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Japan

Recipes connected with Japan

Food and eating habits

How people eat in Japan

50 indicators exploring everyday meals, ingredients and food culture. Information is completed progressively from documented evidence.

50 of 50 indicators with documented information

Not all data are comparable: food supply, purchases and intake are different measures. Check the period, population and method for each finding. Qualitative descriptions do not establish percentages or amounts.

Timing and company

8/8

Timing and company — Japan
Indicator	Findings and context
Meal times	Quantitative findingSurvey Mean start±standard deviation, h:min: breakfast 7:24±0:53, lunch 12:32±0:32 and dinner 19:19±0:55. Scope, method and limitations Observation period 2016–2018 Unit h:min, mean±SD Population or sample 2681 adults aged 20–79, private-household volunteers; adult MINNADE component. Geographic scope 32 prefectures; historical 2016–2018 data, not nationally representative. Definition and method Eight weighed dietary-record days, two nonconsecutive days per season; self-reported start and finish times. Comparison limitations Partial sample coverage. Self-identified breakfast, lunch, dinner and snacks; water-only occasions excluded. These are not current whole-population means. Consumption days only; n=2655 breakfast, 2676 lunch and 2679 dinner. These are not modal intervals or percentiles.
Meals per day	Quantitative findingSurvey Means±standard deviation: 2·92±0·21 main meals, 1·74±1·24 snacks and 4·66±1·27 eating occasions per day. Scope, method and limitations Observation period 2016–2018 Unit occasions/day, mean±SD Population or sample 2681 adults aged 20–79, private-household volunteers; adult MINNADE component. Geographic scope 32 prefectures; historical 2016–2018 data, not nationally representative. Definition and method Eight weighed dietary-record days, two nonconsecutive days per season; self-reported start and finish times. Comparison limitations Partial sample coverage. Self-identified breakfast, lunch, dinner and snacks; water-only occasions excluded. These are not current whole-population means.
Meal duration	Quantitative findingSurvey Mean duration±standard deviation: breakfast 19±9, lunch 24±8 and dinner 35±17 min/day on consumption days with data. Scope, method and limitations Observation period 2016–2018 Unit min/day, mean±SD Population or sample 2681 adults aged 20–79, private-household volunteers; adult MINNADE component. Geographic scope 32 prefectures; historical 2016–2018 data, not nationally representative. Definition and method Eight weighed dietary-record days, two nonconsecutive days per season; self-reported start and finish times. Comparison limitations Partial sample coverage. Self-identified breakfast, lunch, dinner and snacks; water-only occasions excluded. These are not current whole-population means. Consumption days only; n=2655 breakfast, 2676 lunch and 2679 dinner. These are not modal intervals or percentiles.
Daily energy distribution	Quantitative findingObserved intake Dinner contributed a mean±standard deviation of 40·0±9·4% of daily energy intake. Scope, method and limitations Observation period February–March 2003 and 2013 Unit % daily energy intake, mean±SD Population or sample 639 adults aged 20–81; two volunteer Japanese samples combined. Geographic scope Winter records, February–March 2003 and 2013; not a current national estimate. Definition and method Four nonconsecutive weighed dietary-record days; dinner energy contribution calculated for each participant and summarised as mean±standard deviation. Comparison limitations Partial coverage: only dinner is published here. Breakfast, lunch and snack percentages use denominators excluding nonconsumers; they must not be summed or normalised as a partition. Samples and years differ from MINNADE.
Weekdays and weekends	Quantitative findingSurvey In 2006, mean breakfast start was 7:12 on weekdays, 7:33 on Saturday and 7:46 on Sunday. Scope, method and limitations Observation period October 2006 Unit h:min, mean start time Population or sample Residents of Japan aged 10 or older covered by the official survey; both sexes, total result. Geographic scope Historical national comparison for 2006. It does not describe current schedules and is not combined with the adult MINNADE sample. Definition and method Two-stage stratified sampling; two consecutive record days between 14 and 22 October 2006 in 15-minute intervals. Breakfast: first Meals activity starting between 4 and 11. Comparison limitations Partial historical coverage: breakfast start only, without weekend meal duration or count. The mean is not the modal time and is not interpreted as a time followed by the whole population.
Eating at home and away	Quantitative findingSurvey In men, 76.2% of meals were recorded at home and 23.8% away; in women, 83.1% at home and 16.9% away. Scope, method and limitations Observation period August–October 2021 Unit % of recorded main meals Population or sample 111 men and 111 women from volunteer cohabiting couples in 14 prefectures; men aged 30–76 and women aged 30–69. Geographic scope August–October 2021; 1295 male and 1317 female meals, pooling breakfast, lunch and dinner. Definition and method Four nonconsecutive weighed-record days: three weekdays and one weekend day. Location and companions recorded. Comparison limitations Percentage of recorded occasions, not people. Snowball sample of couples with Internet access; represents neither Japan nor people living alone. Family, friends and colleagues are not separated.
Cooking frequency	Quantitative findingSurvey In the subgroup reporting increased preparation time and effort, 51.3% said they cooked almost every day. Scope, method and limitations Observation period 1–3 July 2020 Unit % of increased-time-and-effort subgroup Population or sample Subgroup of 563 people from a voluntary panel of 2285 adults aged 20–69 in 13 special-alert prefectures. Geographic scope Survey on 1–3 July 2020 during the pandemic; this subgroup represents neither all participants nor Japan. Definition and method Internet questionnaire selecting for involvement in cooking or grocery shopping. Self-reported frequency stratified by changes in preparation time and effort from before the pandemic. Comparison limitations Partial coverage of a selected subgroup. Almost every day is a response category, not an exact number of days per week. Daily preparation minutes were not measured and no national frequency is calculated.
Eating together	Quantitative findingSurvey In men, 42.9% of meals were alone and 57.1% with someone; in women, 29.9% alone and 70.1% with someone. Scope, method and limitations Observation period August–October 2021 Unit % of recorded main meals Population or sample 111 men and 111 women from volunteer cohabiting couples in 14 prefectures; men aged 30–76 and women aged 30–69. Geographic scope August–October 2021; 1295 male and 1317 female meals, pooling breakfast, lunch and dinner. Definition and method Four nonconsecutive weighed-record days: three weekdays and one weekend day. Location and companions recorded. Comparison limitations Percentage of recorded occasions, not people. Snowball sample of couples with Internet access; represents neither Japan nor people living alone. Family, friends and colleagues are not separated.

