More Japanese
And yet one of these differences may remain without adequate attention: Japanese eat five times more cruciferous vegetables than Americans.
To cruciferous vegetables include various types of cabbage cabbage, broccoli, Brussels sprouts, cauliflower, curly, and watercress it is their most often used in the home of the Japanese kitchen.
More Japanese like algae marine plants with valuable nutritional properties.
There are several varieties of algae, which are eaten in Japan kombu, nori and wakame.
I will tell you in more detail later on algae.
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