We
use Sauce (which is a brown sweet / salty sauce
of ketchupy consistency), Nori (powdered
seaweed), Katsuobushi (shaved flakes
of dried Bonito fish), and a criss - cross
of mayonnaise.
To mimic the flavors
of maki rolls, I cut up a sheet
of nori, which is the
dried seaweed sheet
used to make rolls and tossed the pieces into the salad along with pickled ginger, chopped cucumber, brown rice and arugula.
You can buy kelp or dulse flakes to sprinkle on food, add
dried kombu to soups and stews, add a side
of seaweed salad when you're at the sushi restaurant, and
use nori wraps as an alternative to bread or grain - based wraps.
The extremely healthy foods that the Japanese in Japan eat that don't cause much flatulence include: natto (fermented whole soybeans), tofu (soybean curd with 90 %
of the fiber removed), edamame (baby whole soybeans with about half
of the flatulence - causing raffinose bred out), unsweetened soymilk (fiber removed), green tea, fish, shellfish, brown
seaweeds (wakame, kombu, arame, mozuku, and hijiki), red
seaweeds (nori and ogo), mushrooms (fresh shiitake,
dried shiitake, maitake, reishi, enokitake, buna - shimeji, bunapi - shimeji, hon - shimeji, hatake - shimeji, king oyster, nameko, hiratake, and matsutake), konnyaku slices (zero calories), shirataki noodles (zero calories), sukiyaki (
uses shirataki noodles), brown rice, white rice, wholegrain buckwheat noodles, tomatoes, daikon (giant white turnips), and green vegetables.