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Japanese cuisine contains many dishes that are unusual for Russian people. One of them is natto. Fermented soybeans have a specific taste. Not everyone will like to eat this product. However, natto contains an enzyme that is beneficial for the body. A protein that speeds up biochemical reactions is extracted from an unappetizing Japanese dish.
The substance, known as nattokinase, is available as a dietary supplement. When is it recommended to take a dietary supplement? What results should you expect? Are there any restrictions, or can anyone take the drug? Let's find out!
Unusual Japanese dish
To prepare natto, start by steaming the beans. They are then fermented by the bacterium Bacillus subtilis. This is the hay bacillus, which is responsible for the fermentation of beans. During this process, many substances are released, including nattokinase.
The dish itself is disgusting to a person unaccustomed to Japanese cuisine. After all, the beans are covered with viscous thick mucus. In addition, they have, to put it mildly, an unpleasant odor. Even the potential benefits of such a product are not for everyone a reason to force themselves. It is another matter to consume a drug containing nattokinase without tasting the taste of the dish from which it was extracted.
Features of the snack
Today we will delve into traditional Japanese cuisine and tell you about an interesting product that the Japanese eat for breakfast, namely fermented soybeans called natto.
The dish has a specific smell and a sweet-salty taste with bitterness, as well as a sticky, viscous consistency. Japan consumes about 263,000 tons of natto annually. Before bread became widespread in Japan, natto served as a breakfast substitute.
Photo / tokyocreative.com
Before eating, natto should be stirred with chopsticks to separate the beans from each other. After this, you can mix it with soy sauce, mustard, green onions, raw egg - this, of course, to taste, and put it all on freshly cooked rice. For example, on the island of Hokkaido and northern Tohoku, natto is sometimes sprinkled with sugar.
Natto is also added to other dishes such as sushi, toast, miso soup, and salads. Can also be added to chahan, okonomiyaki, noodles. Natto is eaten without additional heat treatment. Slightly dried natto has a less strong odor and stickiness and can serve as a snack. In Japan they even sell ice cream with natto, and in mid-summer Japan celebrates Natto Day.
Photo / tokyocreative.com
The Japanese praise natto as a superfood, but the ammonia smell of fermented beans and the sticky, viscous consistency repel many people from this dish, who never dare to try it. Most foreigners call natto "tasteless", although some consider it a delicacy. Some manufacturers produce natto without odor or with a slight odor. Natto is similar to other specific foods that people eat around the world, such as Australian Vegemite, French blue cheese, Chinese century eggs, lutefisk from Norway and Sweden, Finnish mämmi or English and New Zealand marmite.
Photo / Kazuend / unsplash.com
In Japan, natto is consumed more often in the northeast than in the southwest: one study found that the percentage of households that eat natto once a week or more drops from 90 to 70 percent as they move to the southwest. And yes, not all Japanese love natto - this is what has split society into two camps: those who hate natto and those who adore it. By the way, it’s interesting that those people who grew up and were brought up in families that consumed natto regularly did not have any dislike for it. A 2021 survey conducted by Japanese internet service provider Nifty found that only about 62% of Japanese people like natto. 13 percent find its taste very unpleasant. However, many people still eat it for its health benefits.
Photo / tokyocreative.com
The Japanese call natto a superfood and believe that it thins the blood and lowers cholesterol levels, thereby reducing the possibility of developing cardiovascular diseases, including strokes. For a country with one of the oldest populations in the world, this is especially important.
Natto has proven beneficial effects on the digestive and cardiovascular systems, but at the same time it reduces blood clotting and can be dangerous due to its incompatibility with the anticoagulant warfarin.
There was even a long-term study published earlier this year in the British Medical Journal: scientists from the National Cancer Research Center in Tokyo found that men and women who ate fermented soy products such as natto daily reduced their risk of dying from a stroke or heart attack by 10%.
Thus, fermented soybean products are less likely to lose beneficial nutrients during cooking or processing. Among these important substances are proteins, iron and dietary fiber (fiber), which have a beneficial effect on blood pressure and weight.
Natto even helps people look and feel younger. One serving (approximately 40-50 g) contains the amount of vitamin K recommended daily by the Japanese government, which may help prevent the development of osteoporosis. Natto is also high in vitamins B6 and E, which increase the rate of cell turnover and slow down skin aging.
However, fermented soybeans became an integral part of Japanese cuisine long before scientists realized their full benefits.
