Hello Friends! I’ll tell you my passion and in return tell me yours! Welcome to my website, “My healthy Japanese diet.” Yes, My love is healthy Japanese diet, and the enlightened healthy living in Japan.
My name is Lynn; I am a nutritionist, a devoted housewife, and a mother of two smart and amiable daughters.
I was born in the Philippines, a country island in southeast Asia surrounded by the Pacific Ocean, and an island with stunning beaches, a whole year-round warm weather, and a beautiful landscape of green waving fields and high mountains.
I married a likable and gentle Japanese man 25 years ago and now living in Osaka, Japan, with my family, my husband Fukuo, and we have two daughters Mio and Rina. Mio, our first daughter, is a Chemist, she is approachable in character with a hot temper to challenge new things and charm to makes you laugh even in hard times. Rina, my second daughter, is a college student, inspiring to be a school teacher, she is comely and admirable in character.
My story started right after when I got married, I become pregnant soon after the marriage, my husband was so generous and kind, aside from pampering me with love and care.
He indulged me with too much food and often saying” I want my child to be healthy and active, I don’t want my baby to starve on your womb,” so I ate more than what my body and the baby needs.
I gained weight very rapidly, furthermore with a sudden increase in my weight. There was a complication of giving birth in standard delivery, so with the instruction of my doctor, I gave birth on the surgical procedure a C – section delivery.
After the surgical delivery, I thought it was impossible to get back into pre-pregnancy body weight and shape. Yes! I did it, in my ways of the healthy Japanese diet, in six months, I was back in my average weight and more vigorous as my doctor said.
I challenge a healthy diet that enlightened healthy living.
In Japan, the vegetarian food is eaten by monks and nuns in Buddhist temples. It is known as “Shojin Ryori” or Shojin foods. This traditional temple food uses no meat products. All ingredients come from plant sources, such as vegetables, seaweeds, wild plants, grains, and pulses, in the idea and belief that this way of eating has numerous physical and spiritual benefits.
Temple foods used seasonal ingredients in the conception and intuition that following the flow of nature is best for the body. Eating food in season provides your body with the nourishment it needs at the given time of the year.
It is not only temples are following seasonal foods but also in modern and ordinary families. Every household in ancient and contemporary society, Japanese meals include a variety of foods in every season in proper balance nutrients. Foods that are in seasons are healthier and taster than the off-seasons’ foods.
Spring- Young green leafy vegetables, like spring cabbage, spinach, kale, are used for fresh salads.
Summer- Eggplant, tomatoes, cucumber, green, red, and yellow pepper, it is suitable for sauteing.
Autumn- It is the most awaited season in Japan, not only occasions like festivals but also the best seasons in foods like the favorite of all, “Samma fish,” the national fish of Japan, and even my favorite fish.
Likewise, fruit like berries and citrus fruits it is called Mican in Japanese. Persimmon is very popular in autumn, and it is the national fruit of Japan.
Winter- Sweet potato, Japanese lotus roots, winter cabbage, green onion, and scallion cooked in one hot pot; it is perfect in cold winter.
I encourage you to try Japanese meals if you are in a diet, it is nutritious, enlightening, low in fats and calories, and most of all, it comes from natural resources that nourish the body and soul.
See you at my next post!