Bright lights, big city
Tokyo is called many things: the city of “electric light,” of “sleepless souls,” the city of play, YOUTH, the future and I’ll add another – the city of REAL food.
The crowds are daunting, but polite. There are familiar signs as you walk down the main corridors. There are Mickey D’s and Krispy Kreme donuts. Sweet shops (cakes, cream puffs, cookies) and expensive chocolates are popular here, especially in the afternoon over tea. But behind the trendy facade of the west and the tantalizing treats… the real mecca is savory and healthy.
The news flash here for any person traveling to Tokyo with diabetes is the local cuisine is fantastic and easy to manage, especially if you enjoy sushi, sashimi or any other version of raw or grilled fish, prawns, beef or vegetables. Why? The food is all market fresh (as in the days catch!) and prepared simply. And even more importantly – it is fun for everyone and guilt-free! And the best part – even if you aren’t in Tokyo – there is probably something similar near you. (although maybe not quite as good!)
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- Robataya – one of the chefs plunges his hand in the tank for fresh fish
There are many types of Japanese cuisine ( Yakatori , Teppanyaki , Shabu-Shabu ) but I am going to focus on Robatayaki. Robata is a Japanese charcoal grill, and Robatayaki is a traditional farmhouse style Japanese barbecue where customers are seated around the cooking area (originating from the 1600’s). This leads me to Robataya , a very trendy restaurant discreetly located on a quiet street in the glitzy neighborhood of Roppongi in Tokyo (and one recently opened in the East Village, New York ). For me and my family, it was a delicious and entertaining dining experience with a good-for-you quotient.
Tuna and salmon sashimi
We were given a starter sample – a meaty crab claw – steamed and chilled on a little bed of ginger and cabbage (0 carb) and continued with a plate of tuna and sashimi which my nine year old competed for the last piece (she won). So far, 0 carbs and lots of healthy protein.
The only issue here? Fat content – watch out for fatty tuna or salmon (lookout for an abundance of white stripes as not so good vs. an overall orange or red hue.) Soy sauce with wasabi has approximately 4 grams of sugar per tablespoon, but I believe it can be more like “per teaspoon” depending on how sweet it may taste, and with all that soaking up – I say bolus for 15 gms carbohydrate per 6-8 pieces, especially if, like me, you enjoy dipping everything that is served up such as grilled veggies. Here’s a ratio “guide” for sashimi and sushi rolls – which are customary in the west. One roll is usually 6 pieces. It’s easy to see why sashimi is a safer bet – but I eat sushi too – making sure I keep count. (Some of what’s below is from Atkin’s, but here’s another good source )
Avocado roll: 246 calories, 11g fat, 59g carbs
Spicy tuna roll: 290 calories, 11g fat, 54g carbs
Fried soft shell crab: 317 calories, 12g fat, 64g carbs
California roll: 266 calories, 8.5g fat, 63g carbs
Cucumber roll: 136 calories, 0g fat, 59g carbs (children love them!)
Eel and avocado roll: 372 calories, 17.5g fat, 57g carbs
Salmon sashimi (no rice): 3 0z., Calories: 143, Fat: 7g, Carbs: 0g
Ahi Tuna sashimi (no rice) 4 oz., Calories: 120, Fat: 1g, Carbs: 0g,
Grilled peppers and onion
Next up grilled eggplant, asparagus, japanese onion, green peppers (hot in the mid-zone and sweet on the ends!), sweet potato (5 gms of carb per piece) and mushrooms. Grilled tender, succulent and full of flavor.
Fresh snapper
My husband and daughter had the Kobe beef while I had the grilled whole snapper which was a little larger than the palm of my hand and caught fresh that day – grilled with a bit of oil and salt, crispy on the outside with flaky white meat inside. (I do not eat the skin – too much fat). Drizzled with fresh lemon – pure heaven.
One of the best things about the privilege of traveling is the opportunity to taste the food of another culture the way it is meant to be served – and in Tokyo this means savoring the very essence of fish, beef or vegetables. No covering up here! For people like me who must count carbohydrates – the Robatayaki is a pleasurable, fun way to dine with low glycemic values. (and diabetes can make eating unfun!) Just watch out for fat content and when eating sushi rolls – be careful not to overdo it! But go ahead – explore something new and enjoy! I did without a hitch.
