Sushi Kit Kat

To celebrate the opening of its specialty store in Ginza, Kit Kat Japan introduced three Sushi Kit Kat.

The Tuna – raspberry Kit Kat, placed on puffed white chocolate rice with wasabi powder accent

The Uni – Hokkaido melon and mascarpone cheese-flavoured Kit Kat wrapped in seaweed

The Egg – pumpkin pudding flavoured Kit Kat with white chocolate covered rice

Limited quantity of the Sushi Kit Kat will be sold for a limited time at the Ginza store.


Crème Brûlées with Chocolate and Sweet Tonka Bean


4 ounces semisweet chocolate, finely chopped
1 tonka bean
2-1/2 cups heavy cream
8 egg yolks
1/3 cup granulated sugar
1/4 cup demerara sugar or other raw cane sugar


  1. Preheat the oven to 225ºF.
  2. Place six brûlée dishes or flameproof ramekins into a shallow roasting pan and fill the pan with water to come halfway up the sides of the dishes.
  3. Put the chocolate into a heatproof bowl. Using a nutmeg grater, grate the tonka bean, then mix with the chocolate. Put the cream into a saucepan and heat to just below boiling point, then pour over the chocolate and mix gently until the chocolate has melted.
  4. In a separate bowl, beat together the egg yolks and granulated sugar using an electric handheld mixer until pale and fluffy. Beat the chocolate cream, a little at a time, into the egg mixture.
  5. Pour into the dishes in the bain-marie and bake in the oven for 1 hour, or until set.
  6. Let cool, then chill in the refrigerator overnight.
  7. To serve, sprinkle demerara sugar over the top of each dish, then caramelize using a kitchen blowtorch.


If you do not have a kitchen blowtorch, sprinkle the creme brfil6es with the sugar and put on a baking sheet. Place under a hot broiler until the sugar caramelizes.

Makes 6 servings.

Source: Chocolat

Tonka Bean

In Pictures: Foods of De Kas Restaurant in Amsterdam, Holland

Dutch Cuisine

The Restaurant

Warning over ‘Burnt Toast Chemical’ Acrylamide’s Cancer Risk

Enlarge image . . . . .

“Browned toast and potatoes are ‘potential cancer risk’, say food scientists,” BBC News reports.

The Food Standards Agency (FSA) has launched a campaign about the possible health risk of acrylamide, a chemical formed when starchy foods are subjected to a high temperature.

The campaign is called Go for Gold – a reference to the advice that when frying, baking, toasting or roasting starchy foods like potatoes, you should aim for a golden yellow colour (or lighter).

What are the risks associated with acrylamide?

Acrylamide is a chemical compound naturally produced when foods high in starch are fried or baked at high temperatures. It can be found in potatoes, chips, crisps, bread, and other cereal and wheat products.

There is evidence rodents exposed to high levels of acrylamide develop cancer, as we discussed back in 2012 about a study looking at frozen chips.

It is currently unclear whether a similar risk exists in human. It’s possible prolonged exposure to acrylamide through eating acrylamide-rich food for many years could increase the risk.

Acrylamide is currently defined by the World Health Organization as “probably carcinogenic to humans”.

This means while no definitive proof has been found that acrylamide is carcinogenic, as a precaution, exposure to acrylamide should ideally be limited to as little as possible.

What advice does the FSA provide?

The FSA offer the following four tips:

  • go for gold – as a general rule of thumb, aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.
  • check the pack – check for cooking instructions on the pack and follow them carefully when frying or oven-cooking packaged food products such as chips, roast potatoes and parsnips. The on-pack instructions are designed to cook the product correctly. This ensures that you aren’t cooking starchy foods for too long or at temperatures that are too high.
  • eat a varied and balanced diet – while we can’t completely avoid risks like acrylamide in food, eating a varied, balanced and healthy diet will help reduce your risk of cancer. Get more advice on eating a balanced diet.
  • don’t keep raw potatoes in the fridge – don’t store raw potatoes in the fridge if you intend to cook them at high temperatures (such as roasting or frying). Storing raw potatoes in the fridge may lead to the formation of more free sugars in the potatoes, a process sometimes referred to as “cold sweetening”, and can increase overall acrylamide levels, especially if the potatoes are then fried, roasted or baked. Raw potatoes should ideally be stored in a dark, cool place at temperatures above 6C.

