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Healthy Japanese Foods and Drinks to Add to Your Diet

WEBKonnyaku (Konjac) This greyish, gelatinous food is known as konnyaku (こんにゃく) or konjac. It primarily consists of water (97%), pulverized konnyaku powder, …

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The Health Benefits of Miso • Just One Cookbook

WEBImproves skin conditions. Miso is rich in antioxidants such as vitamin E, isoflavones, and saponins. Antioxidants help protect the body from free radicals that can …

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Green Tea: A Century Old Japanese Drink for Better Health

WEB3. Green tea helps promote brain health. The flavonoids found in green tea can have protective effects on neurons, which can help lower the risk of Alzheimer’s …

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Top Japanese Superfoods to Include in Your Diet

WEBHijiki Rice. Onigiri Rice Balls with Nori. 2. Mushrooms きのこ類. From boosting the immune system to promoting healthy skin, mushrooms are some of the most powerful superfoods on earth! …

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Myoga Ginger ミョウガ Japanese Pantry • Just One …

WEBIt is shredded thinly and used in Japanese summer cooking. Myoga (ミョウガ, みょうが, 茗荷) are young shoots and emerging flower buds of the ginger family. Native to Japan, China, and Korea, it is …

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Ikura (Salmon Roe) • Pantry • Just One Cookbook

WEBHealth Benefits. Fish roe is an incredible source of Omega-3 fatty acids. Omega-3 can decrease the risks of heart diseases, reduce arthritis and inflammation, and protect the brain and other bodily …

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Mozuku もずく • Pantry • Just One Cookbook

WEBMozuku is a unique Okinawan seaweed loaded with many health benefits. It’s an Okinawan treasure eaten raw, dressed with sweet vinegar, deep-fried, or in soups. Mozuku (もずく) is an edible seaweed …

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Napa Cabbage (Hakusai) • Just One Cookbook

WEBHealth Benefits. Napa cabbage is abundant in folic acids and dietary fiber, low in calories, and with no cholesterol. It contains vitamins B, C, and K and minerals such as copper, iron, calcium, and manganese. …

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Homemade Miso Soup 味噌汁 • Just One Cookbook

WEBUse one tablespoon per cup or miso soup bowl (200ml) and adjust the taste. Dissolve miso first in a ladle, a separate bowl, or a miso strainer to avoid clumps in the …

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Nagaimo • Just One Cookbook

WEBHealth Benefits. Nagaimo is a highly nutritious food and is also used in traditional medicine. It’s high in potassium, which regulates fluid levels in the body, the …

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Gobo (Burdock Root) • Just One Cookbook

WEBGobo, or burdock root, is a root vegetable with many health benefits. It’s used extensively in Japanese cuisine such as simmered dishes, miso soups, and stir …

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Japanese Cucumber • Pantry • Just One Cookbook

WEBHealth Benefits. Japanese cucumbers are an excellent source of nutrients and low in sodium and cholesterol. It’s rich in vitamin C, which helps strengthen the …

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Takuan (Pickled Daikon Radish) • Just One Cookbook

WEBThe name refers to Takuan Soho, a Japanese Zen Buddhist monk in the 16th century credited with its invention. The Japanese eat it with rice, make sushi rolls, …

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Kaiware Daikon (Daikon Radish Sprouts) • Just One Cookbook

WEBKaiware Daikon is daikon radish sprouts. It has a strong, peppery flavor and is used in salads, sushi, and garnishes. Kaiware Daikon (カイワレ大根 “open shell …

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How to Cook Edamame (Fresh and Frozen) • Just One Cookbook

WEBBring 1 QT (1 L) of water in a large pot to a boil and add the rest of the salt. Save some salt for sprinkling after cooking. Cook edamame in salt water for 4 minutes. …

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Japanese Sweet Potato (Satsumaimo) • Just One Cookbook

WEBJapanese sweet potatoes are called Satsumaimo (さつまいも, サツマイモ). With distinct purple-ish or reddish color skin, inside the sweet potatoes are creamy white …

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Mitsuba (Japanese Wild Parsley) • Pantry • Just One Cookbook

WEBHealth Benefits. Traditional Chinese and Japanese medicine use mitsuba as a tonic to strengthen the body, remove toxins, reduce inflammation, stimulate blood flow, …

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Kabocha (Kabocha Squash) • Just One Cookbook

WEBKabocha squash is round and stout, considered small to medium, averaging from 1.5 to 5 pounds. It has a dark green rind and yellow to bright orange flesh, although …

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Kombu (Seaweed, Kelp) • Pantry • Just One Cookbook

WEBKombu—also called kelp, haidai and dashima —is a thick flat seaweed belonging to the brown algae family. The Japanese use kombu by steeping it in water to …

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What Is Shiso And How Is It Used

WEBHealth Benefits. In addition to its culinary uses, it has been widely used in Japan and other Asian cultures as traditional medicine. It provides several essential …

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