Bear Kazari Maki Sushi How-to

1. Spread 80 g white sushi rice on a half-sheet nori. Place a piece of pickled vegetable in the middle and two small pieces of nori by the side.

2. Add 15 g white sushi rice on each side of the small nori. Bend the nori to cover partially the added rice. Roll up the whole piece to form the mouthpiece of the bear.

3. Mix 240 g white sushi rice with rice seasoning powder. Lengthen a 1/2-sheet nori by attaching a short piece (1/6 of a 1/2 sheet) at one end with a few pieces of rice. Spread 100 g of the mixed rice on the nori leaving 6 cm empty at both ends. Add 40 g of mixed rice (6 cm wide) in the middle.

4. Put the completed mouthpiece in the middle and cover it up with 60 g of mixed rice. Roll up the whole roll to form the head and face of the bear.

5. Make two small rolls with mixed rice for the ears of the bear.

6. Cut the large roll and the small rolls into individual pieces of same thickness.

7. Assemble the ears to the head. Place two eye pieces cut from nori on the face. Scatter a few pieces of black sesame seeds near the nose and mouth.

See my related post:


Dumb Bell Exercises 7

Exercises for Triceps

Triceps Extension – Standing

Triceps Extension – Seated

Triceps Extension – Seated (Back Supported)

Triceps Extension – Standing (One-Arm)

Triceps Kickback – Bent-Over

Triceps Kickback

Triceps Extension – Lying (Neutral Grip)

Triceps Extension – Lying (Pronation Grip)

Reverse Bench Press

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Pork Burger


Mcdonald’s Japan introduced a limited-time Spring offer of three pork burgers called Teritama.

The basic burger has teriyaki pork patty with egg, lettuce and sweet lemon sauce.

The cheese teritama has an additional chedder cheese slice in the burger.

The priemium sakura teritama is the basic burger plus an extra layer of pale pink coloured sakura sauce – celebrating the taste of Spring.

Some Pizzas in UK Are Saltier Than the Sea

Some takeaway pizzas are saltier than the Atlantic Ocean, say health campaigners concerned about the amount of salt we eat. Several newspapers have reported on the high levels of salt in pizzas from both takeaway outlets and supermarkets. Some of the pizzas contained more than 10g of salt, which is more than an entire day’s salt allowance.

An analysis of 199 pizzas by the Consensus Action on Salt & Health (CASH) group found no low-salt options, with over half the takeaway pizzas containing more than 6g of salt – the recommended daily maximum for healthy adults. Shop-bought pizzas generally fared better, but many still contained more than 5g of salt – close to the daily maximum allowance.

Keeping track of how much salt we eat is important as salt can raise blood pressure, in turn raising the risk of problems such as heart attacks and strokes. Many pizzas were also found to be high in fat and saturated fat, again marking them out as an unhealthy option.

How much salt should I eat?

CASH and NHS Choices recommend that adults consume a maximum of 6g of salt a day (approximately one full teaspoon). However, UK adults currently consume an average of 8.6g a day. The recommended maximum daily levels of salt for children are:

  • under 1 year old – less than 1g
  • 1 to 3 years old – 2g
  • 4 to 6 years old – 3g
  • 5 to 10 years old – 5g
  • 11 years and older – 6g

It is important to limit salt intake as it affects blood pressure and, in turn, the risk of serious health problems such as strokes and heart attacks. CASH estimates that if the nation reduced its intake to recommended levels, it could reduce the number of strokes by 22% and heart attacks by 16%.

CASH says that one way to reduce your daily salt intake and avoid the hidden salt found in many ready-made foods is to make your own pizza. CASH provides a low-salt, low-fat recipe.


Soup with Leek and Fennel


3 leeks, (white and light green parts only), chopped
1 fennel bulb, chopped
1 pkg (900 mL) sodium-reduced chicken broth
1 onion, chopped
1 rib celery, chopped
3 cloves garlic, chopped
3/4 tsp salt
1/2 tsp dried savory, (optional)
1 Yukon Gold potato, peeled and chopped
2 tbsp butter
3/4 cup 18% cream


  1. In Dutch oven, melt butter over medium heat; cook onion, celery and fennel for 3 minutes. Add garlic, salt, and savory (if using); cook until softened, about 5 minutes.
  2. Add broth and 2 cups water; bring to boil. Add leeks and potato; simmer until potato is tender, about 10 minutes. Let cool slightly.
  3. In blender in batches, purée soup until smooth. Return to clean pot; stir in cream and reheat if necessary.

Source: Savour

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