Food - How to Follow Japanese Table Manners

How to Follow Japanese Table Manners

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Japanese table manners differ widely from American table manners, as well as those of other Western countries. This is partly owed to the different types of foods common in Japanese society. Additionally, because chopsticks are preferred over Western utensils, there are more etiquette rules you have to follow. Once you get used to them, it's not too hard to follow all of the Japanese table manners.

Difficulty: Moderately Easy

 

Instructions

1. Use a hot steamed towel if provided to clean your hands before you eat.
   
   
2. Wait to drink until everyone has a drink and raises their glasses for a toast. The traditional Japanese toast is "kampai!"
   
   
3. Let someone else pour you an alcoholic drink. Serving yourself is typically bad manners. In some cases, the youngest person will serve everyone at the table.
   
   
4. Drink soup directly from the bowl unless the soup has noodles. If the soup has noodles, it is acceptable table manners to use chopsticks to eat the noodles, but you can still drink the broth from the bowl.
   
   
5. Make slurping sounds when eating hot noodles. This is actually considered acceptable table manners in Japanese society.
   
   
6. Use the opposite side of your chopsticks to serve yourself from a common dish when eating with others if no serving chopsticks are provided. In certain casual or male-only gatherings, reversing your chopsticks is not required.
   
   
7. Hold a bowl of rice in your palm. To eat, raise the bowl close to your face and use chopsticks.
   
   
8. Eat sushi in one bite after dipping it in a small plate with soy sauce. Try not to pour more soy sauce than you will need, because wasting soy sauce is looked on as bad manners.
   
   
9. Use chopsticks to eat sashimi. You can use your hands or chopsticks to eat nigiri or maki. It's your choice.
   
   
10. Lay your chopsticks on the chopsticks rest when you are not holding them but have not yet finished eating. In Japan, the chopsticks rest is called a "hashi-oki."
    
    
11. Return the table setting to how it looked when you sat down when you finish your meal. That means placing the chopsticks back in the chopsticks holder and putting the lid back on any bowls that came with a lid.

Food - How to Prevent Food Allergies in Babies

How to Prevent Food Allergies in Babies

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Introduce new foods to your baby gradually.

 

http://www.allergized.com/wp-content/uploads/2008/06/wheat-allergy-and-baby-food.jpg

Unfortunately, your baby can inherit any food allergies that you or your spouse has. Having two parents with allergies will make it much more likely that your baby will develop allergies. Allergies occur when a baby's immune system becomes sensitized to a substance and begins to produce antibodies. This can even happen the very first time a baby tries something new. Allergic reactions can include hives, rash, difficulty breathing, runny nose, watering eyes, headache and vomiting. If you or your spouse has food allergies, there are things that you can do to prevent or lessen food allergies in your baby.

Difficulty: Moderate

 

Instructions

 

1. Keep breastfeeding. Babies who are fed formula are more likely to develop allergies than breastfed babies. This is due to the fact that allergies to cow's milk are relatively common. Try to breastfeed for the first year of your baby's life. The later you introduce cow's milk into your baby's diet, the better.
   
   
   
2. Hold off on solid foods. Many doctors believe that the later babies are exposed to foods, the less likely it is for an allergic reaction to develop. It may be best to hold off until your baby is at least 6 months old, especially in a family with a history of allergies.
   
   
   
3. Introduce new foods gradually. It is important to introduce foods one at a time to your baby. This is particularly true if you or your spouse has food allergies. When you introduce a new food, give it to your baby every day for a week before introducing the next new food.
   
   
   
4. Give your baby foods that are less likely to cause allergies. Rice cereal is typically recommended as the first food to give to your baby because it rarely causes allergies. Oats and barley are usually given before wheat and corn.

Food - Japanese Food Gifts

Japanese Food Gifts

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People around the world appreciate Japanese food gifts. When visiting Japan, foreigners can bring their friends food gift items such as confectionery or small goods. Their Japanese hosts will reciprocate, especially during special events.

Significance

1. Japanese exchange gifts for different holidays and occasions. Gifts given during holidays are important as many Japanese don't usually give gifts on birthdays or Christmas.

Benefits

2. Japanese food gifts can also be gifts of appreciation. Beautifully wrapped food and wine are among the items that can be given. Presentation is very important as well, as is the case with confectioneries like rice cakes.

