Effects of Globalization on Japanese Food Culture

and Health

IntroductionJapanese staples: grains and proteinsFood aestheticsForeign and fast foodCurrent diet and health statisticsHypothesis: Due to the adverse consequences of globalization on the changing Japanese diet, Japan’s population will experience increased instances of nutrition-related health problems.

Rice

In 2000, Asia was responsible for 95% of global cultivation; East Asia for 35%Introduced from China, 3rd century B.C. to Jomon era (1,000 B.C.) Meiji era: modern techniques made cultivation possible in more areasSouthern region: more common staples were sweet potatoes, wheat, taro, radish, and millet

Japanese Millet, Echinochloa crus-galli

Cereal grain only grown in China, Korea, and JapanOnce a lower-class stapleCultivated more easily than white rice

The Case for MilletKobayashi argues for the frequent use of millet rather than white rice“Considering Japan’s self-suffiency rate of food supply is 40 percent (calorie-base) and the fact that it imports more than half of its food from overseas, changing from white rice to miscellaneous grains is one way Japan could help mediate the world’s food problem” (2001)More nutritious than white rice: balanced proportions of protein, vegetable fat, and starch. Has more dietary fiber, vitamins, and minerals.

Soba and Udon14th and 15th centuries: wheat noodles became popular

Noodle carts

Original fast food

Noise allowed when eating

Seafood Buddhist influenced meat-eating pan permitted seafood, led to reliance on seafood

1989: Japanese consumed 12 million tons of fish and shellfish, which only 2 million tons being imported

“Eat it raw first if at all, then grill it, and boil it as the last resort”

Fugu Contain form of tetrodotoxin, liver and ovaries poisonous

Poisonous properties known in China around 200 B.C.

Basho, 17th century: “I enjoyed fugu yesterday. Luckily nothing has yet occurred”

CattleMeat-eating banned until late 19th century: Buddhism and Shintoism

Richie equates meat-eating with becoming more Western

Meiji era aphorism: “A man who does not eat beef is an uncivilized man”

Soybeans Soymilk, tofu, miso, shoyuCultivation 4,500 years to 1,000 years ago in ChinaJapanese domestication credited to Buddhist monksSoybeans came to Japan from Korea by Buddhist monks in the 6th century A.D.

Food Aesthetics

Small portions in separate dishes

Easy to handle with chopsticks

Canon of presentation

Canon of Presentation

Artfully opposite colorsMoritsukeAsymmetrical plating and law of oppositesSeasonal variety

Curry

From EnglandPopularity rose in Meiji RestorationSecond decade of 20th century: curry powder made domestically2000: Once a week consumptionToday, most popular form of curry comes in instant pouch

Ramen

Originally imported from China1958: Chikin Ramen, invented using surplus American flour shipmentsAdvertised on television, 13 million packages sold in first year1989: per capita ramen consumption 40 servings; 4.5 billion servings annually

What’s The Most Representative Japanese Food

of the 20th Century?1999: survey of 1,500 Japanese of varied ages

Ramen: 78.9%

Hamburger: 33.6%

Instant curry: 27.9%

McDonalds

1993: 1,043 locations

1997: 2,439 locations

Traphagen and Brown’s argument

Diet Statistics

2001: 151 women surveyed; average noodle consumption was 9 times a month“Italian pasta” number one, udon and ramen in second and thirdMen: Ramen, number one; Italian pasta third.Equating Western foods with Western values?

Diet Statistics2000: 30% of adult population ate bread for breakfastRarely eaten at lunch or dinnerTimesaving?Postwar schoolchildren eating bread in school lunches1995: Japanese purchased eleven billion dollars worth of American foods, more than any other country

Dietary Fiber IntakeMinistry of Health recommends a daily intake of 20-25 grams for adults1952: average intake was 20.5 grams1970: average intake was 14.9 grams1998: average intake was 15 gramsNakaji, et al.: “Lack of fiber intake is thought to be a factor in diseases such as colon cancer and coronary heart disease”

Life Expectancy

WHO, 2003: 78 years for males, 85 years for females

Highest in the world for over 30 years

2004: Kobayashi says life expectancy is due to those born before 1920 and have maintained a traditional diet

Health TrendsJapan as an example of the connection between dietary fats and diseasesMinistry of Health, 2004: ½ have lifestyle-related diseases, 1/3 allergic reactions, 1/5 obese1 in 6 adults have diabetes or are at-risk for developing, includes men and women in their 30’s

ConclusionFood as a commodity

Globalization of diet

Homogeneity of food products

Health effects could be reduced by consuming a more traditional diet