Do you guys know any tips for identifying and/or avoiding trans fats in packaged foods in Japan or how widespread the use is? Any obvious ones to avoid or text to look out for on the label? Coming from U.S. where they basically eliminated all trans fats from things you normally buy, and nutrition labels that are detailed enough and easy to confirm ingredients, I don't know how to identify the same on Japan's food labels, it sounds like they still use trans fats in some packaged foods? I cook most dinner from scratch but lunches I love to get the frozen noodles like tan tan and champon and the richna/ajinomoto Bolognese and carbonara ones. Also love frozen gyoza 😄 thank you for any advice!
by Leath_Hedger