It has been exactly two years since I published Ikigai Diet kindle book. Since I am doing many things at the same time, such as writing books in Japanese, managing several blog sites both in English and Japanese, I haven’t been able to focus entirely on ikigai diet, but from now on, promoting this dietary philosophy will be my main work.
1. Writing the print on demand paperback version.
I am working on the paperback version now. I just published the paperback in Japanese, and this one is in English. Kindle version is about 36 pages long and I am expanding it to about 100 pages, so adding a lot of new content. I will be covering all the information from the kindle book such as MA GO WA YA SA SHI I, fermented food, ICHIBUTSU ZENTAISHOKU, ICHIJU SANSAI, SHINDOFUJI, and many other things. I will be adding new information from the Japanese version, such as the diets of people in short-lived villages and long-lived villages, low carb diets VS brown rice, physical and mental excercises to support your diet, and many other things. I am also sharing with you super fermented foods for Westerners I came up with during my stay in the UK last summer.
2. Doing a joint project with an Ikigai coach Nick Kemp, who once interviewed me in his Ikigai Tribe podcast program.
His Ikigai Tribe podcast programs have the most comprehensive information on ikigai, by the way. I wrote blog posts in my other blog Omi-merchant’s Way of Sustainable Prosperity, about it, too, but the concept of ikigai is misunderstood outside Japan. The Venn diagram you often see isn’t what ikigai is in Japan. He has an interview with Marc Winn who merged ikigai with the Venn diagram of purpose.
He has an interview with Ken Mogi the author of The Little Book of Ikigai: The secret Japanese way to live a happy and long life, as well, along with many other significant figures in the field of Ikigai.
The joint project we will be doing is an online course on Ikigai Diet, presenting dietary practices of Japanese centenarians and young naturalists. It will be the most cutting edge dietary course since we are covering the best elements of Washoku, the diet of centenarians in Okinawa, as well as the diets of centenarians in Nagano and Shiga, which are known as longevity prefectures in Japan today. That is another thing people outside of Japan don’t know. Many people think Okinawa is the land of longevity, which is still true, but this concept is based on information from the 1980s.
Furthermore, we are covering the diet of young Japanese naturalists whom I consider to be the healthiest people in Japan in 2020. In other words, we will be covering accurate and up to date information on the course.
Nick lived in Japan before, and he is also knowledgeable about Japanese food and culture. As an Australian, he is familiar with the diet and lifestyle of the West, so he can help me present Ikigai Diet in a way that is applicable to the Western audience.