Dear Reader,

The weather was beautiful this weekend so I went for a little drive out of the city, and came across a small farmer's market.

We arrived late so most of the stands were wrapping up, but we stopped by in one that didn't seem to be in a rush to leave. Reminded that I didn't have dinner plans yet, I scanned the offerings and my mind immediately went to work: Potatoes, carrots, garlic, some greens-- hmm, maybe a stew?

I looked at their menu of meats available, and most were crossed out, but there remained some beef and pork stew cubes.

As I stared at the menu silently debating, one of the farmers running the stand came up to me.

"You're interested in meat? Our pork is very very high-quality! Let me show you a photo."

He pulled out his phone, and tilted his screen towards me. I couldn't help but laugh.

It was a picture of his daughter cuddling with a smiling pig.

He grinned back, "Our pigs are very happy! Stress-free. They eat grass, and nutritious food only. Very high-quality."

I couldn't argue with that.

Lesson 1: High-quality meat is not just the grade on the label. It's how it's raised, by whom, and how it takes to get on my plate. Less steps, the better.

Yes, I do eat meat.

It’s not that I don’t want to go vegan — thinking about the environmental impact of meat consumption and the health benefits of eating plant-based, it seems like an ideal lifestyle choice that would fall in line with my values. But it can also be hard for multiple reasons.

1. Meat alternatives aren’t necessarily healthier

Although the meat-alternative industry is booming, these products still fall short on nutritional factors. They can be high in sodium (higher than regular burgers on average), and tend to go through more processing (not always bad, but not my idea of quality).

2. It's a part of my culture, my joy

In addition, if you enjoy meat and it’s a large part of your culture and upbringing, it could be even more challenging to make the switch. And like any new diet, it would require diligence and planning that not everyone has the time to commit.

An omnivore's approach that is sustainable and healthy, without cutting it out forever

I realized that there was a different approach to incorporating meat into a healthful and sustainable diet in Japan. Not that Japanese people don’t eat meat often — in fact, I’d say that most people eat it every day — but meat is incorporated into meals in a way that I don’t often see in the United States: thinly sliced, served with vegetables.

A lot of classic Japanese meat dishes are served with thinly sliced meat — shouga ginger pork, niku-jyaga, and hayashi rice, just to name a few.

Beef and pork steak options tend to be sparse in Japanese grocery stores, and in comparison, the selection of thinly sliced meats is much greater. Even at restaurants, it's often served thinly sliced.

There are benefits to eating meat

I don't think eating meat makes anyone a bad person. In fact, there are a lot of benefits to eating it.

Animal fats help trigger satiety and satisfaction cues that low-fat meals. Animal products are also abundant in vitamins and minerals that are more difficult to derive from plant-based products, such as heme iron, and vitamin B12, among others nutrients. Also, it's delicious.

The Japanese approach to eating meat sustainably and healthfully

Instead of eliminating meat, the Japanese way of eating healthfully is much more focused on balance, and creating dishes that use meat and vegetables together. Ideally, from ethically raised sources.

There’s nothing wrong with a vegan or meat-free diet and it’s a commendable choice for those who choose to pursue it, but it’s not a one-size-fits-all world, and it’s not the optimal diet for all of us.

Lesson 2: Pursuing both better health and minimizing my personal environmental impact, instead of going vegan I turn to the Japanese way of eating less meat: in moderation, served with vegetables.

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What's your own relationship with food like? Do you think you have a healthy relationship with it-- why or why not? Let me know, I'd love to hear from you!

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Warmly,

Kaki

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