Pantry and recipes

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Pantry and recipes — Japan
Indicator	Findings and context
Most consumed ingredients	Quantitative findingObserved intake Selected groups in 2024, mean±standard deviation: cereals 406.8±130.8 g/person/day and vegetables 249.6±118.0 g/person/day. Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Partial coverage of two groups, without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Ingredient prevalence in recipes	Qualitative descriptionRecipe sample The sample includes short-grain rice, water and salt in onigiri; cabbage, dashi and flour in okonomiyaki; flour and cornstarch in tempura; anko in taiyaki and dorayaki; and miso, tofu and wakame in a vegetarian soup. Scope, method and limitations Observation period Catalogue captured 2026-11-03 Population or sample Six published Japanese recipes with Spanish translation in KitchenPause, captured on 3 November 2026. Geographic scope Editorial sample from the site catalogue; represents neither all Japanese dishes nor residents’ intake. Definition and method All published recipes attributed to Japan selected and deduplicated by stable identity. Visible ingredient lists read and checked against native ingredient rows. Comparison limitations Partial qualitative coverage: examples of combinations, without occurrence percentages or a quantitative ranking. No cooking-frequency, purchase or intake extrapolation.

Cereals and plant foods

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Cereals and plant foods — Japan
Indicator	Findings and context
Cereals and cereal products	Quantitative findingObserved intake In 2024, rice and rice products: 293.5±133.0 g/person/day; wheat and wheat products: 102.4±79.5 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Only two selected subgroups; products are not all expressed on one common dry or cooked basis. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Bread	Quantitative findingObserved intake In 2024, bread excluding sweet buns: 33.3±32.5 g/person/day; sweet buns: 4.7±16.7 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations The table does not detail bread varieties or recipes and ingredients. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Pulses	Quantitative findingObserved intake In 2024, the legume and legume-product group: 60.1±57.5 g/person/day. Within it, tofu: 30.9±39.4; natto: 9.6±13.9 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Includes soy and processed products; not a dry-pulse weight. Tofu and natto are already included in the total. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Vegetables	Quantitative findingObserved intake In 2024, vegetables: 249.6±118.0 g/person/day. Within the group, onion: 32.3±29.8; cabbage: 28.8±36.6 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations The total includes vegetable juice and pickles. Onion and cabbage are included categories, not additional amounts; weekly frequency was not measured. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Fruit	Quantitative findingObserved intake In 2024, fruit group: 76.4±79.2 g/person/day; its fresh-fruit subgroup: 67.5±71.9. Within fresh fruit, banana: 16.2±28.1; apple: 14.2±30.8 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations The total includes jam and fruit juice or fruit drinks. Fresh fruit, banana and apple are nested categories and must not be added together. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Potatoes, roots and tubers	Quantitative findingObserved intake In 2024, tubers and their products, excluding the separate starch category: 45.3±47.7 g/person/day. Within the group, potato and products: 23.9±34.4; sweet potato and products: 8.0±21.3 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Potato and sweet potato are already included in the group; their products are not necessarily raw roots. No separate cassava figure is provided. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.

Protein foods

5/5

Protein foods — Japan
Indicator	Findings and context
Meat	Quantitative findingObserved intake In 2024, total meat: 106.3±63.9 g/person/day. Within the group, beef: 13.7±25.6; pork: 43.3±41.9; chicken: 35.4±46.1 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations The total includes other meats and products not detailed here. Subgroups are already included and must not be added to the total. Recorded intake, not carcass weight or supply. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Fish and seafood	Quantitative findingObserved intake In 2024, total fish and shellfish: 59.1±50.0 g/person/day. Fresh subgroup: 34.6±41.4; processed: 24.5±30.0. Within fresh fish, salmon and trout: 5.4±15.6 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Fresh and processed are food categories, not percentages eaten raw or cooked. Salmon and trout form one category included in fresh fish. No percentages are calculated. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Eggs	Quantitative findingObserved intake In 2024, the egg group recorded 41.4±29.4 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Daily group mass only, without conversion to egg counts or kg/person/year. Does not describe types or weekly frequency. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Milk and dairy products	Quantitative findingObserved intake In 2024, total dairy group: 128.2±111.2 g/person/day. Within it, milk: 79.7±91.6; cheese: 3.9±7.1; fermented milk and lactic acid bacteria drinks: 36.8±49.2 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Subgroups are already included in the total. The fermented category combines products and drinks and is not yoghurt alone. Milk grams are not converted to millilitres. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Protein sources	Quantitative findingObserved intake In 2024, animal protein accounted for 55.0±9.9% of total protein (nationally corrected mean±standard deviation of individual proportions). Scope, method and limitations Observation period 2024 Unit % of total protein, national corrected mean±SD of individual ratios Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Partial coverage of protein sources: aggregated animal share only, without separate meat, fish, egg, dairy or legume shares. Mean of individual percentages, not a ratio of mean gram intakes. No plant share calculated by subtraction. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.

