I have hard time with Japanese food from an unhealthy standpoint not because so much of calories although some certainly exist but for other reasons.
First of all is just the overall concept of sushi or raw fish. First of all there is a lot of sodium involved because of vinegar from a protective standpoint but I have to say that there are times when the raw is just that, raw. There are times when people are at high risk because of that and yes, some have died. Raw food even when it is a normal dish can be very unhealthy.
As a consumer you can never know for sure where the food is prepared and it is a hard situation for me if you’ll excuse the pun to swallow. Some people have no problem with it.
Onigirl again has a lot of sodium. It has seaweed along with other foods often pickled
Tempura is part of a lot of dishes and is either meat or vegetables coated and deep-fried.
Many types of fish used are quite fatty including tuna and eel and squid.
Domburi is a bowl of rice with a type of meat or egg on top.
Japanese food is difficult to discuss as far as health. Many people think that it is healthy but it is not easily definable. Just because something is raw it isn’t necessarily healthy. Japanese food often has rice which can be fattening. Further as with many cultures the most popular dishes are handed down through the centuries. Japanese people had to have ways to keep their food from rotting before they ate it and since they are a fishing nation it took heavy duty protection methods that would affect us from a sodium method. Further another method was to deep fry with breading on the rice.
Soy sauce is often added and it is high is sodium as well.
I have to admit that I do not like standardized Japanese food. I find little taste-health-reward in the mix.
Having said all of the aforementioned Japanese food is one of the more complicated foods to understand and its health or lack of health is not going to be well- covered in one article.