This dish was brought to Japan from China back in the 8th century and became popular among both the aristocracy and warriors. In the period from the XIV to the XVI centuries. it became an important component of the food of Japanese society, along with tofu (the vegetarian influence of Buddhism). Natto finally became a staple dish during the Edo period (1603-1867), when it appeared in cookbooks and began to be prepared at home everywhere.
Soybeans were soaked in water, boiled or steamed, then mixed with the bacterium Bacillus subtilis, wrapped in rice straw and left to ferment for about a day, depending on the time of year and temperature. Today, natto is prepared in an industrial, sterile manner. The dish can be purchased in supermarkets and grocery stores throughout the country. A set of natto usually consists of three small plastic containers and costs between 100 and 300 yen. Each such container is one serving of natto, accompanied by packets of soy sauce and spicy mustard. To make natto, you simply mix all three ingredients and then pour the mixture over cooked white rice.
Photo / Vitor Fontes / unsplash.com
Photo preview / tokyocreative.com
Beneficial properties of nattokinase
Nattokinase has been studied by scientists from different countries. The purpose of the experiments is to find out the effect on the human body. To date, this enzyme has been sufficiently studied. This allows it to be used in medicine. The substance has the following properties:
- thins the blood, reduces the amount of fibrin;
- disinfects and has an antiparasitic effect;
- normalizes blood pressure;
- reduces cholesterol concentration;
- prevents the deposition of amyloid (harmful protein).
Benefits for the blood
The health of the entire body directly depends on blood circulation and its viscosity. After all, it is blood that carries nutrients and saturates cells with oxygen. If it is too dense, transportation of vital substances becomes difficult. There is also an increased risk of blood clots, which can be life-threatening. Nattokinase, being absorbed into the blood, increases its fluidity. Due to this, the general condition of the body improves.
The use of the corresponding drug is:
- prevention of thrombophlebitis;
- decreased lymph viscosity;
- eliminating the problem of increased blood clotting;
- reducing the risk of atherosclerosis;
- prevention of coronary heart disease;
- reducing the likelihood of stroke and heart attack;
- normalization of gastric microflora;
- strengthening bone tissue;
- preventing salt deposition and the development of osteoporosis;
- improvement of the skin;
- prevention of intestinal infections;
- destruction of fibrin plaque that covers cancer cells;
- acceleration of fat metabolism;
- improving memory and increasing intelligence.
The undeniable benefits of the dish
Natto, a natural product that has undergone a fermentation cycle when properly prepared, is a recognized superfood - a delicacy with pronounced beneficial properties.
- Probiotic - thanks to Bacillus subtilis, it affects the pathogenic flora of the body (Escherichia coli, salmonella), has long been used in the treatment of intestinal infections, and restores normal intestinal microflora.
- Anticoagulant - resists the formation of blood clots, thanks to the enzyme nattokinase, destroying fibrin as a thrombus-forming basis. Fibrin clots are dissolved by body-activated plasmin. The enzyme pyrazine, responsible for the characteristic aroma, prevents red blood cells from sticking together. Unlike drug anticoagulants, it has no side effects, strengthens the body, gastrointestinal tract, cardiovascular system, and musculoskeletal system.
- Contains a high dose of fat-soluble active vitamin K2 (MK7), synthesized only by bacteria, involved in the absorption of calcium and vitamin D, reduces calcification of arteries and kidney stones.
- Vitamin PQQ (PQQ) - discovered recently, is involved in mitochondria in energy exchange at the cellular level, in the elimination of free radicals, and in the growth of mitochondria. Acts as an antioxidant with high biological activity; at the mitochondrial level, it reduces and regulates blood glucose, reducing the risk of diabetes.
- Prevention of Alzheimer's disease - nattokinase destroys amyloid fibrils that provoke amyloid diseases.
- Reduces allergies, regulates the immune system - thanks to the polyamine contained in the product.
- Reduces cholesterol levels and the content of testosterone phytoestrogens.
- Anticarcinogenic (anticancer) activity - related to soy products, natto destroys fibrin plaque on tumors, helping killer cells destroy atypical tumor cells. Vitamin PQ inhibits tumor growth at the gene level.