Fats, flavours and condiments

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Fats, flavours and condiments — Japan
Indicator	Findings and context
Cooking fats	Quantitative findingObserved intake In 2024, the oils and fats group recorded 11.4±7.6 g/person/day; within it, vegetable oils and fats: 9.2±6.8; butter: 1.1±2.3 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations This is a food group, not total dietary fat as a nutrient. It does not distinguish specific vegetable oils or use frequency; subgroups are already included in the total. It does not establish that the population avoids cooking with fat. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Herbs and spices	Qualitative descriptionCultural context In Kyoto, chirimen-sansho combines small dried fish with green sansho fruit; in Hyogo, sansho is simmered with soy sauce, sake and mirin to make tsukudani. The catalogue’s Osaka okonomiyaki includes pickled ginger. Scope, method and limitations Observation period Undated regional descriptions; catalogue checked 2026-11-03 Population or sample Regional archives from Kyoto and Hyogo and one catalogue recipe, checked against six published Japanese recipes on 3 November 2026. Geographic scope Documented regional examples and one editorial example from the site recipe catalogue. Definition and method Regional archive ingredients and uses read; okonomiyaki ingredient list checked against its public recipe page. Comparison limitations Partial qualitative coverage: does not measure national or sample herb/spice prevalence, frequency or use amounts. Historical descriptions are not recast as general current practices.
Sauces and condiments	Quantitative findingObserved intake In 2024, soy sauce: 10.7±8.5 g/person/day; miso: 9.5±8.1 g/person/day (nationally corrected mean±standard deviation). One specific regional use is simmering sansho with soy sauce, sake and mirin to make tsukudani in Hyogo. Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations These are product masses, not grams of salt or sodium. No contribution to total salt or dish composition is calculated or generalized. The usage example is regional and qualitative, not a national frequency. without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.

Meal composition

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Meal composition — Japan
Indicator	Findings and context
Breakfast composition	Quantitative findingObserved intake Mean±standard deviation attributed to breakfast: rice 66·9±70·1; bread 28·2±29·9; dairy products 65·4±76·9 g/person/day. Scope, method and limitations Observation period 2003 and 2013 Unit g/person/day attributed to meal, mean±SD Population or sample 639 adults aged 20–81; two volunteer Japanese samples combined. Geographic scope Winter records, February–March 2003 and 2013; not a current national estimate. Definition and method Four nonconsecutive weighed dietary-record days; dinner energy contribution calculated for each participant and summarised as mean±standard deviation. Comparison limitations Daily per-capita amounts attributed to this meal type, not grams per serving or a compulsory menu. Includes people who did not consume that food; the sample does not represent the current whole population. Partial coverage: only dinner is published here. Breakfast, lunch and snack percentages use denominators excluding nonconsumers; they must not be summed or normalised as a partition. Samples and years differ from MINNADE.
Main meal composition	Qualitative descriptionCultural context An ichiju-sansai meal composition brings together rice, soup, a main dish and two side dishes. Scope, method and limitations Observation period Undated culinary composition model Population or sample General culinary description, without a surveyed population. Geographic scope Cultural meal-composition model, not necessarily assigned to lunch or dinner. Definition and method Official description of meal composition read. Comparison limitations Partial qualitative coverage; no frequency, quantities, specific dishes or universal current menu established.
Dinner composition	Quantitative findingObserved intake Mean±standard deviation attributed to dinner: rice 133·7±73·6; total vegetables 142·5±74·5; fish, including shellfish 45·3±34·8 g/person/day. Scope, method and limitations Observation period 2003 and 2013 Unit g/person/day attributed to meal, mean±SD Population or sample 639 adults aged 20–81; two volunteer Japanese samples combined. Geographic scope Winter records, February–March 2003 and 2013; not a current national estimate. Definition and method Four nonconsecutive weighed dietary-record days; dinner energy contribution calculated for each participant and summarised as mean±standard deviation. Comparison limitations Daily per-capita amounts attributed to this meal type, not grams per serving or a compulsory menu. Includes people who did not consume that food; the sample does not represent the current whole population. Partial coverage: only dinner is published here. Breakfast, lunch and snack percentages use denominators excluding nonconsumers; they must not be summed or normalised as a partition. Samples and years differ from MINNADE.
Appetisers and snacks	Quantitative findingObserved intake Mean±standard deviation attributed to snacks: confectioneries 28·3±31·8; fruit 13·4±28·6; dairy products 23·3±45·0 g/person/day. Scope, method and limitations Observation period 2003 and 2013 Unit g/person/day attributed to meal, mean±SD Population or sample 639 adults aged 20–81; two volunteer Japanese samples combined. Geographic scope Winter records, February–March 2003 and 2013; not a current national estimate. Definition and method Four nonconsecutive weighed dietary-record days; dinner energy contribution calculated for each participant and summarised as mean±standard deviation. Comparison limitations Daily per-capita amounts attributed to this meal type, not grams per serving or a compulsory menu. Includes people who did not consume that food; the sample does not represent the current whole population. Partial coverage: only dinner is published here. Breakfast, lunch and snack percentages use denominators excluding nonconsumers; they must not be summed or normalised as a partition. Samples and years differ from MINNADE.
Desserts and sweets	Quantitative findingObserved intake In 2024, all confectioneries: 24.4±32.4 g/person/day; within the group, Japanese confectioneries: 9.1±18.7; cakes and pastries: 5.9±16.7 g/person/day (nationally corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, nationally corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Whole-day intake, not exclusively desserts after a meal; subgroups already included, without addition to the total. No frequency per occasion measured. Partial coverage of two groups, without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Portion sizes	Quantitative findingCultural context As a guideline reference serving, one SV of vegetable dishes corresponds to about 70 g of main ingredients and one fruit SV to about 100 g. These are not observed household portions. Scope, method and limitations Observation period 2005 guide model; English interpretation undated Unit g of main ingredients per reference SV; guidance, not observed Population or sample Educational reference, without an intake sample. Geographic scope Guide model adopted in 2005; the consulted English interpretation has no stated date. Definition and method SV definitions read, not calculated from surveys. Comparison limitations Partial guideline coverage: vegetable-dish ingredients include vegetables, potatoes, beans except soybeans, mushrooms and seaweed. Not total dish weight, an observed portion or personal dietary advice.

