The traditional Japanese diet includes a significant amount of fish and seafood, particularly fatty fish like salmon, mackerel, and sardines, which are rich in omega-3 fatty acids beneficial for heart health.
Japanese cuisine emphasizes a wide variety of fresh and seasonal vegetables, providing an array of vitamins, minerals, and antioxidants. Leafy greens, seaweeds, and root vegetables are staples in their diet.
Soy products like tofu, miso, natto, and edamame are common in Japanese cuisine. These foods are rich in protein, vitamins, and isoflavones, which may contribute to reducing the risk of certain diseases.
Fermented foods like miso, natto, and pickled vegetables are prevalent in Japanese meals. These foods contain probiotics that support gut health and may boost the immune system.
Drinking green tea is a widespread practice in Japan. Green tea is rich in antioxidants called catechins, which are believed to have various health benefits, including reducing the risk of heart disease and certain cancers.
Japanese culture often emphasizes moderation and portion control, allowing for a balanced intake of nutrients without overeating.
While rice is a staple food in Japan, it's usually consumed in smaller portions compared to other parts of the world. It provides energy and is low in fat.
The traditional Japanese diet tends to contain fewer processed foods and added sugars, relying more on fresh, whole ingredients prepared in simple ways.