Japanese dietician has made a statement about the eating habits of the Japanese, who are known globally for their healthy and long lives and continue to intrigue scientists every day. Japanese dietician and nutritionist Asako Miyashita identified 5 foods commonly consumed by the Japanese. Here are the foods identified by Miyashita.
General Information About Japanese Foods
From a young age, the Japanese often consider their eating habits to be medicine-like. In her article for CNBC, Miyashita mentions that her grandmother is 92 years old and owes her longevity to a proper diet. Miyashita also states in her article that there are 90,526 people aged 100 and over in Japan, and according to the 2022 report by the Japanese Ministry of Health, Labour and Welfare, this number is five times more than 20 years ago.
Okinawa Island and the Secret of Longevity
Okinawa is a Japanese island with the highest population density of people over the age of 100 in the world. Miyashita discussed the 5 foods she and her family consume frequently, along with their features.
1. Sweet Potatoes
Sweet potatoes, as described by Miyashita, are snacks and sweets consumed in Japan, especially the purple sweet potatoes (or “imo” in Japanese) from Okinawa. These vegetables, rich in antioxidants, have anti-aging properties. Studies show that these vegetables can help reduce the risk of cardiovascular disease.
Miyashita mentions that while adopting a traditional Japanese diet, she includes some protein every day, especially oily fish such as salmon and tuna. Omega-3 fats in fish help reduce blood pressure, lower triglycerides, and alleviate inflammation.
3. Daikon Radishes
In Japanese cuisine, root vegetables hold an important place, and the daikon radish is one of them. Daikon radishes can help prevent the common cold and strengthen the immune system. Moreover, a single daikon radish can satisfy 124% of the daily vitamin C requirement. Other healthy root vegetables include carrots, turnips, beets, and wild carrots.
Perhaps the most unconventional element of the Japanese diet is seaweed. Thanks to the iron, calcium, folate, and magnesium, as well as the fibrous content found in seaweeds, they can help reduce the risk of heart disease, stroke, hypertension, and type 2 diabetes.
5. Fermented Miso Soup
Fermented foods hold an important place in the Japanese diet, and miso soup is one of them. Miso soup, a favorite of the Japanese, is made using “miso,” a paste made from fermented soybeans and grains. The yeast, probiotics, and beneficial bacteria in miso help improve gut flora and regulate the digestive system, also strengthening our immune system.
The consumption of foods identified by Japanese dietician and nutritionist Asako Miyashita can be the key to a healthy and long life. Each of these foods, particularly sweet potatoes, fish, daikon radishes, seaweed, and fermented miso soup, could potentially slow the aging process and provide protection against diseases. Miyashita emphasizes that regular consumption of these foods could be the secret to a healthy and long life.
Asako Miyashita’s statements demonstrate that the secret behind the Japanese’s healthy and long lives lies in their dietary habits. Hence, regularly incorporating these foods into one’s diet could both contribute to a healthy aging process and improve overall health.