A representative menu of those days is here.
Diversity: Eat a variety of ingredients little by little.
2. Recipe: The order of cooking method priority is "boil, steam, raw" ⇒ "boil, bake" ⇒ "fried, stir fried".
3. Foodstuff: actively ingest soy products, fish and shellfish, vegetables (including pickles), fruits, seaweed, mushrooms and green tea. Eggs, dairy products, meat are moderate.
4. Seasoning: Use soup and fermented seasoning (soy sauce, miso, vinegar, mirin, alcohol) well, suppress the intake of sugar and salt.
5. Format: Basic staple food "Staple food (rice), soup stock, main dish, side dish × 2" is the basis.
