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Daikon is most eaten vegetable in Japan: survey

63 Comments

What is the most eaten vegetable by Japanese people? According to a survey by the Ministry of Health, Labor and Welfare, it is daikon or Japanese radish, except for vegetable juice and processed goods.

The results were based on the survey of 32,000 people across Japan who were older than one, according to a TBS report.

Onions ranked second, while cabbage ranked third. Carrots were 5th, tomatoes 7th and bell peppers 14th.

According to the ministry, the average daily intake of vegetables for adults was 282 grams, although the desirable daily intake is 350 grams.

This month, the ministry is implementing the Eating Better Campaign and is advising people to add another dish of vegetables to improve their diet.

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63 Comments
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Surprised it's not the ubiquitous cabbage. Might be on a per weight basis. Now, if only we could get more varieties of vegetables that 282 grams might rise to 350. I would suggest to JA, since we are mostly beholden to their standardisation, to provide several varieties of the same vegetable and some new ones besides, like celeriac or fennel. Celeriac is particularly tasty and very versatile.

1 ( +3 / -2 )

Daikon is great but tastes better in the winter. The summer daikons are too bitter.

2 ( +3 / -1 )

Oh, that explains the smell.

-4 ( +3 / -7 )

And what's the daily intake of refined carbohydrates, processed foods, and sweet bakery products?

-3 ( +3 / -6 )

Not in my house!

-2 ( +2 / -4 )

Not for long. Young Japanese eat from combinis.

0 ( +2 / -2 )

As if Japanese cuisine wasn't carbo-loaded enough. When you order veg it's usually just more starch (daikon, onions, cabbage).

I'd love to see more nanohana, spinach, romaine lettuce and ta-sai. My Japanese friends tend to avoid dark, leafy greens, saying they're too bitter. Japanese piman are unpleasantly waxy. Kabocha and nasu are a bit starchy, but at least they have distinctive, pleasant flavors.

-5 ( +2 / -7 )

When you order veg it's usually just more starch (daikon, onions, cabbage).

I doubt any one of the veggies you mentioned have any starch. The ones containing starch is potatos, beans, yam, and pumpkin.

5 ( +6 / -1 )

When you order veg it's usually just more starch (daikon, onions, cabbage).

I didn't think there was more than a trace of starch in those vegetables. I'm also surprised by your spinach comment. It's widely eaten, isn't it?

4 ( +5 / -1 )

@ Nessie... what 'starch' are you smoking? Since when are daikon, onions, cabbage considered starchy?!?

FYI, they're not but they do aid in digesting starchy foods.

http://www.diabeticconnect.com/diabetes-discussions/general/12277-list-of-non-starchy-vegetables

5 ( +6 / -1 )

when i used to teach a group of elderly japanese, they told me that they eat daikon almost every day. i was quite taken aback by that and thought they were pulling a trick on me. but this survey has made me a believer!

about the article, why does the list go from 1-3 and then 5, 7 and 14? why not just the top five?

0 ( +0 / -0 )

Nessie - daikon, onions, cabbage = just more starch?

Any data for that?

And the BIG reason for daikon being #1 - other than tradition - is it is by far the CHEAPEST veg available (in my region)

The ¥for gram value is tops. We rarely pay over ¥100 even for very large daikon.

The daily economic struggle for huge # of people in Japan determines daikon fills bellies often.

4 ( +5 / -1 )

Personally, I just love "daikon oroshi" but what a pain to make it ! According to my "ex", daikon contains a diastase that helps digestion.

0 ( +0 / -0 )

I suggest the brócoli. It's good

2 ( +2 / -0 )

I eat all veggies put in front of me but I dislike Broccoli and Brussel Sprouts but will eat them if on my plate. These two Veggies Broccoli and Brussel Sprouts must of falling off the back of passing Alien spaceship,Very weird look plants. Those people confuse s about carbs. Sugar is a Carb and all leafy plant have sugar. Europe product sugar from Sugarbeet before sugar cane which came from the Americas

0 ( +1 / -1 )

Daikon really is nothing to become excited about.

-2 ( +2 / -4 )

@John

Broccoli and sprouts contain almost no carbs. And sugar cane is from the Middle East. Especially Iran.

0 ( +0 / -0 )

I wonder if the placing for daikon is influenced by the almost universal layer of shredded daikon that is used to pad out the sashimi sold in supermarkets. I think most people treat that like the parsley on the side of your plate. They don't eat it.

