Japanese cuisine: These healthy ingredients you should know! 14 tips from Japan

Japanese cuisine – health and pleasure combined! Japanese cuisine is much more than just a culinary experience. It is an art form that uniquely combines health and pleasure. There is a remarkable longevity in Japan, and it is not uncommon to meet people who are 100 years or older. But what is behind this extraordinary longevity?

Japanese noodles

Japanese cuisine is much more than just a culinary experience. It is a true art form that combines not only pleasure but also health in a unique way. We invite you to take a virtual trip to Japan to discover the secrets of healthy and delicious foods that characterize this fascinating cuisine. In this article, we will share 14 tips for nutritious foods that not only taste great, but are also low in calories, low in carbohydrates and beneficial for your body. Join us on a culinary journey of discovery that can not only please your palate, but also improve your quality of life. Welcome to our journey into the world of healthy Japanese delights!

1. Udon noodles: The switches from wheat flour
2. Ramen Noodles: Thin and Delicious
3. Summer roll rice paper: Tender and gluten free
4. Shirataki Conjac Noodles: Low calorie and low carbohydrate

Udon noodles: The switches from wheat flour

Udon noodles are a popular type of noodles in Japan. They are thick, soft and made from wheat flour. These noodles are versatile and are great for soups and stir-fry dishes. Their mild flavor and soft texture make them the perfect base for hearty broths and sauces.

Ramen Noodles: Thin and Delicious

Ramen noodles are thin and egg-shaped and are often served in delicious soups. Not only are they delicious, but they also provide a good source of complex carbohydrates. Whole grain ramen noodles are a healthy choice as they contain fiber and make the noodle soup a nutritious treat.

Summer roll rice paper: Tender and gluten free

Rice paper sheets are not traditional noodles, but they are a healthy and gluten-free option. These tender sheets are used to prepare summer rolls, filled with fresh vegetables, herbs and often shrimp or tofu. They are low in calories and offer a refreshing way to enjoy Asian flavors.

Shirataki Conjac Noodles: Low calorie and low carbohydrate

We’ve already talked about shirataki noodles, but it’s worth noting that they are an excellent option for low-calorie, low-carb pasta dishes. They are made from konjac root or konjac flour and are known for their virtually calorie-free nature.

Basic healthy ingredients

What else is exciting to discover?

1. Tofu: Versatile vegetable protein source
2. Seaweed (Nori): crunchy seaweed for sushi and snacks
3. Miso paste: spicy fermented soybeans
4. Ginger: Fresh and anti-inflammatory
5. Wasabi: Spicy Green Seasoning
6. Soy sauce: Salty seasoning with tradition
7. Edamame: Young soybeans for snacks and side dishes
8. Daikon radish: Mild spicy garnish and garnish
9. Sake: More than just a drink
10. Mirin: The sweet cooking wine

Tofu: Versatile vegetable protein source

Tofu is a versatile vegetable protein source used in many Japanese dishes. From miso soup to teriyaki dishes, tofu is a healthy and protein-rich ingredient. It absorbs the flavor of sauces and spices well and provides a creamy texture.

Seaweed (Nori): crunchy seaweed for sushi and snacks

Nori seaweed is known for its role in sushi preparation, but it also makes a healthy snack. These crunchy seaweed leaves are rich in minerals and offer a slight salty note. You can also chop them up in soups or use them as a crunchy garnish.

Miso paste: spicy fermented soybeans

Miso paste is an essential ingredient in Japanese cuisine and is used to prepare miso soup. It is rich in probiotics and offers a spicy flavor. Miso can also be used in sauces and marinades to add depth to dishes.

Ginger: Fresh and anti-inflammatory

Fresh ginger is an indispensable spice in Japanese cuisine. It adds freshness and a pleasant spiciness to dishes. In addition, ginger has anti-inflammatory properties and can promote digestion.

Wasabi: Spicy Green Seasoning

Wasabi is the spicy green paste that is often served with sushi. It not only has a unique spicy flavor, but is also rich in antioxidants. In traditional Japanese cuisine, wasabi is used as a seasoning and to stimulate the taste.

Soy sauce: Salty seasoning with tradition

Soy sauce is an indispensable seasoning in many Japanese dishes. It adds a salty umami note to dishes. Note the salt content and use soy sauce sparingly to enhance the flavor.

Edamame: Young soybeans for snacks and side dishes

Edamame are young soybeans and are often served as a healthy snack or side dish. They are rich in protein, fiber and various nutrients. Peeling and eating the small beans can be a fun experience.

Daikon radish: Mild spicy side dish and garnish

Daikon radish is a mildly spicy radish used in many Japanese dishes as a side dish or garnish. It is low in calories and rich in fiber as well as vitamin C. Its crunchy texture adds a refreshing touch to dishes.

Sake: More than just a drink

Sake is not only an alcoholic beverage, but also an important ingredient in Japanese cuisine. It is used in the preparation of sauces and marinades and gives the dishes a subtle depth and flavor.

Mirin: The sweet cooking wine

Mirin is a sweet cooking wine often used in sauces and marinades. It adds a pleasant sweet flavor and depth to dishes. Use it sparingly to bring out the flavors.