Born and raised in the American Midwest, I have a deep affection for my parents’ homeland in Japan, particularly its exquisite culinary offerings. Each trip is a gastronomic delight, showcasing the nation’s fervent obsession with fresh and diverse foods.
Japan’s food culture is pervasive, offering a stunning array of options, from made-to-order soba noodles with seasonal tempura to sushi and curry rice available on train platforms. Department store basements showcase specialties like marbled meats and handmade gyoza dumplings. Despite this culinary richness, Japan remarkably maintains a low obesity rate compared to the U.S.
Terry Huang, a health policy professor, attributes this difference to Japan’s cultural history, emphasizing health and longevity over convenience. Japan’s “default design,” embedded in daily life, promotes healthier habits. Densely populated yet safe cities encourage public transport use, fostering increased walking and exercise.
Even daily activities like errands contribute to exercise, a lifestyle I observed during a trip to central Tokyo. The cultural emphasis on quality over quantity in food preparation, coupled with a traditional diet rich in vegetables and seafood, fosters a healthier approach to eating.
Japanese convenience store food exemplifies this contrast, featuring perfectly portioned and fresh options. Despite global trends in industrialized and ultra-processed foods, Japan maintains resilience, with one key factor being the emphasis on free, scratch-made, and balanced school lunches, turning lunchtime into a nutrition class.
Reflecting on my efforts to adopt a Japanese approach to food in suburban Washington DC, I recognize the privilege inherent in pursuing fresh, healthy living. I contemplate how societal support for healthy living could alleviate the burden placed on individuals, addressing the core inequities that contribute to health problems in America.
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