Japan is a beautiful country. The green mountains, blue sea, vibrant culture and its mouth-watering cuisine, everything adds to its beauty.
It’s the cuisine and lifestyle of Japanese people that keep them healthy and young looking. For example, Japanese food is based on the principle of health and longevity. In fact, Japan is home to the world’s highest proportion of people who live more than 100 years.
In Japan, food is not solely eaten for taste. Japanese people believe in extracting health benefits from their food.
1. Drinking Green Tea
Japanese people love to drink green tea. The matcha (powdered green tea) is made from the highest quality leaves, which are dried and milled into a fine powder. This powder is then mixed with hot water. This form of green tea is used in the tea ceremony, which is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha.
Drinking green tea also reduces the risk of heart disease and cancer.
According to a 2006 study published in JAMA, adults in Japan who consumed higher amounts of green tea had a lower risk of death due to all causes and due to cardiovascular disease. The study also says that Japanese citizens who drank 5 cups of green tea per day had 26 percent lower mortality rates.
2. Consuming Fermented Foods
Japanese people often eat fermented foods like kefir, kombucha, sauerkraut, miso, tempeh, and kimchi.
Fermented foods are those that have been through a process of lacto fermentation. In this process, natural bacteria feed on the sugar and starch in the food and create lactic acid. Fermentation preserves the natural nutrients in food and creates beneficial enzymes, B vitamins, omega-3 fatty acids and various strains of probiotics.
A 2014 study published in the Journal of Physiological Anthropology reports there is a connection between fermented dairy products and the growth of beneficial intestinal microbes.
The study also noted the importance of findings that non-dairy fermented foods and herbs can have a positive influence on intestinal microbiota, as there may be an influence on longer-term gut-brain communication.
3. Popularity of Seafood
Unlike Americans, Japanese people like to eat seafood rather than red meat, which is associated with many health problems, such as obesity, high cholesterol and inflammatory diseases.
Rice or noodles accompanied by different types of seafood are common meals in Japan. As Japan is surrounded by sea, fish and shellfish like tuna, salmon, mackerel and shrimp are extremely popular in Japanese cuisine.
Fish is good for you due to its high-quality proteins, various essential nutrients and omega-3 fatty acids, which are excellent for the brain, heart and organs.