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About maternity center in Japan




I guess some of my readers live in Japan, so I’ll write about the maternity center (Josan-in) in Japan based on my experience and hope it would help for some people.

In Japan, historically, women give a birth at home. Midwife who live in your village come to your house, and she helps all the process for many hours.

Or they can also do that in the maternity center which owned by midwife (no doctor). Either way, there’re only a Tatami room and one Furon (kind of Japanese bed) which we usually for sleep there.

There’re hospitals at that time as same as now, but in the obstetrical department, midwife has much more experience and power than the doctors.

However, after World War 2, Douglas Macarthur said, Josan-in or giving a birth at home is not clean or safe, so we should do at the hospital under the doctors.

It makes still born baby number decline, and many mothers could get proper treatment during the pregnant, and now more than 95 % Japanese give a birth at Hospital with Western treatment.

There’re many advantage of the hospital, but we sometimes forget to face our body because there’re always medicine and treatment if you have any troubles.

I used to work as a nurse, and am interested in the food and being the healthy (natural) life, so this time I choose Josan-in rather than the hospital.


Labor, Delivery, Recovery room at Josan-in

(It took 2-nights and 3-days for labor, so my husband took some rest over the Futon, It’s very relaxing atmosphere like our home)



The difference of Josan-in and Hospital is, there’re no proactive treatment and medication in Josan-in, so if there’re any trouble and you need the medication, they will send you to the hospital.

So it means, you have to take care of your food and exercise to make your body healthy, and be very careful with small changes.

They were very strict about the weight control, too so it was one of the most tough part for me.

It’s recommended to gain the weight about 9-13kg during 40 weeks, but it’s super easy to absorb all the calorie what I ate..

They also suggest you to walk everyday, at least 2 hours, and eat Japanese traditional food (because less animal fat) without sweets.


We hospitalize for 5-6 days after the birth usually, it’s same for Josan-in and any hospital, if you don’t have any trouble.

The food at Josan-in is very based on traditional food as well.

The pictures are from St. Luke Josan-in (Hospital has different food menu), they use organic brown rice, seaweed, root vegetable, fish, dried food in the every meal (3 times a day) with home-made sweets (they don’t use any sugar, use natural sweetness from fruits or vegetable), and 2 Onigiri (rice-balls) at 10pm for your night snack.


This is the breakfast, isn’t is a lot?




They serve you the celebration food once during your hospitalization as well.



I know what is the nearly food, but didn’t know what is the good ones for your breast-feeding.

Surprisingly, the taste of the breast-feed changes depends on what you eat. Many article says, if you eat less-animal fat food with non-processed grain with seasonal vegetable/sesame/seaweed, your breast-feed became sweet and baby would love to drink more.
Josan-in cares about the food very much so they focus on the ingredients like above, Hoepital serve you healthy food but not the food for breast-feeding.

I heard the mechanism of the human body is deferent depends on your root, so it might only for Japanese people.

(Our body is not good at digest the animal product since we started to eat meat and cheese only 100 years ago).

There’re advantage and disadvantage for all the place, Hospital, Clinic, and Josan-in.

After all, I was very satisfied all of Josan-in and would love to go to the same Josan-in again if I have any other chance.


Hope it helps to give you some ideas about Japanese delivery place :)

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Korokke Recipe – How to make Japanese croquette



Korokke (Japanese croquette) is one of my comfort food.
It tastes nice even after it cools down, so I suggest you to make extra for your next day Bento.
My favorite is Korokke pan (sandwich with croquette, tonkatsu sauce, and shredded cabbage) for the breakfast :)

Ingredients (16-20 pieces, about 6 servings):
900g potatoes (after peel off)
400g ground meat (beef or pork)
2 onions, chopped finely

Vegetable oil

Tonkatsu sauce
shredded cabbage

  1. Peel off the potatoes, cut into 4-6 pieces. Boil them until they’re cooked, then mush them.



  1. At the same time, sautee the chopped onion with 1 Tbs. of vegetable oil in the another pan. When the onion became soft, add the ground meat then adjust the taste with S&P.
    (It will be mixed with mushed potatoes, so please make sure to add salt enough)


  1. Mix mushed potato and cooked onion and meat well.


  1. Make ball shape with (3), toss the flour, beaten egg, and Panko.
    (same way as making Tonkatsu)


  1. Deep-fry until croquette became golden brown.



  1. Serve the croquette with Tonkatsu sauce and shredded cabbage.


And for today’s dessert, I’m making Kinkan (kumquat) tart.. <3


By the way, I gave a birth of our first baby on the early Feb.
It’s such a great experience and made me more interested in cooking, since everything I eat make the baby (even after he came out of my tummy)

I delivered Josanin (maternity hospival) which cares more about the natural birth, food and exercise, rather than the medical treatment.

I want to introduce some about them here very soon. :)