【海外の反応】「何だ⁉︎このスーパーフードは！！」アメリカ人が病気で苦しむ両親に日本の食材を食べさせた結果w【日本のあれこれ】

My parents are suffering from diabetes. I have to do something. What is this superfood? Thank you for your hard work. I'm Yuri. There are many superfoods that are popular in Japan, such as miso, amazake, green tea, and edamame. This time, I will introduce an episode in which an American who was worried about his parents' diabetes was shocked by a Japanese superfood. The food improved his parents' health and changed his life. What was the superfood he encountered? Let's take a look! An American was shocked by a Japanese superfood. My name is Barney. I'm an American in my 20s. My occupation is a pâtissier. I was able to have my own shop a year ago, and now I can finally run my own business. Actually, I learned how to make Japanese sweets at a Japanese school about 10 years ago. That experience was a very important turning point in my life. Why did I go all the way to Japan to study Japanese sweets? I'm going to tell you about that today. I became a pâtissier because of my parents' illness. My father has been suffering from diabetes since I was in high school, and he still goes to the hospital. And when I was a college student, my mother also had diabetes. I had a hard time with food restrictions and treatment. But my father and mother were pretty cool when they were young. When I look at pictures from my 20s, they look like Hollywood stars and supermodels. But it seems that my body shape has changed more and more since I was in my late 30s, and now I don't have any traces of the past. This is exactly what it means to fall down a slope. But it's not a big deal to change your body shape as you get older. What I'm worried about is my parents' health. If you get diabetes and leave your blood sugar high for many years, your blood vessels will be damaged. In the future, there is a risk that it will lead to heart disease, kidney failure, death, and leg amputation. In addition, it is said that high blood sugar can lead to fever. Diabetes is a pretty scary disease. By the way, the number of diabetics in the United States is the third largest in China and India. The high number of diabetics is a serious social problem. Texas, where I live, is the second most populated state in the United States. There are many diabetics in California and Florida. However, I think the reason why there are so many diabetics in Texas is not just a population problem, but also an unhealthy diet. In my hometown, young people and old people enjoy beer every day at pubs and beer gardens. With high-calorie tacos and smoked sausages. On top of that, in the afternoon, I drink a gulp of wine with a snack of quintessential chocolate. It has become a habit among Texans to have a quick meal when the WHO asks. And my parents have been eating like that for many years, so it's natural to get diabetes. Of course, my parents, who have been diagnosed with diabetes, have been working to improve their eating habits while taking the medicine they received at the hospital. But it seems that the habit that I have been familiar with for many years cannot be stopped so easily. As for alcohol, I managed to quit beer and drink red wine, which has low sugar content. But I couldn't help but quit my favorite sweet. So I did a lot of research on the Internet. For my parents' sake, I started to make sweets using synthetic sweeteners that are hard to cause a spike in blood sugar after eating. And when I realized it, I was stepping into the path of my diabetes. By the way, it's been a long time, but the reason I went to Japan to study was because I learned about the fruit of Japan's agaric. The first time I ate agaric was at the Japan Fest held in New York. I was a college student at the time, and I went to the Japan Fest with my girlfriend who loved Japanese anime and manga. There were a lot of Japanese food stalls at the venue, and what I found there was a mysterious food called mitsumame. When I asked the waitress what this was, she told me it was a sweet made with agaric. I was wondering what agaric was, and when I ate half of it, it was so delicious. It looked like ice, had a jelly-like texture, and was refreshing. It was a unique sweet that I had never eaten before, and my girlfriend really liked it. In Japan, not only sushi and tempura, but even sweets have evolved independently. That's how I was surprised. But you know, I was really surprised when I found out what agaric was. Well, agaric is a type of agaric called tengusa, and it has almost no sugar or calories. In addition, it contains a lot of dietary fiber that diabetes patients want to take as much as they can get out of their throats. I often hear the phrase, how many pieces of lettuce do you eat? Actually, that's because there's not a lot of dietary fiber in lettuce. Lettuce looks like a lot of dietary fiber, but there's only one gram of dietary fiber in 100 grams. So, it's not a big deal to say that this supplement has two pieces of lettuce. But agaric is different. Agaric is sold dry, and the amount of Japanese people eat once as a sweet is only about 2 grams. But of these two grams, 1.5 grams is the amount of dietary fiber, which is more than 100 grams of lettuce. By the way, 100 grams of agaric has 74.1 grams of dietary fiber. This is the largest amount of dietary fiber in any food in the world. I was really surprised that such a superfood existed in Japan. If it's a sweet that uses agaric, my parents can eat it with confidence, and I'm sure they'll be happy. When I thought that, I actually bought agaric and tried to figure out how to make it a delicious sweet. However, it didn't solidify neatly, the balls remained, the taste was bad, and it became watery, which didn't go well. Besides, I just seasoned it with a sweetener called erythritol and hardened it, so I got tired of eating it right away. I didn't think agaric was such a difficult food to handle. So I decided to go to Japan and learn how to make sweets from Japanese people. I studied for a year at a university and enrolled in a first-year school with a Japanese sweets course. During the day, I made Japanese sweets, and at night, I was very busy studying Japanese. But every day was very fulfilling. Anyway, Japanese sweets are delicate and beautiful. The teacher showed me a picture of the Japanese sweets he put up for a contest, but it was more like art than sweets. What's especially amazing is the craftsmanship that uses kneading, which is called Jounamagashi. With a wooden tool called a triangle bell, and a special pair of