Cultural Foods Project: Japan Japans food culture is largely centered around rice and miso soup with accompanying main dishes and various sides. A typical diet is rich in grains, fish, and vegetables, but lacking in dairy. In more recent times, red meat consumption has been on the rise as Japan increasingly adopts a westernized diet. In terms of preparation, characteristic styles include ingredients like miso, ume (plum), and soy sauce, making this diet pattern high in sodium. However, the small portions and high intake of fatty fish contributes to the overall healthful qualities of Japans traditional eating pattern.

Major FoodsRice, noodle, fish, meat, and vegetable dishes are among the most common types of foods eaten. Rice is the staple grain and often eaten at every meal. Common ways rice is eaten is accompanying a main dish like curry, fish, or meat; in the form of sushi; musubis (rice shaped in various shapes, usually triangular, and wrapped in nori (seaweed)); fried rice; or with tea in a dish called chazuke. Noodles varieties like soba and udon are popular in Japan, and can be found in dishes like ramen, yakisoba (grilled noodles with pieces of meat and vegetables like onions and cabbage), and somen (cold soba noodle salad with a vinegar dressing).

Fish is probably the most widely consumed protein in the typical Japanese diet, whether it is raw, fried, grilled, steamed, or salted. Common fish dishes include sashimi (slices of assorted raw fish), sushi, tempura (battered and fried), nitsuke (fish poached in sweet soy sauce), aji (dried fish), and steamed/broiled varieties like saba (mackerel), butterfish, salmon, and ahi. Meats are also popular in Japan and prepared in a variety of ways as well. Typical items include yakitori (grilled teriyaki BBQ chicken skewers), yakiniku (grilled meat and vegetables served with dipping sauces), teriyaki (anything cooked in this signature sauce), oyakodon (rice bowl topped with meats, chicken, fish, egg, etc.), and katsu (battered and fried meats).

Vegetable dishes vary in Japan and can be part of a combination dish or eaten as separate sides. Common items include pickled items called tsukemono, vegetable tempura, cold tofu and agedashi tofu (fried), and seaweed salad.

Many of these food items mentioned above are often arranged into what is called a bento boxa multiple compartment plate filled with an assortment of small portions of foods, and served with miso soup. Miso is a typical flavor made by fermenting soybeans with salt and a fungus called koji. It is most often used as soup bases and in sauces, marinades, and glazes.

Food CustomsIn Japan, etiquette is important. Most traditional restaurants and households serve meals while seated on the floor at a low table. Chopsticks are the utensil of choice, and should never be sticking straight out of ones food or used to pass food from one person to another. These are practices that are associated with funerals and should always be avoided at the dining table.

In addition to general dining etiquette, sushi etiquette exists. There are many rules to follow when eating at a sushi bar: Sushi should be eaten in one bite. If unable, cut it before eating. Wasabi and soy sauce should never be mixed together; use them separately. The ginger that accompanies a sushi dish is a palate cleanser. It should be eaten between different types of sushi, not with it. It is fine to use your hands to eat sushi

A typical day of eating in Japan begins with breakfast, which includes rice, fish, miso soup, egg dishes, and various other sides. Breakfast items do not really differ from those eaten for lunch and dinner. Timing wise, meals in Japan follow a similar pattern that it does in the US.

An interesting fact to point out is that umami, also known as the fifth taste, is derived from the Japanese word umai, which means delicious. It describes a savory flavor, most commonly used when talking about meats, mushrooms, and combinations like butter and soy sauce.

Implications for Dietetics Japans typical diet has many healthful components: small portions, the use of mostly fresh and unprocessed foods, high fish and soy consumption, and the incorporation of a variety of foods on a daily basis. However, as Japan becomes more and more westernized, meat consumption is beginning to surpass that of seafood, and sales and prevalence of processed and fast foods are increasing. With these shifts in food culture, Japanese people are developing chronic conditions common in the US like heart disease and diabetes at higher rates than ever before. As far as the field of dietetics is concerned, nutrition education is key. We see the Japanese eating more westernized foods and encountering the same nutrition-related problems that many Americans face today. Reversing this shift is critical in regards to health and preserving the nutritionally beneficial qualities inherent in traditional culture and cuisine.

Food pyramid:From the Ministry of Health, Labour and Welfare and Ministry of Agriculture, Forestry and Fisheries.http://www.mhlw.go.jp/bunya/kenkou/pdf/eiyou-syokuji5.pdf