The best advantages of Japanese food are generally known. Japanese individuals live longer than those in pretty much in other nations.

Sushi is currently eaten all through the West, and protein-pressed tofu is accessible at numerous neighborhood general stores. Numerous individuals in the West beverage green tea on very nearly a regular schedule.

Be that as it may, traditional Japanese food (Also known as “อาหารญี่ปุ่นแบบดั้งเดิม” in the Thai language) comprises much more than sushi, tofu, and green tea.

Visit Japan and you will discover numerous things you have never observed. In any case, a lot of this is accessible in the West also, at Japanese eateries and at Asian grocery stores.

Here are five foods that you may not know, yet which, for the good of your health, you should attempt. Be bold. Your body will thank you for it.

Atsu Age – these are cakes of southern style tofu and are frequently accessible where standard tofu is accessible. They are presumably best portrayed as tofu for Westerners who don’t care for tofu.

Profound broiling in the oil gives them a nutty surface and crunch, yet, inside, this food holds the delicate quality and smoothness of new tofu, alongside all the medical advantages.

Katsuo Bushi – this is dried pieces of the cooked bonito fish and takes after wood shavings. It is completely delectable when utilized as a stock for soup or stews.

Related image

Like tofu, it is loaded with protein. You should think that its sold in extensive bundles at great Asian grocery stores. It is additionally accessible in powder structure.

Gobo – the English name for this root vegetable is burdock. It has been utilized in China and Japan for a long time as a drug. Numerous individuals trusted it could help recuperation from disease, just as lift vitality.

Today it is rumored to bring down cholesterol. You may think that it’s accessible canned, however on the off chance that conceivable get it new and stew or broil.

Kikuna – this is a sort of consumable chrysanthemum leaves, otherwise called shungiku.

It tends to be eaten crude, yet is all the more normally incorporated into stews or profound companion as tempura. Take care not to overcook, or the taste may turn out to be unpleasant. It is said to be useful for fevers.

Daikon – the goliath white radish is a standout amongst the most widely recognized fixings in Japanese cooking. It is normally incorporated into stews of various types and is additionally an ordinary trimming with sushi and numerous other uncooked dishes.

It is likewise frequently added to plunging sauces, for example, for tempura. It is a short vegetable, thus instilled is it in Japanese culture that individuals with fat legs are said to have “daikon legs.”