One of my favourite publishers, Tuttle Publishing, just released a new title that will transport you right to Japan through it’s unique kitchen: “Japanese Superfoods” by Yumi Komatsudaira.
QUICK LINKS
* Japanese Superfoods on Tuttle Publishing
HEALTHY JAPANESE FOOD RECIPES
WHAT ARE SUPERFOODS?
Superfoods are the life-giving ingredients that our bodies need for balance, wellness, healing, and longevity.
From reducing cholesterol, anti-aging and anti-inflammatory properties and developing an overall healthy gut to even preventing cancer – the list of their benefits goes on and on.
The Japanese are known to face fewer health issues, less obesity, and have longer lifespans than those in other countries, because they have long known the power of these key ingredients.
WHAT ARE JAPANESE SEA VEGETABLES?
Sea vegetables (seaweeds) are algae that live in the sea. Like plants on land, they perform photosynthesis and growby absorbing water and nutrients.
They are divided into three categories based on the leaf color:
- Green Algae (Chlorella and Spirulina)
- Brown Algae (Wakame, Kombu and Hijiki)
- Red Algae (Nori and Dulse)
The colour differences are a result of the depth of the water in which the sea vegetables grow.
DID YOU KNOW? There are approximately 20,000 kinds of sea vegetables in the world, of which 50 are regularly eaten today – most notably brown algae, such as wakame (used in such everyday dishes as miso soup and salad) and kombu (primarily used in dashi broth) in Japan.
WANT TO TRAVEL WITHOUT LEAVING YOUR HOME?
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From vintage travel posters to all types of souvenirs and home decor items inspired by your favourite places and from travel journals and crafts to exploring world recipes, music and dance.
With our creative articles you’ll get some great ideas on how to bring the world closer to the comforts of your own home.
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ABOUT THE WRITER
Yumi Komatsudaira is a Japanese recipe developer, food stylist and culinary instructor in New York City public…
Click Here to Read the Full Original Article at The Travel Tester…