What are they cooking for dinner?

Below shows the Chinese dishes cooked by a Japanese housewife for her family dinner.


  • Cabbage Egg Drop Soup
  • Peking Duck Style Chicken with Mandarin Pancake
  • Char Siu Fried Rice
  • Stir-fried Bell Pepper, Carrot and Bean Thread Vermicelli

MSG Linked with Weight Gain

Consumption of the flavour enhancer monosodium glutamate (MSG) is positively associated with weight gain, independent of energy intake, says new research.

The study, published in the American Journal of Clinical Nutrition, examined the long term association between MSG consumption and incidence of being overweight in an otherwise healthy population of over ten thousand Chinese adults

The authors, from University of North Carolina, USA, and the Chinese Center for Disease Control and Prevention, China, found that people consuming the highest amount of MSG were associated with a 33 per cent higher risk of weight gain than the group consuming the lowest amount of MSG.

Dr Ka He, a nutrition expert at the University of North Carolina, who led the study, said that although the risk of weight gain attributable to MSG was modest, the implications for public health are substantial because “everybody eats it.”

The researchers said this increase was not simply because people were eating more food, some of which happened to have more MSG in, noting that the link between high MSG intake and being overweight held even after accounting for confounding factors including age, physical activity, total energy (calorie) intake, and other major lifestyle factors.

He and colleagues concluded that additional studies are needed “to elucidate mechanisms of action and to establish causal inference.”


A Japanese Steamed Savoury Custard


4 eggs
6 oz sable fish
2 cups hot chicken broth
2 tbsp chopped green onion
4 tbsp shredded nori


  1. Remove skin of sable fish and cut into dices. Marinate fish with salt, cornstarch and pepper.
  2. Beat egg. Add hot chicken broth and mix thoroughly. Season with salt.
  3. Pour egg mixture into four deep bowls. Add sable fish dices and cover bowls with foil. Steam in low heat for about 15 minutes.
  4. Sprinkle green onion and nori on top before serving.

Source: Hong Kong magazine