JA­PAN

Asian Geographic - - In Focus - UMEBOSHI GOCHUJANG KIM­CHI

Whilst there is no un­der­ly­ing medic­i­nal frame­work as such, many of Ja­pan’s tra­di­tional foods are cred­ited with longevity (in­clud­ing anti-can­cer) ben­e­fits

Pick­ling and dye­ing “ume” plums us­ing sea salt and per­illa leaves, then sun-dry­ing them be­fore pre­serv­ing them in ume vine­gar

Soak­ing whole soy­beans, and then steam­ing/boil­ing and fermenting them

Fermenting beans (usu­ally soy­beans) or grains (e.g., bar­ley or rice) with salt and a bac­te­ria called koji

Pro­bi­otics; di­ges­tive sup­port; blood pres­sure low­er­ing (amongst oth­ers)

Com­bin­ing steamed rice or bar­ley, rice cake pow­der, salt and hot pep­per pow­der, then adding fer­mented soy flour to fer­ment the mix­ture over a pe­riod of three-plus months

Pro­bi­otics; an­tibac­te­rial, cleans­ing and fat re­duc­tion ef­fects are at­trib­uted to cap­saicin in the hot pep­per pow­der

Com­bin­ing salted napa cab­bage, gar­lic, gin­ger, fish sauce and var­i­ous other in­gre­di­ents, as well as Korean red pep­per flakes, which is left to fer­ment for a few days

Boil­ing fresh turmeric, gin­ger, galan­gal, lemon­grass, gar­lic, veg­eta­bles, chicken, co­conut milk and other herbs and spices to make a soup

An­tiox­i­dant, anti-in­flam­ma­tory, an­tibac­te­rial and di­ges­tive sup­port (amongst oth­ers)

Made by: Po­ten­tial health ben­e­fits: Po­ten­tial health ben­e­fits: Made by: Po­ten­tial health ben­e­fits: Made by: Po­ten­tial health ben­e­fits: Made by: Po­ten­tial health ben­e­fits: Made by: Po­ten­tial health ben­e­fits:

above Sago grubs are pop­u­lar with the Kadazan­dusun in Sabah, Malaysia

above right After a quick fry, the taste and texture of the grubs changes com­pletely

Feed­ing crick­ets

For some tan­ta­lis­ing bug recipes visit www.next food.net

tonnes

There are around of in­sects to ev­ery hu­man! In­sects of­fer a so­lu­tion to curb­ing world hunger The UN Food and Agri­cul­ture Or­ga­ni­za­tion (FAO) has held con­fer­ences on ed­i­ble in­sects as a means of im­prov­ing food se­cu­rity Eat­ing in­sects is hardly new. For years, Cam­bo­di­ans have been eat­ing taran­tu­las; Thai peo­ple love fried crick­ets They are very nu­tri­tious. For ex­am­ple, cater­pil­lars con­tain more pro­tein and iron than the equiv­a­lent quan­tity of beef mince We are spoiled for choice! There are around 1,000 va­ri­eties of in­sects that we can eat

food for thought 40 tonnes

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