Indications for use
Taking into account the properties of nattokinase and its systemic effect on the body, the course may be indicated in the following cases:
- cardiovascular diseases;
- high blood pressure;
- blood that is too thick (risk of thrombosis);
- recovery after stroke;
- disturbance of the microflora of the gastrointestinal tract;
- infections affecting the stomach;
- infection of the body by parasites;
- memory dysfunction;
- progressive osteoporosis;
- the presence of ulcers and non-healing wounds on the surface of the skin;
- high cholesterol in the blood;
- excess body weight;
- oncological diseases;
- numbness in the limbs;
- muscle spasms;
- uterine fibroids;
- hemorrhoidal cones in the anus;
- increased fatigue;
- joint pain;
- aching bones;
- diabetes.
The dietary supplement nattokinase can be prescribed for both medicinal and preventive purposes. It can replace some of the medications. For example, it is a safer alternative to aspirin.
Precautionary measures
Nattokinase has a number of contraindications. Its use is strictly prohibited:
- pregnant women;
- nursing mothers;
- with individual intolerance;
- if you are allergic to soy;
- with increased bleeding.
Do not combine the drug with drugs of similar effects. Otherwise, adverse consequences may occur. It is necessary to check with your doctor which dietary supplements can be used in parallel with this substance. You should also carefully study the instructions for use.
The possibility of side effects is minimal. Adverse events are very rare. As practice shows, for more than 20 years of using nattokinase for medicinal purposes, no cases of allergies have been recorded. However, uncontrolled use of dietary supplements can affect your health.
One of the possible consequences of an overdose is bleeding. As we have already found out, nattokinase reduces blood clotting. Exceeding the indicated dosages is risky. Indeed, in the event of a cut or other damage, there may be problems stopping the bleeding.
Before you start taking any drug, you should get the approval of a specialist. Nattokinase is no exception. Follow your doctor's recommendations. And also make sure that contraindications do not apply to you.
Rules for oral consumption
Each dietary supplement has a specific dosage of nattokinase. Therefore, it is difficult to generalize and say that you need to take a certain number of tablets per day. In order not to make mistakes, there are instructions for use. The insert must be read before starting the course. It indicates the recommended doses in case of treatment and prevention.
Research shows that the daily norm is 500 mg. This amount should be divided into two doses. As a rule, the dosage is indicated in fibrinolysis units. For example, 1000 FU or 2000 FU.
It is recommended to take capsules half an hour before meals. To make swallowing easier, you can take the drug with water.
Nattokinase on iHerb
Buying the right product is not a problem today. There are two options. Search for the product you are interested in in pharmacies or order online in the iHerb store.
More and more people are turning to online shopping. It is very convenient and even economical. Firstly, in online stores there is no markup, which is required in pharmacies. Secondly, you don't need to go anywhere. Simply fill out the order form and wait for delivery by courier. It is also important that here you can read reviews from customers who have already tried the nutritional supplement in action. Another advantage of using online resources is the ability to compare prices on different sites and take advantage of the best offer.
What analogues are available to consumers? The nutritional supplement nattokinase is produced by different manufacturers.
Nattokinase from Doctor's Best. Dosage 2000 FU. 90 capsules per package at a price of 720 rubles or 270 vegetable capsules costing about 2 thousand rubles.
Nattokinase from Now Foods. Capsules 100 mg. Active substance – 2000 FU. Price per pack of 60 pieces from 900 rubles. A jar of 120 capsules will cost about 1.5 thousand rubles.
Nattokinase from Healthy Origins. The weight of one capsule is 100 mg. The dosage of the active substance is 2000 FU. Packaging: 60 capsules – from 500 rubles, 180 capsules – from 1300 rubles.
Nattokinase from Naturally Vitamins. Enteric-coated tablets. Dosage of nattokinase 1500 units. 60 servings per package (120 pieces).
NattoMax by Jarrow Formulas. In one jar or vegetable capsules weighing 100 mg each. The dosage of the active component is 2000 FU. The price of the nutritional supplement is 600 or 1100 rubles, depending on the number of capsules.
Natto-K from Enzymedica. Packaged in 90 capsules. The dose of nattokinase in one capsule is 1000 units. Dietary supplement to support cardiovascular health. The price of the product is about 3 thousand rubles.
Nattokinase Complex from Solgar. The package contains 30 gel capsules. There are 2000 units of the active component nattokinase in each capsule. In addition to the main ingredient, vitamins C, E and pycnogenol are present. The cost of dietary supplements is from 1000 rubles and above.
