Japanese Confection 1

Wagashi 和菓子

Cool Product


The ABS carry-on suitcase that can convert into a scooter is sold online by Hammacher Schlemmer for US$299.95.

Lunch Speical

Japanese Yuba Lunch Set

The Menu

  • Yuba Nigiri Sushi
  • Yuba Soba

Note: Yuba is the Japanese pronounciation of soybean sheet. It is made by skimming the skin formed on the surface when soy milk is boiled.

Magnesium Linked to Better Blood Pressure

Supplements of magnesium may offer ‘small but clinically significant reductions’ in blood pressure, says a new meta-analysis from the UK.

Data from 22 trials with magnesium supplements revealed that the mineral may reduce systolic and diastolic blood pressure by 4 and 3 mmHg, respectively, researchers from the University of Hertfordshire report in the European Journal of Clinical Nutrition.

Systolic function relates to the contraction of the heart, whereas diastolic relates to the filling of the heart with blood.

“Magnesium supplementation appears to achieve a small but clinically significant reduction in BP, an effect worthy of future prospective large randomised trials using solid methodology,” wrote researchers, led by Lindsy Kass.

Diet is known to have an impact on a person’s risk cardiovascular disease, and in particular a connection has been made between intake of sodium and hypertension. Conversely, more magnesium, potassium and calcium have been inversely linked to hypertension in some observational studies.

Dietary sources of magnesium include green, leafy vegetables, meats, starches, grains and nuts, and milk. Earlier dietary surveys show that a large portion of adults does not meet the RDA for magnesium (320 mg per day for women and 420 mg per day for men).

Recently, scientists from the Karolinska Institutet in Stockholm, Sweden reported that, data pooled from seven prospective studies revealed that, for every 100 mg per day increase in magnesium intake, the risk of stroke was reduced by about 9% (American Journal of Clinical Nutrition).


Read about high-megnesium foods ….

Stir-fried Diced Chicken and Shrimp


4 oz boneless skinless chicken breast
3 oz shrimp
2 slices pineapple
3 oz celery
1 small red bell pepper
4 tbsp cashew nuts
1 tsp minced garlic


1/2 tbsp vinegar
1/2 tbsp light soy sauce
1/2 tbsp sugar
1/8 tsp sesame oil
dash white ground pepper
1 tsp cornstarch
1/4 cup water


  1. Rinse chicken and cut into dices. Mix in some sugar, salt, cornstarch and water. Set aside for 15 minutes.
  2. Rinse and cut shrimp into dices.
  3. Cut pineapple, celery and bell pepper into dices.
  4. Heat 1 tbsp oil in wok. Sauté garlic and then chicken until done. Add pineapple, celery and bell pepper. Stir-fry briefly.
  5. Add pre-mixed seasoning ingredients and toss until sauce boils. Add nuts and toss to combine. Serve hot.

Source: Hong Kong magazine