Time

3. "Otoshidama" is gift money given to children during the New Year. In December and June, Japanese give food gifts called "oseibo" and "ochugen" to each other. These can be food or alcohol items. During this time, employers may give their employees special bonuses as well. Japanese thank-you gifts are called "temiyage" and sweets or sake are usually given. "Omiyage" is a souvenir gift that one brings home after a trip.

Types

4. Food gifts range from food to drinks, and one of the most popular is sake, the Japanese rice wine. Other popular things to give include mochi, or glutinous rice; and ramen, which are Japanese noodles. Chocolate can also be given and, according to the Narita Airport, Royce Chocolate is a popular raw chocolate from Hokkaido that both Japanese and foreigners love.

Buying

5. Japanese food gifts are available in Japanese stores and bakeries. The best selection is sold at Japanese towns because of the variety of stores present in a central location. The Narita airport also sells food gifts duty-free at Fa-So-LA Tax Free, which can be found in Terminal 1. Along with food gift items, traditional Japanese plates and cups can also be given to complement the food gift.

Food - How To Analyze Food Nutrition Labels

How To Analyze Food Nutrition Labels

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Analyze Food Nutrition Labels

Julian Cenkier

User-Submitted Article

While the food manufacturers are required to put the nutrition labels on the side of their packaging, it's not always easy to understand exactly what you're getting. People who have certain health conditions must pay particular attention to the nutrition labels to ensure they're buying products that won't exacerbate their health condition. Consumers have to be careful, however. Sometimes the labels appear to be misleading. Here are a few tips on how to analyze food nutrition labels.

Difficulty: Moderate

 

Instructions

1. Look at the serving size. One of the quickest way that people get confused with the food nutrition label is they don't look at what the manufacturer considers a serving size. For instance, on a box of cake mix, for a regular at 9 inch round cake, manufacturers recommend a serving of 1/12 of the cake. Stop and think for a minute. When you bake a cake for your family, do you get 12 slices of cake? You probably get more like six or maybe eight slices.
   
   
2. 
   
    Calibrate the serving size. It goes without saying that you must calibrate the manufacturers information to fit your family's eating habits. For instance, if you know that your family can only get six slices from a box cake while the manufacturer says you can get 12, the 1 gram of trans fat per serving is actually 2 grams per serving for your family.
3. 
   
    Analyze the fine print. While a product may claim in the numerical portion of the nutrition label to have 0 g of trans fat, take a moment and a magnifying glass to read the listing of ingredients at the bottom of the nutrition label. If any of the ingredients include partially hydrogenated oils, then the product does contain trans fat. Partially hydrogenated oil is the technical name for trans fat. Food manufacturers get away with listing the product as 0 grams of trans fat because the amount of trans fats falls below ½ gram per serving. That might be the reason why the manufacturer recommended serving size is so small.
4. Understand ingredient order. According to the Food and Drug Administration, manufacturers are required to list the ingredients in predominance order according to weight. If you have to stay away from sugar, run away from products that list sugar as its first, second or third ingredient.

Food - Picnic Salads

Picnic Salads

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1. 
   
   fruit and vegetable salads image by araraadt from Fotolia.com 
   Freshly prepared fruit and garden salads complement any picnic.
   You see it at every picnic--a line of bowls containing salads packed with potatoes, beans, fruit, veggies, and just about every other food and spice known to man. And while fully understanding the vast world of picnic salads is daunting, there are a few essentials that serve as a base for all that variety. Building on this list of picnic essentials, you'll be able to branch out into the world of picnic salad diversity.
   

   Potato Salads

2. 
   
   potato salad image by Photoeyes from Fotolia.com 
   Picnic tables are often graced with a bowl of potato salad.
   Potato salads hold a hefty share of the picnic food market. They range from a handful of spices tossed into cool potato chunks to German-style salads served hot and decked with bacon. Regardless of the style you prepare a potato salad, one of the most important factors is the potato itself. The type of potato chosen is the basis for any salad. The difference between a standard yellow potato and the less common blue variety plays a lead role in how a potato salad will taste. Try a skin-on salad for a little extra crunch and fiber.
   

