Japanese gastronomy is celebrated justifiably for its harmony with nature and seasonality. Neglected in this celebration are the ideological values and the environmental impact of the gastronomy. Lack of sustainability, degradation of the soil, and industrial practices in agriculture are fundamental to creating Japanese cuisine. In addition, the idea of Japanese food as superior to other nations' cultural practices is rooted in political and historical approaches. How does the culture psychologically balance the idea of harmony with the harmfulness of degradation and ideology?

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