Traditional Japanese diet incorporates organics and "kin", or microorganisms

8月

19日

Yoshida Toshimichi, a devout believer in the power of microbes, has been a leading advocate of schools and daycare centers growing their own organic vegetables. In his Nagasaki Prefecture, he has been a leading advocate of traditional Japanese diet, incorporating "kinchan" or friendly microorganisms into farming and diet. It includes incorporating these vegetables into school lunches along with fermented foods and dried fish.

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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Traditional Japanese diet incorporates organics and "kin", or microorganisms