This article explores the history of meat consumption in Japan and its current prevalence. It discusses the traditional Japanese diet which was mostly plant-based, and how times have changed with many people now enjoying eating meat regularly. It also looks at popular types of meats eaten in Japan such as beef, pork, chicken, lamb, duck and turkey as well as various types of seafood. Additionally, it examines the health benefits associated with eating meat in moderation and the environmental impacts that come with consuming large amounts on a regular basis.