   Pasta Salads

3. 
   
   Insalata di Pasta image by Gianluca Mazzanti from Fotolia.com 
   The type of pasta used in a pasta salad makes all the difference.
   Pasta salads are another staple of the picnic food scene. Many picnics sport a bowl of macaroni salad or a rotini-based salad mixed with favorites like peperoni or olives and spices. But the variety of pasta salads, like that of potato, is nearly endless. With an expansive list of pasta types and shapes to chose from, the textures and visual appeal of pasta salad are easily customizable. Enjoy fresh pasta salad on a summer day as a delicate dish that pairs with almost anything.
   

   Bean Salads

4. 
   
   lunch salad image by Simone van den Berg from Fotolia.com 
   Bean salads are a hearty picnic dish loaded with nutrients.
   Though the children aren't usually clamoring to the bean salad bowl, this picnic salad's importance cannot be understated. Beans come in many varieties and are an excellent source of protein and fiber. In an article on Goodhousekeeping.com, "Nutritional Facts About Beans," author Janis Jibran extols the virtues of the salad legume, saying beans are a nutritionist's dream food. Try a bean salad with nuts or spiced up with chilies for a nutritious addition to the picnic platter.
   

   Fruit Salads

5. 
   
   fruit salad image by AGphotographer from Fotolia.com 
   Firm, fresh fruits are key when making fruit salad.
   Whether you consider fruit salad to be appetizer or dessert, its prominence as a picnic food is undeniable. The best of these use fresh fruits that aren't overripe or bruised to avoid a mushy mess. The more common fruits (apples, oranges, grapes and bananas) form the base of the salad while some exotics (kiwi, star fruit, mango and papaya) are mixed in to give the salad a little sense of adventure. If you're hosting a healthier picnic, incorporate fruit salads instead of chips and other greasy snacks.
   

   Garden Salads

6. 
   
   garden salad image by Piter Pkruger from Fotolia.com 
   A simple garden salad is a healthy addition to a picnic menu.
   The garden salad is a simple, fresh way to add color to a picnic table. Fresh vegetables, herbs, spices, dressings and myriad toppings and garnishes form these delicate summertime meals that can serve as an appetizer or a main dish. The portability and versatility of the garden salad is a big help on picnic day. Experiment with meats, cheeses and other toppings.

Food - Holiday Snack Foods

Holiday Snack Foods

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1. 
   
   christmas goodies image by Kathy Burns from Fotolia.com 
   There is an endless variety of holiday cookies.
   Along with presents and spending time with the family, food is among the most important things that many people associate with the holiday season. There is a certain magic to a food that is eaten only for a short time each year, and if your family is looking for a new holiday tradition, consider adding one of the holiday snacks that numerous other families already consider classics.
   

   Cookies

2. Cookies are a classic holiday snack, and many families have their own traditional recipes. Some of the classic holiday cookies include sugar cookies, oatmeal raisin cookies and chocolate cookies. If you are in the mood for something different, try ginger snaps, which include ingredients such as Chinese five spice powder and crystallized ginger.

Sausage

3. Sausage has become a traditional holiday snack because of its origin as a way of preserving meat to eat throughout the winter. Today, some mail-order companies capitalize on this by offering selections of sausage along with cheese and condiments such as mustard, marketing heavily during the holiday season. While these companies certainly provide tasty treats, you could also try purchasing a meat grinder and making your own sausage.

Candy Canes

4. Candy canes are so synonymous with the holiday season that many supermarkets do not stock them during any other time of the year. The pleasing shape and red-white color combination of candy canes makes them popular as ornaments when decorating the holiday tree. After tree-trimming night, family members often pluck the candy canes from the tree and snack on them periodically.

Fruitcake

5. Fruitcake has received an unfair reputation as the "holiday gift nobody wants," because of the proliferation of poorly made versions during the holidays. A great fruitcake has a selection of dried fruits and berries, spices such as cloves and sometimes a small amount of a liquor, such as brandy. The flavor of homemade fruitcake is delicious and complex, and improves if the cake is given some time to age before the holiday season.

Eggnog

6. Eggnog is a classic holiday beverage that incorporates egg yolks. After the yolks are beaten into a thick liquid, add your favorite spirit such as brandy or bourbon, and some milk to thin the mixture slightly. Top with powdered nutmeg and whipped cream before serving.

