Traditional Japanese diet incorporates organics and "kin", or microorganisms
8月
19日
The three "pillars" of this healthy Japanese diet are "fermented foods, high-fiber organic vegetables, and marine and soy products rich in minerals and micronutrients", according to Yoshida in a May 11, 2020 Nippon.com article (1).
One such school is Mami Nursery School which after implementing Yoshida's plan, saw a major drop in school absences due to illness had dropped from an average of 5.4 days to 0.6 days per year. The key is friendly microorganisms, a lesson Yoshida learned in the context of soil improvement as a soil improvement specialist for the Nagasaki Prefecture government. Microorganisms are supported by pesticide free compost made from fermented food waste yielded hardy, disease-resistant vegetables.
1. https://www.nippon.com/en/japan-topics/c08001/
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神谷保険