Japanese hangover cures

Posted at 1:50 pm, August 8, 2014 in Around Town, Food & Drink

It’s summer. It’s festival season. It’s the time for beer gardens and highballs. So you’re probably finding it hard to cope with the next-day blues, right? Here are six ways to beat ‘em, Japanese-style:

● Shijimi fresh-water clams (above) are rich in taurine, known to restore liver function, and also contain plenty of vital amino acids and minerals. Eat them in miso soup for added restorative effect.

● Marketed as a sports drink, Pocari Sweat helps rehydrate the body and replenish minerals – perfect at the end of a lengthy binge. You might want to opt for a two-litre bottle, just to be on the safe side.

● Ukon (turmeric) contains curcumin, believed to have antioxidant and anti- inflammatory properties, and has the ability to restore liver function. If you want to ward off a hangover, try necking a bottle of Ukon no Chikara before you go out.

● Hepalyse, also available at convenience stores, ups the stakes by using both turmeric and liver extract. If Ukon no Chikara isn’t doing the trick, try some of this instead – either before, during or after a night of drinking.

● When you’ve really overindulged, Solmac – a vile-tasting mixture of grass and leaf extracts, liquorice, turmeric and ginseng – can help calm even the most violently upset of stomachs.

● Umeboshi (pickled plums) are said to fortify the stomach’s mucous membranes. Eat a few before drinking in order to reduce alcohol absorption, or to bring stomach relief the morning after.


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