Bitter melon, also known as goya in Japan, is one of the most famous and healthiest foods consumed in Japan. The taste can take some getting used to, but it’s worth it for the health benefits of bitter melon.
Eating gluten-free Japanese food is possible but selections can be very limited. Follow the tips in this guide to ordering and purchasing gluten-free Japanese food and you’ll be able to enjoy Japanese cuisine safely and confidently.
The lotus root is a vegetable that looks beautiful when sliced, and can be used in many different Japanese dishes. It is healthy, tasty, and becoming much more popular in America.
Adzuki beans are red beans that are often used to make sweets and desserts in Japan. But adzuki beans are also very healthy, nutritious and provide a great deal of health benefits.
Japanese cuisine relies on natto as a staple breakfast or lunch dish, but many Western palates have not been exposed to this fermented soybean wonder. There are many health benefits to this dish in addition to its additive flavor profile.
Natto, fermented soybeans, is often enjoyed on its own as a simple cold dish. But there are many different ways to serve, from mixing it with other ingredients to adding it to salads and soups. Try these suggestions for new ways to enjoy natto.
Mizuna is a Japanese green that is high in nutrition and lends itself well to many different dishes. Used in everything from salads to soups to stir-frys, the leafy green offers great flavor as well as many health benefits.
Edamame is soybeans that have not yet matured. Just a small amount of edamame offers a large amount of health benefits and nutrition, making it a great addition to your diet.
Learn all about Fu, a wheat gluten product from Japan that can be used as a meat substitute for a wide variety of different Japanese cuisine dishes.
Shichimi togarashi is a Japanese blend of 7 spices and is commonly used as a seasoning in soups, noodle dishes, or as an addition to salad dressing.