DailyOM: Why did you want to create this course, and what resources do you share?
Asako: I wanted to create this course to teach about food and nutrition, but I also wanted to share body care insights that students can try on a daily basis to improve how they look and feel. At the beginning of the course, I will introduce what the Japanese have been eating for many decades and why these particular foods can lead to longevity. I used Japanese books from about 35 years ago, as well as interviews from my own family and community members who are well over their 80s and 90s and still thriving. My own grandmother is 92 years old and her sister is 94 years old. They were great resources. The recipes in the course came from my mother as well as myself.
Throughout the course, I give students a variety of recipes to improve the function of different organs and their overall health. Most recipes are simple to make and use very few ingredients. The ingredients may be different from what people are used to cooking, but I encourage you to give them a try. They are both delicious and beneficial to your wellness journey.
DailyOM: You went through health issues as a teen. How did that change how you take care of your own health?
Asako: After I got a kidney infection at the age of 13, my life changed a lot. Before the illness, I swam a lot, and every day, I walked the 30-minute trek to school while carrying my heavy school bags. When I got sick, I could not move my body. I was hospitalized for about a week, and the kidney infection damaged my entire health. Since then, I have watched what I eat, and I began consuming different types of foods — healthier foods. There are specific foods that can help take care of different organs. I address this in Lessons 4 and 7. I think this will be particularly helpful for students.
DailyOM: Throughout the course, students learn about a variety of Japanese longevity foods. Are there any alternatives if someone does not have access to Japanese foods?
Asako: Most of the foods I introduce can be purchased from the Asian sections of a supermarket or an Asian grocery store. However, some vegetables, such as daikon radish, may be difficult to find. If you want to use daikon radishes but can't find them, you can substitute with regular radishes. I try to offer some alternatives for hard-to-find foods, but the good news is, online retailers make it pretty easy to find most foods.
DailyOM: The Japanese look at food differently than most Americans. Tell us how this makes a difference in creating a healthy and happy brain.
Asako: I want students to try the Japanese approach of appreciating or being grateful for food. When I teach students how to use their hearts and brains to be grateful for their food every time they eat, I see their eating behavior change because this practice helps nourish them mentally and physically. Some of my patients feel guilty when they eat certain foods. They think food is their enemy. However, I want them to understand how to appreciate their food and that will help lead them on a path to healthier eating.
Feeling happy and grateful for food releases hormones such as dopamine and oxytocin. Dopamine helps you control your abdominal fat; oxytocin helps improve glucose levels and reduce body fat and weight. No one is perfect with their nutrition, but I am grateful for opportunities to encourage people to continue eating healthy as much as possible to have an energetic life.
DailyOM: Low-carb diets have been popular for many years, but rice is an important staple in Japan. Can rice be part of a healthy diet?
Asako: In Lesson 1, I discuss how Japanese people eat rice to lead to longevity. Carbohydrates are converted to energy and support your brain, nervous system, heart, and muscles. Because of other nutrients in rice, we believe eating rice helps us maintain physical and mental health. There are several ways to eat rice and be healthy. In Japan, we eat rice with miso or other soups, protein dishes, and vegetables to stabilize blood sugar. We also eat less refined types of rice and watch portion size. A popular Japanese teaching is: Eat until you are 80 percent full.
Japanese children eat more rice, especially when they participate in sports or extraneous activities, but when adults eat rice, we just eat a Japanese rice bowl and combine it with proteins from both animals and plants, including different types of root and ocean vegetables. This way of eating prevents you from overeating.
DailyOM: Your course also includes skin and facial care. What is different about how the Japanese take care of their skin?
Asako: I have always been interested in skin care, especially facial care. My mother and both grandmothers had a strong influence on me. They don't use Western cosmetics or medicines for their daily facial care. Japanese women and men use food, herbs, or spices to care for their skin. Now that I am in my late 40s, I focus on caring for my face even more than before. Traditional cosmetic lotions and cleaning products are convenient, and I am not against them. But I don't use them. I still believe in keeping healthy skin from eating well and using natural or homemade recipes to take care of my skin. In Lesson 6, I share several traditional skin care recipes that my family and I have used for many years.
Taking care of your organs, like the liver, kidney and spleen, by eating nutritious foods is also essential for skin rejuvenation. I address all of these organs in the course and share the best foods for them. I believe these lessons combined with my skin care recipes and insights will help women who also have experienced hormonal and skin changes.
DailyOM: Thanks Asako, you take your students on an insightful journey as you explore the secrets behind Japanese longevity. You offer true solutions and lifestyle changes that are manageable and impactful. Until next time, be well.
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