Techniques and equipment

5/5

Techniques and equipment — Japan
Indicator	Findings and context
Cooking techniques	Qualitative descriptionCultural context In Kyoto, chirimen-sansho is prepared by dry-roasting small fish and then simmering them with sansho, stock, sake, mirin and soy sauce until the broth is gone. Scope, method and limitations Observation period Undated regional culinary description Population or sample Documented regional preparation, without a population sample. Geographic scope Kyoto Definition and method Ingredients, operations and limits in the regional entry read. Comparison limitations Partial qualitative coverage of one regional example, without household, recipe or consumption percentages. Does not establish national frequency or storage life.
Vegetable preparation	Qualitative descriptionCultural context Kyoto senmaizuke uses thinly sliced Shogoin turnip pickled with vinegar, kombu and chilli. The described version is neither a long-storage pickle nor a lactic fermentation. Scope, method and limitations Observation period Undated regional culinary description Population or sample Documented regional preparation, without a population sample. Geographic scope Kyoto Definition and method Ingredients, operations and limits in the regional entry read. Comparison limitations Partial qualitative coverage of one regional example, without household, recipe or consumption percentages. Does not establish national frequency or storage life.
Food preservation	Qualitative descriptionCultural context The regional Hyogo sansho preparation describes blanching, draining and cooling the fruit, then dividing it into small portions, wrapping and freezing it for use in other preparations. Scope, method and limitations Observation period Undated regional culinary description Population or sample Documented regional preparation, without a population sample. Geographic scope Hyogo Definition and method Ingredients, operations and limits in the regional entry read. Comparison limitations Partial qualitative coverage of one regional example, without household, recipe or consumption percentages. Does not establish national frequency or storage life.
Fermented foods	Quantitative findingObserved intake In 2024, miso: 9.5±8.1 and natto: 9.6±13.9 g/person/day (nationally corrected mean±standard deviation). Miso is made by mixing steamed soybeans with koji and salt; koji may be based on rice, barley or soybeans. Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Two selected fermented foods; not consumption frequency, the share of fermenting households or all fermented-food intake. The production description is not a complete recipe. Partial coverage of two groups, without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Kitchen equipment	Quantitative findingSurvey In March 2026, 36.6% of households with two or more people owned a dishwasher. Scope, method and limitations Observation period 2026 Unit % of eligible two-or-more-person households owning dishwasher Population or sample Eligible households with two or more people in Japan; excludes foreign, student and institutional-resident households. Geographic scope Dishwasher ownership; table labels end-March and the survey reference date is the 15th. Definition and method Three-stage municipality, area and household sample; postal or online responses. Each owning household counted once even if it owns several units. Comparison limitations Partial equipment coverage: excludes single-person households and does not measure ovens, microwaves or pressure cookers. Ownership is not use. Responses vary by item; the overall maximum response count is not taken as the dishwasher denominator.

