1. Japanese can't live long without fermented food
When Chinese people talk about Japanese food, they think of sashimi, sushi and other food, but in fact, Japanese don't eat such food every day. Miso soup and pickles are indispensable in daily meals, and natto fermented from soybeans is also indispensable in eastern Japan. It can be said that the real Japanese food culture is fermentation culture, and Japanese longevity is closely related to eating fermented food every day.
In recent years, Japanese researchers have learned from long-term research and experiments on fermented food that its real charm lies in its unique efficacy comparable to that of drugs.
Therefore, Japanese health care doctors suggest that modern people should remind themselves to take a fermented food every day, which can maintain health and promote longevity.
2. The heat of food will decrease after fermentation
Fermented food is a kind of food which is processed by human beings skillfully using beneficial microorganisms. Through fermentation, the original nutrients in the food are changed and the unique flavor is produced. In short, the added microorganisms are like a small processing machine, processing each cell of the food one by one, adding some nutritious substances and removing some non nutritious substances, Change the taste and texture, by the way.