According to Fukuoka Prefecture, the average daily salt intake is higher than the national average for both men and women, and there is a tendency to prefer foods with a strong taste, such as ramen and mentaiko. Against this backdrop, Remi Hirano, a cooking enthusiast, introduced a recipe that reduces salt intake in your daily diet and called for cooking tips.
At the event held in Fukuoka City, food enthusiasts Remi Hirano and Governor Hattori participated, and Hirano's "Kinmedai no Aquapazza" was introduced.
The recipe kept the amount of salt used at 2 grams, and the key points of cooking were explained, such as using anchovies that contain umami and salt instead of salt for seasoning, and adding garlic and spice "capers" to accentuate the taste.
The Ministry of Health, Labour and Welfare has compiled a new goal to reduce the average daily salt intake to less than 7 grams from next fiscal year to prevent high blood pressure, but according to the prefecture, the per prefectural resident intake is 1.11 grams for men and 7.9 grams for women, which is higher than the national average for both men and women.
The prefectural government has analyzed that this is the tendency to prefer foods with a strong taste, such as ramen and mentaiko, and would like to further promote initiatives such as introducing 5 low-sodium recipes on its website.
Governor Hattori said, "It was very delicious, and I would like to work together to promote initiatives to use salt wisely and smartly, using dashi and spices wisely."