Five Healthy Japanese Foods You Need to Know

By :Martin Roth The health benefits of Japanese cuisine are widely known. Japanese people live longer than those in just about any other country. Sushi is now eaten throughout the West, and protein-packed tofu is available at many local supermarkets. Many people in the West drink green tea on almost a daily basis. But Japanese food consists of a lot more than sushi, tofu and green tea. Visit Japan and you will find many items you have never seen before. But much of this is available in the West as well, at Japanese restaurants and at Asian supermarkets. Here are five foods that you may not know, but which, for your health's sake, you ought to try. Be adventurous. Your body will thank you for it. * Atsu-age - these are cakes of deep-fried tofu, and are often available where regular tofu is available. 





They are probably best described as tofu for Westerners who don't like tofu. Deep frying in oil gives them a nutty texture and crunch, yet, inside, this food retains the softness and smoothness of fresh tofu, along with all the health benefits. * Katsuo-bushi - this is dried flakes of the cooked bonito fish, and resembles wood shavings. It is absolutely delicious when used as a stock for soup or stews. Like tofu, it is full of protein. You should find it sold in large packages at good Asian supermarkets. It is also available in powder form. * Gobo - the English name for this root vegetable is burdock. It has been used in China and Japan for many centuries as a medicine. Many people believed it could help recovery from illness, as well as boost energy. Today it is reputed to lower cholesterol. You may find it available canned, but if possible buy it fresh and stew or fry. * Kikuna - this is a type of edible chrysanthemum leaves, also known as shungiku. It can be eaten raw, but is more commonly included in stews, or deep-friend as tempura. Take care not to overcook, or the taste may become bitter. It is said to be good for fevers. * Daikon - the giant white radish is one of the most common ingredients in Japanese cooking. It is commonly included in stews of all kinds, and is also a regular garnish with sushi and many other uncooked dishes. It is also often added to dipping sauces, such as for tempura. It is a short stumpy vegetable, and so ingrained is it in Japanese culture that people with fat legs are said to have "daikon legs." The best daikon has a somewhat sharp taste, but often it is rather bland, although it is absolutely delicious when pickled. It is so important in Japanese cooking that you should be able to find it any Asian supermarket that sells fresh produce. It is especially good in aiding digestion, particularly for oily foods. Martin Roth is a full-time writer, with a specialty in health and nutrition. His website [http://www.food-calorie-calculator.com/]Food Calorie Calculator provides tips, resources and advice on a wide range of timely issues. Article Source: [http://EzineArticles.com/?Five-Healthy-Japanese-Foods-You-Need-to-Know&id=2983124] Five Healthy Japanese Foods You Need to Know