The average life expectancy of this national is also 82.0 1 year. Why do Japanese people live so long? What is the secret of longevity? Next, I want to introduce some healthy foods that Japanese eat. I hope it works for you!

Healthy food eaten by Japanese.

The reason why Japanese people pay attention to seasons in food culture is mainly because Japanese cuisine has strict requirements on the freshness of seafood. Therefore, another major feature of Japanese cuisine is its delicious taste, which keeps the inherent taste of raw materials.

Sashimi is the best example. It also includes eating live lobsters raw. This dish is to wash the live lobster, turn around and take out the meat and sand line from the lobster's stomach. After processing, put it into a container with shredded radish, and eat it with perilla flower, grapefruit, lemon horn, horseradish sauce and ginger sauce. Or this dish can be served with whole lobster and shrimps in the shell to increase the atmosphere. The whole process does not need to catch fire. It's all about knife skills and hard work.

Japanese cuisine pays attention to "five methods", "five colors" and "five flavors" and is recognized as an elegant diet. The five methods refer to steaming, boiling, roasting, frying and raw. Five colors, five flavors and five methods were summed up by Mr. Kenji Nammu, a Japanese university professor, a haiku poet and the general manager of Tanwan, one of the five major restaurants in Kansai cuisine in Japan, based on years of experience and research.

These five colors include Green Spring, Zhu Xia, Baiqiu and Dong Xuan, and one is yellow. Five flavors are bitter in spring, sour in summer, sweet in autumn and sweet in winter. In addition, there is another saying for the unique astringency: sour, spicy, bitter, sweet and salty. From the "five colors" and "five flavors" pursued by Japanese cuisine, we can also see the emphasis on seasons in Japanese food culture and the desire to be harmonious and unified with nature.

Light Japanese food is the healthiest "water food"

The clear and abundant water source breeds Japanese food culture. Japanese cuisine is called "water cuisine" and European and American cuisine is called "oil cuisine". Most cuisines in Europe and America will put butter. And we in China are even more unhappy when we eat vegetables. On the Japanese table, white rice, green lettuce, red fish fillets and orange carrots are all fresh and delicious, and try to keep the original flavor of the food. Mr. Tian, head of the Health Medical Center of Tokyo Ci Medical University, said: "The traditional diet of Japanese people is mainly fish and vegetables, and the intake of oil is low, which can prevent excessive absorption of energy."

Rice and beans are balanced and complementary in nutrition.

The staple food in Japan is rice. Ordinary-looking rice contains sugar, high-quality protein, vitamins and minerals, and has a balanced nutrition. Because rice is food, blood sugar changes slowly during digestion. Compared with eating pasta, insulin secretion is much slower when eating rice. In this way, people's stomachs will be more comfortable and their mood will be more stable.

Soybean is rich in high-quality protein, but it has little fat and calories, so it will not have problems such as antibiotics and mad cow disease like meat. There are many kinds of bean products in Japan. Besides tofu and fresh yuba, seasoning soy sauce and natto are also fermented from beans. Leguminosae is rich in lysine, which can supplement methionine in rice and is an ideal amino acid collocation.

Japanese people love to eat fish, and their brains will not age.

The main course in Japan is fish. "Sashimi" is a unique delicacy in Japan, and raw food is also a very healthy way to eat, which can reduce the loss of nutrients in fish more than cooking. The methods of Japanese cooking fish are mostly low-temperature cooking and steaming.

Japan is surrounded by the sea, and Japanese people can eat a lot of fresh seafood at any time. Octopus, squid, shrimp, crab, saury, oyster and other seafood are rich in amino acids and taurine, which can reduce blood cholesterol and neutral fat. Fish and shellfish are rich in taurine, and Japanese people are used to eating "harmonious food". "Heshi" has a history of thousands of years and has various names, but its essence cannot be separated from three daily foods: rice, Japanese miso soup and seasonal dishes. In addition to "harmony with food", Japanese people often eat vegetarian food and have a rich vegetarian culture. The familiar staple foods, such as sushi, sashimi, wheat tea, buckwheat noodles, natto, kelp, pancakes, milk and kimchi, all embody the essence of Japanese vegetarian culture.

Japanese like to eat cold noodles. Put cold noodles on bamboo boards, pick them up with chopsticks and eat them in cold soup. Some restaurants don't have spoons, so Japanese people are used to picking them up and drinking soup. Japanese people can't live without rich seafood. Japan is a country that relies heavily on seafood in the world. In most cooking methods such as sashimi, roasting, frying and boiling, fish is the protagonist. Japan eats 70 kilograms of fish per capita every year, which is five times the world average.

Japanese eating habits

Feature 1: omnivore

As we all know, food is the foundation of all cultures. Omnivorous food is a unique feature of human beings and an important means of people's survival. It is this characteristic that makes human beings strong in the evolutionary law of "natural selection, survival of the fittest".

If omnivore is a characteristic of human beings and a manifestation of civilization and progress, then in terms of food culture, the diet structure of the Japanese as the "world's first omnivore" is worth exploring. Because it can reflect the Japanese spiritual structure, social structure and the way of understanding things, and reflect Japan's cultural character and characteristics.

As early as the rope-text era, Japan had a clear division of labor between the sexes: women picked nuts and men hunted and fished. After that, with the introduction of rice planting technology into Japan, the Japanese diet structure has changed greatly, but the basic characteristics of omnivore have not changed. On the contrary, with the development of society, their recipes are more and more abundant.

Due to the influence of natural environment, animal husbandry in Japan was once underdeveloped. At the same time, in history, because domestic animals were mainly used for pulling carts on cultivated land instead of eating them, and Buddhism prohibited killing animals, Japanese people's meat intake was insufficient for a long time. However, this situation has changed in recent decades. As an important part of diet, meat is increasingly "competing with fish"-Japan is surrounded by the sea, and there are more than 300 kinds of marine fish that can be tasted in Japan. The Japanese call themselves a "fish-eating nation" and are proud of making full use of seafood.

After World War II, the average life expectancy, height and weight of Japanese people have been greatly improved. One of the main reasons for this situation is that "food is more colorful." The eclecticism of Japanese diet is closely related to their ideas. Influenced by China's theory of "Yin-Yang and Five Elements", the Japanese believe that "balance" is the first priority of everything. Because all kinds of foods are divided into yin and yang, the Japanese have always implemented the omnivorous principle to ensure the balance between yin and yang. It is this concept that makes omnivorous food a major feature of Japanese food culture.

Feature 2: "raw" and "fresh"

Another feature of Japanese food culture is "raw" and "fresh". Darwin believes that it is of great significance to change raw food into cooked food in the process of evolution from apes to humans. However, the Japanese seem to have no "evolution" in this respect. According to the Japanese concept, fresh things are the most nutritious and vigorous period in the body, and the best edible period of any living thing is its fresh period. Japanese people like to eat raw food, not only vegetables and plants, but also eggs, fish and meat. Because what can be eaten raw must be fresh; On the contrary, only fresh things can be eaten raw.

According to modern medicine, freshness is good for health, while freshness is good for health. Because, when fresh, growth hormone is the most vigorous, and its nutritional value is of course the highest. The Japanese have realized this for a long time, and the narrative of eating "seasonal" things often seen in Leaves Collection is undoubtedly a proof.