Daily Routine Life in Japan | Working Life in Japan | Japanese Life Style | Tokyo Japan | Urdu Hindi

Japan is one of the most rapidly aging societies in the world. A quarter of the population is age 65 or older. In Tokyo alone, some 3.1 million residents will be 65 or older by 2025, according to the health ministry.

Keeping those people healthy and productive is key to controlling costs for Japan's national health care system and helping offset a declining birth rate.

At first glance, Nagano would seem an unlikely setting for a long and healthy life.

Tucked high in the Japanese Alps, the area experiences long and harsh winters. Arable land is limited. Surrounded by mountains, Nagano is one of the few regions of Japan without immediate access to the fresh fish and seafood that makes up much of the national diet.

Even as Japan's economy boomed and longevity rates climbed through the postwar era, life expectancy in Nagano lagged. Men in particular suffered from high rates of stroke, heart attack and cerebral aneurysm.

Noriko Sonohara, head of the nonprofit Nagano Dietary Association, says much of the blame fell on a beloved, if unlikely, staple of the Nagano diet: pickled vegetables.

Housewives in Nagano for generations preserved all manner of homegrown produce to make up for the lack of fresh vegetables during long snowy winters, Sonohara explains. And while every village had a secret recipe for the dish, called tsukemono, all included one ingredient: copious amounts of salt. One survey found that Nagano residents on average were consuming 15.1 grams of salt per day — that's nearly three times the daily maximum in U.S. dietary guidelines. "In wintertime, people would sit around and talk and eat tsukemono all day," Sonohara says. "The turning point was 1981, when Nagano became number one in strokes. We decided, 'OK, we have to do something about this.' "
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