Japan Seafood Export Promotion Association

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Japan Aquatic Products Export Council

Japanese food culture

■Seafood eating culture contributes to longer lives

Seafood and seaweed provide a rich supply of calcium, minerals, vitamins, and other nutrients. Specifically, DHA and EPA contained in unsaturated fatty acids in fish are said to make the blood fluent and clean, help prevent blood clots, as well as improve brain functions for memory and learning capabilities and prevent dementia, In addition, the development of Japanese custom of eating raw fish by catching them fresh is said to help make Japan one of the countries with the longest life expectancies in the world through taking raw enzymes and nutrition in them.

 

 

 

■SUSHI—a typical style of eating food raw—is now one of the most common words in the world

Surrounded by seas rich in fresh fish and shellfish, Japan has seen the development of a variety of recipe using fresh seafood. Today, the custom of eating raw marine products is deep rooted in the Japanese culture. In the Edo period, nigirizushi (sushi shaped by hand) was born as techniques were developed to improve the preservation of food and draw out its original deliciousness. Sushi is one of the best ways of eating seafood—something that Japanese are proud of in today's world. You can enjoy the Japanese culture of eating raw food based on advanced preservation technology.

 

 

 

 

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Japan Aquatic Products Export Council

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