The Secret of Japanese Health and Few Kelp Algae Recipes

The secret for the long living of the Japanese people is related to the fact that they are world-famous in high algae consumption

The Secret of Japanese Health and Few Kelp Algae Recipes

Scientist have undertaken a comparison of the Japanese people’s lives and habits, who are world-famous for their high algae consumption, and the lives and habits of the USA population, whose dietary habits are considerably different.

The research showed:

  • The average life span of a Japanese person is 83 years
  • In the year 1999 breast cancer mortality rates were 3 times higher in the US than in Japan
  • Japanese immigrants to the US have seen their breast cancer mortality rates grow from 20 to 30 cases in 100 000 people in a span of 10 years
  • In the year 2002 prostate cancer rates in japan were 12,6 cases in 100 000 people, while the US’ were 10 times higher
  • Heart disease related deaths are twice as common in the US as they are in Japan
  • In the year 2004 newborn deaths were twice as high in the US as in Japan


It has been proven that the regular consumption of kelp:

  • Helps mental health
  • Supplies vitamins and minerals
  • Gives the body energy
  • Speeds up fat burning
  • Regulates cholesterol levels
  • Betters digestion
  • Helps with thyroid problems
  • Has anti-carcinogenic effects

Using kelp in cooking

The kelp algae contain large quantities of iodine, but it is considered that 99% of it disappears with cooking it 15-20 minutes.

In japan, they usually cook it with goitrogens, substances that block the absorption of iodine – broccoli, Chinese cabbage and soy.

Kelp has the near miraculous capacity to increase the digestibility of legumes and decreases bloating and gas.

It contains enzymes that break down the sugars in legumes (usually responsible for the gas), helps the absorption of nutrients and lessens digestive trouble.

The Kombu algae are used raw, cooked, pickled, dried and powdered.

It can be used to prepare clear broths, vetch, legumes and cereals. It can be added to savory meals to boost their nutritional value.

During storage, the surface of the plants develops a white film which needs to be removed before use.

Soften it in water, and then cut it gently with a knife, to let the aroma out.

Powdered kelp can be sprinkled over entrees, soups, risottos and salads.

It is a great addition to green smoothies, teas and iced drinks.

Recipes containing kelp

1) Soy with kelp algae


  • 3 kelp strands
  • 20g of cooked soy
  • 300ml of water
  • 2 teaspoons of soy sauce
  • 3 teaspoons of maple syrup

Preparation: Submerge the kelp in water for 30 minutes, then chop them. Mix all the ingredients and let simmer for around 10 minutes.

2) Baked vegetables with kelp



  • Around 18cm of kelp
  • One cup of water
  • One chopped onion
  • Half of a head of greens, chopped up
  • 2-3 carrots, chopped up
  • Half of a Muscat pumpkin, chopped into cubes
  • One teaspoon of shoyu dip

Cut up the algae you soaked beforehand, and put it back into the water it soaked in, then mix it with the shoyu sauce.

Place the vegetables into a baking pan and pour the kelp mixture over them.

Bake it covered for 50-60 minutes at 170 degrees.

Serve hot.

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