Food - Variety Food And Local Fruit

Variety Food And Local Fruit

Nasi Lemak

Nasi lemak is a must try! Nasi lemak, which means rice cooked in cream and in this case coconut cream, is traditionally a breakfast dish. However, today it has also been added to the lunch and dinner menu. You can find it at the road side stall in a cone shaped packet, or even at restaurants.
Nasi lemak is usually eaten with spicy sambal gravy, fried anchovies (ikan bilis), fried groundnuts, topped with fried or boiled egg and slices of cucumber. The fragrant aroma of Pandan (screw pine) leaves makes it even more tempting. Add more side dishes like fried chicken, squid or prawn sambal for a complete meal.

Banana Leaf Rice

Now, this one you have got to try! Banana leaf has always been synonymous with Indian food, and here heaps of rice are piled on a banana leaf loaded with different curries, dhal, vegetables, rasam (tamarind soup) and fried papadoms and Indian crispy. Game for Indian dessert? Then try the thick and sweet payasam to complete your lunch. The shop assistant moves around with stainless steel containers and you just need to flag him for additional helpings. Best of all, it is cheap... and you can really sample quite a variety of Indian dishes.

Chicken Rice

There are several variations of chicken rice but the most popular kind is that which originates from the Hainan province in China. A very popular dish, it is made up of fragrant rice cooked in chicken stock and served with either roasted or steamed chicken drizzled with a little soy sauce based gravy, sliced cucumber, a bowl of soup and a special chilli sauce. A delight for weight watchers!

Roti Canai & A Hot Cup of Teh Tarik

The Roti Canai and Teh Tarik combo is a meal for any hour of the day, and it's usually available at Mamak stalls and restaurants, which can be found almost everywhere in the city. Roti canai is the local Indian bread. Watch the skilled roti canai expert stretch and toss the dough into the desired shape and thickness and then cook it on a flat iron skillet with a generous amount of oil. Good roti canai is best eaten right off the skillet (when cold it can be chewy and tough). It is crispy on the outside and soft and fluffy on the inside and normally served with dhal curry (chickpea gravy). There are various versions today, among which the roti canai bawang (onion) and roti canai sardine (sardine) being the most popular ones.
When at a Mamak stall, you are bound to hear, "Teh tarik satu" (One teh tarik) most of the times. It's that popular among the locals. Teh tarik literally means 'pulled tea'. This is a frothy milk tea which has been skilfully pulled from one mug to another to increase the aroma and hasten the cooling process. Malaysians tend to have sweet tooth and our 'teh tarik' can be very sweet. So do ask for the 'kurang manis' (less sugar) version.

Satay

Bite size pieces of meat marinated in a variety of spices. The marinated meat is then skewered through thin bamboo strips and barbecued over charcoal fire until golden brown. A wide range of meat can be used, like chicken, beef or mutton.
The sweetish and juicy 'satay' is normally served with sliced cucumbers, onions, ketupat (compressed rice cake) and a spicy sweet peanut sauce for dipping. Satay is recommended as an appetiser during an evening meal.

Char Kuey Teow

Flat rice noodles stir fried over a very hot stove with minced garlic, chilli paste, fresh prawns, bean sprouts, cockles and eggs. It is then seasoned with dark soy sauce and salt. Char Kway Teow can be eaten anytime of the day. Simply delicious!

Kopitiam

Kopitiam is the Hokkein word for 'coffee shop'. Take a trip to these coffee shops and try out the locally brewed coffee and the 'kaya' toasted bread.
What makes the coffee special? Local coffee beans are roasted with margarine and grounded to give them more robust taste. These grounded coffee beans are then brewed and served black, white or white with sugar. Kaya is the rich, delicious and popular Malaysian 'jam' made of coconut milk, sugar and egg. The kaya mixture is spread over the toasted bread, together with a thick helping of butter or margarine.

Seafood

There are loads of great seafood restaurants where you can choose really fresh seafood (some are caught straight from the tank). Seafood is delicious, whatever style of cooking. You can try the chilli crabs (prepare to use your fingers here), butter prawns, asam fish head curry, steamed fish, grilled seafood. the list goes on.