Drinks

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Drinks — Japan
Indicator	Findings and context
Everyday drinks	Quantitative findingObserved intake In 2024, the beverage category in Table: 570.4±370.4 g/person/day; its alcoholic-beverage subgroup: 90.9±187.1 g/person/day (national corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Partial coverage of food categories defined in the table; the alcoholic subgroup is already included in the total. Does not measure total hydration or identify water separately. Coffee and cocoa remain combined. Grams are not converted to millilitres or cups; no frequency or added sugar/milk inferred. Partial coverage of two groups, without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Coffee and tea preparation	Quantitative findingObserved intake In 2024, tea: 189.3±231.2; coffee and cocoa combined: 132.9±142.0 g/person/day (national corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Partial coverage of food categories defined in the table; the alcoholic subgroup is already included in the total. Does not measure total hydration or identify water separately. Coffee and cocoa remain combined. Grams are not converted to millilitres or cups; no frequency or added sugar/milk inferred. Partial coverage of two groups, without annualisation or raw-to-cooked weight conversion. National correction does not adjust the sex/age structure. Ineligible households and people are excluded; one autumn day does not describe each person’s usual intake or all seasons.
Drinks with meals	Quantitative findingObserved intake Non-energetic beverages attributed to breakfast 185·1±151·3, lunch 172·8±125·6 and dinner 139·2±122·1 g/person/day (mean±standard deviation). Scope, method and limitations Observation period 2003 and 2013 Unit g/person/day attributed to meal, mean±SD Population or sample 639 adults aged 20–81; two volunteer Japanese samples combined. Geographic scope Winter records, February–March 2003 and 2013; not a current national estimate. Definition and method Four nonconsecutive weighed-record days, three working and one non-working; meals labelled by participants. Four-day participant averages, including nonconsumers. Comparison limitations Partial historical coverage of a nonrandom sample: daily amounts assigned to meals, not grams per occasion or percentages of people. Water-only occasions were excluded from eating-occasion definition; no total hydration or current national preferences can be measured.

Nutrition and dietary patterns

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Nutrition and dietary patterns — Japan
Indicator	Findings and context
Energy and nutrients	Quantitative findingObserved intake In 2024, energy 1859±425 kcal/person/day; protein 70.6±18.5, fat 60.3±19.3, carbohydrate 241.5±58.6 and fibre 17.7±5.1 g/person/day (national corrected mean±standard deviation). Scope, method and limitations Observation period 2024 Unit kcal/person/day and g/person/day, national corrected mean±SD Population or sample 18457 participants from eligible households, aged 1 or older, both sexes. Geographic scope Nationally corrected results from the October–November 2024 survey; neither food supply nor purchases nor a complete ingredient ranking. Definition and method One-day weighed household record avoiding Sundays, holidays and unusual days; quantities apportioned among household members. Stratified area sampling; weighting for household participation by prefecture. Comparison limitations Observed intake, not recommendations or food supply. One autumn day does not measure usual annual intake; national correction does not adjust age/sex structure.
Salt and sugars	Quantitative findingObserved intake In 2024, sodium 3682±1130 mg/person/day and salt equivalent 9.4±2.9 g/person/day (national corrected means±standard deviation). In a 2016 adult subsample, free sugars: men 4.8±3.9% and women 5.8±4.2% of daily energy. Scope, method and limitations Observation period 2024 salt/sodium;2016 free sugars Unit mg or g/person/day; % daily energy, mean±SD Population or sample Salt/sodium: 18457 eligible participants aged 1+. Free sugars: 9865 adults aged 20+, 4071 men and 5794 women; pregnant/lactating women and participants with incomplete data excluded. Geographic scope Two different survey populations: October–November 2024 and 2016; not a comparable time series. Definition and method One-day weighed household records, apportioned among members. Free sugars estimated using a composition database: added sugars plus those in honey, syrups, juices and concentrates; expressed as energy percentage. Comparison limitations Partial coverage: free sugars differ from total and added sugars. The 2016 subsample required complete clinical data and is not the whole national sample. One day does not measure usual intake. Salt equivalent was calculated by the source; sodium is not converted here or added to salt.
Dietary patterns	Quantitative findingSurvey In March 2023, 5.9% of the sample reported a diet without meat or fish, the combined vegetarian or vegan category. Scope, method and limitations Observation period 2023 (10–11 March) Unit % valid Japanese online-panel respondents Population or sample 887 Japanese participants aged 18–25 registered in an online panel. Geographic scope Japanese survey on 10–11 March 2023; sample from a meat-alternatives study. Definition and method Self-reported dietary preference before the choice experiment; valid responses after excluding comprehension-test failures. Comparison limitations Partial coverage: not national prevalence or a record of food consumed. The combined no-meat-or-fish definition is retained; no further criteria or national vegan/flexitarian percentages inferred.

