Japanese Vegetarian Kaiseki Cooking (精進懐石料理) in Taiwan

The vegetarian dishes shown below are offered by a restaurant there.

Sashimi Made with Konnyaku

Appetizer – Stuffed Tomato

Tofu Ball with Chestnut and Sesame

Simmered Dish of Bamboo Shoot, Carrot, Pumpkin and Lily Bulb

Studies Link Eating Cherry To A Healthy Heart

Tart cherries have a unique combination of powerful antioxidants that may help reduce risk factors for heart disease, according to new research presented at the Experimental Biology annual meeting in Washington, DC.

In a series of three studies, researchers from University of Michigan, University of Arizona and Brunswick labs studied the antioxidant levels and anti-inflammatory benefits of tart cherries. They found:

  • Reduced Inflammation and Cardiovascular Risk: Drinking eight ounces of tart cherry juice daily for four weeks significantly reduced important markers of inflammation in a study of 10 overweight or obese adults. Many of the adults also had lower levels of uric acid (linked to inflammation and gout) and triglycerides (linked to heart disease).
  • Reduced Atherosclerosis and other Heart Disease Risk: A cherry diet (at 1% of diet as tart cherry powder) reduced C reactive protein and other markers of inflammation by up to 36 percent and lowered levels of total cholesterol by 26 percent in a five-month mouse study. The researchers suggest that there’s an atherosclerosis benefit connected to both lowering cholesterol, and an anti-inflammatory effect, specifically in the blood vessels coming from the heart. Importantly, the mice eating the cherry diets had a 65 percent reduction in early death, likely due to improved cardiovascular health.
  • Powerful Antioxidants: The heart benefits and many others may be due to the unique combination of natural antioxidant compounds in the “Super Fruit.” About one cup of freeze-dried tart cherries have an ORAC over 10,000, and contain a diverse combination of antioxidant compounds and phytochemicals likely responsible for their health benefits, according to the researchers.

The research was funded by the Cherry Marketing Institute.


A Vietnamese Appetizer


225 g Frog legs
1 Egg yolk
2 tbsp Potato starch
2 cloves Garlic
25 g Butter
Oil for deep-frying


2 tsp Salt
1 tsp Sugar
1 tsp Dark soy sauce
1 tsp Ground pepper


  1. Clean and dry frog legs and chop in halves.
  2. Mix in seasoning and set aside for 3 hours.
  3. Stir the frog legs in egg yolk. Coat with potato starch.
  4. Heat oil in wok, deep-fry the frog legs until cooked and golden brown. Remove.
  5. Minced the garlic. Heat 2 tbsp oil in wok and sauté the garlic.
  6. Add butter and heat until melted.
  7. Add frog legs and toss to coat. Serve hot.

Source: Hong Kong magazine