A survey by the Japanese Ministry of Health, Labor and Welfare shows that one in every two people in Japan has allergic problems, and 0-6 people die of food allergies every year. Some nutritionists also pointed out that in fact, 80% of Japanese people can't fully absorb the nutrition of milk, and they will have diarrhea after drinking it.

Because these children are lactose intolerant or can't drink because of food allergy, the number of children who don't like to drink milk is increasing, and with the implementation of traditional catering in China, many people have a natural taste resistance to the collocation of white rice and milk. Only the amount of milk poured every day in primary and secondary schools can not be underestimated.

In recent years, Niigata and other rice-producing counties began to advocate a complete rice feeding system, demanding the complete cancellation of milk supply, but such local policies actually violated the feeding law.

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The biggest feature of Japanese cuisine is the freshness of seafood. Japan is surrounded by the sea, and the Japanese archipelago consisting of more than 4,000 islands has mild climate and distinct seasons, and its seafood is unique and fresh, so it can develop its own marine cuisine. In other words, local culture creates delicious food. Therefore, various seafood dishes have become unique representative foods in the Japanese diet.

Japan has four distinct seasons, and the growth period and quality of grains, fruits, vegetables and aquatic products are greatly affected by seasonal changes. Considering the freshness and quality of food, the choice of Japanese cuisine is divided into four seasons. The way of thinking also enables them to choose seasonal food reasonably.

Japanese people advocate the original flavor of food in cooking methods, use less seasonings and give priority to light taste, so raw food has become the best way to keep the original flavor of food.