Nattokinase NSK-SD from Source Naturals. 90 capsules of 36 mg. 1440 nattokinase fibrinolytic units per capsule. The cost of such a product will be from 1200 rubles. Another option is 30 capsules of 100 mg, dosage 2000 FU. Price from 850 rubles.
As you can see, the choice of dietary supplements that contain nattokinase is simply huge. So it is not at all necessary to eat a specific Japanese dish to get such a useful substance. Any of the above listed dietary supplements can be ordered on iHerb.
Method for preparing natto
After successful acquisition of Bacillus hay spores and soybeans. We will need a container where fermentation will take place. Convenient to make in a slow cooker with yogurt and simmer modes.
- Rinse thoroughly, even lightly rub the beans between your palms to remove all dirt.
- Soak 500 grams of soybeans (1.5-1.7 ml of water) for 12 hours, preferably overnight.
- Do not drain the water. Turn on the simmer mode for 3 hours to prevent foaming.
- After the time has elapsed, pour the hot water into the fermentation glass. Discard the rest if there is any left.
- Allow the beans to cool to 60-65 degrees.
- While the beans are cooling. Wash the multicooker cup and spoon thoroughly, scald with boiling water or wipe with alcohol. Disinfection is needed to destroy germs.
- Preparing the starter: for the first time, it is advisable to take 1 gram of dry spores and stir for 2 minutes in 1/3 cup of hot water. The more water, the more stringy threads you will get (define to your taste).
- Place the cooled beans in a slow cooker, pour in the sourdough starter, and stir. Turn on the yogurt mode, heating, multicooker with a temperature of 40° - 45° for fermentation for 24 hours. Bacteria need access to air, so cover with cling film and make punctures in it. Cover the top with clean, damp gauze and open the lid slightly. Periodically moisten the gauze with cold boiled water. Readiness is determined when long transparent threads begin to stretch behind the soybean.
- Transfer to a container, cover and place the natto in the refrigerator for 3 to 7 days to fully ripen.
- Warm up naturally to room temperature before use to avoid destroying beneficial bacteria when heated in the microwave.
- After two weeks in the refrigerator, divide into 100 grams and freeze. It’s convenient to use as a starter so that you don’t waste the purchased one every time. Before preparing a new portion, defrost the natto and bring to a boil with a small amount of water.
- 50-100 grams of fermented food per day contains more than the daily requirement of menanquinone - vitamin K2 (MK7).
It is proposed to replace the Japanese dish with natokinase dietary supplement. But clinical studies of this supplement on the body have not been fully studied, although there are a lot of positive reviews. I know that drinking it on a regular basis is not recommended.
Video recipe for making natto
There is a video recipe for making sprouted soybeans and using dark rice as a starter.
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The position of doctors
The nattokinase enzyme is approved by the Ministry of Health of the Russian Federation. Many doctors recognize the benefits of this substance and emphasize in their reviews its beneficial effects on the human body. Doctors tend to recommend Nattokinase dietary supplements to their patients to address certain health problems.
Evgeniy, 42 years old
I have been working as a cardiologist for more than 10 years. During this time, I had to treat people with different diagnoses. Nattokinase has come to the rescue more than once in difficult situations. This enzyme perfectly helps with a tendency to thrombosis and facilitates the rehabilitation period after strokes and heart attacks. Sometimes I advise my patients to take a course for the purpose of prevention. There are times when I insist on taking a nutritional supplement to solve heart problems. As practice shows, in most cases nattokinase pays off.
Alexander, 37 years old
I am a parasitologist at a city hospital. I can tell you from my own experience that getting rid of parasites is very difficult. In addition, they occur in 90% of the population. It’s just that not everyone turns to a specialist with this problem. Many people live without knowing that their bodies are infested with worms or other pests. Over time, this affects a person's health and well-being. Only then do people come to doctors for help. In many cases, I prescribe a drug such as Nattokinase to my patients. This enzyme is an excellent weapon in the fight against parasites. I have personally verified the effectiveness of the product many times. In addition, this substance has a general beneficial effect. Its benefits are obvious. The main thing is to take into account contraindications. For example, nattokinase should absolutely not be prescribed during pregnancy, as well as during lactation. This drug is not suitable for those who are allergic to soy. I advise my colleagues to pay attention to Nattokinase nutritional supplements. Many patients will return to you with words of gratitude.
