| The health benefits of Japanese cuisine are widely | | | | * Gobo - the English name for this root vegetable |
| known. Japanese people live longer than those in | | | | is burdock. It has been used in China and Japan |
| just about any other country. Sushi is now eaten | | | | for many centuries as a medicine. Many people |
| throughout the West, and protein-packed tofu is | | | | believed it could help recovery from illness, as well |
| available at many local supermarkets. Many people | | | | as boost energy. Today it is reputed to lower |
| in the West drink green tea on almost a daily | | | | cholesterol. You may find it available canned, but if |
| basis. | | | | possible buy it fresh and stew or fry. |
| But Japanese food consists of a lot more than | | | | * Kikuna - this is a type of edible chrysanthemum |
| sushi, tofu and green tea. Visit Japan and you will | | | | leaves, also known as shungiku. It can be eaten |
| find many items you have never seen before. But | | | | raw, but is more commonly included in stews, or |
| much of this is available in the West as well, at | | | | deep-friend as tempura. Take care not to |
| Japanese restaurants and at Asian supermarkets. | | | | overcook, or the taste may become bitter. It is |
| Here are five foods that you may not know, but | | | | said to be good for fevers. |
| which, for your health's sake, you ought to try. | | | | * Daikon - the giant white radish is one of the |
| Be adventurous. Your body will thank you for it. | | | | most common ingredients in Japanese cooking. It |
| * Atsu-age - these are cakes of deep-fried tofu, | | | | is commonly included in stews of all kinds, and is |
| and are often available where regular tofu is | | | | also a regular garnish with sushi and many other |
| available. They are probably best described as | | | | uncooked dishes. It is also often added to dipping |
| tofu for Westerners who don't like tofu. Deep | | | | sauces, such as for tempura. It is a short stumpy |
| frying in oil gives them a nutty texture and | | | | vegetable, and so ingrained is it in Japanese culture |
| crunch, yet, inside, this food retains the softness | | | | that people with fat legs are said to have "daikon |
| and smoothness of fresh tofu, along with all the | | | | legs." The best daikon has a somewhat sharp |
| health benefits. | | | | taste, but often it is rather bland, although it is |
| * Katsuo-bushi - this is dried flakes of the cooked | | | | absolutely delicious when pickled. It is so important |
| bonito fish, and resembles wood shavings. It is | | | | in Japanese cooking that you should be able to |
| absolutely delicious when used as a stock for | | | | find it any Asian supermarket that sells fresh |
| soup or stews. Like tofu, it is full of protein. You | | | | produce. It is especially good in aiding digestion, |
| should find it sold in large packages at good Asian | | | | particularly for oily foods. |
| supermarkets. It is also available in powder form. | | | | |