Shopping, prices and waste

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Shopping, prices and waste — Japan
Indicator	Findings and context
Food expenditure	Quantitative findingPurchases Mean food spending: 94895 JPY per household per month. The Engel coefficient is 28.6%; definitions differ: spending includes gifts and services to other households, whereas the coefficient’s food numerator excludes them. Scope, method and limitations Observation period 2025 Unit JPY/household/month; % consumption expenditure Population or sample Japanese households with two or more persons; not individual people. Geographic scope Monthly average for calendar year 2025 in the household budget survey. Definition and method Household income and expenditure records. Category means include households with no such spending. Food spending includes gifts and services to other households; the Engel coefficient’s food numerator excludes them. Comparison limitations Partial coverage: no per-person spending is calculated by dividing by mean household size. Do not divide this spending by total consumption to derive the Engel coefficient: definitions differ.
Cost of a common basket	Quantitative findingSurvey As a historical fixed-quantity menu example, the MIS model for a Japanese schoolboy budgeted 8914 JPY per week. Ingredients and meals bought outside are included: not an ingredient-only grocery basket or observed spending. Scope, method and limitations Observation period 2011 (historical priced menu model) Unit JPY/week; fixed-quantity model including prepared/purchased meals Population or sample Model of a boy in the third year of Japanese junior high school; neither a pupil average nor an intake sample. Geographic scope Mitaka and the Tokyo area. Food prices collected on 20 January 2011 at Seiyu Kichijoji, Musashino; purchased meals priced at Mitaka establishments or online. Definition and method Consensus menu reviewed by a nutrition specialist; fixed food list with usage quantities, weights, packs, unit prices and amounts. Published weekly total adopted without recalculating quantities, waste or monthly conversions. Comparison limitations Partial historical coverage of one model combining ingredients and prepared meals. Neither a current national basket nor a recommended threshold. Do not compare with baskets for other pupils or adults containing different foods or quantities.
Cost of specific meals	Quantitative findingPurchases Yoshinoya’s regular-size gyudon (並盛) is listed at 498 JPY for dining in and 489 JPY for takeout, including tax. These are prices for one chain and dish, not a national average. Scope, method and limitations Observation period 2026 (menu observation; not effective price-change date) Unit JPY/serving, tax included Population or sample One regular-size gyudon (並盛), per serving; Yoshinoya’s Japanese menu. Geographic scope Japan, menu observed on 3 November 2026. An official October campaign distinguishes regular and promotional prices; that promotion ended. Definition and method Official tax-inclusive menu prices read separately for dine-in and takeout. Regular menu size retained without assigning an unpublished portion weight. Comparison limitations Partial coverage of one chain and dish. Some outlets and delivery have different prices. The menu has no effective date; observation is not presented as the price-change date.
Grocery shopping locations	Quantitative findingSurvey In the online panel, 75.0% reported usually using food supermarkets and 15.5% some internet channel. Multiple answers were allowed: these are usage percentages, not spending shares or mutually exclusive categories. Scope, method and limitations Observation period 2025 Unit % panel respondents, multiple responses Population or sample 4000 online panellists aged 15–74; sex, age and regional quotas. Geographic scope Nine areas of Japan; survey on 21–25 November 2025. Definition and method Multiple-response question on usual ingredient, food and drink shopping locations. Quotas based on the 2019 resident register; market-research, media and civil-service professionals excluded. Comparison limitations Partial coverage: reported use, not food-spending share. Quota panel, not a national probability sample. Overlapping categories; do not sum percentages or compare years with different categories.
Shopping frequency	Quantitative findingSurvey In the November 2025 online survey, 37.2% of food purchasers reported shopping two or three days a week and 29.2% about one day. This question covered 1962 people aged 20–79; these are neither mean visits nor mean basket spending. Scope, method and limitations Observation period 2025 Unit % food purchasers Population or sample Online survey of 2068 adults aged 20–79; frequency question based on 1962 food purchasers. Geographic scope Japan; fieldwork on 25–28 November 2025. Definition and method Supermarket association’s original consumer survey, conducted by Intage Research. Responses distributed across weekly shopping-day bands. Comparison limitations Partial coverage: purchasers’ reported days, not mean visits. No mean frequency or mean basket spending calculated. An online panel does not establish probability-sample representativeness.
Prepared food and delivery	Quantitative findingSurvey In the June 2025 panel subgroup, 81.7% bought commercially prepared food at least monthly. The study covered two metropolitan regions and included takeout and delivery; it estimates neither national prevalence nor separate delivery frequency. Scope, method and limitations Observation period 2025 Unit % age60–69 subgroup, at least monthly Population or sample Subgroup aged 60–69; online screening of 10000 people aged 20–79. Subgroup denominator not derived by adding other cells. Geographic scope Tokyo, Saitama, Chiba and Kanagawa, plus six Kinki prefectures; 5–10 June 2025. Definition and method Weight-back by age, household structure and region. Commercially prepared food eaten away from its purchase location, ready to eat, reheat or thaw; includes takeout and delivery. Comparison limitations Partial regional coverage: neither national prevalence nor separate delivery frequency. Follow-up of 2000 monthly users is another sample. Oil-manufacturer research; no health effects inferred.
Household food waste	Quantitative findingSurvey Estimated edible household food loss: 2235 thousand tonnes per year. The report gives 961 for direct disposal, 350 for excessive removal of edible parts and 925 for plate leftovers, in the same unit; rounded components do not exactly sum to the total. Scope, method and limitations Observation period 2024 (fiscal year) Unit thousand tonnes/year; edible household food loss Population or sample Households in Japan; national estimate of edible household waste. Geographic scope Fiscal year 2024. Business waste and inedible parts excluded; not a per-person figure. Definition and method Accepted municipal estimates are combined with extrapolations for other municipalities. Ratios come from current composition audits or the latest previously accepted data, using simple means and excluding outliers. Comparison limitations Partial indicator coverage: annual mass, without monetary cost or a per-capita calculation. Not a weighed census of every household. Intermediate extrapolation ratios are not shares of the national total; retain original rounding.

