Health & Life

Why Do the Japanese Rarely Get Parasitic Infections and Enjoy Long, Healthy Lives?

The delicate art of preparing and consuming raw seafood is a cornerstone of Japanese cuisine, with sashimi, nigiri, and sushi being the stars of this culinary tradition. Despite the potential health risks associated with raw food, the Japanese have mastered the art of safely enjoying these delicacies, contributing to their reputation for longevity and robust health.

Administrator

9 August, 2024

Raw fish dishes are a staple of Japanese cuisine. Whether it’s street food or fine dining, you’ll easily find such raw delicacies. Raw fish is an integral part of the culinary culture of the Land of the Rising Sun.

Why do the Japanese eat raw fish without fear of worm infections?

Japan is an island nation surrounded by the sea, with varying ocean currents throughout the year. It boasts a rich and abundant supply of seafood. The Japanese consume fish five times more than other countries worldwide.

The habit of eating raw fish is believed to have originated in the 8th century when fishermen would catch seafood daily and prepare it on their boats before returning to shore. This method allowed them to savor the freshness of the seafood without elaborate cooking methods.

Over time, this practice evolved into what we now know as sushi – a combination of fresh seafood with rice, wrapped in seaweed.

Raw fish is indispensable in Japanese cuisine.

Raw fish is considered a nutritious food, providing abundant omega-3 fatty acids and other essential nutrients to the body, improving cardiovascular health, boosting immunity, and reducing stress.

The Japanese are meticulous about storing and preparing raw dishes. After being caught, the fish is quickly frozen at a temperature of minus 40 degrees Celsius. Upon reaching the shore, the fish undergoes marination and thorough cleaning.

Additionally, when consuming raw fish, strong-flavored condiments like soy sauce and wasabi are used to enhance the flavor and help prevent pathogens.

In 2016, the country recorded only 124 cases of parasitic infections, a relatively low number considering its population of over 120 million.

Principles of Japanese Raw Fish Consumption

To ensure safety when eating raw food, the Japanese have stringent rules from the fishing stage to the preparation and consumption.

The food is carefully selected before use, with a preference for seafood caught in coastal areas, known for their superior flavor and nutritional profile.

Fish must be frozen to prevent bacterial and parasitic growth.

Fish is carefully stored and prepared before serving.

Most establishments maintain refrigerators at temperatures between 1-5 degrees Celsius. Professional sushi chefs take it a notch higher by setting their refrigerators at minus 2 degrees Celsius.

Furthermore, they employ traditional processing methods to minimize health risks associated with consuming raw food. For instance, when preparing salmon, chefs use a special type of vinegar to eliminate harmful microorganisms.

When eating sushi and sashimi, two indispensable condiments are soy sauce and wasabi. These condiments not only enhance the flavor but also help detoxify, inhibit, and reduce bacterial and parasitic accumulation. Raw fish is typically dipped in soy sauce and wasabi and accompanied by perilla, mint, and ginger, which aid digestion.

Frequently asked questions

The Japanese have a very hygienic culture, with a strong emphasis on cleanliness and sanitation. They practice strict food safety measures, including thorough cooking of meat and regular washing of fruits and vegetables. Additionally, Japan has a advanced healthcare system with easy access to medical care and parasite prevention education.

The Japanese have a tradition of practicing a healthy, balanced diet, known as ‘washoku’. This typically includes fish, rice, vegetables, and soy-based products. They also consume a variety of fermented foods, such as miso, natto, and pickled vegetables, which are rich in probiotics and have anti-parasitic properties. Regular consumption of green tea, which has anti-inflammatory and antioxidant properties, is also common.

The Japanese tend to lead more active lifestyles, with a cultural emphasis on movement and activities like walking, gardening, and practicing traditional arts like karate or tai chi. They also have a strong social support system, with a sense of community and connectedness, which contributes to overall well-being. Additionally, the Japanese tend to practice mindfulness and have a strong work-life balance, prioritizing self-care and stress management.

Adopting a more balanced and nutritious diet, similar to the traditional Japanese washoku, can be beneficial. Incorporating fermented foods and green tea can boost our gut health and overall immunity. Additionally, we can emphasize hygiene and food safety practices to reduce the risk of parasitic infections. Leading an active lifestyle, managing stress, and prioritizing self-care and mindfulness can also contribute to a longer, healthier life.