Hawker Food

Hawker food in Kuala Lumpur is varied, cheap and generally delicious. The casual (non-air-conditioned) hawker stalls and food streets dining and ambiance are experiences not to be missed. This can be in the form of food courts or streets lined with stalls which only operate from evening until late at night. Making a choice can be overwhelming. Just take the noodle dishes for example. There is the Wantan, Kway Teow, Hokkein mee, Cantonese mee, varieties of laksa and more. The atmosphere is vibrant and noisy. Some of the famous food streets are Jalan Alor, Petaling Streets, Jalan Imbi and Puduraya bus stations. In the Golden Triangle area the best outdoor hawker centre is the Bukit Bintang (BB) Park, where a mouth-watering array of stalls sell just about everything from tandoori to western grills. In Bangsar, the indoor Jalan Telawi Tiga food centre is also a popular alternative.

Local Fruits

There are wide varieties of tasty and nutritious tropical fruits found in Malaysia - both locally grown and imported. They are sold in supermarkets, stalls and open-air night markets. Some can be found year round, like papaya and watermelon while others, like durian, rambutan and ciku, are seasonal.
There are many ways to eat the fruit. Some are best eaten fresh, while others, like banana and jackfruits can be made into tasty fritters. The juicy ones like watermelon, starfruits are both eaten as dessert as well as pressed for juices. Some of the fruits are also made into jam, preserves and pickle. Do make it a point to sample some of these fruits while you are in Kuala Lumpur.

Food - Different Types of Fruits & Vegetables

Different Types of Fruits & Vegetables

1. 
   
   Vegetables and Fruits image by Piter Pkruger from Fotolia.com 
   Fruits and vegetables are categorized into types in different ways.
   Fruits and vegetables around the world number in the thousands. These are categorized into different types or classes according to their shapes, textures, color or flavor. Some are exotic and found only in the country of origin. Others are exported and imported and are readily available on the worldwide market.
   

   Color and Protection Against Disease

2. A simple way of classifying both fruits and vegetables is according to their color. The color of a fruit or vegetable is related to its health benefits because of chemicals in it that produce its color.
   
   
   
   White fruits and vegetables, like broccoli sprouts, contain sulforaphane, a compound identified by Johns Hopkins scientists in 1992. Their research found sulforaphane reinforces the body's natural cancer-fighting resources.
   
   
   
   According to researchers from the U.S. Department of Agriculture's Agricultural Research Service, the anthocyanins found in red cabbage and blue and purple foods, like blueberries and eggplant, protect the human body against cancer, improve brain function and help keep the heart healthy.
   
   
   
   Green vegetables, such as kale and spinach, contain zeaxanthin. Scientists at the Kyoto Prefectural University of Medicine in 2001 found that this carotenoid inhibited cancer tumors on the skin and in the lungs of mice, alerting them to the possibility that it prevents cancerous tumor growth in humans.
   
   
   
   Red fruits and vegetables, such as watermelon, tomatoes, red grapefruit and guava contain lycopene. The American Cancer Society reports that in some studies, people who have diets rich in lycopene have less risk of developing cancers of the lung, prostate and stomach. Surprisingly, red cherries and strawberries do not contain lycopene.

Categories of Fruit

3. Fruits can be classified into biological categories. These fruit types include citrus: limes, mandarins, grapefruit, oranges and lemons and tropical exotic fruit, like bananas and mangoes. Another category includes stone fruit, which is also called tree fruit, such as plums, peaches, nectarines and apricots.
   
   
   
   Added to these categories are the berries: strawberries, kiwifruit and blueberries and the melons: rock melons, honey dew melons and watermelons.
   
   
   
   Tomatoes and avocados are also fruits and each represents a category type. Olives, too, are another type because olives are classed as fruits. Olive oil is a fruit juice.
   
   
   
   Sub-classes of these types are numerous. These include one-stoned fruit (the date), segmented fruits (jackfruit), two-seeded fruits up to fruits containing 10 seeds (star fruit) and fruits containing more than 15 seeds: guava, kiwi, passion fruit, pomegranate and tree apple.

