Processed Japanese Food Nutritional Information

The popularity of Japanese food in recent years has enriched the culinary landscape of the United States. While sushi and teriyaki restaurants were often Americans’ first exposure to the varieties of food from Japan, interest has grown to some of the more common staple foods found there and Japanese companies have been more than happy to ship these foods. Additionally, the growing consensus by health experts is that Japanese food is very good for your body. Nonetheless, you should still keep in mind processed Japanese food’s nutritional information.

One of the most common items to be found in American homes is soy sauce. Made from fermenting soy beans with a special fungus, this sauce has been used in East Asia for over 2,500 years. It contains an especially high level of antioxidants and lactic acid bacteria. The main drawback of this product is the high level of sodium, which can be over 15%. The other problem of this product is that it often is imitated through the use of hydrolyzed soy proteins, which have been know to contain carcinogens.

Another popular product is tofu. Used in a huge variety of ways, this product can be mixed into soups, fried, or eaten cold. Made from processing soymilk in a similar manner as cheese, fresh tofu can know be found in the United States as well as processed varieties from Japan. The nutritional benefits of tofu are many as it contains a high level of protein with a low level of fat. The FDA has stated that a good portion of tofu each day can help reduce heart disease.

Probably more common among younger people is Japanese staple udon. A thick noodle made from wheat, they can be found in many different styles both fresh and dried from Japan. Usually cooked and then served floating in a flavorful broth with various fish products and vegetables, it can also be served cold or fried with meats. As with all processed Japanese food, nutritional information should be consulted carefully, especially if you are on a diet or have to observe eating restrictions. Udon is low in fat content and high in carbs, but is also high in sodium content. This holds for most processed Japanese noodles you will in stores such as the generic ramen noodles or the smaller somen noodles.

Processed fish cakes, known as kamaboko, are made from various ground and pureed white fish and then steamed while in form shaping loaves. They have a firm texture and are served sliced either on their own with a sauce or mixed in with soups. Again, these products are very low in fat, high in protein and high in sodium content.

Generally, Japanese food is great source for low fat food and very healthy. However, processed Japanese food’s nutritional information should be examined with a close eye if you have concerns about salt or sodium levels in your diet.