THE black-food craze is red-hot in Asia, particularly Japan. The black-food fervor in Japan started a few years ago when a company called House Foods introduced a cocoa drink spiked with black soybeans.

Black ingredients are now added to all types of beverages in Japan. Black-vinegar drinks are being promoted as a tonic to lower blood pressure and cholesterol levels. Other popular black items include black soy milk and black soybean coffee.

In traditional Chinese medicine, colors in food are linked to specific organs of the body, and black foods are believed to help the kidneys, said Yao-wen Huang, a professor of food science and technology at the University of Georgia who has researched black foods.

So is it true that black foods are good for you?

Don't expect a black-and-white answer. But most black foods do live up to their healthful reputation, studies have shown. Often foods are black -- or deeply hued -- because of natural plant pigments called anthocyanins that do much more than provide the color.

Studies suggest that these powerful antioxidants have anti-inflammatory properties and may protect against heart disease and cancer.

Some wickedly black foods are worth checking out. Black beans, these dark, dense beans contain more antioxidants (including anthocyanins) than any other bean. Add them to chili, soups and salads. Black rice, this whole-grain rice contains more fiber and nutrients than white rice. Some varieties look purple when cooked. Black soybeans: High in protein, fiber and anthocyanins, black soybeans may be better at lowering cholesterol levels than yellow soybeans, according to Japanese researchers.

Besides, blackberries are higher in antioxidants than any other fruit. Black mushrooms, Aromatic and rich in flavor, black mushrooms include shiitake, wood ear and black trumpet. Dried versions are easily found in local markets.