Salmon Oil: Healthy Food for Heart and Brain

What are the benefits of salmon oil to health?

For one, studies show that omega-3 fatty acids have proven benefits in brain health in animal studies. Science has taught us that healthy polyunsaturated fats are needed for brain development in young children and for adults as well throughout their lifespan. DHA can help repair and enhance neural cell development. DHA is also proven to be useful in bringing down the risk and aiding treatment of neurodegenerative diseases such as Alzeihmer’s and Parkinson’s disease.

Salmon oil is also for the health of the heart. Because it’s anti-Inflammatory it can reduce symptoms of inflammation in heart disease. It can reduce the impact of inflammatory chemicals produced by the immune system and suppress the inflammatory response, as well. This is important since chronic conditions such as heart disease and diabetes occur as a result of inflammation.

Taking omega-3 fatty acid supplements showed in a study that blood flow improved in persons who engage in regular exercise. No other oil supplement was able to do the same. Also, salmon oil can lower triglycerides and raise good cholesterol levels. This was proven by another study where a group of men with high cholesterol levels ate salmon for eight continuous weeks turned out to have better heart health and less unhealthy fats in the blood.

Another discovery is that salmon oil plays a positive role in fetal development if consumed by the mother during pregnancy. These children had better cognitive abilities, scored high on motor skill development tests, based on a study. They also exhibited lower risk of developing psychological and behavioral problems in their early childhood. Also, consuming salmon oil supplements could possibly be useful in preventing preterm births.


Salmon at FLO Bellevue Japanese Restaurant

When you’re in Bellevue and craving salmon, come by Flo, your trendy Japanese restaurant this side of town and enjoy the benefits of salmon and salmon oil. We’ve been serving healthy selections for years.

Appreciating Both Sides of Seaweed Nutrition

Different Seaweeds Different Profiles

There are three main categories of seaweeds and each have different nutrient profiles. There’s brown algae, such as kombu, which is used to make dashi; green algae, such as sea lettuce; and red algae, such as nori, used to wrap sushi rolls and garnish soups.

As seaweeds are becoming more acceptable to the American palate, other varieties are turning up. Such as crunchy seaweed snacks, which may be high in salt and preservatives but are still healthier than chips or crackers. There’s also algae oil, better than fish oil but also heart friendly because of the fatty acids.

Seaweed Nutrients

Many seaweeds have as have as much protein and as many amino acids as beef, but servings are so small that equivalents are hard to realized. Also, seaweed proteins have varying digestibility. Many are rich in fiber which aids in digestion and keeps one satiated longer and lessens cravings for more calories. We know that fiber also helps prevent chronic conditions including heart disease and some types of cancer.

There are many nutrients in seaweed. In fact, there are more nutrients in a small amount of seaweed than there are in a ground vegetables. Seaweeds have magnesium and iron, also vitamin A, vitamin K, folate, and some vitamin B12.

Seaweed is a low-calorie way to get nutrients. While overall it’s fairly low in calories, many varieties are lower in sodium than their salty tastes would suggest. They can actually be used in place of salt. When people are trying to cut down on salt intake, they would use dried kelp.

Appreciating Moderation in Bellevue

Enjoy healthy seaweed at FLO, your Japanese restaurant in Bellevue. Have our seaweed salad, seaweed in your sushi roll, or have it in your soup or rice.

Flowers You Can Eat: Decorative and Delicious

A Touch of Color, A Pinch of Flavor

Some Japanese dishes include edible flowers to give the food presentation a touch of fantasy and to enrich the flavors. It is not unusual to eat certain flowers, it is done in the US and in Japan. In Japan, there are several types of edible flowers. Here are some of the most known and used flowers in Japanese cuisine.

Edible Flowers

Sakura is a beautiful variety of cherry blossoms that bloom in spring. In shades of pink and white, the blossoms attract locals and tourists from all over the world. However, you may not know that you can actually eat them or use them as a seasoning or coloring agent to your dishes. The Japanese have been using sakura as an enhancing ingredient, yet can be consumed in so many ways. Generally, sakura is used as a flavour, as a light pink food colouring or as a garnish in modern cuisine. Examples are desserts like the sakura mochi, sakura daifuku, wagashi, macarons, and teas like sakura tea and sakurayu.

