Journal Santé
Médecine Kampo, traditions herbales japonaises, culture de la cérémonie du thé et pratiques traditionnelles de bien-être japonaises.
Explore the traditional practices behind Japan's remarkable longevity — from the Okinawa diet and hara hachi bu to ikigai, forest bathing, and fermented food traditions.
A pillar guide to traditional Japanese herbal traditions: Kampo history, fukushin diagnosis, ki-ketsu-sui, signature herbs and formulas, yakuzen, and Japanese tea culture.
Discover kukicha — Japan's distinctive twig tea made from Camellia sinensis stems and stalks, with naturally low caffeine, a mild sweet flavour, and deep roots in Kanazawa tradition and the macrobiotic wellness movement.
Discover sencha — Japan's most beloved everyday green tea, accounting for around 80% of the country's tea production, with its fresh steamed aroma, bright green colour, and centuries of daily wellness tradition.
Discover genmaicha — Japan's beloved brown rice green tea with a nutty roasted aroma, naturally lower caffeine than sencha, and a working-class origin story stretching back to the Edo period.
Discover hojicha, the roasted Japanese green tea from 1920s Kyoto with nutty caramel aroma, very low caffeine (~7–15 mg/cup), and unique pyrazine compounds linked to evening relaxation.
Explore matcha's 800-year history in Japanese tea ceremony, the science of L-theanine and EGCG, ceremonial grades, safe preparation, and what research suggests about calm, focused alertness.
Explore shiso (Perilla frutescens var. crispa), the iconic Japanese herb behind sushi garnishes and umeboshi pickles, and its centuries-old role in Kampo traditional wellness.
Discover yuzu (Citrus junos), Japan's golden citrus prized for centuries — from the Tōji winter solstice bath (yuzu-yu) to hesperidin-rich peel extracts and linalool-containing essential oil studied for stress relief. A deep dive into tradition, bioactive compounds, and practical preparation.
