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  2. Nattō - Wikipedia

    en.wikipedia.org/wiki/Nattō

    Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [2] It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.

  3. This Supplement Promises Longevity. Dietitians Explain Why ...

    www.aol.com/supplement-promises-longevity...

    Outside of people eating a traditional Japanese diet, others aren’t eating much (if any) of the fermented soybean product. But, the supposed health benefits of the food are spiking popularity of ...

  4. 10 superfoods to eat if you're experiencing hair loss ... - AOL

    www.aol.com/lifestyle/10-superfoods-eat-youre...

    Hair loss caused by a poor diet is usually a temporary condition where hairs are prematurely shifted from the growing phase (anagen) into the resting phase (telogen) of the growth cycle ...

  5. Annatto - Wikipedia

    en.wikipedia.org/wiki/Annatto

    A Tsáchila man, with his hair coloured with annatto. The annatto tree B. orellana is believed to originate in tropical regions from Mexico to Brazil. [1] [5] It was probably not initially used as a food additive, but for other purposes, such as ritual and decorative body painting (still an important tradition in many Brazilian native tribes, such as the Wari'); sunscreen; insect repellent ...

  6. List of Japanese ingredients - Wikipedia

    en.wikipedia.org/wiki/List_of_Japanese_ingredients

    Yamaimo – vague name that can denote either Dioscorea spp. (Japanese yam or Chinese yam) below. The root is often grated into a sort of starchy puree. The correct way is to grate the yam against the grains of the suribachi. Also the tubercle (mukago) used whole. Yamanoimo or jinenjo (Dioscorea japonica) – considered the true Japanese yam.

  7. Customs and etiquette in Japanese dining - Wikipedia

    en.wikipedia.org/wiki/Customs_and_etiquette_in...

    Before eating, most dining places provide either a hot or cold towel or a plastic-wrapped wet napkin (o-shibori). This is for cleaning hands before eating (and not after). It is rude to use them to wash the face or any part of the body other than the hands, though some Japanese men use their o-shibori to wipe