According to a survey by the Ministry of Health, Labor and Welfare, about one in three Japanese people now have high blood pressure. The biggest cause is said to be "too much salt." Certainly, in today's diet, where you have more opportunities to eat out and eat ready-made foods, you can quickly overdose salt.

Fortunately, the author has low blood pressure, but my mother seems to be concerned about high blood pressure but has not taken any measures. The so-called "salt-reducing recipe" kneads that the amount calculation is troublesome, or that it has a light taste and is not very delicious.

I was worried about the future of my family as it was, and I found that "high blood pressure is improving! A recipe for reducing salt by adding milk". It is a measure to reduce the salt content of scales from the viewpoint that the salt content can be suppressed sharply just by adding milk to the usual recipe. In addition, you can make dishes "deliciously" using the taste and richness of milk!


I've loved milk since I was a kid, so I don't mind if milk comes out for lunch, and I'm very welcome to use it for cooking. However, when I flip through it, there are menus such as mackerel miso boiled and mapo tofu, and even though it is for my health, I am worried that "Is it delicious with milk?" So, I decided to try some of them myself, referring to the recipe.

・ I want to eat every day! Basic milk natto

The author, cook and nutrition manager Hiroko Koyama, says "Recommended for starting a low-salt milk life" is milk natto. Instead of halving the natto sauce, add 2 teaspoons of milk and mix well.


I can't hide the discomfort in the white natto, but when I tried it, I was surprised at the richer taste than usual. Milk and natto cancel each other's odors, the natto odor is reduced, and I feel that the taste of beans is firmly felt. Don't do it, milk!


・ Perfect for regular side dishes! Boiled milk in a can of mackerel miso

A can of mackerel miso, which has a strong taste as it is, can be transformed into a satisfying tsukudani even with a small amount by adding milk and cooking! All you have to do is boil the canned food with milk and ginger. The saltiness is softened and the taste becomes more mellow, and the ginger gives a refreshing accent, making it perfect as a companion to rice. It also seems to be useful as a rice ball instead of high-salt ingredients such as pickled plums and cod roe.



・ For advanced users? Instant noodles with milk!

At the end, it's easy, so I just eat instant Chinese noodles. As it is, both the soup and noodles have a considerable amount of salt. So milk. By warming the boiled noodles and milk and using it in the soup, only half of the soup is needed.

It is said that any instant noodles are OK, so I went to the "Sapporo Ichiban Shio Ramen" that I always have at home. Does the soup with a unique flavor really go well with milk ...?



Well, the white ramen that I have never seen is completed.


When I try to eat it, it tastes almost the same as usual. Rather, with the addition of milk, I feel that the mellowness of the potage soup and the pork bone soup has been created. It also makes you feel fuller than usual and reduces thirst after you finish eating. The cold soup has a strong presence of milk, so people who are not good at milk may want to avoid this.

None of them (if blindfolded) knew at all that they had milk in them, much less salty. What a wonderful seasoning milk is that it can reduce salt more than usual. Thank you cow ...! The author, who has had less chance to drink milk as an adult, will keep it in the refrigerator in the future.