When you think of Japanese food, you might imagine the fresh and delicious flavours, delicate textures, and beautiful presentation. But, did you know that many of the staples of Japanese cuisine are also secretly working to boost your health? The secret lies in a fascinating and age-old practice: fermentation.
Let’s take a closer look at a few of their sources!
Why Fermented Food Is Good for Your Gut?
Fermented food is a key ingredient in Japanese cooking. It produces rich and savoury flavours and introduces beneficial microorganisms (known as probiotics or “good bacteria”). These probiotics are known to support a healthy gut microbiome, which is linked to better digestion, a stronger immune system, and improved mood.
Miso
Miso paste is the main ingredient in miso soup. It is made from fermented soybeans paste with salt and koji (a special type of mold from Aspergillus oryzae fungus). The fermentation resulted in a concentrated source of enzymes, peptides, and live microbes that may act like probiotics.
These probiotics may help to strengthen your gut flora, which can improve digestion and nutrient absorption. Having a warm bowl of miso soup when you dine out is one of the simplest ways to taste the benefits. With additions like tofu, green onions, seaweed, or mushrooms, this dish is even more flavourful.
Soy Sauce
You might not immediately think of soy sauce as a healthy food, but the traditionally brewed varieties are a fermented wonder. The process involves fermenting soybeans and wheat with koji, yeast, and lactic acid bacteria. Then, the whole mixture is left for five to eight months, though some types may be left longer.
The high-quality, naturally fermented soy sauce is usually labelled as “naturally brewed.” While the final bottled sauce doesn’t carry live probiotics, the fermentation process produces antioxidants and compounds that support digestion. It also gives soy sauce its signature umami flavour. But, remember: use soy sauce wisely, not drowning the sushi.
Pickled Vegetables (Tsukemono)
Japanese pickled vegetables (tsukemono) are a staple of any traditional Japanese meal. Many types of tsukemono carry probiotics, thanks to natural fermentation. They include classics like yellow takuan (daikon radish), cucumber pickles, or the salty-sour tang of pickled plum (umeboshi).
They are usually served in small portions as sides, but carry mighty benefits. Many are lactic acid-fermented, meaning they can deliver live bacteria that help balance the gut. Even when not fermented, they add fibre, freshness, and texture, refreshing your palate and nourishing.
Taste the Benefits at Pika Sushi
Japanese cuisine is a beautiful blend of art and science, where traditions create flavours that are not only delicious but also good for health.
Come taste the traditions at Pika Sushi from a bowl of our Miso Soup or add a splash of soy sauce with your sushi. Make a step toward gut-friendly eating and enjoy the full experience of authentic Japanese cooking.
