The ‘Washoku, traditional dietary cultures of the Japanese’ was designated the Intangible Cultural Heritage of Humanity of the United Nations Educational, Scientific and Cultural Organization in 2013. Washoku is defined as a social practice with a keyword of an essential spirit of respect for nature. Based on 17 global goals from the Sustainable Development Goals set by the United Nations General Assembly in 2015, the Food and Agriculture Organization of the United Nations and World Health Organization recommended the ‘Sustainable Healthy Diets’ to reduce the risk of diet-related non-communicable diseases (NCDs), preserve biodiversity, and have low environmental pressure. In response to the current global goals, this review aimed to overview the characteristics of Washoku which may align with the concepts of Sustainable Healthy Diets.<br/>First, fresh and diverse ingredients are harvested at a wide range of geographical conditions in four distinct seasons and are cooked with a simple process to make the most of its savors. The preservation skills of drying and fermented ingredients and seasonings are developed to use them to the maximum extent. These traditional knowledge and skills have been transmitted to younger generations as a healthy and sustainable social practice.<br/>Second, Washoku is well-balanced and healthy diets generally based on the staple food (e.g., rice), main dish (e.g., fish and soybeans), and two or three side dishes of vegetables, as the Dietary guidelines for Japanese and the Japanese Food Guide recommended. The stock, which is called Dashi in Japanese, contributes to reducing salt intake and animal fats which results in the prevention of NCDs including hypertension and obesity.<br/>These characteristics of Washoku are likely to be aligned with the concept of territorial diets in the Sustainable Healthy Diets. Territorial diets keep harmonizing the cultural, social, economic, and environmental local contexts as well as the specific biophysical resources (i.e., soils, microclimates, and landscape). In the Sustainable Healthy Diets, it is highly recommended to reduce animal-sourced foods for preventing NCDs and decreasing environmental pressure. Washoku would contribute to double-duty actions, both for population health and for natural resources.<br/>In summary, according to its social practices, Washoku is expected to represent one of the territorial Sustainable Healthy Diets towards global nutrition equity.

Characteristics of 'WASHOKU; Traditional dietary cultures of the Japanese' from the viewpoint of sustainable healthy diets

ACS Fall 2021

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