Japan is an East Asian country known for its rich history and traditions, but one of the first things people notice about Japan is its food. From sushi and tempura to bento boxes and miso soup, Japanese meals are carefully prepared with quality, flavour, culture, and seasonality in mind. Health is also highly valued in Japan which explains why they have one of the highest life expectancy rates in the world! This blog post will look at Japanese cuisine and CKD.
Japanese cuisine and CKD
From the arrival of Buddhism to the rise of the samurai, each era brought new values and eating habits that continue to shape Japanese meals today. Japan’s culinary journey began in ancient times with the cultivation of rice, a staple that set the stage for the rich culinary timeline that followed. Let’s take a look!
- In the 6th century, Buddhism was introduced from China which resulted in a rise of vegetarianism.
- During the Heian period, the focus shifted towards dishes centered on fish and vegetables, which we still see today.
- Later, in the Kamakura and Muromachi periods, the rise of the samurai class had a notable impact on food culture. Their disciplined lifestyles encouraged the development of simple, nutritious meals designed to nourish their bodies and support their rigorous routines.
Let’s now explore how to enjoy Japanese cuisine and CKD!
Sodium
Japanese salt intake is ~10g/day which exceeds many other countries.
To cut back on sodium, here are some Japanese dishes you might want to try:
- Baked white fish with shiitake mushroom
- Komatsuna ohitashi (greens salad)
- Kenchin-style vegetable soup
In contrast, here are some high sodium foods:
- Ramen noodles
- Soup broth
- Rice bowls
- Canned fish
- Japanese pickles
- Sushi
- Tempura
You may look at this list and think that it is exhaustive. However, most of these dishes have high sodium content due to the seasonings and sides such as pickled ginger, soy sauce, and wasabi that they are served with. Around 70% of salt intake from Japanese cuisine comes from seasonings such as soy sauce, miso, and salt added during cooking or eating. Therefore, by scaling back on seasoning and sides, you can significantly lower the sodium in your meals, making Japanese cuisine a more manageable choice.
If you love miso soup and sushi but want to cut back on sodium, there are simple swaps you can make without sacrificing flavor. For miso soup, try using a reduced-sodium miso paste to satisfy your cravings. When preparing sushi at home, reduce the amount of salt in the rice and choose a low-sodium soy sauce. And if you’re eating out, ask the chef to use less salt in your dishes, and go easy on the soy sauce, wasabi, and pickled ginger. The key is being mindful of seasonings!
Potassium
While Japanese cuisine is known to be high in sodium, it is lower in potassium. This may be beneficial depending on the individual.
Consider the following vegetable toppings & dishes that are lower in potassium:
- Green onions
- Mushrooms
- Baby corn
- Bamboo shoots
- Bean sprouts
- Lily pods
- Napa cabbage
- Green beans
- Water chestnuts
- Bok choy
On the other hand, these foods are naturally higher in potassium in Japanese cuisine:
- Adzuki beans
- Edamame
- Sweet Potatoes
- Nori Seaweed
- Meat & Poultry
Whether you are picking the toppings for a rice dish, or are debating on which Japanese food to order, keep these lists in mind and select according to your needs. If you need to reduce your potassium intake, keep in mind that boiling or soaking meats can cut their potassium content by as much as 80%. This cooking method can also reduce the potassium in root vegetables such as sweet potatoes. If you’re at a restaurant, consider asking the chef to make these adjustments if possible. However, not everyone with CKD needs a potassium restriction.
Things to remember with Japanese cuisine and CKD
Food safety with Japanese cuisine and CKD
If you’re living with chronic kidney disease, it’s important to be extra cautious with raw foods like sushi or rare meats. As kidney function declines, the immune system also weakens, making it harder for the body to fight off infections. This makes it essential to be mindful of raw and undercooked foods, as avoiding them is key to reducing health risks. Aim to include cooked foods when choosing Japanese cuisine and CKD.
Protein intake
When you’re managing chronic kidney disease, keeping an eye on your protein intake is essential. But don’t worry, you can still enjoy your favorite Japanese dishes! The trick is moderation. Aim to make protein about ¼ of your plate, and balance the rest of your meal.
Everyone’s needs are different, so consulting with a dietitian who specializes in kidney health is a great way to get personalized advice on how much protein is right for you based on your stage of CKD. That way, you can enjoy delicious meals while taking care of your health! Book your free intro call with Kidney Nutrition dietitians here.
Remember this with Japaense cuisine and CKD
A CKD diagnosis doesn’t mean you have to miss out! You can still go to your favorite Japanese restaurant or prepare modified versions of your favourite dishes at home. With a few mindful adjustments, Japanese food can continue to be a delicious and guilt-free part of your diet.
This article was written by Kimia Oshagi, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.
