'Some consider Japanese cuisine to be one of the healthiest foods in the world, crediting it for giving Japan what the World Health Organization says is the highest life expectancy (83 years) of nearly 200 surveyed nations. And when you talk about Japanese food culture, inevitably, fermentation comes up. Palates less familiar with the flavors – and aromas – of Japan’s fermented foods may be challenged at giving some a try. Some foreigners may even wonder why that challenge always seems to come with foods we call “healthy.” But fermented food is the “soul food” of Japan and has been a part of our daily lives for centuries. In most Japanese homes it is easy to spot fermented foods in the kitchen. I have fond childhood memories of my grandmother making homemade miso (fermented soybean paste) and “umeboshi,” or pickled plums, in her kitchen. It is nothing fancy, but very simple – and healthy. Japan very well may have one of the world’s largest selections of fermented foods such as “natto” (fermented soybeans), miso, soy sauce, a plethora of fermented fish and seafood innards and a variety of pickled vegetables as well as sake and other alcoholic beverages. https://okinawa.stripes.com/news/japan-best-foods-life-are-fermented Please Subscribe to my Channel and Follow me on Social Media: My Twitter: https://twitter.com/MellowinJapan My Instagram: https://www.instagram.com/mellowinjapan/ FaceBook https://www.facebook.com/MellowinJapan/ Website: http://www.mellowinjapan.com/ Youtube:https://www.youtube.com/channel/UCFbMJbRJAGhwiFEd39vt4hg Thanks For Watching Peace!!!'
Tags: japan , in japan , fermented foods , Japanology , #1Japan , MellowinJapan , foods in japan
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