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Does quitting Japanese food increase the risk of developing dementia? Misunderstanding that "miso is too salty and bad for your health"
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In addition to being a high-quality vegetable protein-rich food, soybeans are also rich in amino acids and vitamins produced by fermentation.
Miso is produced at 40 tons a year and is indispensable for Japanese dining table, but its origin is widely eaten in China around the 1st century BC ... → Continue reading
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