Japan has always been a fairy tale country, a dream country for us. It remains the same for most now. But a piece of this tale became available to us in the post-Soviet era. We are talking about Japanese cuisine, at first glance very simple, but really just magical. Experts consider it the healthiest food in the world. This is due to the fact that the Japanese love fish and seafood (regardless of the cooking method) and rice is always present on their table. In addition to the fact that these components combine perfectly with each other, seafood is rich in iodine and is used in many dishes (toppings for rolls, sushi). And rice, more precisely the B vitamins contained in it, protect our hair, nails, skin from the influence of the environment, convert nutrients to energy. By the way, rice is used in many cuisines and other countries: for pilaf, as a filling for stuffed cabbage, dolma ...
But only in the Land of the Rising Sun, rice, as the Japanese saying goes, is always welcome (Moonlit night and cooked rice are always welcome). What the Japanese do not cook this healthy cereal with: beans, peas, vegetables, chestnuts, various seasonings and herbs. And, of course, special attention is paid to the combination of rice and fish. It is on this combination that the preparation of our favorite sushi, rolls, or rather the toppings for rolls, is built by all of us. The most popular in the preparation of rolls is salted salmon, tuna and tender eel.
By the way, speaking about the latter, one cannot but mention that polyunsaturated fatty acids and proteins, which are found in large quantities in eel meat, seriously block atherosclerosis, cardiovascular diseases, and diseases of the nervous system. Salmon in combination with rice is used very often as a filling for tartlets with fish.
But, returning to your favorite dishes of Japanese cuisine, do not forget about wasabi. This seasoning is prepared from the root crop of the same name, which has a bright taste and an unusual smell. Its main value is in its disinfecting properties. And since the Japanese often put raw seafood in the toppings for rolls, this property plays a leading role. Very often, Japanese chefs use soft cheeses to make sushi and rolls, which give a delicate taste, perfectly combined with rice and fish. Well, adding wasabi and soy sauce to this, you will get a dish with a unique taste and amazing aroma.
In addition to the above, to give a touch of freshness to your favorite taste, the Japanese use avocado or fresh cucumber as the filling for the rolls. Everything is clear with the cucumber, but the avocado deserves special attention. What kind of fruit is this? A wonderful tropical fruit called a meat substitute. Monounsaturated fatty acids, which are found in excess in avocados, will support your cardiovascular system, as they have the ability to reduce the "bad" cholesterol, which is the main source of all the troubles for the core. Half an avocado eaten daily can work a miracle in a month - cholesterol levels will drop significantly.
And, of course, one cannot fail to mention the seeds that are used in Japanese cuisine very often. This is a sesame seed. This powerful natural antioxidant is rich in vitamins A, B, C, E, magnesium, calcium, phosphorus and zinc. Sesame seeds will protect against colds and flu, facilitate breathing in case of asthmatic exacerbation. Now, taking into account the knowledge about those products that are used by the Japanese to prepare national dishes, there are no more questions about why in the ranking of the life expectancy of the population, the Japanese occupy an honorable fourth place and why they are much less likely to get cancer. The secret lies in their stunning, magical cuisine that conquered the whole world.