健康和食、病院栄養士が教えます　ブラジルでレシピ本完成

　【サンパウロ時事】世界最大の日系人社会があるブラジルで、食による健康管理の「プロ中のプロ」である病院の栄養士がブラジル人の舌に合わせ、現地調達できる食材で調理可能な和食のレシピ本「サボール・ド・ジャパン（日本の味）」を完成させた。電子版を国際協力機構（ＪＩＣＡ）などのホームページで無料公開し、和食の裾野を広げる。
　作成に当たったのは、各地の日系病院などで働くブラジル人栄養士７人。２０１９年にＪＩＣＡの派遣で九州大で研修を受け、その成果を２年がかりで１４０ページに結実させた。魚の煮付けや筑前煮、親子丼など、だしを効かせた料理が並ぶ。
　編者の一人で、サンパウロ市のサンタクルス日本病院に勤務するソランジ・ガルシアさん（４５）は「ブラジル食は動物性脂肪が多くなりがち。和食は海草や野菜を多く取り入れ、たんぱく質も低脂肪が中心と健康的で、普及が必要と感じた」と説明。「アマゾンなどではかつお節などは手に入りにくいので、現地の魚でも代用できることが重要。うま味を利用して塩分を控えるよう工夫した」と話している。（2021/10/16-13:33）

Brazilian nutritionists have created a recipe book for Japanese dishes using ingredients available in the South American country, which has the world's largest society of Japanese descendants abroad.
   The book, "Sabor de Japao" (Flavor of Japan), offers recipes of Japanese dishes fitting Brazilians' taste. The digital version of the book will be available for free on the websites of the Japan International Cooperation Agency and other organizations to encourage more people to eat healthy Japanese dishes.
   The book was created by seven Brazilian nutritionists working at places including a hospital linked to Japan. In 2019, the seven took a related training course at Kyushu University in Fukuoka Prefecture, southwestern Japan, under a JICA program. They later spent two years bringing the results of the training into the 140-page recipe book, which includes dishes using "dashi" broth, such as simmered fish, "chikuzenni," or simmered chicken and root vegetables, and "oyakodon," or a bowl of rice topped with simmered chicken and egg.
   One of the authors who works at Hospital Japones Santa Cruz in Sao Paulo pointed out that many Brazilian dishes contain a lot of animal fat. The 45-year-old nutritionist said that she finds it necessary to encourage Brazilian people to eat Japanese dishes as they often come with a lot of seaweed and vegetables, and contain low fat.
   It is important that Japanese dishes using fish are created with ingredients available in Brazil because it is difficult to procure "katsuobushi" dried bonito, used often to make dashi, and other Japanese foods in the Amazon rainforest, she said, adding that the nutritionists came up with recipes that utilize basic tastes and instead reduce the use of salt.