The emphasis on fresh high-quality food made me wonder if that sort of food is more satisfying (and filling) than what the author sees in American food. Does eating poor quality food leave you hungry? (Also, consider people living in “grocery deserts” who subsist on large amounts of fast food. Their obesity rates are very high.)
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You can wander past cases of specialty foods, from marbled meats to miso-pickled vegetables to handmade gyoza dumplings, in the depa chicka, or department store basements.
I ask Terry Huang, a health policy professor at the City University of New York, about the apparent contradiction in Japan’s relationship with food.
Huang calls this “default design” and he says it literally comes built in: The fact that Japanese cities are densely populated, but safe, allows for heavy reliance on public transport, for example.
He ladled the soup onto noodles and a thin slice of roast pork, green onions, bamboo shoots, topped off with nori, or seaweed.
Japanese convenience stories, called conbini, feature refrigerated walls of noodle salads, rice balls, bento boxes, all perfectly portioned and delicious, if you ask me.
It means driving, regularly, to half a dozen different grocery or specialty stores to stock fresh ingredients, like shrimp, dried seaweed (nori), or produce like Japanese yams and chives, then setting aside time throughout the day to wash, chop, cook and clean.
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