Vegetarian Shrimp and Avocado Salad


  • Small vegetarian shrimp
  • Avocado
  • Yogurt


  • Dragon fruit
  • Mushroom
  • Blueberry jam

What are they cooking for dinner?

Home-cooked Italian Dinner of a Japanese OL


  • Lasagne made with wonton wrapper
  • Spaghetti with mushroom
  • Pumpkin with mayo dressing
  • Broccoli and boiled egg salad

Making the lasagne (clockwise from top left):

New Research Questions Wisdom of Cutting Down on Salt

Although cutting back on salt does lower blood pressure, new research finds that it may also increase levels of cholesterol, triglycerides and other risk factors for heart disease.

At this point, though, it’s not entirely clear what the findings mean for long-term health, according to the study, which appeared online in the American Journal of Hypertension.

“In my opinion, people should generally not worry about their salt intake,” said study author Dr. Niels Graudal at Copenhagen University Hospital in Denmark.

For decades, health experts have been saying that reducing sodium consumption lowers the risk for heart disease and stroke. And there’s a powerful new government push to reduce salt in prepared and processed foods.

One European study recently found that lower sodium excretion was associated with an increased risk of heart-related deaths and higher sodium excretion was not linked with increased risks for blood pressure or complications from heart disease in healthy people.

Less salt did lower blood pressure in whites, blacks and Asians who had either normal blood pressure or high blood pressure.

But this came with significant increases in levels of cholesterol, triglycerides, the enzyme renin (involved in regulating blood pressure) and the hormones noradrenaline and adrenaline (which can affect blood pressure and heart rate).

It’s unclear at this point if these changes would translate, over the long run, into more heart attacks or strokes.

But the findings do raise the issue that not all salt consumers are created equal. There are people who are more salt-sensitive than others.


Grilled Tofu with Miso Topping


2 cakes firm tofu (about 20 oz)

Dengaku Miso Topping

3½ oz red miso
3¼ oz sake
3 tbsp sugar
1 egg yolk


kinome sprigs
Japanese mustard


  1. Place tofu between two kitchen towels, weight lightly, and let stand on a slightly tilted surface for 30 minutes to drain.
  2. Combine miso topping ingredients in a small pot. Mix well and cook over low heat until thickened, stirring continuously while cooking.
  3. Cut tofu into 1¼x2x3/4 inch pieces. Skewer tofu pieces.
  4. Heat oil in a frying pan over medium heat, fry both sides of the tofu pieces.
  5. Arrange on serving plates, spread with hot dengaku topping. Garnish with kinome sprig and Japanese mustard.

Note: Dengaku means skewered and grilled food with miso topping.

Source: Japanese magazine

Breakfast Ideas

Turkish Breakfast

Chinese Breakfast

Irish Breakfast

Brazilian Breakfast

Polish Breakfast

Philippine Breakfast