Kickstart 2023 with a range of healthy products from the Japan Centre
Many of us are thinking that it is time to start afresh and put our health first. We have some suggestions from Japan Centre on how to add some authentic Japanese products into our life.
Whether you are taking part in Veganuary and would like to try some authentic tofu or taking on the challenge of Dry January and need a new no-alcohol alternative here are some products to try.
Japan Centre products to keep you healthy this January
Sake is an alcoholic drink, traditionally made by fermenting rice, but if you are trying Dry January and seek some umami tastes then Gekkeikan Alcohol-Free 0.00% Daiginjo Sakeisa 0% is worth a (non-alcoholic) shot.
The alcohol-free version of the crisp, light Japanese beer.
Tofu is perfect to use if you’re looking to cut down meat for Veganuary, thanks to being high in protein. This firm tofu is great for absorbing soups and sauces. Packed with nutrients from organically grown soybeans, Kodawari tofu was developed to maximise its health benefits, taste and versatility. We have used this in the recipe below.
Matcha has become popular over recent years. If you aren’t quite at full-blown matcha tea level, try a matcha latte or add matcha to your baking.
Add White Miso Paste across your favourite veggies or mix it into marinades on your salmon or chicken. Not only is miso high in protein, but it has also been known to lower cholesterol, boost the immune system and improve digestion.
This Yuzu dressing also contains soy sauce, vinegar, honey, bonito and spices which adds a sweet/savoury flavour to dishes. We added it to be broth below.
I ’ve been a fan of Japan Centre for many years, it was the place to buy Pocky sticks when I lived down South. Japan Centre now has three food halls in Leicester Square, Westfield White City and Stratford. They don’t just sell food but also crockery, beauty and just about anything Japanese you can think of.
Tofu and Yuzu Noodles Recipe
Tofu, Yuzu noodles
- 300 g noodles
- 750 ml vegetable stock
- 250 g block of tofu cut into 2.5cm cubes
- 2 tsp Ikari Oil Free Yuzu Citrus Dressing
- 2 spring onions finely chopped
- Bring the vegetable stock to the boil in a saucepan and add the noodles.
- Reduce the heat to medium, then add the tofu.
- Simmer for five minutes.
- Plate up into the noodle bowls, making sure the tofu and noodles are divided fairly.
- Add one teaspoon Yuzu dressing to each bowl, then top with spring onions.