Vegetable Types

4. Vegetables are classified into families or biological groups. These are six in number: marrow (cucumber, pumpkin and zucchini); root (potato, yam and sweet potato); cruciferous (cabbage, broccoli, cauliflower); leafy green (lettuce, silverbeet and spinach); edible plant stem (asparagus and celery) and allium (onion, shallot and garlic.)
   
   
   
   Vegetables are also categorized into seven other groups. These are the leafy green vegetables, root vegetables (beets, carrots and turnips); stalk vegetables (chard, fennel and kohlrabi); bulb vegetables (garlic, onion, chives and leek); tuber vegetables (taro, yam and cassava) and inflorescent vegetables (artichokes, cauliflower, broccoli rabe and broccoli.)
   
   
   
   The seventh group is comprised of the fruit vegetables. These are olives, squash, avocados, cucumbers, peppers, tomatoes, tomatillos, okra, chayote and eggplant. They are not vegetables, but classed according to the Concise Oxford Dictionary of Botany's definition of fruit, which is, "the ripened ovary of a plant and its contents... and seeds together with any structure with which they are combined."

Food - Top Ten Healthiest Green Foods

Top Ten Healthiest Green Foods

1. 
   
   green vegetables image by Steve Lovegrove from Fotolia.com 
   Greens are among the most nutritious foods available.
   Green vegetables are among the most vitamin- and mineral-rich foods in the world, each with its own merits. From kale to collards, mustard to dandelion, if it is green, rest assured it is good for you.
   

   Kale

2. Kale, a close relative of the cabbage, grows abundantly in Central and Northern Europe, as well as North America. It is not a naturally occurring plant, though; it is the result of selective breeding of the mustard plant. Regardless, kale is one of the most vitamin-packed vegetables by volume you can find. One cup of kale contains the recommended daily amount of vitamins A, K and C. In studies, kale has been noted for its link to decreasing the risk of breast, ovarian and colon cancers, as it contains a highly concentrated amount of antioxidants.

Spinach

3. Spinach, unlike kale, must be consumed in large quantities because, when it is cooked, it shrinks by nearly 3/4 of its volume. However, cooked spinach maintains all of the fiber and vitamin C of the fresh leaves.

Broccoli Rabe

4. Broccoli rabe, like kale, is also packed with a great deal of antioxidants and provides almost half of your daily requirement of vitamins C and A in a 3 1/2-oz. serving. It is also packed with fiber, calcium, potassium and folate.

Swiss Chard

5. Swiss chard is a difficult vegetable to eat raw because it is very bitter. Luckily, however, it keeps all of its nutrients even after steaming or cooking. Chard contains high levels of phytochemicals, chlorophyll, iron and soluble fiber, which all help in the prevention of cancer.

Mustard Greens

6. Mustard greens are similar in flavor to horseradish, and, like Swiss chard, are slightly bitter and difficult to consume raw. Tests show that the nutrients in mustard greens also help prevent cancer, heart disease and bone loss.

Dandelion Greens

7. Very few people realize that dandelion greens are not only edible, but extremely nutritious as well. They are high in vitamin A, fiber, potassium, iron, calcium, magnesium, phosphorus, B vitamins, thiamine and riboflavin and are believed to promote digestion and fight off inflammation, jaundice, edema, gout, acne, high blood pressure and constipation.

Watercress

8. Also a member of the cabbage family, watercress is full of vitamins C and B6, as well as magnesium and carotene. Watercress also contains high levels of folic acid and helps facilitate digestion. Due to its distinct peppery taste, watercress is usually eaten raw on salads or in sandwiches.

Chicory

9. Chicory includes radicchio, sugar loaf, large leaf and Belgian endive greens. It is usually eaten as the green base of a salad. Chicory greens are particularly high in calcium (more than kale per serving), iron, potassium, vitamins A and B and was believed in Medieval medicine to help settle upset stomachs.

Bok Choy

10. Bok choy is used in Asian dishes such as stir fries and cabbage salads. It has a thick leaf and a surprisingly sweet taste. A half cup of bok choy provides more than the daily need of vitamin A and the majority of vitamin C. Its stalk contain high levels of calcium, magnesium, folate and potassium.

Collard Greens

11. Famous in the cooking of the Southern U.S., collards are large flat leaves rich in vitamins A, C and K and contain high levels of calcium and fiber, even when cooked.