2021年12月11日 星期六

美國心臟協會(簡稱AHA,American Heart Association)十大飲食建議











CW.COM.TW
美國心臟協會:改善心臟健康的十大飲食模式|天下雜誌
美國心臟協會(簡稱AHA,American Heart Association)2021年發表最新

該如何改善心血管的健康?10個習慣帶您一起來看→

調整能量的攝入和消耗,以達到並保持健康的體重。

多吃各種水果和蔬菜。

選擇全麥食品和產品。

選擇健康的蛋白質來源:主要是植物,定期攝入魚類和海鮮,以及低脂或無脂乳製品。 如果需要肉類或家禽,請選擇瘦肉和未加工的形式。

使用液體植物油而不是熱帶油,如椰子油和棕櫚油,以及部分氫化脂肪。

選擇最低限度加工的食品而不是超加工食品。

盡量減少攝入添加糖的飲料和食物。

選擇和準備少鹽或不含鹽的食物。

如果你不喝酒,就不要開始; 如果您選擇飲酒,請限制攝入量。

無論食物是在何處製備或食用的,都應遵守本指南。



 10 requirements for hearth health

Central to the AHA’s guidance are these requirements for a heart-healthy dietary pattern:

  1. Adjust energy intake and expenditure to achieve and maintain a healthy body weight.
  2. Eat plenty and a variety of fruits and vegetables.
  3. Choose whole grain foods and products.
  4. Choose healthy sources of protein: mostly plants, a regular intake of fish and seafood, and low-fat or fat-free dairy products. If meat or poultry is desired, choose lean cuts and unprocessed forms.
  5. Use liquid plant oils rather than tropical oils, such as coconut and palm, and partially hydrogenated fats.
  6. Choose minimally processed foods instead of ultra-processed foods.
  7. Minimize the intake of beverages and foods with added sugars.
  8. Choose and prepare foods with little or no salt.
  9. If you do not drink alcohol, do not start; if you choose to drink alcohol, limit the intake.
  10. Adhere to this guidance regardless of where food is prepared or consumed.

The Hungry Eye by Leonard Barkan

 

Lauded as a must read for anyone interested in food in art, food history or gastronomy itself, The Hungry Eye by Leonard Barkan is an enticing history of food and drink in Western art and culture. Whether you get yourself a copy or pick one up for an art history fan or foodie on your holiday shopping list, it is sure to add to your enjoyment and knowledge. https://hubs.ly/Q010G44B0


2021年12月8日 星期三

Furikake (香鬆;變化無窮的料理)

 

Furikake  (香鬆;變化無窮的料理)

https://www.facebook.com/hanching.chung/videos/881302402498805

Furikake is a type of condiment that has a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.


Jump to navigationJump to search

Furikake
Otonano Furikake01.jpg
Furikake sprinkled on rice

Furikake (振り掛け / ふりかけ) is a dry Japanese condiment[1] to be sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fishsesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.[2][3] Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), or okaka (bonito flakes moistened with soy sauce and dried again), freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, etc., are often added to the mix.[3]

Furikake is often brightly colored and flaky. It can have a slight fish or seafood flavoring and is sometimes spicy. It can be used in Japanese cooking for pickling foods and for rice balls (onigiri). Since 2003, furikake has increasingly gained popularity in the United States (particularly in Hawaii and on the West Coast) as a seasoning for baked or fried fish,[4] raw fish salads[5] and snack foods such as furikake party mix.[6]

History[edit]

Gohan no Tomo is considered to be an early version of furikake.

One account of the origin of furikake is that it was developed during the Taishō period (1912–1926) by a pharmacist in Kumamoto prefecture named Suekichi Yoshimaru (吉丸末吉).[7][8] To address calcium deficits in the Japanese population, Yoshimaru developed a mixture of ground fish bones with roast sesame seeds, poppy seeds, and seaweed that was made into a powder. He called this product Gohan no Tomo (ご飯の友"A Friend for Rice") and is generally considered the precursor to contemporary furikake. A food company in Kumamato later acquired the product and was able to sell it commercially.[7] It was initially sold in a flask-like container shaped with a narrow neck to prevent moisture from seeping into the product.[8]

Years after Yoshimari's Gohan no Tomo, a grocery retailer in Fukushima City named Seiichirō Kai developed a mixture consisting of white croaker and powdered kombu and other ingredients simmered with a soy sauce-based broth. Kai called his product Kore Wa Umai (これは旨い"This Is Tasty"); it was popular on its release. Although Kore Wa Umai was initially considered a luxury item for the affluent who were able to consume white rice on a regular basis, it later was made accessible to the Japanese working class.[8]

Availability of furikake in Japan increased starting shortly after September 1948 when Nissin Foods began to manufacture it on a large scale to address pervasive malnourishment. The product was commercialized on the basis that it provided a good source of protein and calcium.[9] Furikake was made widely available as it was dispensed to those serving in the Japanese military starting in World War I.[8]

The term furikake was used generically to describe the product starting in 1959 with the formation of the National Furikake Association. Since 1959, furikake products are usually differentiated by their particular ingredients, such as salmon furikake and sesame-and-salt furikake.[8]

See also

維基百科,自由的百科全書

跳至導覽跳至搜尋

在一碗白飯加入香鬆

拌飯香鬆,簡稱香鬆,是一種日本調味料,主要以海苔鰹魚芝麻為材料,把材料打碎成為粉末狀或粒狀,可供用於拌飯。香鬆的使用甚為簡便,香鬆可直接撒於白飯上,然後和白飯拌勻,為清淡的白飯增添風味[1]

歷史[編輯]

香鬆的歷史可追溯至鎌倉時代的日本,當時已有名為「廚事類記」的食譜提到把鰹魚片用於佐飯。到大正時期,有日本食品商生產預先包裝的香鬆,雖然在當時是奢侈品,但後來仍在勞工階層普及。到二次大戰後,製造香鬆的企業增加,包括日清食品在內的大型食品生產商都投入香鬆的生產。

味道[編輯]

現在,香鬆有多種味道,除了常見的海苔鰹魚芝麻外,也有雞蛋魚乾梅乾烤肉等作為材料,製造不同味道的香鬆。白飯拌入香鬆後,可以連配菜都不用就可以吃完一碗白飯[2]。生產商為提升香鬆的味道,除了用多種的食材製造不同風味的香鬆,不少生產商還會在香鬆加入味精辣椒粉等調味料增添味道,但因此也產生食品添加劑的問題[3]。由於香鬆在潮濕環境容易變質,所以大多會加入防潮包,除了瓶裝的香鬆外,也有不少香鬆採用獨立包裝,方便使用者逐次開封使用,而開封後的香鬆也應盡快食用。



Furikake is a mixture of dried ingredients like chopped seaweed, eggs and fish flakes. With an ever-increasing ...
NHK.JP · 34 mins ago
23 hours ago — Furikake is a mixture of dried ingredients like chopped seaweed, eggs and fish flakes. With an ever-increasing variety of flavors, it's even ...
Furikake is a mixed seasoning that is sprinkled over rice for added flavor. It's also great for making onigiri rice balls! ... *You will leave the NHK website.
... Facebook; LINE. * This link will take you outside the NHK WORLD website. Broadcast date: October 9, 2015. Furikake is richly flavoured flaky or dry, ...
Furikake is a dry seasoning used to add flavor to rice. This calcium-rich furikake with a delightful shiso fragrance is perfect for making delicious onigiri ...
15 min

Recipes

商品

Furikake is a dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, ...
 Rating: 3.4 · ‎15 reviews