Japanese cuisine is globally recognized for its health benefits, and it all starts with how food is prepared. Unlike most other cuisines that begin with oil, Japanese meals often use water or light broths made from seaweed, mushrooms, or dried fish. This cooking style reduces oil consumption and promotes easier digestion.

Meals in Japan focus on variety rather than quantity. Instead of one large dish, you’ll find multiple small servings like rice, vegetables, grilled fish, miso soup, and pickles-creating a well-balanced, nutrient-rich plate.

Fermented foods like miso, natto, and soy sauce are common, supporting gut health and aiding digestion. Fish, especially those rich in omega-3 like mackerel and salmon, take priority over red meat, benefiting heart and brain health.

Vegetables, including seaweed, are served in raw, steamed, or pickled forms, retaining their nutritional value. Additionally, Japanese culture encourages slow, mindful eating using chopsticks and small bowls, which naturally controls portion size and prevents overeating.

Together, these practices-minimal oil, high vegetable intake, seafood focus, and mindful eating-make Japanese cuisine both nourishing and sustainable.