What's cooking: Naomi Moriyama

Naomi Moriyama

Naomi Moriyama, the author of Japanese Women Don't Get Old or Fat, practises what she preaches. The New York-based Japanese-born marketing consultant and her American husband, William Doyle, enjoy a Japanese-style diet.

"I live in midtown New York, and I think there may be more candy, cake, cookies and doughnuts in a two-mile radius of my apartment than anywhere on earth. But I feel so much leaner and more energetic when I eat Japanese-style that the junk food doesn't stand much of a chance."

However, Moriyama packed on the weight when she first arrived in the US to attend college.

"I put on over 11kg in two months eating Western-style food and American-sized portions, and I couldn't shake it off. Then, when I moved back to my mother's Tokyo kitchen, the weight quickly melted away," says Moriyama, 42, who will be in Auckland at the end of this month to promote her book.

In a nutshell, why don't Japanese women get fat or old?

Japanese-style eating involves more fish, fresh vegetables, rice, natural soya and more moderate portions than in the West, and less total calories, refined sugars, red meat, trans fats and saturated fats.

What's the single most important slimming tip in your book?

Eat more good carbs such as fresh vegetables and whole grain brown rice.

Anti-ageing secret?

Eat more fish. Fish, especially fatty fish like salmon, Japan's favourite fish, and mackerel, sardines and trout, give you a dose of Omega-3 fatty acids, which scientists believe can help to defend against heart disease.

Describe your favourite Japanese meal that's not fattening?

Rice, miso, salmon fillet topped with grated daikon radish and drizzled with a little low-sodium soy sauce, two side dishes such as mixed vegetables stir-fried in canola or rice bran oil, and sliced fruit for dessert, all washed down with a glass of cold barley tea (called mugicha).

What's your favourite naughty treat?

I love French and Belgian chocolates, Japanese rice crackers in all forms and flavours, pear or peach pastries in crusty shells, and icecream. Also, every couple of weeks or so my husband and I will go completely nuts and treat ourselves to some juicy cheeseburgers or a delicious, gooey pizza.

What do you eat at home when you can't be bothered to cook?

During the warm months, mostly salads, or chunks of chilled firm tofu, and during winter, soup. Sliced firm tofu has a similar texture to fresh mozzarella - yummy. I also love noodles from my favourite Japanese noodle shop in Greenwich Village.

What is always in your fridge?

A variety of fresh vegetables in various colours and textures, firm or fried tofu, organic brown eggs; dried shiitake mushrooms, sea vegetables, a pitcher of chilled barley tea, and a bottle of chilled white wine.

What do you always have in your kitchen cupboards?

Dried soba noodles, canned Alaskan salmon, canned sardines, nori sea vegetables and other dried sea vegetables, wheat flour, potato starch, salt, seasoning items like granulated instant dashi powder, several cans of loose green tea, herb and British tea leaves, a bag of ground coffee beans, barley tea bags, and a bottle of red wine.

Is there anything you refuse to eat?

I've got a really open mind and I'm willing to try almost everything. I have eaten fried frog legs, and grilled horse meat, but I don't think I will eat either again.

What do you think is the most fattening thing to eat in the Western diet?

The size of the plates. Japanese women are master portion controllers. Each home-cooked dish is served in a moderate portion on its own individual small, pretty plate. Here's a tip: give your regular dishes and plates a holiday - try serving more modest portions on the small appetiser dishes.