Japanese Home Cooking Menu

Below is the home-cooked dinner of a couple in Osaka, Japan.


  • Chicken and Spinach Soup
  • Baked Salmon and Vegetables in Foil
  • Rice Cooked with Chicken Thigh, Carrot, Konnyaku, Mushroom and Burdock

Progressive Weight Training Can Boost Seniors’ Strength

Progressive resistance training helps older adults build muscle and increase their strength to function better in daily life, researchers say.

A team at the University of Michigan Health System conducted a review of available evidence and concluded that an adult can add 2.42 pounds of lean muscle to their body mass and increase their overall strength by 25 percent to 30 percent after doing an average of 18 to 20 weeks of progressive resistance training.

The findings were published recently in the American Journal of Medicine.

In progressive resistance training, the amount of weight used, and the frequency and duration of training sessions, increase as a person’s strength capabilities improve.

Sedentary adults over age 50 normally lose up to 0.4 pounds of muscle per year.


A Tofu and Seafood Dish


2 pieces Firm tofu
6 oz Shrimp
8 oz Sea cucumber
4 oz Pork
½ oz Black mushroom
1 stalk Green onion
1 tbsp Chili soybean
1 tsp Minced garlic


1 tsp Light soy sauce
1 tsp Dark soy sauce
1 tsp Sugar
1 tbsp Oyster sauce
2 tsp Cornstarch
½ cup Chicken broth


  1. Parboil sea cucumber with some ginger and green onion. Clean the guts and rinse. Set aside.
  2. Cut tofu into bite-sized pieces.
  3. Soak black mushroom until softened and cut into slices.
  4. Cut pork into slices and marinate with a little salt, sugar and cornstarch for about 10 minutes.
  5. Shell and devein shrimp. Rinse and set aside.
  6. Cut green onion into sections.
  7. Heat wok and add oil. Fry tofu and then shrimp until nearly cooked. Remove.
  8. Clean wok and add oil. Sauté garlic and chili soybean until fragrant. Add sea cucumber and pork. Stir-fry until pork is cooked. Add mushroom, tofu, sugar, soy sauce, oyster sauce and some broth. Toss to combine. Cover and cook for about 8 minutes.
  9. Return cooked shrimp and add mixture of remaining broth and cornstarch. Toss until sauce reboils and thickens. Add green onion and toss again. Serve hot.

Source: BC magazine