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As a A Japanese nutritionist living in the USI like to shop Traditional foods that I grew a meal like seaweed, beans, matchMultidium rice and sweet potatoes.
Sometimes I go to Costco to buy these brackets in bulk. But during a recent trip to Japan, I had the opportunity to shop in Costco is a warehouse in KyotoYou can visit with the help of your membership card in the US.
I was curious to see how compared to US stores, and in the end I was very surprised.
The layout was very similar to Costco stores in the US, I also saw many of the same items as Kirkland garbage bags and Duracell batteries.
Photo: Michiko Tomiooka
While the layout and many of the products were similar to US stores, the variety of Japanese food was incredible. There were regional items, seasonally provided ingredients and healthier snacks, which I rarely find back at home. It was fun to look at foods and brands that were exceptional to the stores in Japan.
Here are six longevity foods that I want to bring us more.
1. A wide variety of seaweed
Marine algae is a major in Japan. It is full of minerals, vitamins and polyphenols, making it one of the most dense nutritional, plant foods that you can eat.
No food is complete without seaweed. It’s so delicious and easy to prepare.
Photo: Michiko Tomiooka
I found a wide selection including:
- Mazuku: A sliding sea algae similar to noodles that is rich in Fucoidfiber known with the support gut health., immunityand even Bone
- Nori: Crunchy sheets of seaweed, ideal for sushi and rice balls
- Old: I like to sprinkle it on soups or salad
- Desomper: Often used in miso soup
Okinawan Mozuku sea algae! If I could, I would bring so much with me to the US
Photo: Michiko Tomiooka
Other varieties included Kombu, Hijiki, Aonori and Kanten – all I like to hold in my closet.
2. Many tofu and other soy -based foods
Tofu is one of my favorite foods. It is a great source of plant -based protein and is very versatile in kitchens. You can eat it plain or throw it in soups or salads. Even my dogs enjoy!
Thanks to my dear cousin, Massahiro Saka, who accompanied me on this Costco trip! His huge bag is full of vegetables and snacks for his family and friends.
Photo: Michiko Tomiooka
Japanese Costcos sell an incredible variety of soy -based items, many of which are vacuum frozen for freshness and shelf life. Included options:
- Frozen dried koya tofu: Great for busy families. Rehydes quickly and maintains the aroma well.
- Fried, powder and frozen tofu: These variations are delicious, versatile and easy to cook.
Tofu is a great source of protein without any of the cholesterol. It is also very versatile; You can add it to soups or mix fried!
Photo: Michiko Tomiooka
One of my recipes includes soaking koya tofu, cutting cubes, then simmering with kombu, dried mushrooms, carrots, peas and ginger. I finish it with homemade miso paste for a satisfying, balanced dish.
3. Seasonal Japanese production
I always encourage my customers to include a wide range of vegetables, roots and herbs in every meal. The larger variety of plants means more fiber, antioxidants and essential nutrients for long life.
Goldstar is the main level of membership and puts you into every Costco location around the world – all for less than $ 40 a year.
Photo: Michiko Tomiooka
I was excited to see all kinds of products that are a little more difficult to find in US supermarkets:
- Japanese eggplants and cucumbers
- Mushrooms such as enockies and shimji
- Leafy foliage like Mizuna, Komatsuna and Hakusai (NAPA CABBAGE)
Even Hokkaido potatoes, known for their high quality, were available in bulk.
I grew up to eat many Japanese sweet potatoes! They are finely sweet and have a walnut scent with mashed brown -like mashed potatoes. I like to bake them, but you can also throw them in soups.
Photo: Michiko Tomiooka
4. Ready to eat Japanese dishes
Box with assorted “Onigiri”, Japanese rice balls made of rice. They are often compressed in triangular shapes, ball or cylinder and wrapped in seaweed.
Photo: Michiko Tomiooka
I like to cook, but sometimes life becomes busy and I need fast, healthy options for myself and my clients.
I love multi -grain tuna rice balls wrapped in seaweed, which is full of important minerals such as iron, calcium, folate and magnesium.
Photo: Michiko Tomiooka
Costco Japan has offered an intelligent range of ready -to -eat items, including (my favorite) microwave multiigrane rice bowls, marinated vegetables, immediate miso soups in powders and paste (just add hot water and throw some seaweed and tofu), Japanese style, prepared fish and very unique cares.
We saw a very ready -to -eat selection of brown rice. They are so comfortable to have on busy days when you don’t have time to cook.
Photo: Michiko Tomiooka
Of course, you can find some of these items in US stores, such as Whole Foods, but they are often more expensive.
5. Traditional rice cookies (Senbei)
There are over 35 Costco locations in Japan. We visited the one in Kyoto.
Photo: Michiko Tomiooka
Rice crackers (rice rice chips) are one of my favorite snacks. In Costco Japan I saw Kakinos, crescent-shaped crescent-shaped crescent mixed with peanuts. Other rice crackers were made with sesame seeds, seaweed, soy powder, nuts and even some herbs.
6. So many different brands of green tea
In Japan, green tea is more than a drink – it is a daily ritual. You will find it in vending machines, restaurants and almost every home.
We saw boxes and boxes of bottled green tea Matcha. There are countless health benefits! Studies have shown that Matcha can reduce the risk of cardiovascular disease.
Photo: Michiko Tomiooka
At Costco Japan, I saw bottled green teas, tea bags and options for free leaves and powdered teas in family size packages. Almost every buyer had a product of green tea in his cart.
Green tea is associated with better heart health and a longer life in lots of researchS I always recommend replacing it instead of alternative soda, rich in antioxidants rich in antioxidants.
Michiko Tomioka., MBA, RDN is a certified nutritionist and longevity expert. Born and raised Nara, Japan, her approach focuses on a plant -based diet. She has worked in food roles in centers for the restoration of substances, charter schools and food banks. Follow her on Instagram @Michian_rdS
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