Japanese people are very healthy in diet. They believe in the principle that "delicious food can't hide the taste of the ingredients themselves", so they prefer cooking methods such as raw food or cooking. Japanese food is light and low in calories, so we often see raw food in Japanese cuisine. They also seldom use greasy and spicy condiments in their daily cooking.
They pay great attention to the collocation of ingredients. They eat more than 30 kinds of ingredients every day. Fish, meat, vegetables, beans, fruits, rice and noodles may all be involved, and the nutrition is very balanced. Because there are many kinds of food, this indirectly leads to the small weight of each food, which reduces their dietary intake to some extent.
Characteristics of Japanese diet
1, fresh and diverse ingredients, pay attention to the unique taste of ingredients. Japan's territory is long and narrow from north to south, with vast mountains and seas and different ingredients from place to place. In addition, cooking techniques and tools highlight the taste of ingredients.
2. "One juice and three dishes" is a healthy eating habit with balanced nutrition. "One juice and three dishes" is the most basic Japanese cooking method, which can maintain a balanced nutrition and is of great help to longevity and prevent obesity.
3. Closely combine with traditional festivals. Japanese diet is closely related to holiday activities, and the wonders of different seasons and nature are reflected in food, which further deepens the connection between families and regions.