One of the first things I noticed in Japan, is the people there have a genuine gratitude towards food. Japanese people traditionally start a meal with the phrase “itadakimasu” which translates to “I humbly receive.” While it is common for people in North America to pray before a meal, in my experience that usually involves asking God (the divine, etc) to imbue the meal with special powers, for example “Bless this food for the nourishment of our bodies.” While there is nothing wrong with that, the Japanese tradition goes deeper, giving thanks for all the hands that touched the food along the way, farmers, fishers, processors, shop keepers, and even the land and water itself. A deep appreciation for where the food comes from and the work involved in harvesting it. This knowledge and appreciation is often lacking in Western Culture. Grocery stores and restaurants are far removed from the places where the food is grown.
One of the most meaningful parts of the trip, for me, was visiting the Elementary School and seeing how they prepare and serve lunch there, which was very different than the school lunches I grew up with. Rather than a large cafeteria where the entire school would eat en masse, the Japanese schools have a central kitchen and then split the food up into smaller portions to serve to the individual classrooms. The students also serve the meal to their fellow classmates, even as young as first grade. The purpose of this (along with nutrition education) is to help the students appreciate the meal and the work that goes into it and reduce food waste. Serving amounts are carefully calculated for each class rather than just being produced in bulk.
The above photo shows the school lunch that was served the day we visited. We ate the same lunch as the students. The lunch is also distributed with an info sheet and a worksheet to show what is being served, the nutrition content, and information about the seasonal items (such as vegetables) that are included in the meal that day. While this looks somewhat small compared to a western style lunch, it was quite filling. The meal included three types of protein (fish as the main dish and pork and tofu in the soup) plus vegetables, rice and milk. The worksheet also explains how the rice is for energy, protein for growth and muscle building and vegetables for vitamins and minerals, so the children understand the importance of each component of the meal. While I am not sure a concept like this could work in the US, as someone who wants to work in hunger-reduction and feeding people, there are still great lessons to be learned from this. Add in the fact that the children were so very excited to have foreign visitors, and this is a trip I will remember fondly for the rest of my life.
Another striking difference I noticed in Japan, particularly in Tokyo, that despite being the largest city in the world, a lot of the restaurants and grocery stores were very small. Pictured above is a street vendor which were very common on popular shopping streets. A few small tables inside that might seat 4-6 people, otherwise people would just stand outside the stall to eat the food. Ironically, it’s considered rude to eat or drink while walking down the sidewalk since food is intended to be savored, and enjoyed, so often there would be a small spot to the side where you could stand and eat without blocking the walkway. The grocery stores were most intriguing. I only got to visit one store that was around the corner from our hotel, but the bottom floor was food, while the top floor had a small amount of packaged food but also served as a “100 yen shop” (what we would call a dollar store), which had simple home goods like paper plates and napkins as well as stationary and school supplies. What was striking was the lack of rows and rows and rows of boxed and canned foods that you would see in an American store. The food was mostly fresh food, and the few boxed items they did have (like soup mix, curry mix, etc) were fairly expensive compared to the raw ingredients, quite the opposite of how it typically is in the States. Japan is also known for the fresh food that is available from the konbini (convenience stores) such as 7-11 and Family Mart. Rather than keeping large stocks that would sit on the shelf for days and days, items would run out and shelves would sit empty until they were restocked fresh the next day. Stores would also discount items at the end of the night to encourage them to be purchased, rather than waiting days or weeks before putting things on clearance the way an American store would. Most items would probably only be at the store for a day or two. Using fresh ingredients, less preservatives and rotating stock quickly means that the food, even from a 7-11, is much healthier and flavorful than similar items you might find in a grocery store deli in the US. It was impossible not to wonder, if they can do this in a city of 40 million people, why can we not do this in the States? The politics behind food, marketing and maximizing profit most likely play a huge role in why things like this would not work in the USA. Discounting items after only a few hours on the shelf certainly does not seem like the “American way”.
What I hope to take away from this trip, and apply to my future work, is this focus on appreciation of the food. Focusing on local items, seasonal items and the freshness of the food being served. Yes, there is a local food movement in the States, but that tends to focus on expensive “farm to table” restaurants and local wineries and other establishments that are out of reach of many common folks. First and foremost in my mind should be a focus on reducing waste. If we can do that, we can reduce food prices and make things more accessible, as well as potentially taking items that previously might have gone to waste and utilizing them for food banks, soup kitchens and school lunches. Food in Japan was incredibly affordable, I believe in part because it is seen as a necessity and not a luxury.
The Traveling Yeti Beer Blog 