As a foreigner experiencing Japan’s culinary scene along this study abroad trip, I recognized that I have not appreciated the meticulous preparation of Japan’s food enough. I would say that one of the most interesting experiences for my during this trip was learning about the food culture in Japan, ranging from its historical significance to its preparation. I observed that their diet can be characterized by plant food and fish, which includes a low intake of red meat, and consists of a modest Westernized diet such as incorporating meat, milk, and dairy products. Nonetheless, it makes sense that their diet consists of a lot of fish, as the geography of Japan makes fish a readily available source of food, but when it comes to the meals that we love, such as sushi, the preparation and safety comes first.
During our program, we visited Azabu University, which one of the few science universities in Japan that is one of 16 members of Japans’s National University Veterinary Association Representation Council. At this university, we were given the opportunity to hear lectures from various different professors on various topics, but one lecture stood out to me the most, the lecture given by Dr. Yukio Morita on the “Historical Background of Eating Meat Culture and Meat Hygiene in Japan.” This lecture was very interesting as it highlighted the importance of meat preparation to prevent things such as food-borne diseases. One of the diseases mentioned during the lecture was called anisakiasis. Anisakiasis is a parasitic disease of the stomach, which occurs through the consumption of eating raw or undercooked seafood that is infected with the larvae from Anasakis worms.
We participated in a fish dissection lab to extract parasitic worms that cause this disease. After we dissected the fish and searched for parasites, we subjected the parasites to several treatments of which we presumed could kill them. These methods included putting the parasites in saline water, soy sauce, and on top of wasabi, as well cutting them. From whatI learned, freezing the parasites, cutting them, or putting them over wasabi typically kill them. I was able to make a connection to my experience eating sashimi a few days prior, and it made sense as to why there was a layer of wasabi between the rice and the fish, as it served as an extra precaution.From this lab I was able to gain appreciation for the methods used when it comes to meal preparation in Japan, especially for foods such as sashimi. I also gained appreciation to Japan’s dedication on preserving its culinary heritage while embracing innovation and responsibility in the food landscape.