I know how important it is for you to consume an adequate amount of protein while building muscle. Sometimes it’s hard to prepare non-repetitive meals that meet your protein consumption. However, it’s much simpler that it really looks.
Often overlooked, Japanese vegetables are every bit as important to Japanese food culture as seafood and meat. Japan uses an abundance of root vegetables, leafy greens, and many others in its cuisine.
During lunch, you may have witnessed a Japanese coworker eating out of a home-packed box. Or maybe during a stroll in the park, you noticed a salarymen sitting on a bench with a smartphone and a little wooden lunch box.
In the relentless modern pursuit for wellness, there are countless lifestyle choices to subscribe to—paleo diets, alkaline water, coconut oil pulling, activated almonds.
“Umeboshi” is a very sour pickle made by fermenting plums. You will see umeboshi in Japanese lunch or bento boxes sold in the super market. This is in part to prevent food spoilage, because it is believed umeboshi help prevent bacteria growth.
