Japan is the country with the longest life expectancy, which is closely related to their diet, and Japanese cuisine has the reputation of being the "world's healthiest food." As the saying goes, "live by the mountain, eat from the mountain; live by the sea, eat from the sea." Sea fish and seafood have always been the primary food and nutritional source for the Japanese people since ancient times. Below, let's take a look at how the Japanese eat fish to live long!
Deep-sea fish are the most popular
No country in the world loves fish more than the Japanese. They eat over 100 kilograms of fish per person annually, exceeding their rice consumption. The proportion of healthy centenarians on Okinawa Island has always been far higher than in most other regions of the world. After years of research, experts from Okinawa International University concluded that eating more fish, especially sea fish, is a major reason for their longevity.
Chinese people also like to eat fish, such as steamed sea bass, sweet and sour carp, and scallion-roasted crucian carp, but these are mostly freshwater and shallow-sea fish. The Japanese, however, prefer deep-sea fish like tuna, salmon, trout, and eel. The meat of sea fish is relatively delicate and delicious, and its nutritional value is generally higher than that of river fish, for example, it contains higher levels of DHA (commonly known as "brain gold," which is crucial for the development of intelligence and vision). Moreover, it is rich in unsaturated fatty acids—Omega-3 fatty acids—which help lower the incidence of high blood pressure and heart disease.
In the octopus, saury, oysters, and other seafood favored by the Japanese, there is an abundance of taurine, which helps lower cholesterol and reduce triglycerides in the blood.
Emphasis on freshness
The Japanese are very particular about the freshness of the fish they eat. Dishes like sashimi and sushi use raw fish fillets. Good Japanese restaurants use fish caught on the same day. Supermarkets sell fish at half price after 7 PM because the Japanese generally do not eat "leftover fish from the previous day." Eating raw, grilling, and frying are the main ways the Japanese consume fish. Sashimi is often eaten directly with a dab of wasabi and soy sauce. Grilled fish is cooked directly on a fire, and after grilling, it's ready with just a little salt and lemon juice. The Japanese also like to coat cod, catfish, and other fish in starch and deep-fry them into cutlets, which are crispy and delicious.
The three essential condiments: wasabi, lemon, and ginger
When preparing and eating fish, the Japanese rarely use many seasonings, mainly just wasabi, soy sauce, salt, and ginger. Don't underestimate wasabi; it has a high detoxifying function and can counteract the toxins in fish and shellfish. Its pungent main component is isothiocyanate, which not only helps prevent cavities but also has certain effects on preventing cancer and assisting in the treatment of asthma. Ginger promotes blood circulation and dispels cold. Fresh lemon can be paired with any seafood to help remove the fishy smell and enhance the flavor.
Eating fish with the seasons
The Japanese are very particular about the seasonality of the fish they eat, generally consuming only fresh, seasonal ingredients, which aligns with the principles of health preservation. From March to May, fish like greenling, squid, clams, sea bream, and herring become "regular guests" at the Japanese table, as this is when their meat is most delicious and they have the most roe. From June to August, horse mackerel, abalone, eel, catfish, and black sea bream take the stage, as these fish are their plumpest in the summer. Autumn belongs to conger eel, flounder (halibut), saury, and tuna. In winter, cod, mackerel, and tuna are considered the most delicious.