Rice 'power balls' in a pack of four made for Japanese athletes at the Paris Olympics. (provided by Ajinomoto)
At the recently concluded Paris 2024 Olympics, food was an issue. Some athletes voiced displeasure over insufficient meat and long wait times. Moreover, meals can significantly influence an athlete's performance and the outcome of their events. Among Japanese athletes, rice balls (onigiri in Japanese) made from Japanese rice were a popular alternative. Onigiri made especially for the athletes were packed with dashi (Japanese broth) flavor and dubbed "power balls."
Ajinomoto Co, Inc provided nutritional support for Team Japan, supplying power balls to Japanese athletes in Paris. I spoke with Tomoko Terada, a registered dietitian from Ajinomoto's Victory Project® who was directly involved in the support activities.
Excerpts follow.
'Power Balls'
I heard that the power balls were popular during the Olympics. What exactly are they made from?
The power balls are about 50 grams or half the size of a regular onigiri ― just a little bigger than a ping pong ball. We mixed granulated dashi seasoning into the rice to enhance the umami flavor. However, they were just the right size for athletes to easily eat in one bite, even at competition venues. We provided power balls to athletes of various sports within Team Japan. In fact, we set up a cooking facility near the Athletes' Village specifically for this purpose.
How many did you make?
On busy days, we started cooking rice around 3:30 AM and made over 300 power balls. We packed them in sets of four and transported them to the competition venues.
Did you use different dashi flavors?
Yes, in addition to our Japanese broth-flavored HONDASHI®, we also offered flavors like Maru Tori Gara Soup™ and Ajinomoto KK Consomme for variety.
Onigiri traditionally includes ingredients like nori (seaweed) or pickled plums. What about power balls?
The athletes are in a highly stressful situation. So, we avoided using ingredients like nori or fillings as they take longer to digest. The dashi flavor alone is delicious and easy to make, even at home.
Kachimeshi™ Support
Did meal support differ depending on the sport?
Yes, it did. For example, we helped breaking (break dancing) athletes adjust their internal clocks during a pre-Olympic training camp. We also made sure they had proper breakfast and dinner that included vitamin and mineral-rich vegetables. Athletes had 15 or 16 battles a day, repeating their intense 20- to 40-second dance routines. Their heart rate increase is comparable to a 400-meter dash. So we focused on maintaining their energy levels.
In contrast, swimmers had a maximum of two races per day. So we emphasized carbohydrate intake to ensure they could unleash their full power in races and protein for weight management.
There were complaints about the lack of meat at the Athletes' Village in Paris. Some athletes said the food was better at the Tokyo Olympics. What was the situation really like?
Most athletes were in training camps before heading to the Athletes' Village. Once there they had access to the JOC G-Road Station, a nutritional support center near the village. It was set up by the Japanese Olympic Committee (JOC) with cooperation from Ajinomoto. The station provided meals made with Japanese rice, minced meat, and other light Japanese dishes.
We also implemented a "soup strategy," serving miso and other soups at the beginning of meals. Right before their events, athletes felt more tension and often trained harder. Their stomachs took a hit. Starting meals with soup helped activate their appetites.
It was heartening to have athletes thank us and tell us our meals helped them approach their matches in their usual state of mind. Judo gold medalist Hifumi Abe even gave us a "score of 100" in our support for Team Japan.
Judo's 'Bucket Strategy'
Was there a special plan for judo athletes?
Yes, judo is a weight-class sport, so athletes try to reduce their weight before they weigh in on the day before their matches. We developed a meal plan we called the "bucket strategy." Seeing the body as a bucket, the aim was to reduce weight without changing body size, that is without losing muscle mass. Athletes ate carbohydrates during a recovery period after their weigh-in. But they had to continue to manage their weight closely, even post-weigh-in.
Here, too, we gave athletes a cup of dashi broth immediately after their weigh-in. Since they were dehydrated, eating right away could lead to indigestion.
Food played a significant role in supporting our athletes to win. The basic elements of washoku, or Japanese cuisine, such as rice (power balls) and the umami of dashi, were a big part of this.
The Paralympics start on August 29, and the next battle for medals in 549 events across 22 sports will begin.
RELATED:
- Olympic Medals: an Abundant, Varied Collection for Team Japan at Paris 2024
- Washoku: Can Japanese Cuisine Be Made Even Healthier for Future Generations?
(Read the article in Japanese.)
Author: Mika Sugiura