Chrysanthemum is the flower of autumn. It wakes up the digestive system. Its bright yellow petals add color to dishes. The blossoms can be boiled to make an aromatic, herbal drink known as ‘kiku-cha’ (Chrysanthemum tea). The whole flower is used to garnish sashimi and sushi dishes and can also be made into tempura. The petals are added to soups, salads and stir-fries; blanched first before adding to salads. Chrysanthemum petals can also be blanched briefly in lightly vinegared water and drained to make a tasty side dish. Sometimes you find them along with wasabi and soy.

Shiso is familiar to many cultures. It actually belongs to the mint family and is served to give a minted flavor to the dishes. In some countries, they eat Shiso leaves after dinner to refresh their mouths. In Japan, you might have noticed it being served along with wasabi and it can be eaten just raw. Shiso is best sliced and sprinkled on a citrus or mixed green salad, or tossed into a pot of green tea, or as a leaf wrap for tuna salad. The leaves are either green or purple. Purple leaves are used to dye pickled plums; the flowerhead of shiso is used as garnish on a sashimi plate.

The wild Japanese honeysuckle contains a sweet nectar that’s just like honey. These flowers are an attraction to hummingbirds, as well as rabbits and deer as they possess a thick and sweet aroma. However, some honeysuckles are poisonous, some are not. They are also rich in medicinal values. In Japan and China, they use these flowers to cure Influenza and other respiratory problems. As food, the honeysuckle is available as jelly, herbal tea, a vinaigrette dressing for homegrown salads, and can be an ingredient in baking, such as in Honeysuckle & Lemon Pound Cake.

Appetizing Blooms in Bellevue

At FLO Bellevue, your trendy Japanese restaurant, we use some of nature’s lovely blooms not just for a pleasing plate presentation, but are edible flavorings in some of your favorite classics.

Traditional Japanese Breakfast: Just Like a Complete Meal

Traditional Japanese Breakfast

If you’ve never experienced a traditional Japanese breakfast, you’d be surprised you’ll be starting the morning with an unusually heavy meal. It consists of foods that make up a complete meal that anyone would say is a lunch or dinner.

What does a traditional Japanese breakfast like?

A Japanese breakfast that’s traditional has steamed rice, miso soup, grilled fish and egg for protein, and various side dishes which can include Japanese pickles, nori, fermented soybeans, vegetable side dishes called kobachi, and a green salad. A fruit such as a banana is also traditional.

Surprisingly, while this meal might be considered complete by Western standards, it is not intended to be heavy or too filling. This breakfast have adjusted portion sizes to meet one’s appetite, and dishes tend to be lighter – they tend not to be greasy, deep fried, or rich. Your breakfast can be completed with a cup of hot green tea.

You might think that Japanese families spend a great amount of time preparing their traditional breakfast. Most times, it is actually quite simple. To save time, Japanese families have leftover steamed rice warming in a rice cooker, or they may have porridge that is cooked using the timer feature in a rice cooker. The night before, there could be leftover miso soup that may also be reheated and enjoyed at breakfast.

And how about the side dishes? Well, there are shortcuts, too. Pickles can be premade, kelp may be preserved, fermented soybeans are pre-packaged, and other rice seasonings are available at the groceries. Families can have them stacked in the kitchen, ready to be prepared and eaten in no time at all. Most certainly, Japanese families can also make traditional breakfast from scratch if they want to.

The Japanese take a wise and practical approach to breakfast. A look at their breakfast traditions reveals a people who ensure that the day’s first meal has all the nutrients the body needs. It has carbohydrates, protein, vegetables and fruits to start up the day.


Complete Japanese Meals in Bellevue

Even though dining hours are reserved only for lunch til late evenings, FLO Japanese restaurant serves all these traditional meals in Bellevue.