最近、半月前ころ食事指導を受ける機会があり、その指導に素直に従って自分の食生活を見直すことにしました。ごらんのような食器で少量多種化に取り組んでいます。ちなみにこの食器はカミさんが以前から仕入れていたヤツで、こういう食事習慣にピッタリ。感謝。
あ、玉子焼きはこれみよがしということではありません（笑）。なんかいまスーパーでは玉子不足、とんでもないことになっていますね。
これまでは好物の副菜を多めにたっぷり作って、ドンブリご飯と一緒にどっさり・・・というような食傾向だったものを、お米は握りこぶしよりも少なめ、副食は野菜類を多品種少量でいただく。ご飯を口に運ぶときも、米粒で10粒くらいを一口サイズにするように心がけるようにしています。ふつうのご飯茶碗で半分程度という目安。
好物の多め副菜というものに多品種の野菜などをぶち込む、というような料理傾向だったのですね。まぁ、男性的な料理作りなのでしょう。そういう「多品種」だったものからの大転換。ひとつひとつの食材の「うまみ」をそれぞれじっくりとたのしむという食習慣路線に変えたのですね。
食べることにかける時間も、この写真程度の量で最低でも20分程度を目安にしています。食事習慣でいちばん大きな要素は、この懸ける時間ということなのだと、いまさらながら深く気付かされる。ゆっくり食べると必然的にひとつひとつの食材に注意が向かわざるを得ない。
こういうふうに変化させてみていちばん驚くのは、食材それぞれのうま味の鮮やかさ。さつまいもなどはそのまま加湿加温させたものを食べていますが、これが驚くほどに「味わいがある」。「あ、なんかはじめて口にした頃のなつかしさ・・・」みたいな気持ちが襲ってくる。
多品種ごった煮系の食生活ではほとんど気付かなかった素材そのもの感との出会い。時間短縮型の価値観で生き続けてきたことが思い知らされる。たぶん現代人はおおむね以前のわたしのような価値感が共通認識だったのではないでしょうか。自分で食べる時間をしっかりかけるように変えると、他の人の食べるスピードとかにも目が行くようになるものなのですね。
いまはあんまり体重計には乗っかっていませんが、食事スタイルを変えて４−５日程度で３kgほどは体重減少が見られた。お医者さんからは「すぐに３ｋｇほどは下がる。でもそこからDNA的に栄養保存確保本能が働いて、平衡状態がつづく」というように言われています。なので、体重にばかり気を取られることなく、淡々と食事習慣の改善の定着に意を注いでいきたい。

English version⬇

Medicine and food are one and the same: Healthy longevity begins with improved diet.
I followed the “dietary guidance” I received at the hospital and challenged myself to fundamentally change my long-standing eating habits. It has been two weeks since I started fighting. I am beginning to see the results of this change in my mindset. Let’s do it. I’m going to do it.

Recently, around half a month ago, I had the opportunity to receive dietary guidance and decided to follow it to the letter and reevaluate my diet. I have been trying to eat a small amount of various kinds of food with the tableware as you can see. Incidentally, this tableware is one that my wife had stocked up on before, and it is perfect for this kind of eating habit. Thank you very much.
Oh, I don’t mean that the omelette is just for the sake of it (laughs). There is a shortage of eggs in supermarkets right now.
I used to make a lot of my favorite side dishes and eat them with a big bowl of rice…but now I eat less rice than a fistful and a small amount of a variety of vegetables as side dishes. When I bring rice to my mouth, I try to keep about 20 grains of rice in a bite size. This is about half of a regular bowl of rice.
You tended to cook with a lot of your favorite side dishes, which are vegetables of various varieties. Well, I guess it is a masculine way of cooking. This is a big change from such “multi-product” cooking. The food habit was changed to one in which the “umami” of each ingredient is savored carefully and carefully.
I now aim to spend at least 20 minutes eating the same amount of food as shown in this picture. I realize now that the most important factor in my eating habits is the amount of time I spend eating. When we eat slowly, we inevitably pay more attention to each individual ingredient.
The most surprising thing about changing the ingredients in this way is the vividness of the umami of each ingredient. For example, we eat sweet potatoes that have been heated and humidified as they are, but they have a surprisingly rich flavor. I feel a nostalgic feeling like when I first tasted them.
It is an encounter with the sense of the ingredients themselves, which I had hardly noticed in my multi-cuisine diet. It is a reminder that we have been living with a time-saving value system. Perhaps people today share the same sense of value as I did in the past. When you change the way you time your meals, you also start to pay attention to how fast other people are eating.
I don’t get on the scale much now, but I did see a weight loss of about 3 kg in about 4-5 days after changing my eating style. The doctor told me, “You will drop about 3 kg right away. But then the DNA instinct to conserve nutrients kicks in and the equilibrium state continues. Therefore, I would like to focus on improving my eating habits without being preoccupied with my weight.

Posted on 4月 27th, 2023 by 三木 奎吾
Filed under: おとこの料理＆食