From Publishers Weekly
It's well known that Japanese women have the lowest obesity rate in the industrialized world (3%) and the highest life expectancy (85 years), and that their cuisine is based on simplicity. Tokyo native Moriyama puts a human face on this phenomenon, that of her mother, Chizuko, in this well-organized, persuasive introduction to a non-Western everyday cooking plan. Just as Moriyama reconstructed Chizuko's cooking practices for herself and her coauthor husband, Doyle (Inside the Oval Office
), she shows readers the elements of Chizuko's 6'×12' Tokyo kitchen. She details its pantry ingredients, including bonito (fish) flakes and daikon (radish) and tools such as a rice cooker and wok. Most recipes are based on at least one of the "seven pillars"—fish, vegetables, rice, soy, noodles, tea, fruit—and are familiar and easy to make (Shrimp and Vegetable Tempura, Teriyaki Fish, etc.). Cooking tips abound, but what adds a French Women Don't Get Fat
angle is the useful eating advice, such as "Hara hachi bunme
," or "Eat until you are 80 percent full." It's a call for moderation that occurs throughout other cultures, and if it's the Japanese version that speaks to readers, good for Moriyama.
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--This text refers to the
"A DELICIOUS WAY TO STAY HEALTHY."
"[A] well-organized, persuasive introduction to a non-Western everyday cooking plan."—Publishers Weekly
"One-upping a certain French woman who boasted about staying thin, Moriyama reveals seven secrets of how Japanese women avoid adding pounds and prolong their life."—GoodHousekeeping.com
"Thanks to Moriyama and Doyle, readers can learn from an insider raised in Japan. . . . Even the most hesitant readers will find their passion for the wonderful taste and aroma of Japanese dishes irresistible."—The Cleveland Plain Dealer