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.
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