Reiki: Safe "FOOD" in Japan after Fukushima

After you buy Daikon now in Japan
wash after shopping and cut the green part away store in refrigerator

Daikon is very low in food energy. A 3 ounce (85 g) serving contains only 18 Calories (75 kJ), but provides 34 percent of the RDA for vitamin C. Daikon also contains the active enzyme myrosinase.

After shopping wash with warm water! And store in the refrigerator.
Gobo
The black salsify is considered nutritious: it contains proteins, fats, asparagine, choline, laevulin, as well as minerals such as potassium, calcium, phosphorus, iron, sodium, and vitamins A, B₁, E and C. Since it also contains the glycoside inulin, which mainly consists of fructose, it is particularly suitable for diabetics.

Pumpkin is safe!
The most is coming from Hokkaido or New Zealand and because Pumpkin needs 3 month of
maturing time .
It is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.

Safe!

It is not grown outside/no ground contact in Japan.
Imported ones come from Korea or China

Wash leek after shopping and peel 2 layers of and store in the refrigerator.

Miso

Claims that miso is high in vitamin B₁₂ have been contradicted in some studies.Part of the confusion may stem from the fact that some soy products are high in B vitamins (though not necessarily B₁₂) and some, such as soy milk, may be fortified with vitamin B₁₂.
Some, especially proponents of healthful eating, suggest that miso can help treat radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. Notably, Japanese doctor Shinichiro Akizuki, director of Saint Francis Hospital in Nagasaki during World War II, theorized that miso helps protect against radiation sickness.
Some experts suggest that miso is a source of Lactobacillus acidophilus. Lecithin, a kind of phospholipid caused by fermentation, which is effective in the prevention of high blood pressure. However, miso is also relatively high in salt which can contribute to increased blood pressure in the small percentage of the population with sodium-sensitive pre-hypertension or hypertension. Based on the other results of double-blind controlled studies of sodium and hypertension, there is no definitive evidence that high sodium intake leads to negative clinical conditions such as hypertension in healthy persons. Clinical evidence indicates wide-population heterogeneity in response to sodium.

I use Japanese Soya sauce

A study by National University of Singapore shows that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases (However, it is unlikely to be used in nearly as great a quantity as wine.) Soy sauce is rich in lactic acid bacteria and of excellent anti-allergic potential.
Soy sauce contains ethyl carbamate.
Soy sauce does not contain a level of the beneficial isoflavones associated with other soy products such as tofu or edamame.It can also be very salty, having a salt content of between 14%–18%. Low-sodium soy sauces are produced, but it is difficult to make soy sauce without using some quantity of salt as an antimicrobial agent.

freeze dried Tofu

Nutrional values of tofu (per 100g):fresh

Water	83.7	g
Energy	77.0	kcal
Energy	322	kJ
Protein	8.0	g
Fat (total lipid)	4.5	g
Fatty acids, saturated	0.65	g
Fatty acids, mono-unsaturated	0.99	g
Fatty acids, poly-unsaturated	2.5	g
Carbohydrates	3.0	g
Fiber	0.4	g
Ash	0.84	g
Isoflavones	35.0	mg
Calcium, Ca	162.0	mg
Iron, Fe	1.45	mg
Magnesium, Mg	46.0	mg
Phosphorus, Mg	147.0	mg
Potassium, K	176.0	mg
Sodium, Na	8.0	mg
Zinc, Zn	1.0	mg
Copper, Cu	0.24	mg
Manganese, Mn	0.72	mg
Selenium, Se	9.4	µg
Vitamin C (ascorbic acid)	0.20	mg
Thiamin (vitamin B1)	0.093	mg
Riboflavin (vitamin B2)	0.10	mg
Niacin (vitamin B3)	0.01	mg
Panthotenic acid (vitamin B5)	0.065	mg
Vitamin B6	0.061	mg
Folic acid	33	µg
Vitamin B12	0.0	µg
Vitamin A	1.0	µg
[Source: USDA Nutrient Database for Standard Reference]

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories from Fat 2

Calories 39

% Daily Values*

Total Fat 0.27g

Saturated Fat 0.072g

Polyunsaturated Fat 0.124g

Monounsaturated Fat 0.039g

Cholesterol 0mg

Sodium 720mg

30%

Potassium 801mg

Total Carbohydrate 7.34g

Dietary Fiber 3.5g

14%

Sugars 2.23g

Protein 1.82g

Vitamin A 0%

Vitamin C 1%

Calcium 5%

Iron 3%

*	Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition Values are based on USDA Nutrient Database SR18

Start making your own pickles

Facts