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Wellness

The overlooked role of Japanese vegetables

Whilst it is difficult to generalize about national cuisines, it is safe to assert that the Japanese diet has a tilt towards, fresh and unprocessed seafood, vegetables, and fermented foods. The roles of seafood and fermented foods receive a lot of attention.

Japan’s mountainous and elongated topography (spanning latitudes 24 degrees to 55 degrees) lead to a diversity of micro-climates. In turn, these support a wide variety of vegetables.

For detail on the tremendous diversity of vegetables in Japan, please follow the link here.

A diet rich in vegetables and fruits can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar, which can help keep appetite in check. (1)

When consuming vegetables, it is best to avoid using a blender.  A blender breaks down fibers to such a degree that the digestive system benefits, and the sense of a full stomach, is lost.

References:

  1. Harvard T.H. Chan, school of Public Health: https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/

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By Peter Eadon-Clarke

Advisor, Conceptasia Inc.
Peter Eadon-Clarke is a specialist in J-Wellness, product and technique trends, wellness tourism and the Stress Check Program. Peter has extensive experience managing complex multicultural teams; roles held during 14 years at Macquarie Capital Securities (Japan) limited included branch manager, global head of economics and Tokyo head of research. Previously, positions included UBS Trust and Banking in Tokyo as chief investment officer, CIO at Sumitomo Life Investment and CIO for the Pacific Basin at GT (now Invesco).