Contrary to popular belief, Japanese cuisine is by no means always and not only fish and seafood. What is healthy, tasty and interesting in Japanese cuisine for vegans.
The basis of the foundations of Japanese cuisine – even in Japanese, the word “gohan” means not only rice, but food in general. It is a rich source of B vitamins, essential for health and wellness. B1 (thiamine) is called the vitality vitamin – it has a positive effect on the functioning of the heart and brain.
B5 (pantothenic acid) is needed for the metabolism of fats, carbohydrates and the synthesis of vital fatty acids. B9 is involved in cell division and protein metabolism. B2 (riboflavin), called the beauty vitamin, affects collagen formation and helps the absorption of other B vitamins.
In addition, rice contains vitamin E – the most “feminine” vitamin, a powerful antioxidant that promotes healthy skin, boosts immunity and eliminates free radicals.
The product of fermentation (fermentation) of soybeans with a characteristic pungent odor is the richest source of easily digestible protein and amino acids necessary for everyone who abstains from meat. Also, soy sauce contains trace elements: calcium, magnesium, potassium, phosphorus and iron.
Vegetarian soy cheese is one of the most popular foods among the health food community. Its recognizable and at the same time neutral taste makes it the ideal ingredient in salads, hot or as a stand-alone snack. A source of protein and amino acids, helps regulate blood cholesterol, supplies us with fiber, potassium and calcium.
Mandatory Japanese food, which is credited with medicinal properties in the Land of the Rising Sun. It is believed to prevent cancer, remove toxic substances from the body, strengthen the immune system and digestion, and promote liver health. It is a rich source of probiotics – live microorganisms that have a beneficial effect on the intestinal microflora.
Skilled masters of Japanese cuisine prepare exquisite and delicious vegan food: proposals for healthy food supporters – “Quinoa” roll with avocado, eggplant, quinoa, grilled pepper and arugula – a real superfood from cereals and vegetables, a supplier of folic acid, vegetable protein, amino acids and vitamins D.
Connoisseurs of Japanese food culture, which presupposes enjoying the pure, natural taste of products, love the simplest vegan rolls – with avocado or cucumber. Nori seaweed (a source of iodine), vegetables and rice – what else do you need to be happy?
Seaweed, which has a finer taste and less pronounced odor than seaweed. Juicy, gentle, low in calories, a source of fiber, vitamins A and E, folic acid and amino acids. Served with peanut sauce (vegetable protein supplier) and lemon slice (emphasizes the taste and supplies us with vitamin C).