Black food is all the rage in Japan, and the craze is lapping at the shores of the United States. Historically, the Japanese sought foods such as black vinegar, black soybeans and black mushrooms for their rich taste. But now deeply-hued foods are recognized for their nutritional value. Black foods are mixed in many modern Japanese beverages -- big sellers include black vinegar tonics, black soy milk and black soybean tea -- all touted for their health benefits.

Anthocyanins are powerful antioxidents, making blueberries blue, eggplants purple and blackberries nearly black. Studies have shown their anti-inflammatory qualities provide health effects against cancer, aging, inflammation and neurological diseases, to name a few. A recent study found anthocyanins in blue corn aided in slowing the spread of human colon cancer cells. Traditional Chinese medicine associates the color black with helping the kidneys.

Chicago's May Street Market is currently offering black lentils and sauteed black kale with one pork dish. Its owner, Alexander Cheswick, acknowledges black foods have a sexy quality, contrasting nicely on a white plate. Rich taste, healthy and sexy -- wide marketing appeal to Americans. Black beans and black rice with black carrots, anyone?