Seasons and celebrations

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Seasons and celebrations — Japan
Indicator	Findings and context
Seasonal produce	Qualitative descriptionCultural context In Kyoto, senmaizuke is made around November, when Shogoin turnips are ready for shipment. It is also made at home during this turnip’s harvest season. Scope, method and limitations Observation period Undated regional culinary description Population or sample Documented regional culinary practice; not a population survey. Geographic scope Kyoto, Japan; cultural description without a statistical observation date. Definition and method Regional description, calendar and ingredients read; no frequency or prevalence estimated. Comparison limitations Partial qualitative coverage of one turnip and one Kyoto preparation. Not a complete national calendar or a measure of imported availability or current purchases.
Celebration food	Qualitative descriptionCultural context In Kyoto, New Year’s Day is associated with Daifuku tea: pickled plums and knotted kombu are placed in a cup and tea is poured over them. Scope, method and limitations Observation period Undated regional culinary description Population or sample Documented regional culinary practice; not a population survey. Geographic scope Kyoto, Japan; cultural description without a statistical observation date. Definition and method Regional description, calendar and ingredients read; no frequency or prevalence estimated. Comparison limitations Partial qualitative coverage of one regional custom; establishes neither universal household practice nor a health benefit. Does not cover all national celebrations.

Coverage in progress

The editorial guide for this country is in preparation. You can already explore its recipes; regional attributions are added when documented.

Guide available in other languages: Español

Places and communities

One country, many cuisines

An initial selection of regions to explore. Culinary boundaries may differ from administrative divisions.

Japan

Hokkaido

Japan

Kioto

Japan

Okinawa

Japan

Osaka

Cook · 1

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Recipes connected with Japan

Each recipe documents one version. Geographic associations do not imply an exclusive origin.

Image generated by the Kitchenpause team

60 minIntermediate

Osaka-style Okonomiyaki

Japanese cabbage pancakes with shrimp and pork belly, served with homemade okonomiyaki sauce. Makes 4 servings.

View recipe

Sources consulted

Read the sources and each document’s scope. A heritage inscription concerns a particular practice, not all of a country’s cuisine.

