Japanese people have historically been known for having the highest life expectancy. Many researchers believe that the main reason for the longevity of the Japanese is their traditional, balanced diet, comprised of vegetables, seafood and fermented foods. The traditional seasoning and cooking techniques of the Japanese diet is also associated with a reduced morbidity rate from chronic diseases such as cardiovascular disease and diabetes. In this lecture, we will explore the traditional Japanese diet, known as Washoku, its history, cultural significance and cooking techniques that make this cuisine unique and nourishing for the human body. We will also discuss the importance of educating and influencing the younger Japanese generation on healthy eating through Washoku versus the generally less healthy western diet.