This article compares the history, nutritional values, and common ingredients of Japanese and Chinese cuisine to determine which one is healthier. Japanese food is generally considered to be healthier due to its use of fresh seafood as a main protein source instead of pork or beef, as well as its abundance of vegetables. Both cuisines offer various vitamins and minerals depending on the ingredients used in each dish, with sushi being particularly high in omega-3 fatty acids. Popular dishes from both countries are also discussed.