3 reasons why we should eat fermented foods

If someone asks what is unique about Japanese food, I would say there are a lot of fermented foods.

If someone asks why Japanese food is healthy, I would say because there are a lot of fermented foods.

Miso, soy sauce, natto, katsuobushi, nukazuke, sake and so on and on… These are all fermented foods. Japan has nurtured many kinds of fermented foods as temperature and moisture in Japan are just nice for microorganisms to live.

Fermented foods are healthy and we should eat them every day. But why? Here are the three reasons why we should eat fermented foods EVERY DAY.

1. More vitamins are generated by fermentation

A little bid of learning—

Definition of fermentation: the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat” —The New Oxford American Dictionary

By fermentation, beneficial ingredients increase. For example, if we compare boiled soya beans with fermented soya beans — natto, natto has seven times more vitamin B2, three times more folic acid, and 85 times more vitamin K than boiled soya beans, research shows.

2. Fermented food contains lactic acid bacteria Fermented foods are good for our guts because the contain a lot of lactic acid bacteria. The lactic acid bacteria improves the environment of our guts by making our guts acid, which is uncomfortable for bad bacterias to stay in our guts.

Fermented foods also help our digestion. Fermented foods are already decomposed by bacterias to the forms which we can digest easier, so we can save our own digestive enzymes.

3. Fermentation creates deep and unique tastes

Tasting is a joy!

If you taste nukaduke pickles mindfully, you will notice the depth of its taste. It is very different from salted cucumber. I would say the taste becomes milder, tenderer and sweeter.It is still a cucumber, but it is not the cucumber at the same time.

It is a good practice to eat and taste mindfully to sharpen your sense.

LET’S DO THIS

What kinds of fermented foods do you have around you?

Taste them mindfully.

Ask yourself which tastes you sense — sweet, sour, salty, bitter, or umami. We can train our sense to taste by eating fermented foods.

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