The results from my company’s annual health checkup came back the other day.

I looked at the numbers and, honestly, let out a sigh. Cholesterol, blood sugar, body weight. Everything was sort of “well, I guess that’s where I’m at” — but then the doctor added one more thing.

“Why don’t we take a look at your diet?”

It Started with Something My Wife Said

When I mentioned it at home, my wife immediately said, “Why not try fermented foods?”

She’d been saying for a few years that she generally feels pretty good, and when I asked why, she said she never misses her daily miso soup. “The gut is everything,” she told me proudly — but honestly, I had no idea what “fermented foods supporting gut health” was actually supposed to mean.

Fermented foods. Natto, miso, soy sauce, pickles, kimchi…

Now that she mentioned it, there are so many of them in the Japanese diet. Some I eat almost every day. But are they actually “good for you”? You hear it all the time on TV commercials and health shows — but how much of it should you believe?

Half-Skeptical, I Did a Little Research

I typed “fermented foods health 50s” into my smartphone.

Up came a flood of phrases: “balances your gut flora,” “boosts immunity,” “anti-aging.” It felt a bit overblown, but reading more carefully, I found that research into how gut environment affects overall health has actually become quite serious in recent years.

I was a little surprised to read that the human gut is home to more than 100 trillion bacteria. 100 trillion. I can’t even picture that. And when the balance of those bacteria is disrupted, it can affect not just the digestive system, but also mental health and immunity.

“Huh. That sounds kind of important.”

That was roughly where my thinking got to.

Starting with Just “Being Aware”

I’m not trying to start anything complicated. I have no intention of buying supplements by the boxful or going on some strange diet.

I just want to eat the fermented foods I’ve been eating all along — but with a little more awareness.

When I eat natto (fermented soybeans), I’ll think, “this is a fermented food.” When I drink miso soup, I’ll think, “this is fermented too.” That’s all.

There’s something slightly ridiculous about being in my 50s and only now starting to actually think about what I eat. But then again — it’s never too late, right?

Next time, I want to write about the week I actually tried eating natto every single day.

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This blog is the record of Toshi — a complete amateur when it comes to fermented foods — exploring food and health from his 50s onward. I’m not an expert. Come along at your own pace.

※ This article is based on personal experience and publicly available information. It is not intended to diagnose, treat, or prevent any disease. If you have health concerns, please consult a doctor or registered dietitian. See our Disclaimer.