Archive · 25 Jul 2026
Indian Athletes Adapt to Japanese Cuisine for 2026 Asian Games
Indian athletes are getting ready for the 2026 Asian Games in Japan by trying Japanese food before they go.
The Sports Authority of India in Bengaluru is adding dishes like sushi, ramen, and udon to their meals.
This is to help the athletes get used to the food they will eat in Japan and avoid any problems with their stomachs or energy levels during the Games.
The idea came from past experiences where Indian athletes had trouble with local food in Tokyo and Paris.
The chefs are trying to make the food as close as possible to what the athletes will find in Japan.
They started with small changes, like adding Japanese desserts and rolls, and then slowly included more Japanese dishes in their meals.
Indian athletes are being introduced to Japanese cuisine before the 2026 Asian Games to avoid dietary discomfort.
The Sports Authority of India (SAI) Southern Centre in Bengaluru has added dishes like sushi, ramen, and udon to their meal plan.
The initiative aims to help athletes adapt to Japanese food and maintain performance during the Games.
The phased approach started with Japanese desserts and rolls, then expanded to appetizers and full main courses.
This move follows lessons learned from past events like the Tokyo 2020 Olympics and Paris 2024 Games.
- Who
- Indian athletes preparing for the 2026 Asian Games
- What
- Introduction of Japanese cuisine into their diet
- When
- Leading up to the 2026 Asian Games
- Where
- SAI Southern Centre in Bengaluru, India
- Why
- To help athletes adapt to Japanese food and avoid dietary discomfort during the Games
Traditional Diet Advocates
Modern Diet Advocates
Dietary Adaptation
Traditional Diet Advocates
Athletes should stick to familiar Indian cuisine to avoid digestive issues and maintain performance.
Modern Diet Advocates
Introducing Japanese cuisine early helps athletes adapt and perform better during the Games.
- Event
- 2026 Asian Games
- Location
- Aichi-Nagoya, Japan
- Initiative
- Introduction of Japanese cuisine by SAI Southern Centre
- Objective
- To help athletes adapt to Japanese food and avoid dietary discomfort
- Key Dishes
- Avocado and Cucumber Uramaki, Charred Hamachi, Shoyu Chicken Broth, Udon Noodles, traditional Japanese rolls
- Phased Approach
- Started with desserts and rolls, expanded to appetizers, and then full main courses
- Chef
- V Jeyaraj, Executive Chef at SAI NSSC
- Previous Events
- Tokyo 2020 Olympics, Paris 2024 Games