大和健康资讯 第219期（2021年11月）

This Month's Topics

■ World Health Report

Adequate sleep duration

In recent years, the importance of sleep in health management has been gaining attention, and the problem of sleep deprivation among Japanese people has been pointed out. This time, we will introduce reports from Japan and abroad on the importance of proper sleep and the sleep of Japanese children.

■ Health Tips: Revisiting and Renewing Health

141) Staying Healthy During the COVID-19 Pandemic ~Secrets to Preventing Infection and Staying Healthy~ (1)

The global outbreak of COVID-19 has already lasted for over a year and is having a significant impact on our lives. This time, we will introduce the 158th Public Gerontology and Geriatrics Medicine Public Lecture "Staying Healthy Even During the COVID-19 Pandemic ~Secrets to Preventing Infection and Maintaining Health~" hosted by the Tokyo Metropolitan Gerontology Medical Center, over two sessions.

In this first installment, we will introduce "The Current Status of the COVID-19 Pandemic and Important Considerations for the Elderly" (Mr. Junei Ko, Director of the Tokyo Metropolitan Center for Gerontology).

■ Traveling Japan through Food ~ Local Cuisine Journey ~

Kabura Sushi

Day by day, it gets colder, and I start to feel the arrival of winter. This time, we introduce Kabura Sushi, a local dish from Ishikawa Prefecture made with the winter delicacy 'yellowtail.'

Kabura sushi is a traditional fermented food representing Ishikawa Prefecture, consisting of salted turnips sandwiched between salted yellowtail. Unlike traditional sushi that uses vinegared rice, it is a type of 'narezushi' that is closer to pickles. Salted yellowtail is sandwiched between salted yellowtail and salted yellowtail, topped with amazake made from koji,

It is made by soaking for about one week to ten days. Once fully matured, it is eaten as is, without any additives. There are various theories about its origin, but there are some that fishermen in Kanaishi-cho, Kanazawa City, began eating it as a New Year's event meal to pray for a bountiful catch and safety, or that it was served at local hot spring inns visited by the feudal lord for therapeutic baths, but this is not certain. It is said to have been eaten at least during the Edo period. It is said that the origin spread because fishmongers and greengrocers would give homemade 'kaburuzushi' as gifts at their clients at the end of the year to exchange their visiting books and greet them.

Buri, whose name changes depending on its size—'Kozokura', 'Fukuragi', or 'Gando'—has been considered a lucky charm since ancient times and was even presented to the Tokugawa shogunate by the Kaga Domain. Among the many yellowtail dishes, 'kaburuzushi' is considered a luxury item. Kaburashi is a fermented food that has recently gained attention for its high health benefits, and is rich in lactic acid bacteria. Additionally, the fat in yellowtail is an unsaturated fatty acid such as DHA, which is a high-quality fat that lowers blood cholesterol and helps prevent arteriosclerosis and high blood pressure. The Edo-period pharmacological book 'Honcho Shokkan' describes it as 'moistening the qi and blood, promoting healthy weight gain,' and introduces it as a desirable ingredient for people who are weak, lack physical strength, or tend to be anemic.

Kaburashi is highly beneficial for health and has a unique and rich flavor. In recent years, it seems to be available for purchase through mail order and other channels. Be sure to try Ishikawa's winter delicacies.

Reference: "Our Local Cuisine" (Ministry of Agriculture, Forestry and Fisheries) https://www.maff.go.jp/j/keikaku/syokubunka/k_ryouri/index.html

The next "e-Kenko Kawara Edition" is scheduled to be released around December 20.