please do not drink soy sauce even if it is good for health
4.10 We can buy soy sauce at many stores all over the world
4.11 Summary
Chapter 5 Genetically Modified Foods are Not Fearful
Since September 17, 2015
5.1 Are Genetically Modified (GM) foods safe?
5.2 How to make genetically modified foods
5.3 Gene technology was beginning to develop when I visited the USA for the second time
5.4 Labeling of GM foods is helpful to consumers, but it is consumers who decide to eat them or not
5.5 GM foods can solve food crises in the world
5.6 Summary
Chapter 6 Miso, Fermented Soybean-Barley Paste, is the Source of our Power
Since September 17, 2015
6.1 Miso is full of local colors
6.2 Miso keeps the doctor away
6.3 Content of salt in Miso is no problem, but
6.4 Miso is exported abroad indeed
6.5 Summary
Chapter 7 ‘Koji’, a Mold, Plays the Most Important Role in Making Japanese Fermented Foods
Since September 17, 2015
7.1 Japanese Koji is a treasure of the world
7.2 Can a computer take over the Toji, master of brewer?
7.3 Genomes of Koji mold designate the special feature of enzymes
7.4 Japanese Koji does not make aflatoxin, a carcinogenic substance
7.5 Summary
Chapter 8 Natto is the Key to Longevity
Since September 17, 2015
8.1 Natto bacteria were originally inhabitants of rice straw
8.2 Why is Natto good for the health?
8.3 How to select good health foods and supplementary foods without being affected by misleading advertisements
8.4 You should not take the same supplementary food too much even if it is good
8.5 Natto labeled ‘genetically modified Natto’ is sold in Japan now
8.6 Summary
Chapter 9 A Great Variety of Garnishes of Japanese Cuisine
Since September 17, 2015
9.1 Serving edible wild plants, Sansai, in four seasons
9.2 We make several varieties of Japanese pickles, Tsuke-mono
9.3 Wasabi is essential for Sashimi and Sushi
9.4 Substances contained in garnish promote the death of damaged cells
9.5 Our cells check abnormal dna and keep normal cells
9.6 Seaweed foods have a lot of substances which are good for health
9.7 Japanese hot cuisine, Nabemono and sukiyaki
9.8 The secret of longevity is Washoku, Japanese foods after all
9.9 Summary
Chapter 10 Anti-aging Genes and Thrifty Genes May Change your Life
Since September 17, 2015
10.1 Anti-aging genes prolong the life
10.2 How to calculate your BMI
10.3 Even Japanese foods make you fat if you eat them too much
10.4 Human beings have had genes which can conquer their hunger
10.5 The leptin gene can make us get less fat
10.6 Fatness invites danger of developing cancers
10.7 Summary
Chapter 11 Restaurants in the World Serving Japanese Food
Since September 17, 2015
11.1 The first time I visited the USA was during the Vietnam War
11.2 Traditional auspicious foods for special days
11.3 Japanese food education brought about safe functional foods
11.4 Japanese restaurants where Japanese cooks are not seen
11.5 Today’s lunch is Bento, a box lunch
11.6 Summary
Chapter 12 Japanese Food Loved by Overseas People
Since September 17, 2015
12.1 Ranking of Japanese dishes loved by overseas people
12.2 Rice grown in Japan is delicious indeed
12.3 The first vitamin was found in bran of rice by a Japanese scientist
12.4 Why are Japanese brand of rice, Kosi-hikari or Akita-komachi delicious?
12.5 Culture of rice cultivation that will recover the earth
12.6 Fertilization of rice paddy utilizing symbiosis between plant and rhizobia
12.7 “They look really cool” young people who bear the destiny of agriculture and fishery on their shoulders
12.8 Japanese green tea is becoming more and more popular
12.9 California rolled Sushi and bowl dishes, ‘Donburi’ are popular in overseas countries
12.10 Invitation to Japanese restaurants is pleased
12.11 We have weekend parties by cooking fresh fishery
12.12 Summary
Chapter 13 Is Japanese Food in Foreign Countries Safe?
Since September 17, 2015
13.1 It takes much time to master making good Sushi
13.2 Food sanitary education by HACCP
13.3 You should take care when you take salad in developing countries
13.4 The key to safe transportation is the technique of preserving foods after sterilization
13.5 New technique of sterilization for keeping freshness
13.6 Sashimi is swimming in Shoyu, soy sauce
13.7 Summary
Chapter 14 More and More Japanese Restaurants are Opening in the World
Since September 17, 2015
14.1 It is good for the health, delicious and safe. This is why Japanese Food is Loved all over the World
14.2 Japanese treasures which Japanese people don’t notice
14.3 In serving dishes in Japan, ceramics are also regarded important
14.4 Summary
Back Matter
Since September 17, 2015
Author(s)
Yoshikatsu Murooka, is an Emeritus Professor of Osaka University, Japan. Formerly a Visiting Fellow and a Visiting Scientist at the National Institutes of Health, Bethesda, Maryland, a Professor in the Department of Fermentation Technology, Hiroshima University, a Professor in the Biotechnology, Graduate School of Osaka University and an Executive Director in the Education and Research Center of Osaka University, San-Francisco. Dr. murooka received the B.S. degree (1966) in fermentation technology from Hiroshima University and the Ph. D. degree in biotechnology from Osaka University, Japan.
Description
We often hear about the merits of Japanese food, but the books which were written about them from the scientific aspects were rarely published. This book introduces the scientific basis of why Japanese food is a source of health and longevity. Readers can know how to produce traditional Japanese foods and also learn the bases of modern life science and biotechnology together with food science. For those who are not familiar with Japan, this book also introduces Japanese culture concerned with typical Japanese foods.
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