scissors, you can make colorful Japanese sweets that express the change of colors. The teacher made the Japanese sweets of chrysanthemum flowers in front of the students. He pushed the triangle bell up and down slowly while shaking it, and expressed the fine petals of chrysanthemum with a strong and weak line. By using an exquisite amount of force to insert the spatula, the students were fascinated by the appearance of three-dimensional petals. The teacher said that at least 10 years of training is required to become a full-fledged Japanese sweets craftsman, and when I saw this craftsmanship, I was very satisfied. And one of the charms of Japanese sweets is the elegant sweetness of red bean paste. Unlike whipped cream, butter cream, and chocolate, which are often used in Japanese sweets, it's good that there's no leftover in your mouth forever. The first thing I learned at school was how to make red bean paste, which is essential for Japanese sweets. The reason why Japanese red bean paste is delicious is because the sugar is different. The taste of red bean paste changes greatly depending on the sugar used, starting with the representative Japanese three, such as black sugar, tencaitou, kibizatou, sotou, and kizatou. But my goal is not just to make delicious sweets. I had to make sweets that were low in sugar and low in calories, and that would satisfy my parents, who love red bean paste. But when I found out the purpose of my Japanese sweets training, my teachers and classmates all helped me. Instead of whipped cream, they gave me a lot of advice, such as using a big box instead of mochi. I was especially surprised by this big box ingredient. When mixed with water, it really became a texture like mochi, so I thought it was amazing that Japanese people have a good eye for food. And I learned a lot about the sweets using red bean paste. Simple red bean paste, smooth texture of red bean paste, using fruits and milk, and whipped egg whites. I was surprised that there were so many Japanese sweets made from red bean paste. In addition, red bean paste is very effective in making western sweets. By using the hydrophobic nature of red bean paste, you can make baked sweets moist, and you can also use it to prevent hardening and make them glossy, taking advantage of the nature that does not melt even in the heat of summer. You can say that the possibility of turning a blind eye is limitless. After a year of Japanese sweets training, I returned to the United States. I went back to school and continued to study at university, and I served Japanese sweets to my parents every day. Not only as a dessert after eating, but also as a snack for wine, Japanese sweets are excellent. Japanese sweets full of red bean paste, such as dorayaki, daifuku and monaka, go well with red wine, which has a strong taste of red beans and fruits. Also, white wine goes well with soy sauce. If you mix mitarashi dango, which is mixed with sweet and spicy soy sauce, with a little spicy red wine, the sweetness of soy sauce and the spiciness of red wine mix in your mouth, and a unique flavor comes out. By the way, the sweets that my father liked the most were Mizuyokan, and my mother's favorite was Kanten jelly with coffee and milk. It was really good that he liked healthy sweets using Kanten. And my parents became interested in Japanese food because of Japanese sweets. Referring to the information I looked up on the Internet, I started to practice a healthy diet centered on Japanese food. By the time I graduated from college, my parents' health had improved a lot. My doctor was surprised, saying, What happened to you? Then I got into making sweets, and even though I graduated from the Faculty of Economics, I worked as a patissier at a local hotel, where I further improved my skills in making sweets. And a year ago, I opened a Japanese sweets shop on South Street in Fredericksburg. The reputation spread as I talked about it, and it's quite popular now. I am where I am now because I met Kanten at the Japan Festival. I am really grateful for Japanese sweets. Foreign Reactions I was fascinated by the colorful Kanten sweets called Kohaku-to that I saw on YouTube. It's gorgeous and transparent, and it looks like jewelry. The outside is crispy and the inside has a plump texture. It seems to use a lot of sugar, so I don't know if it's healthy. When I went on a trip to Japan, I bought a bite-sized yokan at a convenience store, and I fell in love with its moist texture and rich sweetness. I love anmitsu. At first, I thought it was not sweet enough, but that gentle sweetness gradually became a habit. I also make Kanten sweets from time to time. I recommend chocolate Kanten with cocoa powder. It's soft and delicious, so I want everyone to try it. Sweets made from seaweed like Kanten are perfect for vegetarians. If you top it with ice cream for vegetarians, it will be the best dessert. Summary Kanten is a food that Japanese people accidentally discovered. Taro Zaemon, who ran a inn called Minoya in Fushimi-ku, Kyoto City in the Edo period, forgot to put the rest of the Kanten out, and after a while, he found that it was frozen. Taro Zaemon, who saw the completely dry Kanten, probably melted it in hot water out of curiosity. Then, he said that it was more delicious than ordinary Kanten, and that it was made with no smell. Taro Zaemon was so impressed by its deliciousness that he took it to a Chinese monk living in a nearby temple, Ingen Zenji. After eating it, Ingen Zenji said, This is made from seaweed, so it can be eaten even by Buddhist monks who are forbidden to eat meat. It's perfect for vegetarian food, so you should make this. Taro Zaemon recommended it, and the inn was named Kanten. It is convenient to carry dried Kanten far away. Kanten spread to all over the country. In particular, in Minami-shinshu, which has a dry climate and a severe cold in winter, Kanten production flourished, saying that it was perfect for farming. And in modern times, Kanten is very popular overseas as a diet food. In addition, Kanten is also popular as a food that can be eaten by Muslims, Jews, and vegans. In addition, Kanten is also popular as a substitute for gelatin. Demand for soups, fruit preserves, and ice cream has also increased, and it is predicted that the world market of Kanten will continue to grow. How was it? If you like, I would be happy if you could tell me your impressions in the comments. Please give me a high rating and subscribe to my channel. Thank you for watching until the end. See you in the next video.