Summary of Research Findings

In January 2026, a consumer survey was conducted among 1,600 men and women in their 20s or older who are the single-household member in Japan’s major metropolitan areas (i.e., Tokyo, Kyoto, Osaka, and other prefectures, including Saitama, Chiba, Kanagawa, Aichi, Hyogo, and Fukuoka,) excluding students. The 1,600 participants were divided into four age groups: 400 people aged 20 to 34, 400 people aged 35 to 49, 400 people aged 50 to 64, and 400 people aged 65 and older. The survey focused on the diets of people living alone. It revealed the differences between their ideal and actual dietary habits and the mental and physical factors that generate such gaps. This article highlights part of survey results.

The survey showed that people who live alone would ideally like to have healthy meals but often find themselves too busy to prepare them in their cramped kitchens. Nevertheless, they seem to find ways to compromise.  

The survey revealed that 52.6% of respondents are aware of the importance of nutritional balance. This figure is the combined percentage of respondents who either consider every meal to be balanced (26.2%) and those who balance their diet over the course of a day or a few days (26.4%). Respondents were asked to provide a single answer to each question. However, the survey revealed a discrepancy between intention and practice, as only 35.0% of respondents said that they eat a full meal consisting of a bowl of rice, miso soup, a main dish, and sides. Regarding dinner menu decisions, 15.3% of respondents said that they decide what to have before buying ingredients or going to restaurants. This percentage is lower than 34.5%, which is the sum of 20.9% who decide according to their feelings and what is available at stores or restaurants, and 17.6% who decide the menu instinctively. This partly stems from people’s state of mind after work. A total of 34.5% either refrain from getting tired from deciding what to eat, despite having enough time (22.8), while others are too tired and have no time to think, so they would rather rest (17.6%). Additionally, the willingness to prepare dinner by themselves tend to be deterred by small kitchens and limited freezer capacity. 20.7% of people complain about their small capacity of freezers, despite having enough refrigerator space.

In the context of various restrictions, time-saving cooking has become prevalent. People efficiently use single-serving packs of ingredients and meals, as well as multipurpose condiments and sauces, to save time and reduce waste. Approximately 80% of people watch and listen to their smartphones or TVs during mealtimes. When asked what they often do during meals, 46.1% of people answered, “watch TV,” 13.3% answered, “watch videos or websites via tablets or personal computers,” 13.8% answered, “watch videos via smartphones,” and 6.1% answered, “watch and listen to social media and websites via smartphones.” These responses accounted for a total of 79.3%, with each person providing one answer.

Noteworthy Topics

The Difference Between Satisfied and Dissatisfied Populations Regarding Health Consciousness and Prioritization of Dietary Habit Spending

When asked about dissatisfaction with or requests regarding their current diet, 61.1% of single-household respondents answered “none.” The survey defined this group as the satisfied population. This population had a consistent mealtime routine. Meanwhile, approximately 40% of the remaining population expressed some dissatisfaction, defining them as the dissatisfied population. These two populations showed distinct differences in food interests, self-management abilities, and affordability and prioritization of time and money.

The level of satisfaction with one's diet is not determined by high health consciousness but rather by how closely the current diet resembles ideal meals. When asked to choose the answer that best reflected their thoughts on diet and health, 54.4% of the dissatisfied population identified as health-conscious. This percentage includes individuals who consider every meal to be balanced (24.7%) and those who balance their diet over the course of a day or a few days (29.7%). The health-conscious, satisfied population accounted for 51.4%. 27.1% considered every meal to be balanced and 24.3% balanced their diet over the course of a day or a few days. The dissatisfied population had the same level of health consciousness as the satisfied population, but experienced mental stress from being unable to pursue their ideal due to the locational and time constraints.

The decisive difference between these two populations was spending priorities (single responses for the top two items in response to the question “What would you prioritize even if it meant cutting back on food expenses?”. 52.0% of the satisfied population responded that food expenses were the top priority. In contrast, the dissatisfied population prioritized savings and leisure. This led their meals to be low in satisfaction levels. The cut back on daily meals seemed to be generating stress. They appeared to make up for it by having occasional rewards for themselves by having luxury meals.

Research Outline