Japanese food ingredients of Recent Article

Japanese black oolong tea does result in body weight reduction

Japanese black oolong makes body burn its own fat for energy.
In Japan, oolong tea certified for health benefits announcing Suntory black oolong tea OTTP.

This tea is classified as a Food for specified health uses by the Japanese ministry of health, labor and welfare.

Suntory has been studying the health benefits of oolong tea for many years.

Research has shown that oolong tea polymerized polyphenols, or OTPPs, help block the absorption of fat in foods and suppress the increase of triglycerides after meals.

New black oolong tea is rich in these fat-blocking polymerized polyphenols, and has been recognized as a health-promoting tea.

Suntory research shows that drinking black oolong tea with meals suppresses the increase in triglycerides after meals by approximately 20%.

In addition, studies in Taiwan indicate that OTPPs nearly double the amount of fat excretion.

 

 

What is TOKOROTEN?

Japanese people usually eats TOKOROTEN(ところてん) in summer.

TOKOROTEN is a dish in Japanese cuisine made from agar substance extracted from seaweeds such as TENGUSA (gelidiaceae) and OGONORI (gracilaria) by boiling.

TOKOROTEN is a jelly-like long and narrow shaped cold snack.

Unlike gelatin desserts, TOKOROTEN has a firmer texture, but TOKOROTEN is not so soft as jelly.

Flavorings vary from region to region, and can include variations of vinegar, soy sauce, hot pepper, or sesame.

In eastern part of Japan, it is covered with vinegar-based sauce(called PONZU SAUCE).
In western part of Japan, it is covered with sweet syrup(called KUROMITSU).

 

 

What is Shirataki Noodle?

Shirataki noodles were originally developed in Asia, but they have recently come to the attention of people around the world.

Shirataki noodles is called "Shirataki (しらたき/白滝)" or "Ito-konnyaku (糸こんにゃく)" in Japan.

Shirataki noodles are a traditional type of Japanese noodle that is eaten in various Asian cultures and can be purchased in Asian markets and specialty supermarkets throughout the world.

While they do not have much taste on their own, they are great when mixed with various vegetables and stocks.

Because these noodles are almost totally a beneficial type of fiber, they have almost no "bad" carbohydrates. There are some indications that they may have other health benefits as well.

They are also translucent, giving them an almost plastic appearance.

 

 

How Shirataki Noodles are made?

Shirataki comes from the root of a plant (Amorphophallus Konjac, or a few other closely-related species) grown in various parts of Asia, and given many names in different places, including Konnyaku potato (or just konnyaku), konjac, konjaku, elephant yam (although as far as I can tell, they are not related to any other plant commonly called "yam"), and others.

The fiber is also known as glucomannan.
Therefore, Shirataki noodles is low carb noodles.

Shirataki Noodles is originally "Konnyaku(こんにゃく)".

Konnyaku is a Japanese traditional food.

Konnyaku is a traditional Japanese jelly-like health food made from a kind of potato called "Konnyaku potato" and calcium hydroxide or oxide calcium extracted from eggshells.

The Konnyaku potato is native to Indonesia and is a kind of herbaceous perennial plant called "Amorphophallus Konjac"(K. Koch).

Konnyaku potatoes are cultivated for food only in Japan, but wild forms grow naturally in Southeast Asia and China.

And, Konnyaku long and slenderly cut is Shirataki Noodles.