令和６年国民健康・栄養調査栄養摂取状況（第１表の１・第５表の１） www.mhlw.go.jp/content/001675212.pdf Ministry of Health, Labour and Welfare, Japan Consulted: November 3, 2026
2024年国民健康・栄養調査表5-1 official metadata www.e-stat.go.jp/stat-search/files?cycle=7&layout=datalist&month=0&page=1&tclass1=0000012475… e-Stat / MHLW Consulted: November 3, 2026
令和６年国民健康・栄養調査調査の概要 www.mhlw.go.jp/content/001675210.pdf Ministry of Health, Labour and Welfare, Japan Consulted: November 3, 2026
Chirimen Sansho — Kyoto City www.maff.go.jp/e/policies/market/dento_syoku/menu/tirimen_sansyo.html Ministry of Agriculture, Forestry and Fisheries, Japan Consulted: November 3, 2026
Sansho no Tsukudani — Hyogo Prefecture www.maff.go.jp/e/policies/market/k_ryouri/search_menu/4878/index.html Ministry of Agriculture, Forestry and Fisheries, Japan Consulted: November 3, 2026
Okonomiyaki de Osaka www.kitchenpause.com/es/recetas/okonomiyaki-de-osaka KitchenPause Consulted: November 3, 2026
Eating patterns in a nationwide sample of Japanese aged 1–79 years from MINNADE study: eating frequency, clock time for eating, time spent on eating and variability of eating patterns europepmc.org/articles/PMC9991801 Public Health Nutrition Consulted: November 3, 2026
Association between meal context and meal quality: an ecological momentary assessment in Japanese adults europepmc.org/articles/PMC11377557 European Journal of Nutrition Consulted: November 3, 2026
Characterisation of breakfast, lunch, dinner and snacks in the Japanese context: an exploratory cross-sectional analysis europepmc.org/articles/PMC9991704 Public Health Nutrition Consulted: November 3, 2026
Factors Influencing Changes in Food Preparation during the COVID-19 Pandemic and Associations with Food Intake among Japanese Adults europepmc.org/articles/PMC8620480 Nutrients Consulted: November 3, 2026
2006 Survey on Time Use and Leisure Activities: Summary of Results, Questionnaire A www.stat.go.jp/english/data/shakai/2006/pdf/jikan-a.pdf Statistics Bureau of Japan Consulted: November 3, 2026
Outline of the 2006 Survey on Time Use and Leisure Activities www.stat.go.jp/english/data/shakai/2006/gaiyo.htm Statistics Bureau of Japan Consulted: November 3, 2026
Taiyaki japonés relleno de anko www.kitchenpause.com/es/recetas/taiyaki-japones-relleno-de-anko KitchenPause Consulted: November 3, 2026
Tempura japonesa de verduras www.kitchenpause.com/es/recetas/tempura-japonesa-de-verduras KitchenPause Consulted: November 3, 2026
Dorayaki japonés con anko www.kitchenpause.com/es/recetas/dorayaki-japones-con-anko KitchenPause Consulted: November 3, 2026
Onigiri japonés sencillo www.kitchenpause.com/es/recetas/onigiri-japones-sencillo KitchenPause Consulted: November 3, 2026
Sopa de miso vegetariana con tofu y wakame www.kitchenpause.com/es/recetas/sopa-de-miso-vegetariana-con-tofu-y-wakame KitchenPause Consulted: November 3, 2026
Japanese Cuisine — ichiju sansai www.maff.go.jp/e/policies/market/japan-cuisine/index.html Ministry of Agriculture, Forestry and Fisheries, Japan Consulted: November 3, 2026
Interpretation of Japanese food guide spinning top — standard reference servings www.maff.go.jp/j/balance_guide/attach/pdf/index-1.pdf Ministry of Agriculture, Forestry and Fisheries, Japan Consulted: November 3, 2026
FY2005 Annual Report — guide adoption in June2005, Table3 www.maff.go.jp/e/pdf/fy2005_rep.pdf Ministry of Agriculture, Forestry and Fisheries, Japan Consulted: November 3, 2026
Senmaizuke — Kyoto www.maff.go.jp/e/policies/market/k_ryouri/search_menu/1900/index.html Ministry of Agriculture, Forestry and Fisheries, Japan Consulted: November 3, 2026
Soy sauce, miso and other seasonings — types and production www.maff.go.jp/e/policies/market/dento_syoku/bunrui/syouyu-miso.html Ministry of Agriculture, Forestry and Fisheries, Japan Consulted: November 3, 2026
Consumer Confidence Survey March2026 — methods and Table3 household durable ownership www.esri.cao.go.jp/jp/stat/shouhi/honbun202603.pdf Economic and Social Research Institute, Cabinet Office, Japan Consulted: November 3, 2026
Association of Free Sugars Intake with Cardiometabolic Risk Factors among Japanese Adults: The2016National Health and Nutrition Survey,Japan europepmc.org/articles/PMC7761430 Nutrients / original research Consulted: November 3, 2026
Young consumers’ perceptions of and preferences for alternative meats: an empirical study in Japan and China www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2023.1290131/fu… Frontiers in Sustainable Food Systems / original research Consulted: November 3, 2026
How to brew and enjoy delicious Uji tea — Daifuku tea on New Year’s Day www.ujicha.or.jp/en/knowledge/howto/ Kyoto Prefectural Tea Industry Chamber Consulted: November 3, 2026
家計調査報告家計収支編 2025年平均結果の概要 www.stat.go.jp/data/kakei/sokuhou/tsuki/pdf/fies_gaikyo2025.pdf Statistics Bureau of Japan Consulted: November 3, 2026
MIS法を用いた最低生活水準の推計 — 食費の価格調査方法 mhlw-grants.niph.go.jp/system/files/2010/101011/201001049A/201001049A0008.pdf MHLW-funded original MIS research; Iwata, Abe and colleagues Consulted: November 3, 2026
MIS法を用いた最低生活水準の推計 — 中学3年生男子の固定献立・食費計算 mhlw-grants.niph.go.jp/system/files/2010/101011/201001049A/201001049A0011.pdf MHLW-funded original MIS research; Iwata, Abe and colleagues Consulted: November 3, 2026
牛丼 — 店内・テイクアウト価格 www.yoshinoya.com/menu/gyudon/gyu-don/ Yoshinoya Consulted: November 3, 2026
秋の牛丼フェス2026（終了）— 通常価格と特別価格 www.yoshinoya.com/campaign/gyudon_fes_202610/ Yoshinoya Consulted: November 3, 2026
令和7年度食生活・ライフスタイル調査 www.maff.go.jp/j/zyukyu/survey/attach/pdf/lifestyle-12.pdf Ministry of Agriculture, Forestry and Fisheries, Japan Consulted: November 3, 2026
スーパーマーケット白書2026 — 消費者調査2025 www.super.or.jp/wp/wp-content/uploads/2026/03/NSAJ-Supermarket-hakusho2026.pdf National Supermarket Association of Japan Consulted: November 3, 2026
生活科学研究 No.52 — 2025年中食調査 www.nisshin-oillio.com/report/report/images/no52/no52.pdf Nisshin OilliO Consulted: November 3, 2026
令和７年度食品廃棄物等の発生抑制及び再生利用の促進の取組に係る実態調査報告書（令和８年３月） www.env.go.jp/recycle/foodloss/pdf/houkokusyo_r07.pdf Ministry of the Environment, Japan Consulted: November 3, 2026
2024年度の食品ロス量 — 消費者庁大臣発言要旨（2026年6月30日） www.caa.go.jp/notice/statement/kikawada2/046772.html Consumer Affairs Agency, Japan Consulted: November 3, 2026
Hokkaido — Our Regional Cuisines www.maff.go.jp/e/policies/market/k_ryouri/search_menu/pref/hokkaido/index.html
Kyoto — Our Regional Cuisines www.maff.go.jp/e/policies/market/k_ryouri/search_menu/pref/kyoto/index.html
Okinawa — Area stories www.maff.go.jp/e/policies/market/k_ryouri/areastory/1494/index.html
Okonomiyaki — Our Regional Cuisines www.maff.go.jp/e/policies/market/k_ryouri/search_menu/5798/index.html MAFF

How people eat in Japan

Timing and company

Pantry and recipes

Cereals and plant foods

Protein foods

Fats, flavours and condiments

Meal composition

Techniques and equipment

Drinks

Nutrition and dietary patterns

Shopping, prices and waste

Seasons and celebrations

Coverage in progress

One country, many cuisines

Hokkaido

Kioto

Okinawa

Osaka

Further reading

Recipes connected with Japan

Osaka-style Okonomiyaki

Sources consulted