Japan has one of the highest life expectancies in the world.
Source: New South Wales Health Statistics, Reuters.
Washoku – Traditional Japanese food – is a cultural value in itself. It was included in UNESCO intangible cultural heritage in 2013. Washoku meets all requirements to be considered a cultural phenomenon with an invaluable world heritage.
Seasonal and regional ingredients, always fresh, are a characteristic of the Japanese cuisine, as part of the Japanese culture. Washoku recipes were passed from generation to generation, and the meal moment is a ritual in itself.
Vegetables rank second after cereals, in the traditional Japanese cuisine. They round out the menu with vitamins and minerals missing from cereals. They use in particular root vegetables, which can be an excellent source of protein, lacking fat and having low calorie content. Their Phytonutrients include the demonstrated antioxidants.
The Japanese use to end a meal with a fruit or green tea instead of a cake. Sweets are eaten, possibly, to another meal, in the afternoon, with coffee, and the portions are smaller than in the West, FAO data show.
An important element is the respect for fresh and diversified ingredients. The Japanese appreciate also the taste of each ingredient taken separately. Also, the Japanese cuisine means eating healthy, nutritionally excellently balanced food. Culinary arts also mean, in the Land of the Rising Sun, the expression of the beauty of nature and the succession of the seasons.
In conclusion, Japan has some of the world’s healthiest citizens.