Top Healthy Japanese Food for you need to try

Seaweed

Japan is famous for its love of seaweed. The mineral and nutrient-rich sea vegetable are known to give Japanese food it’s quintessential flavouring. Boost your intake of vitamins and minerals that aren’t often found in foods on land and add this versatile ingredient to your diet. A little goes a long way, so why not try sprinkling dried seaweed on your food to add taste, texture and flavour to your meal.

There are many varieties of seaweed, here are three that are commonly used in Japan:

Nori – We love munching on dried nori sheets as a healthy snack or using them to make temaki rolls or ‘hand-rolled sushi’. For an easy and fun way to wrap your favourite fillings, try skipping the rice for a low-carb version and use veggies like avocado, cucumber, carrots and sprouts. The Tamahagane San Tsubame 17.5cm Santoku Knife is a versatile tool for chopping vegetables and slicing through the slipperiest of seaweeds. 

Wakame – Loaded with minerals such as iodine, manganese, folate, magnesium and calcium, wakame is great in Japanese soups like miso soup or slicing into julienne strips for a seaweed salad. 

Kombu – If your soups are tasting a little bland lately, then maybe you need to add kombu. An edible type of kelp and the main ingredient in making ‘dashi’ broth. Dashi is known to form the foundation for many of Japan’s popular dishes like ramen.