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