When it comes to good habits to emulate in your own life, Dr. Vicente Mera suggests looking to Japan. “There, people live longer,” he says, adding that it’s a country with one of the highest life expectancies in the world. “This is not only because of genetics, but also because of healthy habits, antioxidant-rich foods, fermented ingredients, and more.”
Dr. Mera has traveled to the country a handful of times to practice these habits—and now he’s sharing one of them with Vogue. These are five foods you might not be consuming regularly, but you absolutely should.
Fermented cabbage (or sauerkraut)
In general, fermented foods like natto, pickles, and vegetables are a staple of Japanese dining culture. Pickled cabbage—known in Europe as sauerkraut—is another food that comes on the side of many meals. The pickling process turns classic green cabbage into a powerhouse that improves digestion, stops bloating, and is filling.
Kuzu
Made from the root of the invasive kudzu plant, this Japanese flour can be used as a thickener in many dishes. The plant is popular in Traditional Chinese Medicine because it’s filled with phytoestrogens (thought to support women going through menopause), as well as may promote heart health and reduce inflammation.
Umeboshi paste
Made from Japanese plums, this fermented product has probiotic properties, is low in fat and calories, and can also help mitigate headaches. Although you can take half a teaspoon of it as is before meals, it can also be used to prepare tea-like drinks.
Miso soup
In Japan, miso soup is the perfect start to the day—for good reason. Its high probiotic content makes it a highly recommended option to break your overnight fast and prepare the digestive system for the day ahead, literally and figuratively warming it up. Dr. Mera also calls out the high protein, vitamin, and mineral count in the dish, calling it a superfood.
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