Home-cooked Japanese Dinner

The Menu

Chirashi Sushi

  • Shrimp Thermidol
  • German Potatoes
  • Vegetable Miso Soup
  • Sweet Chestnut Paste

 

 

 

 

Advertisement

Switching Up Salsas for the Super Bowl: 3 Recipes with Fruit

Katie Workman wrote . . . . . . . . .

Certain foods are inextricably linked with game day parties: chicken wings, nachos, chili, guacamole … and salsa.

Bowls and bowls of salsa.

And while you can always pop open a jar, homemade salsa is extremely simple to make. The only skill it requires is a willingness to chop, mince and dice.

Everyone loves a classic tomato-based salsa, but if you want to shake things up a bit, there’s no easier way to liven up your spread than to play with different fruit-based salsas.

If you take a stroll down the salsa aisle in a supermarket, you’ll see firsthand how deep America’s love affair with salsa runs. And while there are dozens of tomato-based choices, you can also find more exotic offerings, many of them fruit-forward. And those can become inspiration for our homemade versions.

Popular salsa variations include peach, mango, pineapple, black bean and corn, avocado, and green tomatillo.

What game day foods does salsa go with? What DOESN’T salsa go with? Clearly, it works well with chips (potato, tortilla, pita and so on). Definitely nachos, tacos, burritos, quesadillas. Ditto an assortment of raw veggies, from carrots to cucumber slices to planks of jicama. A scoop of salsa on a bowl of chili is a terrific contrasting topper. Chicken wings benefit from a dunk in a bright spicy salsa. And a spoonful is excellent atop a burger or slider.

So, let’s wow our friends and make our own. Here are three quick and easy fruit salsas that will elevate game day and still fit right in.


PINEAPPLE-MINT-JALAPENO SALSA

This so, so pretty and colorful salsa is truly refreshing, even with the kick from the jalapenos (and of course the amount of jalapeño can be adjusted as desired). The sweetness of the pineapple is a bright surprising base. If you use two different-colored bell peppers, the salsa gets that much more colorful, but if you use just one pepper of any color that’s absolutely fine, too. Try this with teriyaki beef skewers or pulled pork sandwiches.

In a medium bowl, combine 2 cups ¼-inch diced pineapple, ½ cup diced bell pepper (any color or mix of colors), 1 to 2 tablespoons chopped mint, 1 teaspoon minced jalapeno (or more to taste), 1 tablespoon lime juice and salt to taste.


TROPICAL FRUIT SALSA

Besides the usual game-day menu suspects, this is great with fish (think fish tacos) and on top of grilled chicken.

In a medium bowl, combine 1/2 cup finely diced pineapple, ½ cup finely diced mango, ½ cup finely diced papaya (or additional mango), ½ cup finely diced red bell pepper, ½ cup finely diced onion, 1 kiwi peeled and finely diced, 1 teaspoon minced jalapeno, 2 teaspoons minced cilantro, the juice of 1 lime, ¼ teaspoon red pepper flakes or to taste, pinch cayenne pepper, and salt to taste.


SPICY PEAR SALSA

Also remember this next time you make a roasted pork loin or cook a turkey breast. The pomegranate seeds are optional, but they sure do offer a lot of visual appeal, not to mention crunchy pops of sweet tart flavor. You can use whatever pears you have around, making sure they are ripe but still firm so they hold their shape when diced. Try Bosc, Anjou or Bartlett.

In a medium bowl, combine 2 diced ripe-but-firm pears, a minced ½ red onion, a couple of tablespoons pomegranate seeds, 1 teaspoon minced jalapeno, 1 tablespoon minced fresh cilantro, 1 tablespoon lemon juice, 1 tablespoon orange juice, and salt and pepper to taste.

Source: AP

 

 

 

 

Fried Oyster, Shrimp and Fish Set Meal of Yayoiken in Japan

The meal has 1,069 kcal and the price is 990 yen (tax included).

 

 

 

 

USDA Proposes New Rules to Cut Sugar, Salt in School Meals

Enlarge image . . . . .

Cara Murez wrote . . . . . . . . .

American schoolchildren could be getting school lunches that have less sugar and salt in the future, thanks to new nutrition standards announced by the U.S. Department of Agriculture on Friday.

These are the first school lunch program updates since 2012, according to the U.S. Department of Agriculture.

What’s different this time is a limit on added sugars, starting in the 2025-2026 school year. Limits would at first target high-sugar foods, including sweetened cereals, yogurts and flavored milks.

By fall 2027, added sugars must be less than 10% of total calories a week for school breakfasts and lunches. Sugary grain foods like muffins or doughnuts can’t be served more than twice a week at breakfast.

Another example is that an 8-ounce container of chocolate milk must contain no more than 10 grams of sugar under the revised rules. Some popular flavored milks contain twice that amount.

“Many children aren’t getting the nutrition they need, and diet-related diseases are on the rise. Research shows school meals are the healthiest meals in a day for most kids, proving that they are an important tool for giving kids access to the nutrition they need for a bright future,” Agriculture Secretary Tom Vilsack said in an agency news release.

Vilsack said the agency’s goal is to get school guidelines to align with U.S. dietary guidelines for the nearly 30 million children who eat lunch at school and the 15 million who have breakfast there.

The American Heart Association applauded the move.

“By proposing to limit the amount of added sugars in school meals for the first time ever, the USDA is taking a major step toward helping children achieve a more nutritious diet and better health,” the AHA said in a statement. “Added sugars are a significant source of excess calories, provide no nutritional value and may cause weight gain and increased risk for cardiovascular disease, diabetes and other chronic health conditions.”

But sugar won’t be the only thing targeted in the updated rules.

Sodium would be capped to stay in alignment with recommendations that kids 14 and up have less than 2,300 milligrams per day. The recommended limits are less for younger children. Sodium content would be reduced in school meals by 30% by fall 2029.

High school student lunches now average about 1,280 milligrams of sodium, and that would drop to 935 milligrams.

“More than 90% of children consume too much sodium, and taste preferences — including those for salty food — begin early in life,” the AHA said. “The new sodium reductions would be phased in over time to help schools make the transition, and the proposed limits would be achievable for schools and effectively lower sodium consumption.”

A 60-day public comment period on the 280-page plan starts Feb. 7.

Not everyone thinks the changes are the answer.

“School meal programs are at a breaking point,” said Diane Pratt-Heavner, spokeswoman for the trade group School Nutrition Association, told the Associated Press. “These programs are simply not equipped to meet additional rules.”

Courtney Gaine, president of the Sugar Association, expressed concern about the use of sugar substitutes and said the proposal ignores the “many functional roles” sugar plays in food.

But Katie Wilson, executive director of the Urban School Food Alliance, told the AP that the changes are “necessary to help America’s children lead healthier lives.”

Source: HealthDay

 

 

 

 

Fluffy Waffle Sandwich with Fruit of Ginza Cozy Corner Japan

The price is 1,000 yen (tax included).