Anti-glycation Recipe No.1. Kiritanpo Hot Pot
We are sharing a recipe for anti-aging and longevity created by Professor Yoshikazu Yonei, Doctor of Medicine and Philosophy, a member of the Japan Glycation Stress Research Association, and a lecturer at Doshisha University.
What is special about Prof. Yoshikazu Yonei's recipe? The recipe was created to reduce glycation stress - is a biological process in which sugar molecules, usually glucose, react with proteins and lipids in the body. This process causes glycation reactions that can damage cellular structures and functions, such as:
- Inflammation: AGEs ( advanced glycation end products ) can promote chronic inflammation in the body. Inflammation is linked to many chronic diseases, such as cardiovascular disease, arthritis, and even some forms of cancer.
- Oxidative stress: AGEs can increase oxidative stress, which causes free radical accumulation and oxidative damage to cellular structures, including DNA, lipids, and proteins. This can contribute to a variety of health problems and the aging process.
- Vascular lesions: AGEs can contribute to damage to blood vessel walls and impair blood flow, which can increase the risk of hypertension, atherosclerosis, and other cardiovascular diseases.
- Cellular aging: AGEs can disrupt protein function and contribute to cellular aging. This can affect skin elasticity, as well as contribute to other signs of aging and diseases.
- Nervous system disorders: Some studies suggest that AGEs may have negative effects on the nervous system and contribute to neurodegenerative diseases such as Alzheimer's disease.
Recipe: Kiritanpo Hot Pot
Ingredients [for 2 servings]:
- Kiritanpo (rice sticks) 160g
- Shiitake mushrooms 180g
- Chicken thigh 200g
- Tofu 300g
- Dill 150g
- Maitake mushrooms 200g
- Burdock 160g
- Shiitake mushrooms 72g
Meatballs:
A-list ingredients:
- Ground chicken 160g
- Grated lotus root 40g
List B ingredients:
- Soy sauce 72g
- Mirin 72g
- Chicken broth 800g
Preparation:
- Thinly slice the burdock and soak it in water to remove the bitterness.
- Mix the minced chicken with the grated lotus root from A-list ingredients until sticky and form meatballs.
- Cut the other ingredients into easy-to-eat pieces.
- Pour into the pot. List B ingredients soup ingredients, bring to a boil and cook the ingredients.
Dill is rich in vitamins C and β-carotene, iron and dietary fiber, with a distinctive aroma. This aroma is associated with phthalides, which have strong antioxidant properties. Phthalides are believed to have various health benefits, including anti-inflammatory, antihypertensive and anticancer effects. Phthalides are also found in spices such as celery, which is known for its strong anti-glycation effects.
Nutritional value of the dish: 868 kcal, 61.4g protein, 29g fat, 87.8g carbohydrates, 15.5g dietary fiber
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Anti-glycation Recipe No.2. Soba Tsuyu Hot Pot with Duck
We are sharing a recipe for anti-aging and longevity created by Professor Yoshikazu Yonei, Doctor of Medicine and Philosophy, a member of the Japan Glycation Stress Research Association, and a lecturer at Doshisha University.
What is special about Prof. Yoshikazu Yonei's recipe? The recipe was created to reduce glycation stress - is a biological process in which sugar molecules, usually glucose, react with proteins and lipids in the body. This process causes glycation reactions that can damage cellular structures and functions, such as:
- Inflammation: AGEs ( advanced glycation end products ) can promote chronic inflammation in the body. Inflammation is linked to many chronic diseases, such as cardiovascular disease, arthritis, and even some forms of cancer.
- Oxidative stress: AGEs can increase oxidative stress, which causes free radical accumulation and oxidative damage to cellular structures, including DNA, lipids, and proteins. This can contribute to a variety of health problems and the aging process.
- Vascular lesions: AGEs can contribute to damage to blood vessel walls and impair blood flow, which can increase the risk of hypertension, atherosclerosis, and other cardiovascular diseases.
- Cellular aging: AGEs can disrupt protein function and contribute to cellular aging. This can affect skin elasticity, as well as contribute to other signs of aging and diseases.
- Nervous system disorders: Some studies suggest that AGEs may have negative effects on the nervous system and contribute to neurodegenerative diseases such as Alzheimer's disease.
Recipe: Soba Tsuyu Hot Pot with Duck
Ingredients [for 2 servings]:
- Duck meat (with skin) 300g
- White onion 100g
- Burdock - 80 g
- Maitake mushrooms 50g
- Shungiku 100g – these are edible chrysanthemum leaves that are widely used in Japanese cuisine. They can be replaced with spinach, cilantro, or parsley, as they also have the texture and mild flavor of green leaves.
- Silken tofu 150g
- Fresh buckwheat - 200 g
- Soba tsuyu 800 g - is a Japanese sauce used as a sauce or soup with soba (buckwheat) noodles. Made from soy sauce, mirin (sweetened rice wine), and dashi (fish or seaweed stock). Soba tsuyu is used both for dipping cold soba noodles and for hot noodle soup.
- Onion leaves 4g
- Grated ginger 10g
- Yuzu pepper 4g - a Japanese spice made from yuzu citrus peel, red or green chili peppers and salt. It has a unique, citrusy flavor and spiciness. Our regular peppercorns, such as black or white, have a spicy and slightly earthy flavor, without a citrus aftertaste
- Wasabi (Japanese horseradish paste from a tube) 4g
Preparation:
- Cut the duck meat into strips about 0.5 cm thick, cut the white onion into 4 cm pieces, and the burdock thinly sliced. Soak the burdock in water to remove the bitterness.
- Cut the shungiku (parsley/spinach) into thirds, and the maitake mushrooms and tofu into easy-to-eat pieces.
- Fry duck meat in a pan without oil over low heat until the fat has rendered and the meat is well cooked. Put it aside.
- Fry the white onions over high heat until golden brown.
- When the soba soup in the pot is hot, add the fried duck meat with the rendered fat, add the tofu, vegetables and mushrooms. Cook until the ingredients are fully cooked.
- Transfer everything to a plate and enjoy with yuzu pepper. Add chopped spring onions, ginger and wasabi to taste.
Burdock , white onion, and other ingredients are rich in antioxidants, but buckwheat is particularly rich in polyphenols, which inhibit glycation and have strong antioxidant effects. It is recommended to use darker buckwheat (unprocessed) for the best antioxidant effect.
Nutritional value of the dish: 936 kcal, 42.3g protein, 48.3g fat, 78.7g carbohydrates, 11.4g dietary fiber
