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Lee Wing-Sze

If you enjoy Japanese food you may lead a healthier and longer life.

Popular Japanese food such as sushi, seafood, green tea and tofu are what give Japanese the longest lifespans in the world.

In two seminars on Japanese food culture at the Chinese University and the Hong Kong University, registered dietitians Leslie Chan Kwok-pan and Spencer Tong Tai-yin - from the Hong Kong Council of Early Childhood Education and Education (CECES) and World Cancer Research Fund Hong Kong, respectively - pointed out that Japanese dishes were high in nutritional value.

The anti-oxidant properties in green tea are good for preventing cancer and the soy protein in tofu helps lower the cholesterol level, protect blood vessels and prevent osteoporosis - a bone disease.

The Omega-three fatty acids in fish such as salmon and tuna are essential to brain development, vision and reducing cholesterol levels in blood. It also lowers the risk of asthma, allergies and rheumatoid arthritis.

The dietitians  introduce an important element in Japanese food and the fifth fundamental taste, umami, which gives the 'meat' flavour and sense of freshness.

Discovered by Japanese scientist Dr Kikunae Ikeda in 1908, umami is a rather more abstract flavour than the commonly known basic tastes of sweet, salty, sour and bitter. Umami comes from the amino acid glutamate. It can be found in meat, vegetables, seafood and milk and is also the major element of flavour enhancer MSG (monosodium glutamate).

'MSG is still a controversial issue. But according to scientific  research over all these years, it is safe to use in a suitable amount,' Mr Chan said. 'Dishes which are MSG-free don't mean that they are healthier, as more salt would be used instead.'

The food scientists said  the belief that MSG causes 'Chinese restaurant syndrome' had no scientific ground. 'The discomfort some people experience from eating MSG comes from food intolerance rather than food allergy,' said Mr Chan, adding that the substance was 'generally recognised as safe' by US Food and Drug Administration.

'In  the end, consumers  have the choice.'



Japanese food is as good as it tastes