Maybe it depends on the area. I can't see it as the most eaten vegetable in Japan.

2 ( +3 / -1 )

@John-San

These two Veggies Broccoli and Brussel Sprouts must of falling off the back of passing Alien spaceship,Very weird look plants. Those people confuse s about carbs. Sugar is a Carb and all leafy plant have sugar.

Might I suggest you do a little reading on nutrition. Broccoli is by far & away the best vegetable you can eat. Leafy vegetables are an excellent source of iron, among other things. Carbs aren't a bad thing - if you put them to work.

@browny1

And the BIG reason for daikon being #1 - other than tradition - is it is by far the CHEAPEST veg available (in my region)

This. It's ridiculous just how much prices vary here, especially with the likes of spinach & eggplant. Daikons have little nutritional value, but taste great in things like soups - as they soak up the liquids when slow-cooked. They're also very filling, which makes them an economical additional to any meal.

You know, I used to think Japanese people had very good diets - until I moved to Tokyo. Tokyo is definitely in a world of its own! I know people that eat three meals, not to mention also doing their grocery shopping, from combinis. I couldn't make this up...

0 ( +0 / -0 )

Surprised it's not the ubiquitous cabbage. Might be on a per weight basis. Now, if only we could get more varieties of vegetables that 282 grams might rise to 350. I would suggest to JA, since we are mostly beholden to their standardisation, to provide several varieties of the same vegetable and some new ones besides, like celeriac or fennel. Celeriac is particularly tasty and very versatile.

I agree, but there are sadly some veggies the Japanese will not go for. There are ton of beautiful veggies that are just delightful to eat. It's amazing that Japan has a small selection of veggies, when I came here 16 years ago, I thought Japan had every known you could dream of, I was wrong. But some of the everyday veggies that we eat in most parts of the world, Japanese have never heard or used them. Celery is one and the majority never heard nor seen a Fennel, let alone heard of it. I would love to see more variety of beans (I need to cook some chili or BBQ them) peppers, I can hardly ever buy Jalapeños or other spicy peppers. I get it, the Japanese probably wouldn't like it, but it would still be nice idea, at least we can dream about it.

0 ( +2 / -2 )

Sighclops: I suggest you learn to read!!. Where did I say carb are bad or good. I said Leafy Vegg have Sugars which is a carb. Where did I say Broccoli and Brussels Sprout are bad or good for you. I said they look like weird and they taste like C%%%P but I still eat them if on my plate. That because I think it is Totally rude not to eat what is on your plate, which a person has spent time , effort and there money on. Even if it taste like C%%P

-2 ( +0 / -2 )

Daikon can be cooked, grated as oroshi, and also pickled as tsukemono. Maybe that could be the reason of high consumption.

0 ( +1 / -1 )

Bass4funk: Do you shop at Convenience store? For I find that Japan have a huge section of Veg plus to complement their fresh veg their is a huge variety of pickle veg. I eat lots of veg only because of a the nutritional balance a human body needs to function healthy. Vegs do not taste delightful they taste like c%%p and pickle vegs taste c%%per. Ask any child.

-5 ( +0 / -5 )

I can hardly ever buy Jalapeños or other spicy peppers.

You're in the wrong hemisphere and culinary region for jalapenos, so that shouldn't be much of a surprise. There are many other countries where you won't find them either. It's not going to change any time soon.

Chillies are seasonal: mid-summer to late autumn in Japan, they are easily available, though they are Japanese varieties, and available dried or powdered throughout the rest of the year. As very hot food is not wildly popular here, the nearest places for that being Korea and parts of China, finding fresh chillies out of season is obviously going to be a challenge. Why would supermarkets go to the bother and expense of stocking airfreighted jalapenos in any serious quantity if they're going to sit around unsold?

Chillies grow easily, and for those with no garden, they grow well in pots. It's not very difficult to get jalapeno seedlings either: every hardware store in my area has them every year. If you grown your own, you're limited to the fruiting season - say June to November - for fresh rather than dried chillies (well, assuming you don't want to go a step further and set up a full indoor system), but it's a start and it beats complaining.

3 ( +4 / -1 )

My palate usually doesn't agree with native Japanese vegetables, but I must confess I love daikon. I eat it pretty much every day... braised, stewed, pan fried, grated, in salad form... It's cheap and filling and healthy with a very light bitter crunch. Especially in the winter, in korean stews and nabe... Would you look at that, my mouth is watering.

1 ( +2 / -1 )

Thick cut daikons in Oden are best taste, not bitter, during winter. Most Japanese love Oden and so do I.

