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What is umeboshi

Umeboshi (梅干し) is a Japanese word that translates into English as ‘salted Japanese plums,’ ‘preserved plums,’ or, in literal meaning as … See more

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Konnyaku (Konjac) What is it and how do you use it

WEBPour 1-2 cups of water into a pot. Slowly add the powder into the pot at a ratio of 1 teaspoon for each cup of water. In a separate bowl, mix 100 ml of pickling lime …

Category:  Health Go Health

Rice or noodles: Which is healthier

WEBIf food has a glycemic level above 70, it’s considered high. Levels of 56-69 are considered moderate while levels below 55 are low. Rice has a glycemic level of …

Category:  Food Go Health

Stevia in Cooking: How to Use It as a Sugar Substitute

WEBStevia is a sweetener and sugar substitute extracted from the leaves of the plant species Stevia rebaudiana. The active compounds of stevia are steviol glycosides …

Category:  Health Go Health

Dashi: the broth at the base of almost every Japanese dish

WEBDashi is made by simmering katsuobushi (preserved, fermented bonito tuna shavings, also known as kezuribushi) and kombu (edible kelp) in boiling water for 3 – 5 …

Category:  Health Go Health

Shiso Perilla: How to Eat it and Cook With it

WEBShiso can be grown from seeds. Sow the seeds indoors 4 to 6 weeks before the last spring frost. The seeds will germinate in 7 to 21 days at 70°F (21°C). To improve …

Category:  Health Go Health

Malagkit: Discover the History and Health Benefits

WEBHere’s a recipe to try: Ingredients: 2 cups malagkit rice, 2 cups water, 1 cup coconut milk, 1 cup brown sugar, 1/2 tsp salt. Rinse the rice thoroughly and soak it in …

Category:  Health Go Health

Satsumaimo Japanese sweet potato butter honey recipe

WEBThe micronutrient, macronutrient, and phytonutrient information we have given below are for the sweet potato tuber. Carbohydrates – in every 100 g (86 calorie) sweet potato serving, you get 20.1 g carbohydrates. Out this, 3.0 g is fiber, 4.2 g are sugars (glucose, sucrose, maltose, and fructose), and 12.7 g is starch.

Category:  Health Go Health

Lo Mein: The Classic Chinese Noodle Dish

WEBLo mein is a Chinese dish that mixes noodles, vegetables, protein, and sauces. Unlike its cousin, chow mein, the noodles are not stir-fried with the veggies and …

Category:  Health Go Health

Tofu Skin or Yuba: What is It and Where Did It Come From

WEBTofu skin, also known as yuba, is a traditional food product enjoyed in East Asia for centuries. It is believed to have been invented in China during the Han Dynasty …

Category:  Food Go Health

Tobiko 101: Taste, Nutrition, and Popular Recipes Revealed

WEBHere are a few things to keep in mind: One serving of tobiko (typically around 1 tablespoon) contains around 35-40 calories. Tobiko is relatively high in fat, with …

Category:  Health Go Health

Rice wine: from origins to best ways to use it explained

WEBRice wine or rice wine vinegar, on the other hand, is a type of vinegar that is also made from rice, but it has a milder flavor than other types of vinegar, and it is often …

Category:  Health Go Health

How often can I eat miso soup

WEBMiso soup can be consumed every day, at least once a day. It’s actually highly recommended to do so because of the health benefits. However, miso soup is …

Category:  Health Go Health

Fish sauce: an important staple ingredient in Asian cuisine

WEBFish sauce is a staple ingredient in many Filipino, Vietnamese, Thai, Lao, Japanese, Chinese, and Cambodian dishes. It is used to add flavor to soups, curries, stir …

Category:  Health Go Health

Agave Syrup: A Complete Guide to Varieties, Uses, and Health …

WEBAgave nectar (more accurately called agave syrup) is a sweetener commercially produced from several species of agave, including Agave tequilana (blue …

Category:  Health Go Health

Shungiku: How to Eat it and Cook With it

WEBThere are just 6 steps to succesfully growing shungiku microgreens from seed as seen below. Prepare the soil beforehand by adding fertile, moisture-retentive soil, etc. …

Category:  Health Go Health

What is Amylopectin

WEBThe Function of Amylopectin. Amylopectin is the main form of carbohydrate stored in the body and is used as a source of energy. When the body needs energy, the bonds between the glucose molecules are broken, and the glucose is released to be used by the body. This process is known as glycogenolysis.

Category:  Health Go Health

12 Herbs and Spices For Flavorful Japanese Cooking

WEBDokudami (ドクダミ, fish mint), Hatomugi (ハト麦, adlay), Kuwa no Ha (桑の葉, mulberry leaf), Kuromoji, Yomogi, are the 5 common herbal teas used by tea …

Category:  Health Go Health

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