Healthy ''Soshoku''

About the Book

Soshoku = Plain (simple) Diet

Since the Kamakura era (1185-1333) in Japan, the word Soshoku has come to mean “frugal meal” in the Zen temple. A sample menu is “One soup with one side dish and rice.” Over time, Soshoku became the general home diet in Japan and led to the establishment as of the traditional Japanese diet. Now we need to prevent the lifestyle diseases associated with the eating habit of western culture. Japanese Soshoku is recognized as the balanced healthier diet and will help to prevent lifestyle diseases. Because Japanese Soshoku is low-fat and high-fi ber diet which will help followings; - To take out bodily waste and enhance a good blood circulation - To enhance excess weight loss - To lower blood-sugar level - To lower LDL cholesterol level - To lower blood pressure - To lower neutral fat level Using the following ingredients such as; Kelp, Seaweeds, Root vegetables (Pumpkin, Potato, Burdock, Daikon, Lotus root, Turnip), Beans, Mushrooms, Green leafy vegetables, Brown rice, Grains(Coarse Cereal), Soy bean products (Tofu, Miso, Tofu Lees), Nuts, and Agar-Agar Additional tips for a healthy sustainable diet; - Use seasonal-, local-, organic-grown fresh products - Use less processed food - Eat a variety of foods for each meal - Use whole vegetables as much as you can

About the Author

Motoko Yagi learned that the healthy homemade diet is the basic for the healthy life from her mother in the course of nature when she grew up with her mother’s healthy homemade diet and her mother’s house grown organic vegetables in Tokyo, Japan. When she married and moved to Okayama prefecture, she started making miso/fermented soybean paste and started growing organic vegetables. It was fascinating to her that such simple ingredients like soy beans; salt, fermented rice could be transformed into such a tasty Japanese seasoning/miso. Since then, she has enjoyed cooking all kinds of Japanese/Asian cuisine, raised 2 boys with her healthy homemade diet, and has decided to dedicate her life to this passion. When she moved to the United States in 1995, as a result of changing her dietary habit and lifestyle, she gained 30 pounds easily in a few years. It was so shocked that she decided to return to the basic, healthy “soshoku” diet and healthy lifestyle since then. She instructed Macy’s cooking classes and instructs cooking class at Healthy Kitchen. She grows organic vegetables and enjoys harvesting, cooking fresh organic vegetables. She received BAs, Home Economics/Nutritional Science from Japan Women’s University, and Science & Literature from Tokyo Women’s Christian University in Tokyo, Japan. Certified ServSafe Professional Foodservice Manager http://www.healthysoshoku.com