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[For Seniors] Snack Recipe Collection Rich in Calcium
When calcium is deficient, bone density decreases and osteoporosis develops, making bones more susceptible to fractures.
If an elderly person fractures a bone, there is a possibility they may become bedridden for a long time.
For older adults whose food intake has decreased, it can be difficult to efficiently obtain calcium from their regular meals.
Therefore, this time we are introducing recipes for snacks that are easy for seniors to eat and provide calcium.
We have gathered recipes that use small fish, small shrimp, soy products, and dairy products—foods with high calcium density that are easy to consume even in small amounts.
Please make use of these recipes by preparing calcium-rich snacks during recreational activities or making them in advance to serve as snacks.
[For Seniors] Snack Recipes Rich in Calcium (1–10)
Tofu microwave cheesecake-style
Let’s make a tofu cheesecake using only a microwave, no oven needed! Thoroughly mix the ingredients—silken tofu, cream cheese, sugar, eggs, and flour—in that order.
Pour the batter into a heatproof dish, cover with plastic wrap, and microwave.
Let it cool to room temperature, then chill until set, and it’s ready.
Since it doesn’t require a stove or oven and involves no intricate steps, it’s perfect for making together as a fun snack-time activity.
Cut into bite-sized pieces, plate them, and dust with powdered sugar for a lovely presentation.
Isobeyaki made with tofu
This is a healthy isobeyaki-style recipe made with tofu, making it easy for seniors to enjoy.
Put 300 g of firm tofu into a plastic bag and mash it, then gradually mix in 10 g of tororo kombu.
Next, add a pinch of salt and 1 teaspoon of olive oil, and mix again.
That completes the dough.
Divide the dough into 8 portions, gently roll them into balls by hand, arrange them in a frying pan heated with sesame oil, place nori on top, and pan-fry.
Finally, season with a sauce made by mixing mirin and soy sauce, and it’s ready to serve!
Daikon mochi with sakura shrimp and green onions
Let’s make healthy yet delicious daikon cakes with the toasty aroma of sakura shrimp.
Grate the daikon and lightly drain it.
The key is to leave some moisture in the daikon.
Add thinly sliced green onions, finely chopped sakura shrimp, flour and potato starch, and salt; form into bite-sized pieces and pan-fry.
Since whole pieces of sakura shrimp can catch in your throat, chop them as finely as possible before mixing.
By adding potato starch, you’ll get a pleasantly chewy texture—an easy, highly recommended snack.
Nori Salt Fried Sticks
Did you know that abura-age, a familiar staple at the dinner table, is surprisingly rich in calcium? Here’s a quick snack using abura-age: Nori-Salt Abura-age Sticks.
They’re super easy to make—julienne the abura-age and microwave it to dry, then put the dried abura-age, aonori (green laver), and salt into a plastic bag and shake it up.
That’s it! The texture is light, like a snack chip, and you might find it hard to stop eating.
They’re a lot like potato chips, but much healthier, which is a nice bonus.
Biscotti with Sesame and Kinako in a Frying Pan
Biscotti, a traditional British baked sweet with a crunchy texture.
While the typical biscotti recipe involves kneading the dough and baking it in the oven, this version is much easier.
Mix plenty of kinako (roasted soy flour) and sesame—both rich in calcium—into the dough, shape it into a round, and cook it in a frying pan lined with parchment.
Flip it over and steam-cook it further.
Slice it into long, thin pieces, arrange them on a heatproof plate, and microwave to dry them out.
Biscotti are known for being very hard, so if that’s difficult for older people, try shortening the microwaving step.
Tofu Mitarashi Dango
How about trying to make mitarashi dango as a snack activity? You use shiratamako (glutinous rice flour), and the ingredient to combine with it is tofu.
Mix the healthy, nutritious tofu with the shiratamako, roll the dough into bite-sized balls, and boil them in water; once they float to the surface, the dango are done.
For the mitarashi sauce, mix water, sugar, soy sauce, mirin, and potato starch, then heat until it thickens.
If you like, you can pan-fry or toast the dango to add some char.
Serve with plenty of sauce and enjoy!
Fruit milk agar jelly
Milk agar jelly has a somehow nostalgic flavor, doesn’t it? Agar is easier to handle than gelatin and sets more firmly, so I recommend it.
Using milk also lets you get some calcium.
It’s convenient to use mixed cut fruit with several varieties.
The more kinds you include, the more luxurious it looks.
After arranging the fruit in the mold, freeze it once.
That way, it won’t peel away as easily when you pour in the agar mixture.
It’s fun to think about how to arrange the fruit to create a lovely design.
