The theme this time is "reduced salt"!

In order to solve problems such as "the taste is light and not delicious", "it takes time", etc.

Introducing three carefully selected recipes under the theme of ★delicious★easy and quick★ .

For the salt, we used Ajinomoto Co., Inc.'s "Yasashio®" (50% less salt than regular salt) to achieve the same deliciousness as usual.

Grand Prize [Yuzu Flavored Bonito Carpaccio] Cooking Time: 5 Minutes

<Points for reducing salt> Reduce the amount of soy sauce and add the aroma of yuzu pepper! A simple recipe for cutting

<Ingredients for 1 person>
Bonito・・・75g
Seaweed greens・・・10g
Onion・・・20g
(A) Olive oil ... 1 teaspoon
(A) Soy sauce ... 1 teaspoon
(A) Yuzu pepper: 2g (increase or decrease as desired)
(A) Yasashio®: 1/3 teaspoon

<How to make>
①Cut the bonito into 7-8mm thickness. Cut the onion in half and then thinly slice. Cut the root of the kaiwarena.
② Place the onions from ① on a plate, arrange the bonito on top, and put the kaiware greens on and around it.
③ Pour mixed (A) just before eating.

Excellence Award [Asparagus and Shimeji Mayonnaise Salad] Cooking time 10 minutes

<Points for reducing salt> I made a satisfying and filling dish with just vegetables.

<Ingredients for 1 person>
Green asparagus: 2 Tomatoes: 1/2 Bunshimeji mushrooms: 1/2 pack

Butter・・・1/8 teaspoon
(A) Yasashio®: 1/8 teaspoon
(A) Mayonnaise ... 1 tablespoon
(A) black pepper ... a little

<How to make>
①Cut the asparagus diagonally into 5mm widths. Cut the tomatoes into small bite-sized pieces, and separate the shimeji mushrooms into small bunches.
②Put butter in a frying pan and heat it. When the butter melts, add the asparagus and shimeji mushrooms from ① and fry. Transfer to a bowl and cool.
③Add the tomatoes from ① and (A) and mix quickly.

Excellence Award [Chicken Vita Salad] Cooking time 20 minutes

<Points for reducing salt> I chose the ingredients considering nutritional balance and color, referring to the supplement "Vita Supple Multi".

<Materials for 2 people>
Chicken thigh...160g
(A) Yasashio® ... 1/2 teaspoon
(A) Pepper ... 1/2 teaspoon

Salad oil ... appropriate amount Lettuce ... 1/2

Carrot・・・60g
Tomato...60g
roasted almonds 20g
Dried sakura shrimp・・・10g
Lemon: 1 (B) Vinegar: 1/2 tbsp
(B) Yasashio®: 1/2 teaspoon
(B) Olive oil: 1 and 1/2 tablespoons

<How to make>
①Cut the chicken into even thicknesses so that it cooks easily. Season with (A). Heat the oil in a frying pan and place it skin side down. When it is browned, turn it over and heat through. When the rough heat is removed, cut it into 7 mm width.
②Cut the lettuce into 1cm width, julienne the carrot, and cut the tomato into 1cm cubes. Cut the lemon into 5mm wide round slices.
③ Crush the almonds lightly. Add the almonds and sakura shrimp to a frying pan, heat over low heat, and roast until fragrant.
④ Put the lettuce, carrots, and tomatoes from ③ in a bowl, and put the chicken on top. Put (B) in a bowl and mix. Decorate the almonds and sakura shrimp from ③ and the lemon from ② on top.

Invisible salt is here...

Salt is also used in many processed foods.

For example, bread, ketchup, dashi granules, ham, etc.
In addition to salt and soy sauce, let's also pay attention to the salt content of these processed foods.

Instead of reducing the salt content, if you stimulate your taste buds with "aroma" and "flavor", you will be able to feel the taste.
Excessive salt intake is related to various diseases such as high blood pressure and arteriosclerosis, so let's be conscious of reducing salt intake on a daily basis.