Q1.--Is the Japanese slowfood organization a response to the increase in American food in Japan?
Is it in response to the increase in obesity inJapanese people?

Locally made artisinal products have always been held in high esteem in Japan. It is not uncommon to find a trade that has been handed down through several generations. For example, Yubahan in Kyoto is a 6th generation producer of hand made Yuba (a thin, delicate product of soy milk).

The organization Slow Food Japan brings to the media and to the public attention to the concept of leading a "slow life", which has become quite popular.

It is not in any way a respone to an increase in obesity in Japan, but a celebration and pride of locally produced food.

　

Q2.--How are Japanese people reacting to the increase in obesity there? Is there any reaction at all?
Are people angry with the American influence or
do they like it?

　

There is not anger towards the American influence of obesity. Overall the
Japanese are still quite healthy and slim. Obesity has started in Japan,
but still is quite insignificant as compared to America. You do not see the
health issues that are being addressed in America.

There is still a focus on eating a well-balanced meal in Japan.
Interestingly, most people in Japan understand what composes a well-balanced meal. The concept of eating 5 colors (red, white, green, black and yellow)
is fully understood. Seasonality, or "shun" is
celebrated and encouraged.

You do not find the overtly sweet desserts that are common in America.

Perhaps a bit of frustration with many fast food restaurants, chips and snacking, but it is not an epidemic here, not yet.

　

Q3.--Do you sense a epidemic beginning in Japan or not?

Beginning, perhaps, but still not of drastic concern.

　

Q4--How many members of slowfood are there in Japan? What do you all do at
your meetings? What is the goal of slowfood in Japan?

Members of Slow Food Suginami (one of the Tokyo conviviums) enjoy tasting sessions and educational classes for children. A recent class focused on
the local food of Okinawa. Children were introduced to goya(a vegetable), shimadofu (a locally produced tofu, different from what is commonly found in
Tokyo), aosa (a type of seaweed), and pork
products among other things.

The students watched a presentation by a chef from an Okinawan restaurant,and then cooked with their parents and then finally ate what they produced.

Q5--What other interesting or valuable information is there about eating habits in Japan? Any interesting statistics or stories?

You will find many people grabbing a "meal on the run" often in Japan. What is interesting is the options available. Bento box, or packaged lunches,
are available everywhere from the local 7-11 to supermarkets to upscale department stores.
The bento boxes are for the most part a complete,
well-balanced meal.

A well-balanced meal will often have 5 colors (mentioned above), an offering a rice, vegetables, a small portion of protein (fish or meat), perhaps some type of seaweed. Also, you will find a variety of cooking methods in one box (fried, steamed, braised, etc.).

An advantage that Japanese have over Americans is that growing up as a young child, you will most likely find a variety of food available.
We will often eat small portions of several vegetables with each meal.

Another advantage is that although you have fast food outlets, there are many healthy options also available to you. And the alternative bento box,
for example, is available at a price range comparable to a fast food meal.
Unlike in America where many say that they go to fast food as it is cheaper than getting a complete meal otherwise.

Kind regards,
Yukari Pratt