How does the ease of seaweed integration in Japan contrast with typical American preparation methods?
Answer
Japanese people can eat it simply rehydrated, unlike Americans who often need deep frying to make it palatable/digestible
The ease of integration in the Japanese diet is facilitated by their biology, allowing simple preparation methods. They can quickly rehydrate wakame for a salad or sprinkle nori flakes over rice without issue. This contrasts sharply with the American context where seaweed preparation often necessitates significant alteration, such as deep frying (as seen in seaweed snacks), specifically to make the compounds palatable or digestible for a non-adapted gut that struggles with the complex structure.
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