Japanese kidney-friendly recipes. How to make DASHI and basic Japanese foods?



KONICHIWA!(Hello),

Japanese food is also a UNESCO World Intangible Cultural Heritage, in four installments.

Japanese people are famous for their high salt intake, with an average of 10g of salt per day. However, with a little ingenuity, it is possible to make delicious Japanese food with less salt.

This time, we will be introducing kidney-friendly, low-sodium dishes for all four seasons (Autumn, Winter, Spring, and summer). Please enjoy and let’s try it!


Acknowledgement: The ISRNM would like to express sincere thanks to the following contributors for sharing their kidney-friendly recipes.

  • Yuka KAWATE

  • Atsuko SAWAMURA

  • Shiho KOSAKA

  • Haruka KUROSAWA

  • Yukina YUMEN

  • Sakura KAWANO

  • Jun OGASAWARA

  • Keiichi SUMIDA

  • Kyoto working committee on Diet for Dialysis and Kidney Disease Patients

  • Kyoto dialysis and Kidney Disease Food Study Group of Kyoto College of Nutritional & Medical Science

  • Exploratory Team on CKD and Kidney Transplantation

  • Task force consortium for kidney disease in Kyoto

  • International Society of Renal Nutrition & Metabolism Patients Resources Committee

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