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Lingzhi, also known as reishi from its Japanese pronunciation, is the ancient "mushroom of immortality", revered for over 2,000 years (with some evidence suggesting use in Neolithic China 6,800 years ago). [8] However, as of 2023 there is an ongoing debate on which one of the described Ganoderma species is the true lingzhi mushroom.
Li Ching-Yuen or Li Ching-Yun (simplified Chinese: 李清云; traditional Chinese: 李清雲; pinyin: Lǐ Qīngyún, (died 6 May 1933) was a Chinese herbalist, martial artist and tactical advisor, known for his supposed extreme longevity.
The rations issued by the Imperial Japanese Government usually consisted of rice with barley, meat or fish, pickled or fresh vegetables, umeboshi, shoyu sauce, miso or bean paste, and green tea. [2] A typical field ration would have 1½ cups of rice, usually mixed with barley to combat nutritional deficiencies such as beriberi. [3]
The Okinawa diet is a traditional dietary pattern originating from the Japanese island of Okinawa known for its association with longevity, low body mass index, and low rates of chronic diseases ...
Hara hachi bun me (腹八分目) (also spelled hara hachi bu, and sometimes misspelled hari hachi bu) is a Confucian [1] teaching that instructs people to eat until they are 80 percent full. [2] The Japanese phrase translates to "Eat until you are eight parts (out of ten) full", [ 2 ] or "belly 80 percent full". [ 3 ]
[29] [30] Shintoism and Buddhism both contributed to the vegetarian diet of medieval Japanese while 0.1 ounces of meat was the daily amount consumed by the average Japanese in 1939. Japan lacked arable land for livestock so meat eating was outlawed several times by Japan's rulers.
Instead of the traditional Japanese diet of rice, fish, and vegetables, a Western and Chinese-style diet using meat became popular. [ 3 ] Originally, the Japanese were known as a rice-eating people, and even in urban areas, people other than the upper class could not eat enough white rice, and in rural areas, even in rice fields, other grains ...
Sagen Ishizuka (石塚 左玄, Ishizuka Sagen, March 6, 1850 – October 17, 1909) was a doctor in the Imperial Japanese Army who pioneered the concepts of shokuiku (food education) and the macrobiotic diet.