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