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Japanese
Food Festival at Universities
Interactive seminars on the
magic of Japanese cuisine and its health
benefits
March
5, 2004, Hong Kong - With a wide selection
of dishes and regional specialties, Japanese
cuisine has become very popular in Hong
Kong and around the world in the current
decade. At the same time, researches have
stated that one of the major reasons for
the longevity of Japanese is their healthy
eating habit. What makes Japanese food so
tasty and popular? What are its health benefits?
How can we enjoy tasty food healthily?
In
order to provide a better understanding
on the nutritional values of Japanese cuisine
and introduce the discovery of the fifth
fundamental taste - Umami (ÂA¨ý), interactive
seminars themed "Japanese Food Festival
at Universities" for university students
had been organized by Hong Kong Council
of Early Childhood Education & Services
(CECES) and sponsored by Ajinomoto Co. (H.K.)
Ltd. The two seminars were held at the Chinese
University of Hong Kong and the University
of Hong Kong on March 3 and March 5, 2004
respectively. During the seminars, two registered
dietitians Mr. Leslie Chan and Mr. Spencer
Tong explained the magic of the Japanese
eating culture and its relationship with
longevity. In addition, the concept of the
fifth fundamental taste - Umami was introduced
and explained in detail.
Characteristic
of Japanese eating culture and its nutrition
values
Due to the geographical location of Japan,
seafood is very familiar in Japanese cuisine.
While many people enjoy sushi and sashimi,
noodles, hot pot, tempura and a large variety
of Japanese dishes are also very popular
around the world.
Green
Tea, tofu and seafood are frequently used
in Japanese cuisine, and are widely known
to contain nutrients and vitamins that can
improve health condition. Green tea contains
antioxidant properties, as well as a wide
variety of vitamins and minerals which contribute
to cancer prevention and skincare. Tofu
is rich in high quality protein, which helps
to lower the cholesterol level, protect
the blood vessels and prevent osteoporosis.
Omega-3 fatty acid found in fish oil is
essential to the development of brain and
eye. It also helps to regulate the cholesterol
level and lower the risk of asthma, allergies
and rheumatoid arthritis.
Monosodium
Glutamate (MSG) Considered Safe and Natural
Monosodium Glutamate (MSG) is a form of
glutamate, an amino acid and one of the
most abundant and important components of
proteins. Glutamate is found naturally in
protein-containing foods such as meat, vegetables,
poultry and milk. Glutamate is also essential
link in human metabolism. In fact, the human
body contains about 2 kilograms (4 pounds)
of glutamate in muscles, brain, kidneys,
and other organs and tissues. About 50 grams
of glutamate are turned - over daily by
the human body and used in the various metabolic
processes that sustain life. Monosodium
Glutamate (MSG) is usually produced by fermentation
- a process similar to that used in making
vinegar and beer, using natural food ingredients
like sugar canes, corn or sago as raw materials.
The end product is a pure, white crystal
which dissolves easily and blends well in
many foods. Glutamate has a unique taste,
recognized as an independent fifth basic
taste separate from sweet, salty, sour and
bitter. It is called "Umami".
Research
has revealed that glutamate from whatsoever
source is important for the normal functioning
of the digestive system. The human body
metabolizes Monosodium Glutamate (MSG) just
in the same way as natural glutamate, meaning
that Monosodium Glutamate (MSG) is safe
for human consumption.
In
fact, the safety of Monosodium Glutamate
(MSG) is endorsed by a number of international
leading food and health organizations, including
the Joint Expert Committee on Food Additives
(JECFA) of the United Nations Food and Agriculture
Organization, and the World Health Organization,
and the European Commission's Scientific
Committee for Food (SCF).
In
addition, the Food and Drug Administration
of the United States (FDA) also affirms
that normal consumption of Monosodium Glutamate
(MSG) is not hazardous. Suitable amount
of Monosodium Glutamate (MSG) intake will
not lead to any health problems.
As
a flavor enhancer, Monosodium Glutamate
(MSG) also contributes to healthy eating,
especially among the aging population. The
elderly, who have progressively lost their
sense of taste and smell, usually lacks
the appetite for eating, resulting in the
problem of undernourishment. However, it
is confirmed in various studies that adding
Monosodium Glutamate (MSG) to dishes can
encourage intake of targeted foods, thus
improving the nutrient intake of elderly
people. By using a small amount of Monosodium
Glutamate (MSG), salt intake can be reduced
as Monosodium Glutamate (MSG) maintain food
palatability due to its Umami taste contribution.
"Through
the presentation of the dietitians from
CECES, we hope the students could enjoy
and appreciate Japanese cuisine, and also
have a thorough understanding about the
true picture of the fifth taste - Umami
and Monosodium Glutamate (MSG)," said
Masaichi Shimbo, Managing Director of Ajinomoto
Co., (HK) Ltd.
About
AJINOMOTO
AJINOMOTO
set up its representative office in Hong
Kong in 1927 and in 1979 Ajinomoto Co.,
(HK) Ltd. was founded. Based on the motto,
'High Quality & Good for Health', today
the company continues to develop its market
presence in Hong Kong and actively sponsors
food and health related activities in the
SAR. Ajinomoto Co., (HK) Ltd. also markets
Ajinomoto product range in China.
The
company's product range in Hong Kong include
seasonings such as AJI-NO-MOTO, HON-DASHI
(Seafood Flavor and Scallop Flavor), GAOTANG
Seasoning, AJI-SHIO-PEPPER, AJI-SHIO-CHILLI
and AJI-SHIO-SALT; nutritional drinks including
AMINO GEAR, AMINO VITAL, CALPIS and CALPICO;
sweeteners such as PAL SWEET and SLIM UP;
and frozen foods including JAPANESE FRIED
DUMPLING, TENDER FRIED CHICKEN and YAKITORI.
For further information visit: www.ajinomoto.com.hk
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