1 ( +2 / -1 )

Lucabrasi: Almost no Carbs meaning has some Carb so that means it have Carbs and those carbs are SUGAR. Sugar cane was grow in the Caribeanin and ship to europe. Why? because it Tropical the labour was close( Slaves from Africa) and the shorter distant to Market. Sugar cane is native to South East Asia, Malaysia and introduce to Iran. It not native to Iran. Iran is a semi arid climate, Not tropical. Sugar cane is a tall spices of grass and prefers wet Tropic climates. Iran is mostly desert and sand not a good place the native grasses, cactus yes grasses no. I said not a good place, meaning you can grow in there but it not productive crop.

0 ( +0 / -0 )

Daikon salad in summer, and Oden in the winter. Otsumami anytime. Now I'm hungry.

0 ( +0 / -0 )

かれ うどん is my favourite Japanese all time, go to, dish

0 ( +0 / -0 )

@ toshiko at Sep. 02, 2015 - 09:32PM JST "Daikon can be cooked, grated as oroshi, and also pickled as tsukemono. Maybe that could be the reason of high consumption."

Yes, the ways to use daikon are nearly endless, aren't they. Around here, dried daikon strips, kiriboshi daikon, are also used a lot. And now I've got a hankering for some iburi gakko, smoked daikon pickles.

0 ( +0 / -0 )

@John

Agreed, it's not native to Iran. But it was the Iranians who discovered it and introduced it to the rest of the world....

0 ( +0 / -0 )

Daikon is the one veggie we rarely buy - Mr cleo don't like it, in any shape or form.

I said they look like weird and they taste like C%%%P but I still eat them if on my plate. That because I think it is Totally rude not to eat what is on your plate

John-san, if you don't like brussels sprouts, better not to put them on your plate in the first place! What a waste! They're one of my all-time favourite veggies, and in woefully short supply in Japan. I'll be planting seedlings soon, hopefully to have enough sprouts to go with Christmas dinner. (There's never enough sprouts...)

2 ( +3 / -1 )

My little brother's constant lament when we were in primary school and he didn't like the look of the fare on offer:

"Mum! Someone's puked on my plate!"

1 ( +1 / -0 )

'Daikon is great but tastes better in the winter. The summer daikons are too bitter.'

Quite the taste buds you've got there if daikon can be regarded as 'bitter'. I wish mine were that sensitive.

Brussels sprouts are superb. My mum used to do a turkey curry with the remaining sprouts on Boxing Day after we'd been in the pub all afternoon on the Guinness. A woman who hates waste and has a good sense of humour.

-2 ( +1 / -3 )

@Jim

I definitely recognise that bitterness in summer. It's real. And I wouldn't claim any expertise in tasting ability. A glass of finest Chianti and a pint of Stella taste the same to me! ; )

0 ( +0 / -0 )

I Love Daikon.

1 ( +1 / -0 )

Cleo: can,t you read. I Stated " if on my plate. That because I think it is Totally rude not to eat what is on your plate, which a person has spent time , effort and there money on. Even if it taste like C%%P. THat does not read If I PUT them on my Plate. Cleo are you one of those total rude people will not eat something a person spent their time and money cooking and a place at there table because it dose not taste nice. Harden up and eat your Vegs Cleo and stop being rude.

-2 ( +0 / -2 )

I love the eye-catching, colorful, smaller radishes but my favorite is the big and humble daikon which holds a special place in my heart. They contain a significant amount of vitamin C and several other vitamins, minerals, antioxidants, flavonoids, lutein, and beta-carotene. Radishes also contains sulforaphone, a proven cancer fighter and can also purify kidneys, urinary systems, regulates blood pressure, and prevents respiratory problems such as asthma or bronchitis.

-1 ( +0 / -1 )

Nutritional Data for Daikon:

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2607/2

-1 ( +0 / -1 )

Onions ranked second, while cabbage ranked third. Carrots were 5th, tomatoes 7th and bell peppers 14th.

According to the ministry, the average daily intake of vegetables for adults was 282 grams, although the desirable daily intake is 350 grams

'''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''

Green onions and sliced white onions People can reduce rice and eat more vegetables.

-1 ( +0 / -1 )

Whatever you do, don't boil daikon unless you want to stink up the place.

There's only one way to eat it - slice it real thin like the daikon you get if you buy a pack of sashimi in the store, and sprinkle it with some soy sauce mixed with a little wasabi.

