STOMACH THIS
To understand Japanese food is to understand Japanese culture!
So, what do you think of these Japanese delicacies? Look weird? Sound terrible? Yeah, we understand . But it’s worth trying them, as the tastes express the culture. So fire up your taste buds and grab your chopsticks, because these dishes are an essential part understanding the Japanese “FLAVOUR“.
The information is these pages is of a general nature only and does not constitute medical or dietetic advice. Readers should seek advice from a health professional to ensure changes to their diet and lifestyle are suitable for their individual circumstances.
Yokan : Japanese traditional sweets made from red beans and kannten. Originally it was Chinese thickend soup with mutton.Tora-ya, shio-sei, suruga-ya are very famous yokan shops. |
Nameko : Gelatinoid slimy mushroom. Anti-viral Especially good for prevention of influenza and cold. Also good for intestinal regulation, healthy skin and prevention of osteoporosis. |
Ginnan : Ginkgo nut germ. Performance enhancement, reduces asthma, cough, sputum, bed-wetting and thamuria. High intake causes indigestion or nose bleeding. |
Ika no Shiokara : Salted, fermentated and matured squid(including innards). Squid is rich in collagen, so good for healthy skin. Very salty. |
Koya Dofu : Discovered accidentally when tofu was left outside in winter. Good for digestion and absorption, rich in protein and fat (like sirloin steak!). |
Mekabu : Especially nutrient-rich part of wakame seaweed. Prevents bad breath, body odor, hair loss, hypertention, constipation and hay fever. |
Nori no Tsukudani : Natural sea weed. Rich in protein,βcarotene and prevents hypertension and cancer. Laverbread which is popular in part of England is similar. |
Mentaiko : Marinated walleye pollack roe in chili sauce. Rich in plotain, multi-vitamins and DHA… etc. Contains more lactic acid bacteria than yogurt. |
Gari : Marinated ginger in vinegar. Gari derivers its name from the noise of chewing, which in Japanese is “gari-gari,” Essential for Sushi because it prevents bad breath and food poisoning. |
Umeboshi : Plums pickled brine and dries. Very sour dried fruit. The sour taste comes from citric acid which is effective for relieving fatigue and hangover. The 6th of June is called Plum Day in Japan. |
Shisyamo : Rich in minerals, iron, vitamin A for anti-aging and B2 for anti-stress. Contains six times as much calcium as milk, good for children and the elderly. |
Karinto : Kneaded flour, mixed with sugar, water, yeast, salt… etc, and deep fried. Covered with syrup made from raw sugar or white sugar, and dried. Sweet and oily. |
Naruto : Made of fish paste so it is a good source of fish nutrients. The red scroll-print means eternity, growth and life. |
Kobumaki : Rolled fish in kelp and boiled down salty-sweet sauce. Rich in minerals, potassium, iron and iodine which maintain normal thyroid function. |
Miso : Fermented soybeans, fu and salt. Called “No Doctor”. The difference between red and white miso is in the manufacturing. Must not boil for Miso soup. |
Mitarashi Dango : Skewered rice dumplings coverd with thickened sugared soy sauce. It is believed the shape came from a ritual doll or bubbles on the Mitarashi pond. |
Natto : Fermented soy beans with natto yeast. The sticky enzyme can dissolve blood clots. Eating at dinner time most effective as clots usually occur in the sleep. The 10th of July is called Natto Day. |
Konnyaku ( Devil’s Tongue) : The raw konnyaku is called “Elephant’s legs” because of the shape. Absorbs waste and toxins in the intestine and passes them out of the body, so called “Sweeping sand” or “Stomach broom” , too. |