Positive reviews from doctors, the results of numerous studies confirming the beneficial properties of nattokinase, as well as approval by the Ministry of Health - all this leads to certain conclusions. If you are prescribed blood thinning medications, it may make sense to replace them with a safer and more effective drug, which is nattokinase. Ask your doctor about this issue. You will most likely be approved to take the course.
Vera Makarova
Pharmacist. Author of articles about a healthy lifestyle.
The strangest Japanese food. Top 10 strange taste preferences of the Japanese
Many people who have never been to Japan, but are passionate about the Land of the Rising Sun, are regulars of Japanese restaurants. Before I visited Japan for the first time, I had a very typical idea of Japanese cuisine: sushi, rolls, seafood, miso, rice... and other goodies. Based on the experience of visiting Japanese restaurants in Russia, I have the opinion that Japanese food is always very tasty food. It can’t be any other way!
And when I first arrived in the Land of the Rising Sun and saw an abundance of unusual food in supermarkets, cafes and restaurants, I, of course, started buying everything. To try. And then bitter disappointment awaited me. I suddenly realized that Japanese food not only can be tasteless, it can also be very, very strange for a foreigner who is not accustomed to Japanese taste experiments. It often even happened that I gave money for what I thought was another “yummy” thing and after the first bite, in frustration, I wanted to throw what I bought in the trash can... How can you even eat this? Who would even think of eating this? These and other questions regarding Japanese food haunted me in restaurants, when I was once again disappointed, ordering something “sort of”.
Ultimately, through trial and error, I came to the conclusion that some Japanese food should still be avoided if you don’t want to end up hungry and upset.
In fact, everything is not so bad with Japanese food: having learned to more or less understand some of the Japanese favorite dishes and additives, you can predict in advance which dish you should avoid in time or what you can expect from this or that sweet. “Forewarned is forearmed,” I believe.
That is why I decided to compile the top 10 strangest, in my opinion, Japanese food, in order to help you if you are going to the Land of the Rising Sun. Let me make a reservation right away that this is not an exhaustive list of Japanese taste oddities. I'm sure there are a million and one other things in the Japanese food industry that surprise foreigners. And I will also note that not everything I listed is disgusting and tasteless. That’s why I called this list “strange Japanese food”: these are very specific tastes that may surprise you, may not please you, but some people will like them. Therefore, if you like experiments, then do not be afraid to try the dishes from this list!
The strangest Japanese food. Natto
One of the most popular Japanese dishes that foreigners find strange is natto, which is fermented (in other words, fermented) soybeans. The Japanese usually eat natto in the morning because... in fact, this food is full of vitamins and beneficial nutrients. Residents of the Land of the Rising Sun add various types of sauces to Natto, mix the beans thoroughly until “threads” form and consume them with great pleasure.
Many Japanese people like to joke about foreigners and natto. Most of them, when getting to know you, will definitely ask if you have already eaten natto and if you like it. They know that the very specific taste of this traditional Japanese food frightens many "gaijin". However, many foreigners who have lived in Japan for a long time become accustomed to the taste of natto and even find this Japanese food delicious.
Natto is added to many dishes and sweets. So in sushi bars you can find sushi and gunkan with natto. Therefore, if you are not sure whether you will like the taste of fermented beans or not, then it is better to spend some time getting acquainted with natto: fortunately, you can buy it in almost any store.
Anko Azuki Bean Paste
Another equally popular food in Japan is anko - angular beans boiled with sugar or honey. It is usually brownish-red in color and is very easy to recognize. Adzuki bean paste comes in different textures: with and without large pieces of beans, with the addition of green tea (in this case the paste is already dark green), etc. This paste is invariably added to most Japanese sweets: daifuku, mochi, odango, into various buns, pancakes and much more.
Some varieties of bean paste are more or less edible in taste. Especially if only a small layer of this delicacy is added to the dish itself. However, the Japanese often do not skimp on adding bean paste: there is often so much of it in the filling that it overwhelms any taste. Therefore, if you are not sure that you will like sweets with bean paste, it is better to choose types of these same delicacies with less exotic fillings. Fortunately, the Japanese always have a very wide choice.
Goya (or goya). The most bitter Japanese food
Goya is a bitter melon that is a vegetable that looks like a large, bubbly cucumber. In Japan, goya ripens in the summer and in the summer it becomes a frequent guest on plates. Goya has a bitter taste, which does not become less tart when boiling, frying, or any other processing. Therefore, if, while “tasting” Japanese food, you felt the bitter taste of the medicine and found some pieces of green vegetables in your plate, then most likely you were lucky enough to try a dish with goya.