-1 ( +0 / -1 )

Daikon also goes great in Pot-au-feu and/or basically any meal cookedin a clear broth. I cook daikon with either beef or pork in broth. In winter Buri-daikon (Yellow tail and Daikon) is always a heart warming meal.

0 ( +1 / -1 )

john-san - you said vegetables do not taste delightful...ask any child. Mmmmmm!

I'd suggest you should improve your cooking knowledge, techniques, food science understanding and the pleasures of vegetables will pull back those gloomy curtains darkening your palate. ha, ha.

And re variety of vegies available - from my experiences here, there are far fewer kinds & varieties, although it has improved over the last decade. Take the humble ubiquitous potato - dozens of different kinds suitable for all styles of cooking & dishes - but only a couple or so usually on sale here. Or the humble ubiquitous cucumber - many, many varieties all with slightly different textures, flavours, sizes and uses - but here you'd think there was a law stating all cucumbers must be 20cm long, dark green & straight. These 2 examples are not of exotic vegies but popular daily consumables. You can apply this line to many other vegetables. Why the lack of variety?

I could go on ad infinitum about this.

0 ( +1 / -1 )

Nessie - daikon, onions, cabbage = just more starch? Any data for that?

Thank you for your question. I meant carbs.

Cabbage has almost as much carbs as beans. (6g carbs per 100g cabbage, vs. 7g carbs per 100g beans )

https://www.google.co.jp/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=green+beans+carb+count

Onions are 9g carbs per 100g, so higher than beans.

https://www.google.co.jp/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=onions%20carb%20count

Daikon turns out not be be that carbo-loaded, at 4g carbs per 100g.

https://www.google.co.jp/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=daikon+carb+count
0 ( +0 / -0 )

Browny: I have not got a advision to Vegs. I eat a lot of Veg aways raw and Salads. I don,t eat much spuds because of my high rice intake and I eat little meat protein (150gm) at day. I think it a waste of energy and my time to cook my Vegs in my case because all Vegs to me taste like cr%p so why try to improve the bad taste. People say you should put some butter on your veg. Yes I can but I love butter and that is a good waste of butter in my eye. If your not a Vegan Browny can you answer this Q when you decide on the meal at a restaurant do choose by the Vegs or by the Meat e.g beef, pork, chicken or seafood. Just curious because I hear this a lot that about Vegs, that delightful or beautiful and I wonder if these people choose there meal by Vegs.

-1 ( +0 / -1 )

Cleo are you one of those total rude people will not eat something a person spent their time and money cooking and a place at there table because it dose not taste nice. Harden up and eat your Vegs

No, John-san, I'm one of those totally reasonable people who, if someone is going to feed me, I tell them up front what I do not/cannot eat, so that they don't waste their time, energy and money in the first place and it doesn't get put on my plate in the second. If you came to my place for a meal, accepted my precious sprouts that I'd spent a great deal of time growing, cultivating and picking (and not too much time cooking - sprouts should never be overcooked) and forced them down your gullet thinking all the time they tasted like excrement, I would not consider you to be very polite at all. I could have enjoyed those sprouts. If you don't like something, leave it for the people who do.

I have not got a advision(sic) to Vegs.... all Vegs to me taste like cr%p

Bit of a contradiction there?

1 ( +1 / -0 )

john-san - thank you. Sorry to hear that you cannot find delight in vegetables. As I posted earlier, i think it's more to do with understanding the inherent qualities of each vegetable and choosing appropriate cooking / prersentation methods of each.

And re restaurant menu choices. I don't eat meat except for seafood. If it's a main course, probably the fish will determine the choice but also the accompanients, sauces, spices, cooking style(grilled fried, baked etc), play a part. With many side dishes the vegetables will be important.

But I don't usually mentally break food that I eat down into individual components. I usually think of dishes as a sum total and the combinations of flavour, texture, aroma, visual presentation etc are all important. For example dinner last night was yaki-meshi - fried brown rice with chopped vegetables (about 7 different kinds), herbs and a little smoked salmon stirred in. To me and my family it was just "Fried Rice". A delicious amalgam of bits & pieces.

Happy eating.

2 ( +2 / -0 )

Daikon is most eaten vegetable in Japan:

It comes as news to me. To me, daikon is nothing special. But still, I eat it before I knew it as it is often used as an ingredient for ODEN and such.

