Japanese people are known for their exceptional longevity, with an average life expectancy of 81 years for men and over 87 years for women. This longevity is particularly marked on the island of Okinawa, classified as a "Blue Zone" where centenarians are common.
A key factor in their longevity is a healthy diet rich in nutrients. Fermented foods play a central role in the Japanese diet, with Nukazuke, or Japanese pickles, being a prime example.
Nukazuke are prepared by fermenting vegetables in a mixture of rice bran, salt, and water, creating an environment rich in probiotics beneficial for digestive health. This fermentation process, dating back to the 17th century, allows Japanese people to consume fermented vegetables year-round.
Nukazuke are rich in essential vitamins and minerals, including vitamin B1, which helps prevent beriberi. Fermentation also increases the bioavailability of nutrients. However, they should be consumed in moderation due to their high salt content.
In conclusion, Nukazuke are not only a culinary delight but also a health asset, contributing to the longevity and well-being of the Japanese people.