In Pictures: Foods of Kokkuman Bristrol in Shibuya, Tokyo


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Microwave-cooked Salmon with Fennel Salad

Ingredients

2 x 200 g salmon fillets
2 teaspoons finely grated lemon rind
1-1/2 tablespoons finely chopped
flat-leaf parsley
10 g butter, chopped
2 teaspoons lemon juice
cracked black pepper sea salt, optional

Method

  1. Place salmon in a microwave-safe dish and sprinkle with lemon rind, parsley, butter, lemon juice and pepper.
  2. Cover dish with microwavable plastic lid and cook on 40% maximum power for 3 to 3-1/2 minutes. Allow to stand for 5 minutes before serving, sprinkled with salt, if desired.
  3. Serve with fennel salad (see recipe below).

Fennel Salad

Ingredients

1/4 cup olive oil
1/2 red onion, finely chopped
1-1/2 tablespoons lemon juice
1/2 clove garlic, crushed
sea salt and cracked black pepper
400 g baby fennel, finely sliced
2 teaspoons fennel sprigs
1-1/2 tablespoons flat leaf parsley leaves

Method

  1. Combine oil, onion, lemon juice, garlic, salt and pepper in a microwave-safe bowl. Cover and cook on 20% of maximum power for 1 to 2 minutes.
  2. Place the sliced fennel, fennel sprigs and parsley in a bowl, drizzle with the warm dressing and toss lightly.

Source: Women’s Weekly

Internet Food Culture Gives Rise To New ‘Eatymology’

Our food-obsessed media landscape has proven fertile ground for wordplay. There are now new words to describe every food niche or gastronomical preference.

Can’t stand little kids running amok in your favorite Korean fusion restaurant? You might have bratophobia. And you could be a gastrosexual if you use your cooking prowess to attract that new special someone.

In his new book, Eatymology, humorist and food writer Josh Friedland has collected many of these neologisms in a 21st century food dictionary.

Friedland recently spoke with NPR’s Rachel Martin, host of Weekend Edition Sunday. Highlights from their conversation are excerpted below.

On the “sourdough hotel”

So this is in Stockholm. There is a place, a bakery, where, you know, if you are devoted to keeping your own sourdough starter and feeding it every day with flour, if you need to go on vacation, you can leave your sourdough with this bakery. They’ll keep it on a shelf and feed it daily for you while you’re gone. It’s like boarding for your pet.

On “brogurt” — yogurt marketed to men

The one that did it was this company Powerful Yogurt. It’s on store shelves now, and they target — you know, it’s like marketing, like, an energy drink for guys.

On “blood cashews”

This was based on a Human Rights Watch report on the way cashews are processed in Vietnam, which is one of the world’s biggest exporters of cashews. So it turns out that in Vietnam, people who are convicted [of] drug offenses are sent to drug treatment centers where they are basically forced labor for producing cashews, for processing them and getting them ready for export. And, you know, it borrows from this idea of blood diamonds, obviously. So yeah, no, the book blends the hilarious and the ridiculous and the quite serious.

Source: npr

Sugar-sweetened Drinks Linked to Increased Visceral Fat

Drinking sugar-sweetened beverages every day was associated with an increase in a particular type of body fat that may affect diabetes and heart disease risk, according to new research in the American Heart Association’s journal Circulation.

Data from the Framingham Heart Study — federally supported, ongoing research that has advanced the understanding of cardiovascular disease — showed that among middle-aged adults, there was a direct correlation between greater sweetened beverage consumption and increased visceral fat.

Visceral fat or “deep” fat wraps around a number of important internal organs such as the liver, pancreas and intestines. Visceral fat affects how our hormones function and is thought to play a larger role in insulin resistance – which may boost Type 2 diabetes and heart disease risk.

Researchers looked at both sugar-sweetened beverage and diet soda consumption. The researchers did not observe this association with diet soda, which is often promoted as low in calories and sugar.

“There is evidence linking sugar-sweetened beverages with cardiovascular disease and type 2 diabetes,” said Caroline S. Fox, M.D., M.P.H, lead study author and a former investigator with the Framingham Heart Study of the National Heart, Lung, and Blood Institute. She is currently a special volunteer with the National Institutes of Health (NIH). “Our message to consumers is to follow the current dietary guidelines and to be mindful of how much sugar-sweetened beverages they drink. To policy makers, this study adds another piece of evidence to the growing body of research suggesting sugar-sweetened beverages may be harmful to our health.”

A total of 1,003 study participants, average age 45 and nearly half women, answered food questionnaires and underwent CT scans at the start and the end of the study to measure body fat changes.

They were ranked into four categories: non-drinkers; occasional drinkers (sugar-sweetened beverages once a month or less than once a week); frequent drinkers (once a week or less than once a day); and those who drank at least one sugar sweetened beverage daily.

Over a six-year follow-up period, independent of the participants’ age, gender, physical activity, body mass index and other factors, they found visceral fat volume increased by:

  • 658 centimeters cubed for non-drinkers;
  • 649 centimeters cubed for occasional drinkers;
  • 707 centimeters cubed for frequent drinkers; and
  • 852 centimeters cubed for those who drank one beverage daily.

While the exact biological mechanism is unknown, Jiantao Ma, M.D., Ph.D., post-doctoral fellow at the NIH and co-leader of the study, said that it’s possible that added sugars may contribute to insulin resistance, a hormonal imbalance that increases the risk for Type 2 diabetes and heart disease.

Sugar-sweetened beverages are the largest contributor of added sugar intake in the United States. Sucrose or high fructose corn syrup are two of the most common sugars found in these popular drinks, which include caffeinated and de-caffeinated soda, carbonated and non-carbonated drinks with added sugar, fruit juice, and lemonade.

Daily consumption of added sugar, such as those found in sugar-sweetened beverages and processed foods, is high; in 2001 to 2004, the usual intake of added sugars for Americans was 22.2 teaspoons per day or an extra 355 calories. Growing evidence revealing the health risks associated with drinking sweetened beverages led the American Heart Association to provide added sugar recommendations in 2009; for most women, no more than 100 calories per day of added sugars, such as those found in sweetened beverages, and for most men, a limit of 150 calories per day.

“Our findings are in line with current dietary guidelines that suggest limiting the consumption of sugar-sweetened beverages,” Ma said.

Source: American Heart Association


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