TOKYO (ANN/JAPAN NEWS) – The rise of “inclusive food,” designed to bring the joy of eating to those with chewing and swallowing difficulties, is gaining traction in Japan.
These dishes are crafted to look and taste like regular foods, ensuring that even those without such challenges can enjoy them. For instance, a dessert that appears to be a whole apple is actually a soft, apple-flavored jelly encased in a cheese-based mousse and coated with berry sauce. This treat can be swallowed effortlessly without the need to bite.
Pastry chef Kayo Shimizu, 45, developed this innovative dish in the fall of last year after conversations with parents of children who struggle with eating. Her aim was to create a dessert with a pleasing texture. Shimizu has previously worked on inclusive food as part of a project in collaboration with the Tokyo metropolitan government. Looking ahead, she plans to open a café where this dessert will be featured. “I want to create food that smells, feels, and looks good for people who have difficulty eating,” Shimizu shared.
The concept of inclusive food is rooted in the belief that sharing the joy of eating, regardless of disability, is a fundamental experience. Traditionally, safe eating has been the primary focus for individuals with disabilities, but inclusive food emphasises the importance of shared dining experiences. These meals are prepared so that everyone can eat together, without the need for additional preparation, like blending.
Sakura Kato, 43, who represents “mogmog engine,” an association formed by parents of children needing assistance with eating, appreciates this movement. Her 14-year-old daughter, Mako, who has muscular dystrophy, loves eating. “Even though she cannot communicate well with words, I can tell when she enjoys the taste of food as she eats faster than usual,” Kato noted.
Often, meals tailored for those with chewing and swallowing difficulties are unappealing or unfamiliar to others. Kato hopes that inclusive food will allow everyone to begin their meals together after saying “Itadakimasu” [a phrase used to express gratitude for the food].
Several restaurants have embraced this inclusive approach, offering menu items suitable for everyone, including those with eating difficulties.
ChocolaBit Lab, a chocolate shop in Tokyo’s Shinjuku Ward, provides thick drinks that are easier to swallow. Saori Okamoto, 40, a medical doctor and the shop’s owner, explained, “Chocolate melts naturally in the mouth and has a pleasant aroma and taste, making it enjoyable for children, the elderly, and those with oral dysfunctions.”
Soup Stock Tokyo’s Lumine Tachikawa outlet offers eight soups designed with the texture needs of people who have difficulty chewing in mind. A texture chart and utensils like mashers are available, allowing customers to adjust their meals as needed.
Haruka Tohara, a professor at Tokyo Medical and Dental University, has shared online resources listing restaurants that cater to those with eating challenges. “With a wider choice of meals, people with swallowing and chewing problems will enjoy eating more, and both they and their families will be motivated to live more positively,” Tohara said. She added that if more restaurants adopt inclusive practices, such as providing utensils to make meals easier to eat, it will encourage those with disabilities to dine out, contributing to a more inclusive society.
