An important ingredient in Japanese dishes is the flavorful sauce made from dashi, which is fish stock mixed with kombu (a type of seaweed) and katsuobushi (dried tuna). These ingredients are rich in peptides that are beneficial to the body, especially in fighting viral infections and increasing the vigilance of immune cells, especially T cells.
In addition to the rich, complex savory taste that characterizes Japanese cuisine, umami flavor can also increase satiety and reduce salt intake. This is beneficial for people with degenerative diseases, especially hypertension.
The ingredients of Japanese cuisine, which use a lot of marine products such as fish, crustaceans, seaweed and are balanced with vegetables and typical miso and nato fermented seasonings, are not only nutritious but also enrich the world’s culinary variety.
So enjoying Japanese cuisine not only pleases the tongue, but also provides diverse health benefits.
Meanwhile, in the Indonesian tradition, eating delicious food has a philosophical meaning of rich flavor due to the presence of various spices and herbs.
Spices and herbs not only satisfy the taste buds because they add to the delicacy of the cuisine, but are also special because they have many phytochemical nutrients in them such as antioxidants, oleoresins, essential oils, vitamins and minerals that are proven to be beneficial for health.
They are also anti-inflammatory, antiseptic or antimicrobial, effective in boosting the immune system especially against viruses and bacteria by activating Natural Killer (Nk), Macrophages and Netrophils.
One of Indonesia’s culinary treasures is the use of ingredients rich in Glutamic acid, as found naturally in nuts, coconut, milk, meat, fish and marine products, eggs, vegetables and fruit.
These raw materials supporting balanced nutrition will be made even more delicious by the presence of a mixture of MSG, IMP and GMP that enrich each other’s savory flavors.