0 ( +0 / -0 )

Cleo: So you tell the the nice person who invited for to share a meal with that you don,t eat this and that. All the person has to eat is what you will not allow yourself to eat because you dislike the taste. So you allow the other person who invited you to share a meal with to eat alone and you sit there and watch. If you did that a Japanese friend there would find that action totally rude. I bet you eat with a silver spoon Cleo.

-1 ( +0 / -1 )

All the person has to eat is what you will not allow yourself to eat because you dislike the taste. So you allow the other person who invited you to share a meal with to eat alone and you sit there and watch.

In order to avoid that happening, I tell people up front that I am vegetarian. That saves them the expense and trouble of buying and preparing meat and/or fish that isn't going to be eaten. My Japanese (and non-Japanese, dunno why you make the distinction) friends are perfectly OK with it. Some restaurants/ryokan are not OK with it; if I warn them beforehand they can tell me if they cannot/are unwilling to prepare food that I can enjoy, and I can take my custom elsewhere, better for all concerned.

(Being vegetarian, by the way, is not a question of 'disliking the taste' or 'not allowing yourself to eat'. It's an aversion to eating stuff you don't consider legitimate food. You might be able to force my crappy brussels sprouts down (for which I would not thank you), but would you silently consume literal crap if it was put on your plate? I'm sure you do not consume (e.g.) mouse droppings; is it because you 'dislike the taste'? Because you 'don't allow yourself to eat' them? Or is it because mouse droppings are simply not food to you? )

I bet you eat with a silver spoon

Nah, silver tarnishes too easily. Stainless cutlery and varnished wooden chopsticks are my utensils of choice. Fingers too, sometimes.

2 ( +2 / -0 )

Cleo: Vegs comsume only base on taste is doing your body a hugh disservice. The body needs a wide variety of Fresh food also the body benefit from eating foods are not fresh (fermented). This is a big part of the Japanese diet. A big reason behind there long Jepitity. The optium way to eat Veg is for the Veg to be organic and not washed. Washing carry away the microbes and bacteria ( dirt for the ground ) vital for your gut floria. Good gut floria is pass on to to next generation and so on.This gut floria is vital to the body medicbolic rate or action. Like people who eat only the daily requirement but are over weight and have go below the daily nutritional requirement to maintain a healthy weight. This is one of the main reason behind why Japan has low rate of obesity. because the population has a high precent with good and active gull floria from maintaining a well balance diet. Process food and sugars also destroy this good gull floria. So you are doing yourself a hugh disservice if you go throughout life pick and choosing on taste and only eating what you like. Because your a Vegetarian and will not allow any meat in your diet, your gut floria would have a low rate. You can have your gut floria level check by asking your doctor. If it is low they can help you out by giving you a dose o Fetel (Fetus) matter. Studies shown that people who have only a Veg diet need stronger antibiotics to over came the same infection has a person with have meat in the diet.

-3 ( +0 / -3 )

Vegs comsume only base on taste ...

Did you not read what i wrote above? It's not a question merely of 'taste'.

The optium way to eat Veg is for the Veg to be organic

I grow a lot of my own. It is organic. The stuff I buy, I buy organic when available.

and not washed

No way. (Could this be why your veggies taste crappy? You're eating them covered in compost?)

Because your a Vegetarian and will not allow any meat in your diet, your gut floria would have a low rate.

The balance of different types of gut flora is related to diet, in other words you get the gut flora best suited to and best able to cope with your diet. The gut flora of a habitual flesh-eater would not do me any good.

You can have your gut floria level check by asking your doctor. If it is low they can help you out by giving you a dose o Fetel (Fetus) matter

I can assure you there is absolutely nothing wrong with either the type or level of my gut flora, though thank you very much for your concern. No way I'm ever having a faecal transplant, that's a total non-starter.

Studies shown that people who have only a Veg diet need stronger antibiotics to over came the same infection has a person with have meat in the diet.

Funny, it wasn't long ago I was getting thumbs down from (jealous?) sickly folk prone to headaches, colds and stomach upsets, for mentioning the fact that I very, very rarely have any need to take any kind of medicine. My immune system is fine. (Again, thank you).

Seriously though, I eat healthily, I enjoy my food (very much) and I am in the pink of health; you find most of your food tastes like crap, and gut flora and infections are a serious concern for you. Which of us is doing things right, I wonder?

0 ( +0 / -0 )

Cleo: your only wasted organic Vegs diet has given you tunnel vision. A side effect that a high percentage of Vegetarian have. It been proven Scincetifical that the best diet for the human body is a well balance diet which consist of a Meat protein. I am not saying that you do not have protein in your diet but the wrong protein. You can argue until you turn blue. Your diet is not a well balance hence your side effect of tunnel vision.

