In the vast oceans surrounding Japan, over 1,500 varieties of seaweed are found, each offering distinct tastes and textures that have been a staple in Japanese cuisine for centuries. For Michiko Tomioka, a nutritionist from Nara, Japan, seaweed is more than just a food—it’s an integral part of her life and a key to her health.
Tomioka shares the nostalgia she feels when it comes to seaweed. Her late mother was a big fan, crediting its ability to keep her hair healthy and strong. Tomioka’s grandfather would give her chewy kombu candies as treats whenever they met. Her 99-year-old aunt and in-laws, who are 95 and 88, swear by a daily bowl of miso soup with wakame seaweed.
As a nutritionist, Tomioka appreciates the convenience, nutritional value, environmental friendliness, and versatility of seaweed. Here are four reasons why she can’t get enough:
1. Convenience: Unlike other ingredients that might be hard to find or require preparation, seaweed is readily available at local markets or even Whole Foods and requires little effort to add to dishes.
2. Nutritional Benefits: Seaweed is rich in fiber, iron, iodine, potassium, calcium, magnesium, polyphenols, all 9 amino acids, and Omega-3 fatty acids. These compounds help with digestion, weight management, overall gut health, fight inflammation and illness, manage blood sugar levels, boost heart health, and cell growth.
3. Environmental Sustainability: Seaweed requires no land, fuel, or pesticide usage to grow, naturally occurs in oceans, and can help reduce carbon emissions. It’s a great option for vegan and kosher safe dishes.
4. Versatility: Tomioka uses seaweed in every meal, from miso soup with kombu and wakame to ohitashi (steamed vegetable salad) made with hijiki and arame seaweed, boiled noodles with wakame or hijiki, and breakfast dishes like seaweed wrapped multi-grain rice.
For Tomioka, eating seaweed not only makes her feel healthier but also transports her to an ocean haven. Her love affair with seaweed is a lifelong one that she plans to continue enjoying for its numerous nutritional perks.
About the Author: Michiko Tomioka, MBA, RDN, is a certified nutritionist and longevity expert born and raised in Nara, Japan. She focuses on a plant-based diet and has worked in various roles including substance recovery centers, charter schools, and food banks. Follow her on Instagram @michian_rd.
Source: CNBC
