Best Japenese Food Recipes

Best Japenese Food Recipes Free App

Rated 0.00/5 (0) —  Free Android application by Mufido

About Best Japenese Food Recipes

We bring you cuisine from all over the world, this time we go to Japan to discover some of the tastiest dishes that were ever made and authentic Japenese food. You also get the secret recipes that are used by the local chefs to prepare any delicious dish, it is time to enjoy some new food and taste the authentic Japenese food. Download this orginal app now from Mufido, your recipes apps provider!
I'll get to what I think is the healthiest aspect of Japanese cuisine in a minute, but to go over some individual things:

The wide variety of vegetables and legumes (beans) consumed is a good thing. The Japanese diet includes quite a few land and sea vegetables (seaweed). Not that many cuisines are into sea vegetables, but they are very low in calories, pretty high in fiber and packed with minerals. Beans are a big part of Japanese cooking too.
Seafood is mostly good too. Fish is lower in calories generally speaking than meat, and the fats it contains are of the 'good' kind. (The biggest things we have to be concerned about regarding fish consumption these days are the near-extinction of some species, and the amount of mercury.)
Fermented products add various kinds of beneficial flora to our digestive systems, which are critical to their er, smooth functioning. Miso is the best known fermented food in Japan, but there are also a wide variety of fermented preserved foods, as well as rice malt or koji, both sweet and salty. Salt-cured rice malt or shio-kōji has become very popular in Japan in recent years, and I see it slowly making its way onto the shelves of Japanese grocery stores in other countries too. I hope it becomes as commonly available as miso because it's really versatile. People have been using sakekasu or sake lees in cooking for a long time too. I don't count the use of sake and mirin, two alcoholic products, as part of the 'healthy fermented foods' mix, but the lees or mash left over after sake production are pretty low in alcohol and full of that beneficial flora. (Soy sauce is too salty to be taken in amounts big enough to take advantage of its fermented nature.)
Japanese cuisine also uses quite a few things that are naturally high in fiber and low in calories. Shirataki noodles is the best known of these: it seems to be trendy all around the world, or at least in North America and Europe, as a 'guilt-free' alternative to pasta. There are other foods like that too, such as konnyaku which is made from the same substance as shirataki. I described some of these foods in a mini-series a while back: seaweed or sea vegetables, dried vegetables, and of course konnyaku and shirataki.
The healthiest aspects of Japanese food culture

The best, healthiest parts of Japanese cuisine have little to do with individual food items. It has to do with the way food is consumed: in moderation, and with lots of variety. During a typical day, a Japanese person consumes about 15 to 20 types of food if not more; nutritionists in Japan urge everyone to eat at least 30 different types of food a day. This may seem impossibly daunting if you come from a meat-and-two-veg food culture, but it's not a big stretch in Japanese food culture. If you eat a lot of different foods, you are much more inclined to eat a healthy balanced diet. Of course you can cheat and choose 30 types of snack foods and candies, but that would be silly. As I explained during the Japanese Cooking 101 course, a typical Japanese meal has '1 soup, 3 dishes" besides the main carbohydrate. Even if you don't cook Japanese style a lot, trying to add more variety to your meals may make your everyday meals just a bit healthier.
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Added new Japenese Recipes.
Updated previous food ingredients for some dishes that were spelled wrong.
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