culture. For example, when eating ramen, avoid drinking every last drop of the soup; get into the habit of placing high-sodium condiments like soy sauce on a small side plate to dip your food in, rather than pouring them directly over the dish; and make smart use of salt-free vinegar or relatively low-sodium mayonnaise to enjoy a variety of flavors. This kind of awareness will be a powerful force in protecting our bodies decades from now. In an era where Japanese cuisine is loved around the world and we have the opportunity to experience delicious cuisines from all over the globe, it is precisely for this reason that, if we want to continue enjoying this richness for years to come, we should take another look at the sodium in each dish and take a step toward a diet that cares for our own bodies. Our healthy future begins with the very first bite we choose today. However, in today’s world where refrigeration technology has advanced and fresh ingredients are available year-round, should we continue to inherit these past customs in their original form? Currently, the average salt intake in Japan is about 9 grams, and in Romania, it is as high as 12.9 grams, which significantly exceeds the WHO’s recommended level of less than 5.0 grams. Especially for college students like me, inexpensive and convenient instant noodles and frozen foods, as well as satisfying meals like ramen and katsudon, are a part of daily life. But we cannot ignore the fact that such eating habits are accumulating risks that could lead to serious health problems in the future, such as high blood pressure and atherosclerosis. What we should do starting tomorrow is not to reject our traditional food culture. What matters is adopting a mindset of updating our traditions to fit modern lifestyles while still enjoying our 7
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