Japan
Diet and nutrition profile based on FAO Food Balance Sheets (1961–2013).
Food Supply Trend
Daily food supply per capita in Japan compared to the world average.
Diet Composition (2013)
Where the calories come from — food group breakdown by kcal/capita/day.
Macronutrient Trends
Protein and fat supply over time in Japan.
Food Supply Treemap
Area-proportional view of Japan's food supply — larger blocks mean more calories from that food group.
What's Different?
How Japan's food supply differs from the world average — bars show excess (right) or deficit (left) in calories.
vs. EAT-Lancet Reference Diet
How Japan's food supply compares to the EAT-Lancet Planetary Health Diet — the scientifically-derived dietary pattern for human and planetary health.
💰 Cost of a Healthy Diet
A healthy diet is broadly affordable in Japan, costing $5.87/day.
Similar Countries
Countries with a similar calorie supply.
🔗 Japan in the Mortality Explorer
Explore Japan's mortality data — life expectancy, causes of death, and risk factors — in our companion tool.
Frequently Asked Questions
How many calories per day does Japan produce?
Japan's food supply provides approximately 2,726 kcal per person per day as of 2013, according to FAO Food Balance Sheets. This measures food availability, not actual individual consumption — household-level waste typically reduces actual intake by 20–30%.
How has Japan's diet changed over time?
Between 1961 and 2013, Japan's total calorie supply changed from 2,525 to 2,726 kcal/capita/day (an increase of 8%). Protein supply went from 74.2g to 87.7g per day. Fat supply changed from 34.5g to 86.6g per day.
Where does Japan rank globally?
Japan ranks #139 out of 200 countries by calorie supply per capita. The world average is approximately 3,016 kcal/capita/day.
How does Japan's diet differ from the world average?
The butterfly chart above shows the difference in food supply composition between Japan and the global average. Bars extending to the right indicate food groups where Japan consumes more than the world average, while bars extending left show deficits. These differences reflect agricultural production, cultural food traditions, income levels, and trade patterns.
What are dietary risk factors?
Dietary risk factors are eating patterns linked to chronic disease and premature death, as modeled by the Global Burden of Disease (GBD) study. The five major dietary risks are: high sodium intake, low fruit intake, low vegetable intake, low whole grain intake, and low nut and seed intake. These are population-level statistical estimates — not direct counts of individual deaths.