Eating behavior in Japan - statistics & facts
The traditional Japanese food culture (washoku) was registered in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2013. It focuses on the importance of nutritionally balanced meals but also touches on social aspects and respect for natural resources. Expressions like saying “I humbly receive” (itadakimasu) before and “Thank you for the meal (gochisōsama deshita) after a meal are eating habits ingrained in Japanese people.
The Westernization of the Japanese diet and cultural exchange with its Asian neighbors in the post-war era popularized meat and dairy as well as preparation methods like deep-frying and stir-frying. Consumers have embraced meat as a main protein, which in turn resulted in a decline in fish consumption. Bread and processed dairy products drove the popularity of a plethora of foreign dishes like pizza, fruit sandwiches, and cheese-filled foods.
Apart from controversial seafood dishes, Japanese food culture also boasts various premium ingredients and rare dishes. High-class wagyu, for example, is commonly eaten as a gourmet reward for oneself, whereas the thrill of strictly controlled dishes like poisonous pufferfish makes fugu-based dishes an experience for the brave and curious.
Washoku and dietary habits
Washoku is commonly considered a healthy dietary culture characterized by the sparse use of oil and seasonings, and the variety of fermented food. Traditionally, Japanese meals consist of a set of homemade dishes with rice as a staple and enjoyed with the family. However, the habit of cooking and dining together with the family is declining amid an increasingly busy lifestyle and a changing household structure. The changes are propelled by the convenience food and the food service sectors that supply consumers with affordable ready-to-eat meals. The food manufacturing industry further simplifies homemade meals by offering a multitude of seasoning mixes and processed ingredients that simplify cooking processes.The Westernization of the Japanese diet and cultural exchange with its Asian neighbors in the post-war era popularized meat and dairy as well as preparation methods like deep-frying and stir-frying. Consumers have embraced meat as a main protein, which in turn resulted in a decline in fish consumption. Bread and processed dairy products drove the popularity of a plethora of foreign dishes like pizza, fruit sandwiches, and cheese-filled foods.
Peculiar specialties in Japanese kitchens
Between nutritional balance and new trends, food services in Japan also offer specialties marked as controversial in international society, like whale meat and live seafood. While live seafood is not a habitually consumed dish, raw food is a popular preparation method in the form of sashimi, thinly sliced meat or fish. But even though food services are subjected to strict hygiene regulations, food poisoning incidents at restaurants are not uncommon compared to other preparation facilities, with animal products being the most common causative food.Apart from controversial seafood dishes, Japanese food culture also boasts various premium ingredients and rare dishes. High-class wagyu, for example, is commonly eaten as a gourmet reward for oneself, whereas the thrill of strictly controlled dishes like poisonous pufferfish makes fugu-based dishes an experience for the brave and curious.
