20th place Natto
Natto is a fermented food made by fermenting well-steamed soybeans with natto bacteria.
It is a traditional Japanese dish, characterized by a sticky thread.
Some people are not good at the peculiar smell.
It is a standard Japanese breakfast, and you eat well-stirred natto over rice.
The health benefits are widely evaluated and are attracting attention not only from Japan but also from overseas.
You can get a lot of nutrients that are indispensable for maintaining good health, such as the nutritional value of natto, natto bacteria, and unique ingredients.
28th place Yuzu pepper
Yuzu pepper is a seasoning made by finely chopping the peels of chili peppers and yuzu peppers and mashing them with salt.
It is said to have originated in Oita prefecture, and is actively produced and manufactured in northern Kyushu.
It was mainly used in Kyushu, but in the 2000s, its popularity increased nationwide, and it is now sold in general supermarkets.
It features the refreshing flavor of yuzu and the spicy spiciness of chili peppers.
You can use it with udon, miso soup, stir fry, etc.
35th place tofu
Tofu is a processed food made by hardening boiled soybean juice (soy milk) with a coagulant (nigari, gypsum, etc.).
It is light and has no habit, and is a very popular ingredient for foreigners.
Types of tofu include silken tofu, cotton tofu, and rag tofu.
You can enjoy the original taste of tofu, such as "Hiyayakko", which is eaten with soy sauce as it is, and "Yudofu", which is eaten warm.
In addition, since it is a simple ingredient with no habit, it can be arranged in various dishes such as miso soup ingredients and mapo tofu.
39th place wasabi
Wasabi is one of the few spices of the Brassicaceae genus Wasabi native to Japan, and is one of the world-class spices rooted in the unique culture of Japan that eats sashimi.
Wasabi is applied to the sushi between the ingredients (sashimi) and the rice (rice).
It is characterized by its spiciness that slips through your nose.
The active ingredient of wasabi is spicy, and its main ingredient, allyl isothiocyanate, has antibacterial, bactericidal, and appetite-promoting effects.
42nd place edamame
Green soybeans are soybeans harvested while they are immature and blue.
Green soybeans become "soybeans" when fully ripe.
In other words, edamame is harvested when the soybeans are in an immature green state.
In terms of plant taxonomy, soybeans are beans and green soybeans are vegetables.
Boiled in salt and eaten, it is a standard snack for Japanese beer.
You can find it on the menu at any izakaya.
