Japanese people are vegetable-crazed and consume plenty of cruciferous vegetables such as cabbage, broccoli, Brussels sprouts, Chinese cabbage, cauliflower, and watercress.
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.