Red peppers, green bean, zucchini, eggplant, onions, tomatoes, green peppers, lettuce, carrots, spinach, beets, lotus root, turnips, shiitake mushrooms, sweet potatoes, and seaweed all have a place in the Japanese diet.
High in vitamin C and fiber, they also possess anti-cancer properties. Also, seaweeds are included used in Japanese dishes and provide body with iodine. Veggies are served simmered in broth, stir-fried in a small bit of oil, or lightly steamed that helps to preserve nutrients in food.
Fish, especially fatty fish like salmon and tuna, are the most popular Japanese dishes and a great source of heart-benefit omega-3 fatty acids. Thus, the Japanese eat less red meat containing artery-clogging saturated fat and leading to obesity.
The one more an alternative source of protein than red meat is soy products as Japanese meals often include more than one soy-based dish. As a main part of the Japanese diet, soy products like tofu and beans help to reduce cholesterol level.