Sao Paulo, Oct. 16 (Jiji Press) — Brazilian nutritionists have created a cookbook of Japanese dishes using ingredients available in the South American country, home to the world’s largest society of Japanese descendants in the world. ‘foreigner.
The book, “Sabor de Japao” (Taste of Japan), offers recipes for Japanese dishes that match the taste of Brazilians. The digital version of the book will be freely available on the websites of the Japan International Cooperation Agency and other organizations to encourage more people to eat healthy Japanese dishes.
The book was created by seven Brazilian nutritionists working in places including a linked hospital in Japan. In 2019, the seven underwent related training at Kyushu University in Fukuoka Prefecture, southwestern Japan, under a JICA program. They then spent two years incorporating the results of the training into the 140-page cookbook, which includes dishes using “dashi” broth, such as stewed fish, “chikuzenni”, or stewed chicken and root vegetables, and “oyakodon”, or a bowl of rice topped with stewed chicken and egg.
One of the authors who works at the Japones Santa Cruz Hospital in Sao Paulo pointed out that many Brazilian dishes contain a lot of animal fat. The 45-year-old nutritionist said she finds it necessary to encourage Brazilians to eat Japanese dishes because they are often high in seaweed and vegetables and low in fat.
It is important that Japanese fish dishes are created with ingredients available in Brazil because it is difficult to obtain dried bonito “katsuobushi”, often used to make dashi, and other Japanese foods in the forest. Amazonian, she said, adding that nutritionists have come up with recipes that use the basic tastes and instead reduce the use of salt.
[Copyright The Jiji Press, Ltd.]