The Japanese themselves believe that the taste of goya is refreshing in the heat, so they are very fond of this variety of bitter melon. By the way, dishes with goya are especially popular in Okinawa.
Karashirenkon. Japanese food that hits you on the nose
Karashirenkon is the national food of Japan and is especially popular on the island of Kyushu. This dish is fried lotus root with soy, flour and lots of mustard. There is so much mustard that it certainly hits your nose (the Japanese call this sensation “tsun”), so eating karashirenkon is very difficult... you are constantly clutching your nose and looking for something to wash down this “delicacy” so as not to choke.
Tororo. Can kill the taste
On the menu of many cafes of traditional Japanese food, you can find the mysterious “tororo” as an addition to some dishes. Before ordering such a dish, it is better to think several times. Tororo is shredded yamaimo sweet potato that looks like melted cheese. The taste of this additive is very specific and is not liked not only by many foreigners, but also by many Japanese. I’ll say even more: the presence of tororo in a dish can completely ruin the taste and impression of what you eat.
Now let's move on to non-traditional Japanese food (and drinks), which may also seem strange to foreigners.
Tomato fever. Tomato flavored water, tomato jelly and ice cream.
Tomatoes are the pride of Kumamoto Prefecture, so tomatoes are added everywhere in this place. In addition to the more or less familiar tomato dishes, here you can find such delicacies as, for example, tomato jelly, ice cream and... even water with a tomato flavor.
In my opinion, Japanese tomato food is not the worst thing I have ever tried. The same water with a tomato flavor seemed quite pleasant to me. However, when other foreigners tried it, they were, to put it mildly, underwhelmed. So yes, as for me, tomato sweets and tomato water are strange.
Spring madness. Sweets with sakura flavor
In spring, when the cherry and plum trees begin to bloom, all kinds of sweets with the taste of sakura petals come into fashion: lollipops and chewing candies, ice cream, chocolate, lemonade and much more.
For me personally, the “taste of sakura” sounded attractive until I decided to try such candies and ice cream. And you know, as a rule, when you eat these sweets, you feel as if you really stuffed flower petals into your mouth. I will add that some may find this not only tasteless, but also disgusting.
Sweets with fish or chicken flavor, candied seafood
“Combine the incompatible” - this phrase could become the motto of modern Japanese food, because on the shelves of Japanese convenience stores and supermarkets you can find chewing candies with flavors, for example, salmon, and candied squid - and many other “samples” of food, when combined in one dish sweet and salty. Needless to say, the taste of these “new products” is incredibly strange.4
Pepsi with cucumber and yogurt flavors, chips with fruit flavors
To the previous point about combining the incongruous, you can add an amazing Japanese interpretation of drinks and snacks that are quite familiar to us. So it was for the Land of the Rising Sun that the Pepsi line with cucumber and yogurt flavors was developed. And chips with flavors of tangerines, strawberries, bananas, peaches, etc. have long become a legend among people interested in Japan and Japanese food. I wonder if the Japanese themselves love such fruits of “experiments”?
Japanese food powder
In almost any Japanese food store you can find so-called “do-it-yourself” kits. As a rule, such sets are just that legendary Japanese food made from powder - fun for children and adults. Such sets include various molds, dyes and, in fact, the powder itself, which turns into marmalade when it comes into contact with water. You can make different hamburgers, bento, and sushi from the powder... however, the taste of everything will be the same - synthetic-marmalade-sour, but in Japanese food from powder the main thing is not the taste, but the cooking process.
As a rule, making such marmalade is very exciting. Perhaps I would classify Japanese powdered food as a positive oddity that evokes good emotions and joy. Moreover, such sets are an excellent souvenir for friends and acquaintances whom you want to surprise with something original. Unfortunately, other “weird Japanese food” either spoils quickly or does not evoke positive emotions in those to whom you bring it.
So, today we have introduced you to a list of strange Japanese foods that are often found in shops or cafes in Japan. This list will help those people who do not like food experiments. However, if you like to try new things and are open to new tastes, then you should not limit yourself and specifically refuse any strange Japanese tastes. Perhaps what I didn’t like, you will love from the first bite. So go ahead, search, experiment!
What Japanese food did you find strange?
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