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The main ingredients of Japanese cuisine and their health benefits

Japanese cuisine is famous for its variety of ingredients that not only give dishes a unique style, but also have valuable health advantages for the human body. Here are just a few of the key ingredients and their main benefits:

Fish: is the basis of many Japanese dishes such as sushi and sashimi. Fish is rich in protein, healthy omega-3 fatty acids, vitamins and minerals such as iodine. Fish supports heart health, improves memory and concentration, and promotes firm and beautiful skin.

Rice: The main source of carbohydrates in Japanese cuisine. Rice is rich in fibre, B vitamins and minerals such as manganese and magnesium. It provides energy, improves digestion and helps lower cholesterol.

Seafood: In addition to fish, Japanese cuisine uses many other seafood such as nori seaweed, scallops, mussels and prawns. They are rich in protein, vitamins and minerals (especially iron and zinc) and contain less saturated fat than meat. Combined with the other ingredients in sushi, they help to boost the immune system.

Vegetables: Japanese cuisine is rich in vegetables: ginger, garlic, carrots, cucumbers and broccoli. They contain vitamins, minerals and antioxidants that are directly responsible for healthy skin, boosting immunity and reducing the risk of cardiovascular disease and cancer.

Soy products: Soy products such as tofu and soy sauce are the basis of many Japanese dishes. They are rich in protein, low in calories and contain isoflavones, which may also reduce the risk of cancer and cardiovascular disease.

These key ingredients in Japanese cuisine not only make dishes tasty and hearty, but also contribute to overall health and strength.

All of them you can find in our fresh meals - just visit our restaurant or order online!

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