The traditional Japanese diet, which focuses on vegetables, seafood, soy, broth, rice, green tea, and seaweed, is a semi-vegetarian diet, less fatty, less sweet and more antioxidant than ours. And it pays off for people who eat it.

Naomi encourages us to live the Japanese lifestyle by describing her lifestyle and the values of her family. She spent half of her life in Japan and the other half in the United States. Growing up in Tokyo, she spent her summers in her grandparents’ farm, picking mandarins (the local specialty) and walking through the green hills. Here he learned, like all Japanese children, the traditional way of eating in Japan.

After completing her studies in Japan, Naomi earned a scholarship at an American university in Illinois. Separated from any remnants of Japanese culture, she was absorbed in the American ways of eating and living. And guess what? In a few months, she weighed 10 kilos more than when she left Japan. Despite her efforts to attend this extra race every week, the weight would not shift before returning to Japan. And the same thing happened years later when she brought her American husband home in Japan. ( Read: Simple Workout Tips For Obesity )

Living lean – the 7 secrets of the Tokyo kitchen

Naomi Moriyama reveals the secrets of the Japanese diet and related culture that keeps the Japanese so young and slim. She cleverly divided them into two lists: the 7 secrets of the Tokyo cuisine and the 7 main foods of the Japanese diet, which she calls the “7 pillars”:

1. The Japanese Diet Is Based On Fish, Soy, Rice, Vegetables, And Fruits

At the top of the list is homemade Japanese food, not food in the restaurant. Japanese women are simple and domestic cooking teachers who appreciate a lot. The classic homemade meal is a piece of grilled fish accompanied by steamed rice and steamed vegetables, accompanied by a bowl of hot miso soup, supplemented with sliced fresh fruit and a cup of hot green tea. Much easier than the sushi and sashimi that come to me when Westerners think of Japanese food!

2. Small Portions On Beautiful Bowls

When they arrived in America, Moriyama surprisingly compared the typical Japanese portions with the bucket-sized dishes she was now serving. In Japan, on the other hand, small portions are served in beautiful and small porcelain. The size and beauty of the presentation are considered very important.

3. Super Light Cooking

Steam, grill, sauté, simmer, fry. The best kitchen is the one that cooks the least. The central idea of Japanese cuisine is to emphasize beauty and natural colors and to make the essence of food shine.

4. Rice, Not Bread With Every Meal

While brown rice and flatbread are similar in their nutritional value, ordinary rice eliminates the need for butter or sauces and toppings with each meal.

5. Love The Power Breakfast

Japanese women are dedicated to preparing home-cooked breakfasts for their families. Getting the day off to a good start, you need to eliminate the need to snack on kilojoules foods in the morning.

6. Dessert, But Not Often

Japanese food does not contain any of the rich desserts, pastries, and sweets of European cuisine. Japanese rarely eat desserts and snacks, and if they do, that’s only a small part. A typical cake wedge is one-third the size of an American slice.

7. Japanese Women Have A Different Relationship With Food

It’s not about diet, it’s about healthy food. Japanese mothers have a saying that recommends eating up to 80 percent. A very good advice that ensures that we do not continue to eat until we are satisfied and we, therefore, gain weight.
Less is more. The Japanese diet contains 25% fat, compared with about 34% for an average western diet. In addition, they eat less processed and refined foods, and their diet is lower in sugars and kilojoules than the typical western diet.

And do not forget that exercise is part of everyday life: walking, cycling, and gardening.

The 7 Pillars (key Foods) Of The Japanese Diet – And Why They’re Good For You


Fish is the meat of Japan. Nearly 10% of the world’s fish are consumed by the Japanese, but they only make up 2% of the world’s population. The most sought after is salmon, followed closely by tuna. Both are excellent sources of omega-3 fatty acids, essential for a healthy heart and mind.


With vitamins, minerals and phytochemicals vegetables are low in fat, kilojoule and high in fiber. They fill you up and keep you from overeating.


Short grain white rice is the staple food of Japan. Rich in carbohydrates, it contains little sodium (salt), saturated fat, trans fat or cholesterol. The common rice is an essential food for every meal. It fills and replaces many less nutritious alternatives: think of creamy puree, sandwiches or pasta in a thick sauce. Naomi suggests how to eat healthier than the average Japanese. Use Expert Advice to “Eat More Whole Grain Products”: Eat Brown Rice!

Soy Beans

Miso soup, edamame, tofu, natto beans. The Japanese consume an average of 50 grams of soy per day against less than 5 grams for the average Western. Women in Japan have very low rates of breast cancer and men have lower rates of prostate cancer than women or men in Australia, thanks in part to isoflavones, plant hormones of soy.


Like rice, pasta is another staple food. They are low in fat and filled with carbohydrates. The Japanese cook noodles from mung beans and buckwheat (soba), not just wheat.


Filled with protective antioxidants, the fruit, which has been cut and arranged in a decorative way, is the favorite dessert in Japan. By eating fruits instead of large quantities of biscuits, muffins, donuts, and pies, the Japanese are reducing their intake of processed and trans fats, helping to reduce the risk of heart disease.


The flavonoids present in green tea assist to avoid heart troubles and live longer.


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