Konnichiwa, Japan: SAI Bengaluru introduces Japanese food acclimatisation programme ahead of Asian Games

This initiative underscores the importance of dietary familiarity for athletes competing abroad, promoting better nutrition and comfort as they prepare for the prestigious event. | Photo Credit: Getty Images

SAI Bengaluru has introduced a Japanese food acclimatisation programme ahead of the Asian Games.

Avocado and Cucumber Uramaki, Charred Hamachi, Udon Noodles, Shoyu Chicken Broth, and Japanese Rolls are among the dishes being served to the athletes, all part of a sumptuous menu at a neighbourhood izakaya (a casual Japanese eatery). These traditional Japanese delicacies are fresh additions to SAI Bengaluru’s menu for athletes, aimed at familiarising them with local cuisine ahead of the upcoming Asian Games in Aichi-Nagoya.

“The Asian Games are going to be held in Japan, and our athletes should not face difficulties with the food there or have their performance suffer because of their diet.”

“That’s the primary objective of introducing Japanese cuisine into our menu,” V Jeyaraj, Executive Chef at the Sports Authority of India (SAI) Netaji Subhas Southern Centre (NSSC), told PTI.

Jeyaraj, who has extensive experience as a chef with Army and in overseas destinations like Abu Dhabi, said the idea of adding Japanese dishes to the menu was on their mind after seeing a few athletes struggle with food during the Tokyo 2020 and Paris Olympics.

| Video Credit: PTI

“Some athletes struggled to adjust to continental type of food in Tokyo and Paris, and we had to send some 1800 energy bars when para athletes went to France (for Paralympics). Now, they are going to Japan, so we thought of including Japanese items in the menu so they should feel free to eat anything there.

“It will not be exactly like in the Games Village, but we make sure that we match at least 90 per cent with the food there,” he added.

So, it’s very easy for athletes to adapt to a different food culture. We had done this last year when the hockey team went to Chile for a tour,” he noted.

When asked on how difficult was it to convince the athletes to turn away from a familiar platter of rice and daal or roti and sabzi (vegetables)? “It was very difficult initially and we realised that change cannot be brought in straightaway. So at first, we started with a Japanese High Tea, where we gave some desserts like rolls and slowly we introduced some appetisers ahead of lunch and dinner.

“Then, we introduced a main course like Sushi and Sashimi and a Ramen counter and then we got some very good feedback from athletes,” he said.

Athletes participating in national and international competitions need to ensure a balanced diet that complements their fitness routine. A similar attention to details has also been given to the preservation of food at the FSSAI’s five-star rated facility at the SAI campus.

“The FSSAI has laid out 97 parameters for such facilities. If you score 85 or above it is rated as five-star and four-star if scores 75 or above. Health and sustainability are prime areas along with how the food is stored, cooking methods, food segregation and even how it’s served on a plate…everything is monitored by a campus auditor.