©2010 diabetes 24-7 . All Rights Reserved.
.
Bright lights, big city
Tokyo is called many things: the city of “electric light,” of “sleepless souls,” the city of play, YOUTH, the future and I’ll add another – the city of REAL food.
The crowds are daunting, but polite. There are familiar signs as you walk down the main corridors. There are Mickey D’s and Krispy Kreme donuts. Sweet shops (cakes, cream puffs, cookies) and expensive chocolates are popular here, especially in the afternoon over tea. But behind the trendy facade of the west and the tantalizing treats… the real mecca is savory and healthy.
The news flash here for any person traveling to Tokyo with diabetes is the local cuisine is fantastic and easy to manage, especially if you enjoy sushi, sashimi or any other version of raw or grilled fish, prawns, beef or vegetables. Why? The food is all market fresh (as in the days catch!) and prepared simply. And even more importantly – it is fun for everyone and guilt-free! And the best part – even if you aren’t in Tokyo – there is probably something similar near you. (although maybe not quite as good!)
There are many types of Japanese cuisine ( Yakatori , Teppanyaki , Shabu-Shabu ) but I am going to focus on Robatayaki. Robata is a Japanese charcoal grill, and Robatayaki is a traditional farmhouse style Japanese barbecue where customers are seated around the cooking area (originating from the 1600’s). This leads me to Robataya , a very trendy restaurant discreetly located on a quiet street in the glitzy neighborhood of Roppongi in Tokyo (and one recently opened in the East Village, New York ). For me and my family, it was a delicious and entertaining dining experience with a good-for-you quotient.
Tuna and salmon sashimi
We were given a starter sample – a meaty crab claw – steamed and chilled on a little bed of ginger and cabbage (0 carb) and continued with a plate of tuna and sashimi which my nine year old competed for the last piece (she won). So far, 0 carbs and lots of healthy protein.
The only issue here? Fat content – watch out for fatty tuna or salmon (lookout for an abundance of white stripes as not so good vs. an overall orange or red hue.) Soy sauce with wasabi has approximately 4 grams of sugar per tablespoon, but I believe it can be more like “per teaspoon” depending on how sweet it may taste, and with all that soaking up – I say bolus for 15 gms carbohydrate per 6-8 pieces, especially if, like me, you enjoy dipping everything that is served up such as grilled veggies. Here’s a ratio “guide” for sashimi and sushi rolls – which are customary in the west. One roll is usually 6 pieces. It’s easy to see why sashimi is a safer bet – but I eat sushi too – making sure I keep count. (Some of what’s below is from Atkin’s, but here’s another good source )
Avocado roll: 246 calories, 11g fat, 59g carbs
Spicy tuna roll: 290 calories, 11g fat, 54g carbs
Fried soft shell crab: 317 calories, 12g fat, 64g carbs
California roll: 266 calories, 8.5g fat, 63g carbs
Cucumber roll: 136 calories, 0g fat, 59g carbs (children love them!)
Eel and avocado roll: 372 calories, 17.5g fat, 57g carbs
Salmon sashimi (no rice): 3 0z., Calories: 143, Fat: 7g, Carbs: 0g
Ahi Tuna sashimi (no rice) 4 oz., Calories: 120, Fat: 1g, Carbs: 0g,
Grilled peppers and onion
Next up grilled eggplant, asparagus, japanese onion, green peppers (hot in the mid-zone and sweet on the ends!), sweet potato (5 gms of carb per piece) and mushrooms. Grilled tender, succulent and full of flavor.
Fresh snapper
My husband and daughter had the Kobe beef while I had the grilled whole snapper which was a little larger than the palm of my hand and caught fresh that day – grilled with a bit of oil and salt, crispy on the outside with flaky white meat inside. (I do not eat the skin – too much fat). Drizzled with fresh lemon – pure heaven.
One of the best things about the privilege of traveling is the opportunity to taste the food of another culture the way it is meant to be served – and in Tokyo this means savoring the very essence of fish, beef or vegetables. No covering up here! For people like me who must count carbohydrates – the Robatayaki is a pleasurable, fun way to dine with low glycemic values. (and diabetes can make eating unfun!) Just watch out for fat content and when eating sushi rolls – be careful not to overdo it! But go ahead – explore something new and enjoy! I did without a hitch.
©2010 diabetes 24-7 . All Rights Reserved.
.