What is special about people who, even at the age of 100, continue to remain vigorous and healthy?
Jirowemon Kimura, who recently left this world, lived to be 116 years old and was considered the oldest person in the world, he lived in the town of Kyotango, Kyoto. We learned what they eat in this city, known for its high percentage of centenarians over 100 years old. It is a well-balanced “natural food for long-livers” that includes local beans, fish and seaweed.
Kyotango City is located on the coast and is the northernmost part of Kyoto Prefecture. The population of the town is 59,422 people, including 59 people over the age of 100 (data as of September 1). The ratio of people over 100 years old per 10 thousand inhabitants in this city is about 2.5 times higher than the Japanese average.
In the course of studying the dietary habits of centenarians, nutritionists from the city's control services in April-May this year surveyed 37 people over 100 years old. They learned what the participants ate by dividing vegetables, cereals and other foods into 297 positions, as well as highlighting four age periods: childhood, adolescence, maturity and the present.
What were the results? The main feature of the diet of centenarians is the consumption of local vegetables and fish. Dried seaweed "wakame" and "haba" are eaten as long-term products. A typical lunch consists of rice, fish, bean curd, boiled vegetables, salad and pickled vegetables.
In late autumn and winter, northwestern winds come to the city, bringing rain and snow. The difference between day and night temperatures is quite large. In order to maximize the use of products grown in such natural conditions, their innovations in the methods of cooking were invented.
Usually, dried fish is fried, but here it is boiled so that you can fully get all the nutrients, including those found in the bones. “Dried fish is cooked quickly, there is practically no need for seasoning, it does not boil over and is very tender. Once again, I was convinced that there is such wonderful food in our area,”says study leader Akiko Kabata.
The late Kimura said the following about his diet: “Variety of snacks, small portions. There should be some rice too. Strive for 5-6 meals."
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Nutrition researcher Hiroko Sakamoto, who conducted the analysis, said, "This is the core of Japanese cuisine - eating local foods rich in protein and minerals." “Someone might say that they eat very poorly, but they are not. The seemingly meager diet is actually very rich,”she adds.
Under Sakamoto's direction, Recipes for the City of Long-Livers of Kyotango were compiled, describing how to prepare local dishes. In the brochure entitled We Still Live, 30 dishes were presented, for example, rice with haba seaweed and rice with fish. These brochures were handed out at a centenary health forum in the city on November 9 and are also sold in local bookstores.
From recipes:
Dried radish soup "daikon"
(based on six people)
Dried daikon (cut into long narrow strips resembling dried squid) - 60 grams, fish cakes - 120 grams, carrots - 40 grams, soy sauce - 2 tablespoons, sake - 2 tablespoons, sugar - 2 tablespoons, dashi fish broth - 1.5 cups.
Rinse the dried daikon and leave in water to soak for 30 minutes, cut into convenient slices, cut the fish cakes into slices, cut the carrots into large pieces, put all the ingredients in a saucepan, close the lid and cook. Bring to a boil, then reduce heat and simmer until vegetables are tender.
Soup from dried fish "khatakhata" - any small dried fish will do
(based on four people)
Dried fish - 280 grams, water - 100-150 ml (pour to a level so that the water covers the fish), sugar - 4 teaspoons, soy sauce - 2 teaspoons, sake - 2 tablespoons.
Pour water into a saucepan and add seasoning, put fish, cover with a wooden lid and simmer for a few minutes.
