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The Latest Homegrown Diet Craze.(Okinawan diet)
Tokyo resident Sakiko Hayashi was watching television when she first heard about the fabled Okinawan diet, which experts believe is largely responsible for the remarkable longevity of the island's natives. Now Hayashi has embraced the Okinawan preference for locally grown vegetables and fruit, as well as huge quantities of tofu and seaweed, without leaving the city. One recent weeknight the 27-year-old hospital clerk and her boyfriend dined at Taketomijima, an elegant Okinawan restaurant in Tokyo's Ginza district. "I want to grow old to be a healthy and beautiful granny," said Hayashi as she tucked into a bowl of seaweed in vinegar sauce. "For now, I want to look good without makeup by eating Okinawan food."
The restaurant scene in Tokyo has been in the doldrums for a decade, a victim of the slow economy, but restaurants that serve Okinawan cuisine have lately been experiencing a mini-boom. In the past seven years, the number of Okinawan restaurants in Tokyo has soared from 100 to 300, according to Asao Oshiro, vice chairman of the Okinawan Association in Tokyo and author of restaurant guidebooks. The restaurants serve Okinawan drinks and authentic dishes using air-shipped ingredients, and some even entertain customers with traditional music and dances.
Scientists long ago established that their balanced diet with fresh local produce ...
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...Butaniku 100%, a burger product made of 100% pork. The new product appeals to the traditional featured role of pork in the Okinawan diet as well as to consumer nervousness about beef since the discovery of mad cow disease in Japan. Management had earlier considered...
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...lean beef rib steak) and heavyweights (e.g., cheesecake, butter). They then move on to the 10 principles of the Okinawan diet, from featherweight meal foundations to the staple of Okinawan diets--the sweet potato--which is grandly praised for...
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Source: HighBeam Research, The Latest Homegrown Diet Craze.(Okinawan diet)