Is there any special food in Japan?

There are many kinds of specialty foods in Japan, such as Japanese sushi, Japanese natto, sashimi, Japanese sake, Japanese pancakes: sushi, rice balls, rice fields (fried foods coated with flour), (stews, often with eggs, carrots, agar, etc. ), etc.

Japanese sushi has been recorded in heian period Code "Yan Xi Style", which was completed in 927 AD. Sushi at that time refers to a way to preserve fish. Rub the salt on the fish, press it with a heavy object and let it ferment naturally. You can eat it when it is sour. It tastes good. It is said that this way spread from China to Japan. This method is time-consuming and laborious, and soon developed into a simple way to soak fish in vinegar.

Now the so-called sushi refers to any food with other fillings added to vinegar-mixed rice. Nowadays, there are not only hand-held sushi (that is, sushi that we often eat now), but also roll sushi and box sushi. Roll is to wrap rice, cucumber, tuna, eggs and pickled radish with seaweed and divide them into large rolls and thin rolls, that is, the size. Usually, a sushi roll is 90 grams of rice and boiled about 200 grams. Eat it wrapped in seaweed. Sometimes thin scrambled egg skins can be used instead of laver. A sushi roll wrapped with a whole piece of laver is called a large roll, and one wrapped with only half piece of laver is called a thin roll. Sushi rolls are usually filled with boiled water, sweet and cold weather, mushrooms, scrambled egg skins, fish floss or duck celery. Handroll is actually a kind of roll. It is said that ancient Japanese gamblers put tuna into rice when they were hungry, and then rolled it up with purple cabbage to avoid food touching poker and fingers, so it was very popular. Second, the magical Japanese specialty food-natto

2. 1 overview

Natto is a traditional fermented food with soybean as the main raw material. It has a long history and can be traced back to Okinawa. It is one of the most ethnic foods in Japan. When eating with chopsticks, it is elongated. Natto is deeply loved by Japanese people because of its unique flavor, convenient preparation and effective nutrition and health care effect. According to the Japanese Journal of Agriculture, Forestry and Fisheries Finance, 89.4% people in Japan are used to eating natto. Natto is also the only food that can dissolve thrombus among more than 230 common foods in the world.

Natto is a fermented food fermented by Bacillus subtilis natto variety. Natto is rich in nutritional value, protein, amino acids, vitamins and minerals. After fermentation, nutrients are easier to digest and absorb. 100g natto is equivalent to 3 eggs or 80g beef.

The research shows that the health care function of natto is mainly related to many functional factors such as nattokinase, natto isoflavone, saponin, vitamin K2 and so on. Natto is rich in sapogenin, which can improve constipation, reduce blood lipid, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, and inhibit HIV. Natto contains free isoflavones and many enzymes beneficial to human body, such as superoxide dismutase, catalase, protease, amylase and lipase. , can remove carcinogens from the body, improve memory, protect the liver and beautify the face, delay aging and improve the digestibility of food. Intake of live Bacillus natto can adjust the balance of intestinal flora and prevent dysentery, enteritis and constipation, and its effect is better than that of commonly used lactic acid bacteria microecological preparations in some aspects. The sticky substance produced by natto fermentation is wrapped on the surface of gastrointestinal mucosa, so it has the function of protecting gastrointestinal tract and reducing drunkenness when drinking.

The latest research also shows that natto has a strong inhibitory effect on the development of pathogenic Escherichia coli O 157, the chief culprit of large-scale food poisoning. This new theory was published by Professor Yoko Miyuki of Miyazaki Medical University. He is called Dr. Natto. Under the premise that the results of laboratory experiments are limited, but the principle that natto can inhibit the development of E.coli 0 157 has not been clarified, it must be noted that Professor Yang Hang pointed out that the edible fungi contained in natto can hinder the reproduction of many strains, so it should also inhibit E.coli 0 157.

In addition to Japan, systematic research on natto has a long history. Now South Korea, the United States, Australia and other countries have begun to accept this healthy food, and have stepped up their basic and applied research in this field, while the research in this field in China has just started.