A popular Japanese dish made with vinegared rice, seafood (like salmon, tuna, or mackerel), vegetables, and sometimes tropical fruits. It's rich in omega-3 fatty acids, protein, and essential vitamins and minerals.
A traditional soup made from fermented soybean paste called miso, combined with dashi broth, tofu, seaweed, and often vegetables. It's a good source of probiotics, antioxidants, and nutrients like vitamins B, E, and K.
Slices of raw fish (often tuna, salmon, or yellowtail) served without rice. Sashimi is high in protein, omega-3 fatty acids, and various vitamins and minerals.
Young soybeans served in the pod, usually boiled or steamed and lightly salted. Edamame is a great source of plant-based protein, fiber, vitamins, and minerals, including folate and vitamin K.
Typically using fish like mackerel, salmon, or sardines, grilled with minimal seasoning. This dish is rich in protein, omega-3 fatty acids, and various vitamins and minerals like vitamin D.
Made from wakame seaweed, often mixed with sesame seeds, cucumbers, and a tangy dressing. Seaweed is low in calories but high in vitamins, minerals (like iodine), and antioxidants.
Tofu, made from soybeans, is used in various Japanese dishes like agedashi tofu (deep-fried tofu), tofu stir-fries, or miso-based dishes. It's an excellent source of plant-based protein, iron, calcium, and other essential nutrients.
Fermented soybeans often eaten as a breakfast dish. Natto is a good source of protein, probiotics, fiber, and vitamin K2.