BENEFITS OF JAPANESE FOOD PRODUCTS

BENEFITS OF JAPANESE FOOD PRODUCTS

NATTO (Japanese food)

Made from soy beans fermented with Bacillus subtilis (good bacteria). Cleanses the gut.

Benefits:

  • Vitamin K2, more than 200% than other products
  • Contains Zinc and calcium
  • High in iron, protein, vitamin c
  • Good for digestion
  • Has probiotics – same has yoghurt
  • Good for weight loss
  • Good for heart health

MISO (Japanese soup produced by fermenting soybeans, barley, rice)

Miso is made from soya Barley and Rice. It is a product that has been fermented and aged. It has living enzymes that aids our digestive process. It provides a nutritional balance between carbohydrates, essential oils, vitamins, minerals and proteins.

It has 11 times more protein than cow’s milk. Twice as much protein as meat or fish. Its valuable enzymes helps our intestinal flora to digest food. Soya beans are rich in calcium, phosphorus, iron, other minerals and lecithin. When we are suffering from fatigue and tiredness it helps us relieve these conditions. It helps to dissolve cholesterol in the blood. Benefits people with high blood pressure and allergies.

Benefits:

  • Provides the gut with beneficial bacteria that help stay healthy and good for digestive system
  • Contains probiotics
  • Contains vitamin B
  • Helps in prevention of radiation absorption
  • Lowers cholesterol
  • Gives good enzymes to stomach
  • Good source of protein

KOMBU edible kelp (sea weed)

A member of the kelp family. Dried Kombu can be used to make broth, added to beans to make them more digestible, and eaten in salads.

Benefits:

  • Improves Digestion and Reduces Gas
  • Kombu contains certain amino acids that can help break down the heavy starches found in foods like beans
  • Potentially Helps Prevent Cancer
  • Aids in Staving Off Anaemia (good source of iron)
  • Improves Thyroid Function
  • Combats Rheumatoid Arthritis
  • Enhances metabolism
  • Promotes blood circulation
  • Strong bones

BROWN RICE

Every rice seed has a structure that is formed of a stiff outer layer called ‘husk’, an inner brown layer that is called bran and a white colored seed under the bran.

The husk is always removed from both white and brown rice and it is the inner bran layer that is either retained fully or partially removed, that gives rice the brownish color. Brown rice is rice which has the brownish bran layer clinging to the seed. Some types of brown rice have the entire bran layer retained (fully unpolished) and the rice in this case is very brown.

Benefits:

  • Helps control blood pressure
  • Reduces wide fluctuations in blood sugar
  • The high fiber content of brown rice has a good effect on controlling cholesterol and cholesterol control is of prime importance in keeping away heart disease.
  • High in Essential Nutrients and Shown to Help Reduce Inflammation
  • May Help Improve Heart Health
  • Can Help Support a Healthy Weight and Relationship to Eating
  • Very Low in Sugar, Gluten and Packaged Foods
  • May Be Able to Help Prevent Cancer

AMAZAKI (Japanese)

Sweet drink, fermented probiotic food for desserts.

Benefits:

  • Glucose energy drink
  • Helps improve activities requiring heavy thinking and alertness
  • Helps with sweet craving

WAKAME (sea weed)

A long thin green sea-vegetable used in making soups, salads and vegetable dishes. High in protein, iron and magnesium, wakame has a sweet taste and delicate texture and has many of the same nutritional benefits of its close relative, Kombu.

It is especially rich in calcium and contains high levels of vitamins B and C.

Wakame is an edible brown seaweed or kelp common in Japanese, Korean, and Chinese cuisines.

Benefits:

  1. Magnesium. This mineral is critical in the contraction and relaxation of muscles, function of certain enzymes in the body, production and transport of energy, and the production of protein.
  2. Iodine. Iodine is needed for strong metabolism of cells – the process of converting food into energy. It also maintains the balance of the thyroid gland and is needed for the production of thyroid hormones.
  3. Calcium. Wakame easily allows for the absorption of calcium into the human body. Each 100 grams of raw wakame contains 150 milligrams of calcium. Calcium is needed for strong healthy bones and the prevention of osteoporosis.
  4. Iron. We need iron because it is essential for the production of red blood cells and the prevention of anemia.
  5. Vitamins!
  6. Folate. Helps the body make new cells and is especially important for pregnant women.
  7. Lignans. Thought to play a role in preventing certain types of cancer, particularly breast cancer.

MU TEA

It contains orange peel, liquorice root, ginseng, cinnamon and other exotic oriental herbs that combine to create a sweet tasting, spicy and aromatic blend.

Benefits:

  • Promote a strong body resistant to colds, and soothe stomach problems.
  • Anaemia, menstrual disorders, poor blood
  • Circulation, painful period, headache
  • Menopausal syndrome

KUKICHA TEA

Kukicha is the stem and yang. It is also known as three years tea. This tea has six times more calcium than cow’s milk 2 ½ times more vitamin C than oranges.

Benefits:

  • It helps to make the blood more alkaline.
  • When we are fatigued it will refreshen and strengthen us.
  • It is beneficial for people suffering from bladder infection, heart diseases and indigestion.
  • It is a good healthy drink for everybody including children. It also helps digestion.

 CAN HOW TO USE JAPANESE PRODUCTS

Do not use too much oil during this treatment, do more steaming and stir fry in water.

Macrobiotic organic, wholegrain, unrefined, vegan 

 

  1. NATTO

1 tbsp per day.

Chew well to allow enzymes in the mouth. Can have anytime of the day.

  1. AMAZAKI

1 Spoon when craving sweet. Have as a dessert and also blend with blue berries.

  1. RICE PORRIDE

1 cup rice to 3 cups water in a pressure cooker. Had 1 stamp size of Kombu. Manually set pressure cooker for 50 minutes cooking time. Can make extra and keep in fridge. Warm when eating. For breakfast can add almond milk.

  1. RICE MEAL

1 cup rice to 2 cups water.  For cooking in pressure cooker with Kombu. Less cooking time in pressure cooker. Can eat with vegetable.  Can also had miso soup to rice and eat. Vegetables are kale, butternut etc.

  1. MISO

1 cup water boil on stove with few pieces of ginger. Thereafter make a paste with a little bit of water the miso add to the boiling water, turn stove down, mix well for a few minutes. Then add a pinch of wakame and allow to simmer/boil for a few seconds. Turn stove off.

Drink 2 times a day.  First thing in the morning. Can add to morning rice porridge.

  1. KOMBU

Shred in vegetable and curries when cooking.  Also had a stamp size in rice when boiling. Do not eat it. Discard it afterwards. When boiling the nutrients gets absorb in the rice, can eat when shredded or finely chopped.

  1. WAKAME

Add a pinch to miso.

  1. MU TEA

1 bag makes 1 litre of tea.  Brew in boiling water.  Can drink hot or cold.

  1. KUKICHA TEA

1 Tsp of leaves to 1 cup of boiling water.  Use black tea pot for Japanese / Chinese tea.

  1. GHERKINS

Add to any meal.

  1. MIXED PICKLED VEGTABLES

1 tblsp mix veg after meals.  Can take one at a time and eat during the day.

Anita Van Wyk