10 Super-foods in Japan

It is not the secret for anybody: The Japanese food is extremely good for the health and there is no doubt that it is one of the reasons for the incredible longevity of Japanese people. Let's examine the 10 of Japanese foods of exceptional qualities.
 

The natto

The natto is already famous even outside of Japan. 
Made by the fermented soybeans, they eat it often at the breakfast, accompanied by rice. Its sticky texture is surprising for the one who challenges for the first time, but the natto is rich of proteins, minerals and the benefical bacteria for the health called bacillus subtilis, which is classified in the probiotic family. 
It is good for the digestion, for the heart, for the bones and for the immunity!
 

The umeboshi

It is the ume fruit (Japanese apricot) fermented by the salt and shiso red leaves (which gives the aroma and the colour to the foods) in the barrel. They are dried after the fermentation and often eaten with rice. The taste is very acid and salty so that the Europeans often surprised at them! They have very little calories and rich in manganese, in potassium and in fibre. They are very good for the liver, for the digestion and for the prevention of the cancer.
 

The daikon

The daikon is the Japanese radish in delicate taste. It is very rich in vitamin C, potassium and phosphor. It helps to prevent the cholesterol and beneficial effects for the blood pressure, and it is good for the detox and for the skin, for the bones, for the cancer and efficient as an antioxydant.... The list of the benefits cannot be ended! It can be cooked like any kind of vegetable: boiled or in a salad and as a sidedish of meet, or in steaming.... You can not go wrong by using daikon in your dishes!
 

The matcha

It is the tea powder in vivid green colour, and it is the one which is used for the tea ceremony. The universality and the delicious taste make it very popular now as the drinks or in pastries in western countries. It is an antioxydant and good for improving the cognitive skills, efficient for the weight loosing, and for reinforcing the immunity. It is easy to repare and it is tasty.
 

The shirataki

The shirataki is the thin noodles, colourless and slightly gelatinous made by konjak, the vegetable roots which are consumed very much in Japan. It has very small calories and creates an effective appetite suppressant: It is an ally of significant slimming successful. It does not have any particular taste and it absorbs the taste of which it contacts. So it can be a substitute of the pasta or traditional noodles made by gluten. It is rich in fiber, and good for the digestion, for the blood pressure, and it helps control the chorestherol.


 

The wakame

It is a edible seaweed, eaten a lot in Japan. It is especially used in the preparation of soups and salads. We buy it in dried one and it brings back the original taste when it is soaked into the water. The seaweeds wakame is rich in omega 3, and in calcium and in divers vitamines. It helps for reinforcing the immunity system, for burning fat, and it is an anti-oxydant and helps the prevention of cancers, especially the breast cancer.
 

The maitake

The maitake is literaly "dancing mushroom". It is said that the people who find this mashroom, they dance with joy for the discovery! It is an adaptogen, it refers to the pharmacological concept whereby administration results in stabilization of physiological process and promotion of homeostasis, an example being by decreased cellular sensitivity to stress. So it is good for... everything ! The benefits fit to the needs of everyone. It has also almost without any calorie, any salt and any fat.

 

The miso

The miso is a pasted condiment of fermented soybeans. The soup of miso is very well known, but it is also possible to use for making the sauces or adding to the meats and vegetables in pickled.The fermented foods are digestive in the body and they are rich in probiotics and it is good for the immunity system and rich in minerals, veritables and proteins. It is however very salted. So don't take it overuse!
 

Ths soba

The soba is the noodles made from backwheated flours, and often eaten in cold or hot. It is eaten widely in Japan as like ramen or udon. However the contrary as those two noodles, the soba is gluten-free and very rich in fiber. This is an excellent prebiotic: It improves the absorbtion of good bacteries by organism. Eating soba helps regulating the cardiovascular system and controling the sugar level in the blood.
 

The Goya

Okinawa island is one of the region of the world having many people over 100 year-old and there is no doubt that the local cooking must be one of the secret of it. The goya is a bitter squash which has the origin in this island. Used as a medicine since long time ago. It is very rich in mineral and in vitamin, it is used for fighting against some cancers and it helps to reduce the sugar level in the blood (so it figts for the diabetes). It has low calorie and benefits for the liver and kidney, and it purifies the whole body.