What are the FSA and the food industry doing to help?

The FSA reports it is working with the food industry to identify and implement measures to reduce acrylamide levels in food.

Examples include:

  • selecting potato varieties with low levels of reducing sugars that are suitable for baking, roasting or frying
  • bread manufacturers reducing the time and temperature during baking to avoid excessive browning of the crust

How has the campaign been received?

It is fair to say that the response to the campaign has been mixed.

Cancer Research UK agreed that “eating fewer high calorie foods like crisps, chips and biscuits, which are the major sources of acrylamide” would be of benefit, while also pointing out that the link between acrylamide and cancer in humans is currently neither clear nor consistent.

And some commentators have accused the FSA of “nanny statism”. John O’Connell, chief executive of the TaxPayers’ Alliance, is quoted by The Sun as saying: “Barely a day goes by without a public health decree from the army of nanny statists funded by taxpayers.

“The FSA doesn’t even know if this chemical is bad for us, yet it sees fit to tell us how to cook our chips just in case.”

Steve Wearne, director of policy at the FSA, responded to these criticisms by saying: “We are not saying people should worry about the occasional meal… this is about managing risk over a lifetime.

“Anything you can do to reduce your exposure will reduce your lifetime risk. People might, for example, think ‘I like my roast potatoes crispy’, but they will just decide to have them less often.”

Should I be worried?

The occasional slice of burnt toast isn’t going to kill you, and the link between acrylamide and cancer in humans is unproven.

But as Cancer Research UK rightly points out, a diet consisting of mainly calorie-rich starchy foods, whether or not there is any specific link to cancer, should be avoided on general health grounds.

Source: NHS Choice

Someday Your Doctor Will Sniff You (And You’ll Be Good With It)

David DiSalvo wrote . . . . . .

Imagine instead of having your blood drawn, your doctor tells you that your symptoms will be evaluated with a thorough, non-invasive sniffing. Sounds strange, sure, but the technology to identify what ails us via smell is coming—at least smell through amplifying tools, if not a regular human nose. Much can be learned sniffing someone’s breath, for example, assuming the sniffer knows what it’s sniffing for. One day before long, your doctor may examine you just like that.

A team of researchers recently showed impressive progress in that direction using a high-tech “nose” made of carbon nanotubes. The tiny cylindrical carbon sheets, tipped with gold, were designed to sniff the breath of patients suffering from an array of serious illnesses, including Parkinson’s, multiple sclerosis, hypertension and cancer. Unlike a human nose, however, this electrode nose was outfitted with layers of organic film designed to detect compounds associated with a range of diseases.

The team tested the nose on the breath of about 1,400 patients, each suffering from at least one of 17 illnesses. The results weren’t perfect. The nose had some trouble distinguishing between closely related forms of cancer, although it still did better than chance. But it scored almost flawlessly in other cases between less closely related diseases. Overall the success rate was 86%.

For an initial test, that’s not bad at all. Unlike breath analyzers designed to find one disease (or, for that matter, dogs trained to identify particular ailments), this one can potentially pick a needle from the enormous haystack of things that infect our bodies. Analysis at that level would be a major leap forward if it helps avoid blood tests and other invasive screenings.

We’re not close to being there just yet, but with time and adjustment, disease sniffers may become a standard go-to in your family doc’s office. Quoting the researchers from the study, “This approach has the potential to support detection of many diseases in a direct harmless way, which can reassure patients and prevent numerous unpleasant investigations.” And avoiding “unpleasant investigations” in a doctor’s office, I’m guessing you’ll agree, has a lot of upside.

The study was published in the journal ACS Nano.

Source: Forbes

Read More:

Can Breath Test Detect Stomach Cancers Earlier? . . . . .

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