Why Japanese Cuisine Ranks as One of the World's Healthiest (2024)

FAQs

Why is Japanese cuisine the healthiest? ›

The traditional Japanese diet is largely fresh and unprocessed, with very few refined ingredients and sugar. In fact, it isn't that dissimilar to a traditional Chinese diet, with staples including rice, cooked and pickled vegetables, fish and meat.

In Japan, flavours and ingredients are carefully balanced to bring out the best in each other. This is known as 'umami' or the fifth basic taste found in certain foods like soy sauce, miso, seaweed, and mushrooms. It's a salty-savoury flavour that has been perfected over centuries of Japanese cuisine.

Generally, Japanese foods are considered healthier and more nutritious than Chinese meals. The reason lies in the use of fats, carbs, and proteins. Japanese cuisine uses a lot of proteins, and the primary source is seafood. Usually, the Japanese serve raw seafood. However, some prefer steaming and stir-frying.

At the same time, the Japanese diet is rich in nutrients, fiber and antioxidants. These factors contribute to the high life expectancy in Japan and the nation's relatively low rates of heart disease, type 2 diabetes and certain types of cancer.

Japanese Perfectionism

There is a strong motivation among producers to reduce inefficiencies and waste, while craftspeople themselves take the lead in quality control, making sure that every element of the final piece meets their exacting standards.

Japan's most internationally famous dish, sushi is also internationally misunderstood. Most people are mistaken in believing that sushi is simply raw fish. Rather, good sushi is a vigilant combination of vinegared rice, raw fish and vegetables and comes in many different forms.

The U.S. and Japan are developed countries and comparable in many ways, but they're miles apart on the obesity spectrum. About 40% of Americans are obese. That's nearly 10 times higher than Japan's obesity rate.

Seafood served raw as sashimi, simmered in a pot, grilled over charcoal, or deep-fried as tempura—Japanese cooks have many ways to prepare fish and shellfish. Seafood is served in most homes almost every day. Japanese people like fish a lot, just as their ancestors did centuries ago.

Most Japanese food is eaten raw or grilled, so cooking in oil isn't as common. And if the umani is sensitively controlled, dishes can be low in calories and salt as well as high in nutritious value. Japanese food also uses fewer animal products compared to Korean food.

Why is Japanese food healthy? ›

Many traditional Japanese meals are made to be served immediately. Dishes like sushi are made with simple and raw ingredients that must be consumed within a few days in order to be safe to eat. Because these ingredients are so fresh, people can get the most possible nutrients from the meal.

Leading the pack, Italy stands out as the best cuisine in the world. Next up are Japan and Greece. France takes 8^th place, behind Portugal, Mexico and Indonesia.

Culture has a huge part to play in how the Japanese stay so healthy. Japanese cuisine is well-known for its focus on fresh, healthy ingredients and balanced meals. Traditional Japanese dishes include a lot of fish, vegetables, and whole grains, which are rich in nutrients and low in saturated fats.

Traditional Japanese cuisine uses locally sourced fresh ingredients and utilizes special cooking techniques and utensils to bring out the natural flavors.

The traditional Japanese diet focuses on whole, minimally processed, nutrient-rich, seasonal foods. It's particularly rich in seafood, vegetables, and fruit, and limits meat, dairy, and snacks. It may improve digestion, aid weight management, help you live longer, and protect against various diseases.