Tag: Japanese superfood

Ashitaba, a herb native to the Japanese Izu Islands, is famously known for its vigorous regenerative ability, said to sprout a new leaf just one day after being picked. This "longevity herb" is more than just a novelty; it offers a unique, celery-like flavor and impressive nutritional benefits, making it a versatile addition to your diet.

For over a millennium, koji has been a staple in Japanese food production, producing a wide range of potent enzymes, with some sources indicating over 100 different types. This unassuming fermentation starter, a type of mold known as *Aspergillus oryzae*, is the key ingredient behind iconic foods like miso, soy sauce, and sake, and it's increasingly celebrated for its profound nutritional and health benefits.

As a fermented superfood, natto is packed with beneficial microorganisms that contribute to its impressive health benefits. The probiotic responsible for transforming soybeans into the signature slimy, pungent Japanese dish is a powerful, heat-resistant bacteria called *Bacillus subtilis* var. *natto*. Unlike many common probiotic strains, its spore-forming nature allows it to withstand the harsh journey through your digestive system, reaching the intestines alive and ready to work.

According to one manufacturer, the bacteria responsible for natto fermentation, *Bacillus subtilis var. natto*, are extremely resilient, capable of surviving temperatures far below freezing. So, does frozen natto have live cultures? The answer is yes, though with important nuances regarding the state and activity of the microorganisms.

Used in traditional Japanese medicine for centuries, Ashitaba, known as "tomorrow's leaf" for its rapid regrowth, is gaining recognition as a potent superfood. It is celebrated for its dense nutritional profile, rich in unique antioxidants and vitamins that contribute to a range of health-promoting effects.

In 2020, Japan's National Cancer Center reported that high natto consumption lowers mortality risk. This traditional, fermented soybean dish, with its unique sticky texture and pungent flavor, is a staple in many Japanese diets, leading many to ask: **What happens if I eat natto every day?** The answer lies in its rich profile of unique nutrients and potent compounds.

Natto is a potent Japanese superfood beloved for its impressive health profile. The timeline for experiencing its benefits, and the answer to the question, 'how long does it take for natto to work?', varies significantly depending on the specific health goal and the bioactive compounds involved. Some effects are felt within hours, while others require consistent, long-term consumption.

According to a 2020 study by the National Cancer Center in Japan, high consumption of natto was linked to a lower mortality risk, making many wonder, "Can I eat natto every day?". This traditional superfood offers numerous health advantages, but daily consumption requires an understanding of both its positive impacts and potential risks.

Over 60% of the calories in the traditional Okinawan diet, from one of the world's 'Blue Zones,' come from the purple sweet potato, a staple food linked to exceptional longevity. This vibrant root vegetable is consumed by people worldwide today, not just for its unique, earthy-sweet flavor but also for its impressive nutritional profile.