Japanese Ume- a type of plum that contains more citric acid, calcium, iron, phosphorus and twice as much protein than any other fruit. It is also rich in organic acids and minerals. Citric acid-rich plum balls break down lactic acid, the major metabolic waste in our cells. Lactic acid contributes to neck pain, shoulder stiffness, fatigue and cramping. The neutralizing action of plums helps to maintain the acid-alkaline balance of the digestive system to efficiently break down food and generate energy. As a natural antibiotic, plum balls are also helpful for general weakness, indigestion, bloatedness, mild vomiting, cough, cold, mild diarrhea and stomach discomfort. They also help protect the liver and reduce the negative effects of alcohol consumption. (umeboishi dressing)

Miso- contains many trace minerals including zinc, manganese, and copper, which help to strengthen the immune system, boost energy, and protect bones and blood vessels. It is also a rich source of protein -- one tablespoon has 2 grams of protein and just 25 calories. Overcooking or drying miso can reduce it's health benefits by killing beneficial friendly bacteria. Studies have also found that substances in miso help reduce the risk of breast cancer.(Miso soup, sweet n' sour miso)


Sea Vegetables- Although they are part of the plant kingdom, sea vegetables are a complete protein source and one of nature’s richest sources of vegetable protein (up to 38%) and vitamin B12.Ounce for ounce sea vegetables are higherin vitamins and minerals than any other food group. They are particularly high in vitamins A, C, E, B1, B2, B6, and B12. Seaweed also containsa substance (ergesterol) that converts tovitamin D in the body.
In addition to key nutrients, seaweeds provide us with carotene, chlorophyll, enzymes, and fiber. Seaweed’s saltiness comes from a balanced, chelated combination of sodium, potassium, calcium, phosphorus, magnesium, iron, and a myriad of trace minerals found in the ocean. Because their chemical make-up is so similar to human blood, sea vegetables have a balancing, alkalizing effect on the blood. Sea vegetables are known for their ability to reduce cholesterol, remove metallic and radioactive elements from the body, and toprevent goiter. Seaweed also has antibiotic properties that
have shown to be effective against penicillin resistant bacteria. (Kombu, Ao Nori, Wakame)

Ginger Root- Ginger has been used for thousands of years in to treat problems such as vomiting, abdominal bloating, diarrhea, coughing, and rheumatism. Ayurvedic medicine uses ginger to treat inflammatory joint diseases including rheumatism and arthritis. (Chicken Tatsua-age, Ginger Carrot Dressing)

Soy Beans, Soy Milk and Tofu- Soy beans contain high amounts of protein, including all essential amino acids (the only such vegetable source). Soy beans are also a rich source of iron, zinc, phosphorus, magnesium, b-vitamins, omega-3 fatty acids, fiber, and calcium. The cholesterol lowering effect of soy milk and its role of heart disease was widely recognized in the mid 90s when the results of a meta-analysis of 38 clinical studies were published. The results demonstrated that a diet with significant soy protein reduces Total Cholesterol, LDL cholesterol (the "Bad" cholesterol) and Triglycerides. Another study published in the Archives of Internal Medicine in September 2005 also found that intake of soy food was associated with a significantly lower risk of fracture, particularly among early post-menopausal women. Among all cancers, data on soy and prostate cancer seems to be the most promising; many studies support its role in the prevention and possible treatment of prostate cancer. While some studies showed soy offers a protective effect against breast cancer, a few studies showed the estrogen-like effects in isoflavones may be harmful for women with breast cancer. American Institute for Cancer Research stresses that data on soy and breast cancer are not conclusive, and more work is needed to be done before any dietary recommendations can be made. What we know at this point is the phytoestrogens in soy foods are "anti-estrogens". In other words, they may block estrogen from reaching the receptors - therefore potentially protecting women from developing breast cancer. Studies found that pre-menopausal women may benefit from eating soy foods as their natural estrogen levels are high. (Japanese Caesar Dressing, Tofu Gyudon, Edamame)