Sushi and sashimi may make many go weak in the knees but that's just one facet of Japanese cuisine. Combine their use of fresh vegetables and soy-based products with healthy cooking techniques and its easy to understand why they seem to have a lower rate of heart disease and gynaecological problems. Their diet tends to be very low in fat, rich in magnesium, iodine and sodium, making it popular the world over with the health-conscious. Here are some of the popular ingredients that you'll come across in a Japanese restaurant and why they're good for you.
Seaweed
Also called nori, which is its traditional name, seaweed is considered a living food and one of the most nutritious vegetables because of its bounty of iodine, iron, calcium, zinc and complex vitamins like B6 and B12. It can help regulate certain thyroid functions and is a very good source of biological fluoride so it's beneficial for teeth and bones, promotes heart function and optimal working of the circulatory system.
Umeboshi Plums
Potent in protein and minerals including calcium, iron and phosphorous, they enhance the functions of the liver and kidney and work well against an unsettled stomach and indigestion. They are usually served pickled and taste extremely tart and salty.
Miso
One of the most popular ingredients today in western cooking, miso is made from fermented soy beans. It contains live bacteria and enzymes, which aid digestion and is highly alkaline. It's also an excellent source of vegetable protein, B vitamins and essential amino acids.
Bok Choy
With thick, tender white stems and dark green leaves it can be used in stir-fries, salads or savoured just simply steamed. It's high in vitamins A, C, chlorophyll, potassium and calcium.
Shiitake Mushrooms
This immune booster contains important nutrients like vitamins B12 and D, which are affective in combating high blood pressure and reducing cholesterol. A study conducted by the Hokkaido University School of Medicine found that shiitake's hexose-containing element (1,3-beta glucan) has anti-cancer properties and could slow the growth of tumours. Little wonder it was christened, 'elixir of life' in ancient times.
Daikon Radish
Literally translated 'dai' means large and 'kon' means root. The flesh is sweet and white and can be served either pickled as an accompaniment, raw in salads or to add some crispness to stir-fries. Rich in fibre and iron, it helps discharge cholesterol from the body and aids digestion.
Wasabi
This Japanese horseradish is a good sinus cleanser that's also rich in carbohydrates, protein, vitamin C, aids digestion and works as a germicide. It's commonly eaten with sashimi, which is thinly sliced pieces of raw fish, because it also has anti-bacterial properties and provides protection against food poisoning.
Tofu
This is essentially soy bean curd that is prepared by coagulating soy milk and pressing the resulting mass into different blocks or shapes. It has a high concentration of vitamin B and isoflavones, which according to the results of a Korean study on the National Center for Biotechnology Information website, are believed to be useful for decreasing menstrual and and post-period symptoms. The calcium present helps prevent osteoporosis and other bone diseases and helps make teeth strong. Tofu also provides protection against some cancers.
Cooking Japanese
Except for deep-fried tempura, here are three Japanese cooking styles that are kind to the waistline and easily prepared at home.
Shabu Shabu
Thinly sliced pieces of meat (usually beef) and vegetables are cooked by the diner by holding it in a bubbling pot of hot broth until done. A range of sauces accompanies the meal and ends with noodles being cooked in the flavoured broth. The name is supposed to be reminiscent of the sound the meat and vegetables make while cooking.
Sukiyaki
A popular dish with tourists, it's prepared at the table and consists of tiny stir-fried pieces of meat, vegetables, noodles or even tofu. The main flavour enhancers are the soy sauce, mirin and dashi and guests are required to dip each morsel into raw egg before putting it into their mouths.
Teppanyaki
Literally transalated 'teppan' means iron plate and 'yaki' means grilled. It's a popular restaurant theme in North America and involves the chef cooking on-site for his patrons, be it steak, fish, noodles or vegetables, that are eaten with a selection of sauces and condiments.
Beverley Ann - Beverley Ann currently works as a new writer at The Weather Network in Oakville, Ontario. At her last job, she was the deputy editor of ...
