■2. **Eat fermented foods**: Fermented foods such as kimchi, natto, and koji are also rich in probiotics. Eating these foods improves your intestinal environment and has a positive effect on your skin.
Japan is rich in fermented foods, which are said to be good for health and beauty. Below are some of Japan's most representative fermented foods and their characteristics.
- **Miso:**
- **Characteristics:** Made by fermenting soybeans and rice with the addition of koji and salt. There are many different types, including sweet miso, red miso, and white miso.
- **Uses:** Used as a base for miso soup, as well as in a wide range of cooking and marinade sauces.
- **soy sauce:**
- **Characteristics:** Made from soybeans and wheat, fermented with koji and then brewed. A traditional Japanese seasoning, there are many different types.
- **Uses:** Widely used as a seasoning to add aroma and deep flavor to dishes.
- **Natto:**
- **Characteristics:** A food made from soybeans and fermented with bacteria (natto bacteria). It has a unique flavor and sticky texture.
- **Uses:** Used in traditional Japanese cuisine, such as on rice, in miso soup, and in natto rolls.
- **Koji:**
- **Characteristics:** Rice, soybeans, barley, etc. are fermented with koji mold. It is the raw material for miso, soy sauce, sake, amazake, etc.
- **Uses:** Used in the production of various fermented foods, and also plays a role in creating the flavor of soy sauce and miso.
- **Sakekasu:**
- **Characteristics** Made by fermenting salmon lees with koji mold. Rich in flavor, protein and B vitamins.
- **Uses:** In addition to being eaten over rice, it can also be used as an accent in other dishes.
- **Amazake:**
- **Characteristics:** A sweet drink made primarily from rice, fermented with koji, water, and salt. It has a low alcohol content.
- **Uses:** In addition to being consumed as a beverage, it is used to sweeten dishes and to give a glossy finish to the surface of pottery.
- **Umeboshi (pickled plum):**
- **Characteristics:** Plums are pickled in salt and then fermented. Sour and salty.
- **Uses:** It can be used as a side dish for rice, or enjoyed as umeboshi tea or umeboshi sake.
These fermented foods are deeply rooted in Japan's traditional food culture and health habits, contain a variety of nutrients and beneficial bacteria, and have unique flavors and textures, making them used in a wide variety of dishes.
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"Healthy skin comes from taking care of yourself and living a joyful life." - Nina Dobrev
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May today be a wonderful day for you and your skin.
