There are more than a dozen kinds of cakes in Indian cuisine, some of which are similar to the pancakes in northern China, and they are baked on an iron plate that looks like a pancake pan.

A thin pancake that can be rolled into different shapes. It can be eaten with coconut milk, green pepper and coriander juice and other sauces.

There is also a kind of cake with an odd leaf shape, and a cake similar to the egg cake of Indian pancakes. I. Sushi

There are many kinds of Japanese specialty foods, such as Japanese sushi, Japanese natto, sashimi, Japanese sake, and Japanese pancakes: sushi, rice balls, Japanese fried food wrapped in flour, and Japanese stew, which often contains eggs and clams.

Japanese sushi has been recorded in the heian period Code "Yanxi Style" completed in 927 AD. Sushi at that time was a way to preserve fish. Rub salt on the fish, press it with heavy objects and let it ferment naturally. When it is sour, it can be eaten, and its taste is very good. It is said that this way was spread from China to Japan. This method is time-consuming and laborious, and soon developed into a way of simply soaking fish in vinegar.

Now, the so-called sushi refers to any food in which other fillings are added to the vinegar-mixed rice. Nowadays, in Japanese sushi, there are not only hand-held sushi (that is, sushi that we often eat now), but also rolled sushi and box sushi. Rolling is to wrap rice, cucumber, tuna, eggs and pickled radish with seaweed, and it can be divided into large rolls and thin rolls, that is, the size. Usually, a sushi roll is 9 grams of rice, and about 2 grams of rice is cooked. It is eaten after being wrapped in seaweed. Sometimes thin scrambled egg skin can be used instead of laver. A sushi roll wrapped with a whole piece of laver is called a big roll, and one wrapped with only half a piece is called a thin roll. Sushi rolls are usually filled with boiled sweet and cold weather, mushrooms, scrambled egg skins, fish floss or duck celery. Handroll is actually a kind of roll. It is said that Japanese gamblers in ancient times put tuna into their rice when they were hungry, and then rolled it up with purple cabbage to avoid the food from touching poker and fingers, so it was very popular. Second, the magical Japanese food-Natto

2.1 Overview

Natto is a traditional fermented food with soybean as the main raw material. It has a long history and can be traced back to the Okinawa era. It is one of the most national foods in Japan, and it has a long drawing phenomenon when it is eaten with chopsticks. Natto is deeply loved by Japanese people because of its unique flavor, convenient preparation and effective nutrition and health care effects. According to the magazine of Japan Agriculture, Forestry and Fisheries Finance, 89.4% people in Japan are used to eating natto. Natto is also the only food that can dissolve thrombus in more than 23 kinds of common foods in the world.

natto is a fermented food fermented by Bacillus subtilis var natto. Natto has rich nutritional value, which is rich in protein, various amino acids, vitamins and minerals. After fermentation, the nutrition is easier to digest and absorb. 1g of natto is equivalent to 3 eggs or 8g of beef.

The research shows that the health care function of natto is mainly related to many functional factors such as nattokinase, natto isoflavone, saponin and vitamin K2. Natto is rich in sapogenin, which can improve constipation, lower blood lipid, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, and inhibit HIV. Natto contains free isoflavones and a variety of enzymes beneficial to human body, such as superoxide dismutase, catalase, protease, amylase, lipase, etc., which can remove carcinogens from the body, improve memory, protect the liver and beautify the face, delay aging, and improve the digestibility of food. Intake of live Bacillus natto can adjust the balance of intestinal flora, prevent dysentery, enteritis and constipation, and its effect is better than the commonly used lactic acid bacteria microecological preparation in some aspects. The sticky substance produced by natto fermentation is coated on the surface of gastrointestinal mucosa, so it can protect the gastrointestinal tract and alleviate the effect of drunkenness when drinking.

The latest research also shows that natto has a strong inhibitory effect on the development of pathogenic Escherichia coli O157, the chief culprit of large-scale food poisoning. This new theory was published by Professor Miyuki Yoko of Miyazaki Medical University, Japan, who is known as Dr. Natto. Under the premise that the experimental results in the laboratory are limited, but the principle that natto can inhibit the development of Escherichia coli 157 has not been clarified, it must be noted that Professor Yang Hang pointed out that the edible fungi contained in natto can hinder the reproduction of many strains, so it should also inhibit Escherichia coli 157.

In addition to Japan, natto has been systematically studied for a long time. Now countries such as South Korea, the United States and Australia have begun to accept this kind of healthy food, and have stepped up their basic and applied research in this field, while the research in this field in China has just started.