Interview about Juice "D.J." drinking at Daily

He is at the forefront of reporting on food culture and restaurant situations in Tokyo, as well as in other regions and countries. He writes serial articles for numerous magazines, ranging from fashion magazines to specialty magazines, and explains the quality and timelessness of restaurants in an easy-to-understand manner. He is especially trusted for his evaluation of new restaurants. He has a wide network of chefs, from veterans to newcomers, and has given numerous lectures at food-related events. He is a member of the Culinary Masters Certification Committee of the Ministry of Agriculture, Forestry and Fisheries of Japan.

Sunshine Juice (SJ)： Ms. Inukai has actually been drinking "D.J." for a month and has given us a lot of advice on how to incorporate and drink it. Today, I would like to ask you about your thoughts and style on food and "D.J." as a restaurant journalist. Thank you very much for your time. Could you tell us about your daily diet？

Ms. Inukai： I eat breakfast at home, lunch may or may not be at a restaurant, and most nights I eat out. I have been living this way for about 10 years. Eating out is of course my job, so there is a "place to meet people," or in other words, a TPO. When I go to a restaurant, I not only enjoy the meal itself, but I also place great importance on enjoying the "occasion" of the restaurant, starting with what to wear. On top of that, I also need to take care of my body. I carefully examine the ingredients, cooking method, quantity, and combination of ingredients.

SJ：What exactly does that mean？

Ms. Inukai：It's basic, but go from light to rich. The first plate can be eaten in larger quantities, but the last should be smaller. This is a caution when ordering, but you should also be careful about the food that comes out. Do not eat food that is not good for you. You will know it when you see it clearly. For example, you would never eat vegetables that are not healthy. We evaluate a dish through a series of steps: first, the condition of the ingredients, then the creativity, intentions, and thoughts of the person who made it, the enjoyment and beauty of the serving, and finally, whether or not we feel good when we eat it. But that time is fleeting. A dour face does not suit a restaurant. Instead, I spend a lot of time when I buy food products sold on the market at supermarkets. If you look at the quality label on the back, you can see the ingredients used and how it was made. There are many things that make me wonder why there are so many labels for such a simple product. I think it is very important in terms of protecting your own body whether or not to put these things into your body. The simpler it is, the safer it is.

SJ：Yes, I agree. However, while we believe that it is best to avoid putting "things full of unfamiliar labels" into the body as much as possible, it is quite difficult to completely eliminate them, isn't it? That is why we also suggest that you do a juice cleanse, where you do not eat for a whole day, and create a regular time to block out and eliminate such things.

Ms. Inukai：Yes, I agree. It is good to give your body a break on a regular basis. But it is also difficult to be too stoic because you are living with family and friends. There was a time when I lived alone and I intentionally lived a "no eating on Saturdays and Sundays" lifestyle. But my nerves became too sensitive, I became irritable and angry. I was afraid that if I forced myself to save my food, I would become mentally dangerous.

SJ：Yes, I agree. If you push yourself too hard, you won't be able to continue, and you may even cause trouble for those around you.

Ms. Inukai：And there are a lot of things that are bad for you in good food. Like high in fat or high in sugar. Going out to eat good food is a kind of reward, so it is natural that there should be anti-healthy food, but in this day and age, good food is not necessarily bad for you anymore. There are dishes that are creative enough to be cooked using only vegetables or eliminating fat, and this has led to the modern gastronomy "culture of gastronomy. It is now possible to eat delicious food while taking care of your body if you choose the right restaurant.

SJ：In terms of taste, Sunshine Juice is sometimes said to be too stoic (laughs), but this "D.J." was made with a lot of attention to taste.

Ms. Inukai：Yes, it is. It is good to come in from the aroma of apples, then the sourness of lemon leaves comfortably, and the bitterness of kale can also be felt. It is an adult's sense of taste to experience a variety of tastes and find bitter and sour tastes delicious. Becoming an adult means to appreciate complex flavor combinations.

SJ：When I was a child, I didn't like myoga, but as an adult I find it strangely tasty (laughs).

Ms. Inukai：Yes, yes. People naturally smile when they eat good food, and they become expressionless when it is not good. I think that is what it means to eat good food. That is why I think "tasty" and "good for you" are the most powerful things. I don't know what triggers the feeling of "good taste," but for example, fresh celery is sweet and mellow at first, and the bitterness is not perceived as something unpleasant. But old ones are just bitter. If you continue to eat celery that is not fresh, you will have the perception that celery is bitter and tasteless. So it is very important to eat deliciously cooked food with fresh ingredients, or to go to the fields or the sea to create a delicious situation.

SJ：I see. By the way, how did you feel about the "D.J." program for one month？

Ms. Inukai：First of all, it is very easy to drink and refreshing. Also, kale does not contain much water, but I think it is great that it contains so much water. Also, the taste is easy to remember and makes you want to drink it. Juice is not a medicine, so it is meaningless unless it becomes a habit. It is difficult to make it a habit if you don't drink until you can remember the feeling you get when you drink it. I decided to drink it after walking because I felt I could savor it slowly. I was parched, so it was interesting to have the sensation of spreading to every corner of my body, or rather, to my fingertips.

SJ：Thank you! By the way, have there been any numerical changes, such as weight？

Ms. Inukai：I have lost 2 kg, including by walking and moving my body. By combining this with "D.J.", I no longer feel like it's a chore to move my body, and I'm off to a good start by making it a habit. But I'm worried that my daily pace will shift when I go on overseas business trips, etc., and I'll be back to where I was before.

SJ：That may be a common problem for everyone (laughs). However, in such cases, we also suggest that people take "D.J." as a replacement for one meal. I think one of the attractions of D.J. is that it can be used according to one's own dietary habits, physical condition, and constitution.

Ms. Inukai：Yes, it is. It is good that there are many different ways to use it, because everyone is different, and in a sense, the hardest part is finding what works best for you. Even if you mobilize all the wisdom you have accumulated over the years, it is difficult to find a method that suits you. There are many things that we cannot put into practice for any reason (laughs). As a result, only what is "easy," "feels good," and "can last" will remain. I used to go to the gym and run marathons, but it was too hard and stoic for me. Now walking and "D.J." are more natural and fit my lifestyle, so this is what I am left with.

SJ：Thank you very much.

Ms. Inukai：We have to take care of our bodies and take care of something because it's something that we have to do for the rest of our lives. Especially if you are in the business of eating like we are, you have to push yourself a little bit every day, and you need to make an effort to make things a little easier, which is something we do all the time, day after day. If we lose interest in it, it's the end. In that sense, I am looking forward to seeing "D.J." being mail-ordered. So I will continue to do my best (laughs).

SJ：Ms. Inukai、Thank you so much for your time today！

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• Kundou Koyama

  Broadcast Writer / Scriptwriter

  Kundou Koyama

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  Leverage Consulting
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