Principles of Japanese Cuisine


It is a known fact that the Japanese belong  among the world’s thinnest people. But what is the reason? Why does the average obesity in Japan reach only 3.5% while in the US it exceeds 35%? One of the answers to this question is “tradition”.

By the way, Japanese are not only one of the thinnest people, they are also one of the longest living people on the Earth. Specifically inhabitants of Okinawa live on average 80 years for men and 87 years for women.

Let’s have a look at Japanese cuisine and some principles which might help you to achieve a longer life.



Japanese passion for fish appeared already in the 7th century BC and it remains. Every Japanese has at least 2-3 times a week fish or seafood on their plate and as you know, they love raw fish as well. Fishes are rich in Omega-3 fatty acids which prevent from heart diseases and various types of cancer.


There are many types like mountain-, root-, field- or sea vegetables. They often play a significant role in households. Everything fresh to maintain the best taste.


Rice is everyday food of the Japanese. It is the basic ingredient of each kitchen, usually served in a separate bowl.


Japanese traditional food focuses a lot on plant-based proteins like soy and tofu, which are low in saturated fat, low in calories and rich in fibre.


There are at least 200,000 noodle dishes in Japan and an average Japanese eats 40 packs of instant noodles per year. If you go to a restaurant you can see the wide offer of this favorite meal. The most famous are Soba, Udon, Ramen and rice noodles.


Tea is a heart matter and very common drink in Japan. It is an important part of Japanese culture. Green tea is rich in antioxidants and in general known as a prevention against cancer, in addition it reduces cholesterol, protects heart and burns fat.


My today’s dinner is clear. What about yours?

Go to and start building your longer life with any of our delicious Japanese food offerings.

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