Lessons from the Japanese Diet; Eat with the Seasons
- Sophie Fellows
- Jul 17, 2024
- 3 min read
Introduction
I have been learning a lot about how to nourish my mind, body, and spirit. My first year in college delving into nutrition and biology was so fascinating and amazing. I think it is a miracle all the things our bodies are capable of. It makes so much sense that we learn about and fuel our bodies with what is best for them to SUPPORT all of the functions that work perfectly and for our benefit. I had the amazing opportunity to go on a nutrition study abroad in Japan for the month of May and observe their beliefs and customs surrounding their diet. One thing that stood out to me was how in tune they were to the changing seasons. We visited multiple markets where they sold fresh, in season produce. Eating foods in their season is an important aspect of Japanese diet culture and is looked highly upon. This practice stems from the spiritual foundations in Buddhism and Shintoism. Consuming foods in their season means enjoying produce that is harvested at their peak times. This concept, known as "Shun" in Japan, emphasizes the freshness, flavor, and nutritional value of seasonal foods.
The Importance of Seasonal Eating
Eating foods in their season is not just a cultural practice but also a healthier and more sustainable way of living. Large chain grocers often sell produce that has been frozen and transported over long distances, which can diminish the nutritional value and flavor. However, buying foods from local stores or stands ensures minimal transportation and storage, preserving the natural nutrients and taste of the produce.
Shun: The Japanese Tradition of Seasonal Eating
The Japanese language has many unique terms and words that carry deep meaning. In Japan, the concept of “Shun” is deeply ingrained in daily life. The Japanese pay close attention to the seasonal availability of produce and seafood, basing their choices on the cycles of fish migration and fruits and vegetables. Eating Shun foods means consuming the freshest and most flavorful ingredients, which are at their nutritional peak.
General Peak Season for Produce in the Western United States:
Springtime
Asparagus
Lettuce
New potatoes
Peas
Radishes
Rhubarb
Spinach
Strawberries
Summertime
Apricots
Blueberries
Cherries
Eggplant
Green beans
Melons
Peaches
Plums
Corn
Peppers
Tomatoes
Zucchini
Fall
Apples
Broccoli
Brussels sprouts
Cauliflower
Grapes
Pears
Pumpkins
Winter squash
Winter
Beets
Cabbage
Carrots
Citrus
Radishes
Onions
Turnips
Squash
Spiritual and Health Perspectives
Many renowned chefs, authors, motivational speakers, dietitians, religious leaders, and doctors advocate for eating foods in their season. Ecclesiastes states, "For everything there is a season, and a time for every matter under heaven." Doctrine and Covenants 89 also emphasizes, "Every herb in the season thereof, and every fruit in the season thereof; all these to be used with prudence and thanksgiving." I love that the Word of Wisdom includes very specific instruction to treat your body well. It just makes sense that if we believe our body is a temple that we will feed it only the best. Wendy Rowe, a beauty expert in holistic health, wrote about the importance of consuming foods your skin needs at different times of the year. By following the natural order of organically grown foods, we nourish our bodies with the cycles of Mother Earth. Dr. Rupy Aujla highlights that out-of-season fruits and vegetables sold in supermarkets often lack the quality and flavor of fresh, in-season produce.
Ultimate lesson learned
Embracing seasonal eating connects us to the natural world and promotes a healthier, more sustainable lifestyle. Remember mind, body, and spirit. By tuning into the rhythms of nature and choosing foods that are at their peak, we can enjoy the best flavors and nutritional benefits. Let's make a conscious effort to incorporate seasonal foods into our diets and appreciate the cycles of Mother Earth.
Doctrine and Covenants - book
The Power of Chowa - book
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