I am a Japanese resident. I am not sure how the local people will react to it commercially. So much of the homestyled food goes with traditional cookware. People always are curious to try out things like this - but fall back to age-old practices. I won't be surprised if people continue using their wooden or ceramic chopsticks and this thing becomes a novelty item in upscale department stores.
Consider smoked and deep fried food items. Universally, we have evidence they are connected to cardiovascular diseases and cancers. Or that raw uncooked meat could be risky. Yet, the sashimi, basashi, tempura, and various grilled item food industry is going strong. Educated Japanese understand the risks but it is their way of life - and healthcare has presumably evolved to take care of the sporadic incidents well enough. This country does emphasize on good health and longevity. Such risks from sodium get downplayed easily.
Japan has a high inertia for sometimes good and sometimes not-so-good. But leaving aside this new invention, there is much scope to have even healthier food and lifestyles.