How Japanese cuisine makes people happy: three simple secrets

Japanese cuisine is based on the idea of harmony. That is why the dishes of this country are considered to be among the healthiest for consumption.

Journalist Kaki Okumura, who specializes in food, health, culture, and psychology, spoke about the peculiarities of cooking, the principles of Japanese cuisine that make it healthy and balanced, and the importance of proper presentation.

It is interesting that "Japanese food" in the original language is read as washoku (和 食), where wa (和) means harmony and shoku (食) means food. Therefore, for the people of Japan, the concept of harmony during cooking classes is quite literal. According to the expert, there are three principles on which the idea of harmony in Japanese culinary art is based.

Ichiju-sansai - Balance of food types

A traditional meal is based on the idea of ichiju-sansai or "one soup, three sides". This usually means that the table will be served with a bowl of miso soup, two vegetable side dishes, and one fish dish, accompanied by a simple bowl of rice.

The journalist emphasizes that the idea is that the meal should not just consist of "healthy food," but rather a variety of food. For example, a diet consisting only of spinach would not be very healthy. When the diet is also diversified with other vegetables and protein products, then such food can be considered healthy.

Harahachi-bunme - Moderate portions

Harahachi-bunme literally means "8/10 of your stomach". Okumura explained that in order to maintain balance, it is necessary not just to consume food, but to enjoy it in moderation.

The essence of the harahachi-bunme principle is to feel full and satisfied, without the discomfort of being overcrowded inside. Japanese people who follow this idea in their diet can regularly eat fried foods, sweets, and other foods that are usually called "unhealthy" but in moderation.

However, the expert warns that this does not mean that you should eat ice cream or chips until you feel 8/10 full. These products are made using modern technology and composition, where the priority goal was the chemical balance of taste and addiction. This means that it is very difficult for the body to understand 8/10 fullness in such cases.

Balanced presentation

The presentation of dishes is no less important for the Japanese. According to Kaki, although the treats should not be decorated with intricate ornaments and unusual shapes, Japanese food is usually presented in an organized, thoughtful, and tidy manner.

For example, fish can be placed in the center of the table, and side dishes can be placed on small colored plates to surround the dish. The rice can be placed in a bento box (Japanese lunch box) in a flat triangular shape, and the small side dishes can be divided into parts. It may be a little fussy, but the effort put into serving food encourages people to pay more attention to and enjoy their meals.