-1 ( +0 / -1 )

john-san - you need to qualify your statements with factual data esp re meat protein.

There are those who believe that the rapid increase in red meat consumption in Japan is and will result in an increase in heart-circulatory& gastro-intestinal diseases along with diabetes and others. Google it.

And how do you know what Cleo's diet is, based on a few lines of print? And as she suggests, you seem to be the one obssessing about this - putting the downer on vegetables and praising meat. Tunnel vision perhaps?

1 ( +1 / -0 )

Browny : I am not pro meat nor down of Veg. Only the taste of Veg. i stated 150gm of meat protein, the so call brain food (Fish a meat protein) by the buffin (Factual data). I eat fish like you but only 150gm a serve and not every day. Cleo miss read my comment and took offence to my dislike the taste of her Fav Veg. I dislike vegimite but 20 million Aussie will tell you it taste great. I know 180 million japanese will argue that it taste like c%%p.

0 ( +0 / -0 )

It been proven Scincetifical that the best diet for the human body is a well balance diet which consist of a Meat protein.

Nope. http://healthyeating.sfgate.com/much-meat-need-day-nutritionally-3643.html

I am not saying that you do not have protein in your diet but the wrong protein.

Leaving aside the fact that you do not know what kind of protein I have in my diet except that it doesn't come from dead bodies, how come I'm fit & healthy and enjoying my food, while you're eating what tastes like crap, obsessing over your gut flora and worrying about antibiotics?

Cleo miss read my comment and took offence to my dislike the taste of her Fav Veg.

I don't take offence to your dislike of sprouts. You eat what you like. But if you came to my house, I would not take kindly to you eating sprouts that I could otherwise enjoy, and then telling me they taste like crap. If you don't like them, don't eat them. Leave them for people who do like them. Simple.

I dislike vegimite but 20 million Aussie will tell you it taste great. I know 180 million japanese will argue that it taste like c%%p.

Looks like your meat-protein rich diet has affected your counting skills. You've conjured up an extra 50 million Japanese from somewhere (solved the low birthrate and falling population at a stroke!!) The difference between sprouts and vegemite is that sprouts are hard to come by (in Japan at least) while Australia has plenty of vegemite: and those millions of Japanese are not wolfing down all the vegemite while complaining about how bad it tastes.

0 ( +0 / -0 )

All readers back on topic please. This is about a survey on the most eaten vegetables. The vegan vs non-vegan debate is not relevant.

Now I know about this survey my life is complete.

0 ( +0 / -0 )

This a great topic and great that the government is implementing the Eating Better Campaign and is advising people to add another dish of vegetables to improve their diet. A healthy population and healthy routine ensure a better chance for the next generation. e.g if a family ate a meat only diet the possibly is that that diet or style will by pass onto the next generation ( Again Proven Data) . Trendy diet ( Atkinson and Vegan) are selfishly taken up because it suit their tastes or the emotionally needs. The meat diet only prevent introduction of other food stuff that need to prevent bad health. The same can be said about Vegan diets. It is proven date not propaganda the Japan Government see the need for such a program. What the government is worry about is the add cost on the health care of the nation for future Generation impose on the nation by theses trendy diets.

0 ( +0 / -0 )

I don't mind daikon to a point but where oh where can you get a parsnip? Grown a few myself this year as they are an integral part of a traditional Christmas dinner in the UK. Brussels sprouts I can get though they cost a flippin arm and leg. As for a turkey, perhaps we could just roast Abe.

1 ( +1 / -0 )

Ifeelimust: My Partner grows them, it her favourite veg and she is Japanese but she also enjoys nutto?? . Growing Brussels sprouts requires cool weather. They will grow in just about any part of the country. A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer ( depending on area ) for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates. Be aware that sprouts maturing in hot or dry weather will be flimsy and bitter. As winter approaches, you can trick the sprouts into maturing all at once by cutting off the top of the plant about 3 weeks before you want to harvest. I hope they are ready for your table next Xmas. I hope they not on my table LOL

1 ( +1 / -0 )

John-San: My wife is also Japanese yet I met and married her in the UK. Loves parsnips and UK food generally, Brussels sprouts are hard to grow here in my area, thanks for the advice.

0 ( +0 / -0 )

Nappas used to be popular. Easier to cook than daikon.

0 ( +0 / -0 )

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