Japanese Food and Health Benefits
Natto is a traditional Japanese food made from soybeans that have been fermented. In Japan, it commonly served as a breakfast dish with steamed rice. Typically natto is served with Karashi mustard, soy or tare sauce and sometimes spring onions. Natto is
well known by the strong flavor, slimy and sticky texture with nature nutty taste.
Natto improves to your digestion, contributes to stronger bones, promotes heart health, strengthen your immune system, reduce the risk of certain cancers (Liver, prostate, digestive and breast cancer, etc..), help to lose weight, improve brain health.
Miso means 'fermented beans' in Japanease. Miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria. In Japan, people begin their day with a bowl of miso soup, believed to stimulate digestion and energise the body.
Miso improves your digestion, strengthen your immune system, promote heart health, reduce cholesterol levels, reduce blood pressure, protect against type 2 diabetes, promote brain health and reduce the risk of certain cancers (stomach cancer, lung, liver, colon, breast cancers).
Daikon (Japanese radish)
The most popular vegetable in Japan is the daikon radish, beating out onions and cabbage. The name Daikon is derived from two Japanese words such as “dai” which means “large” and “kon” which means “root”. Roots are 6 to 20 inches long and 2 to 4 inches in diameter. Daikon are available year-round, has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it’s widely used in Japanese cooking.
Daikon maintains respiratory tract and lungs health, lower the chances of asthma attacks, improves your digestion, promote kidney health, reduce the risk of stomach cancer, strengthen your immune system, reduce blood pressure, diabetic friendly, strengthen bones and promote brain health.