13.8.07
Italian town to pay residents to shed flab
Mayo margaritas? Japan indulges its creamy passion
When Koji Nakamura mixes up a
margarita cocktail, he adds a special ingredient -- mayonnaise.
"Mayogarita",
a white drink with a hint of the creamy dressing, is one of several cocktails
Nakamura serves in his "Mayonnaise Kitchen" restaurant in suburban
Despite its Western heritage,
mayonnaise has become the condiment of choice for many young Japanese, who add
it to everything from sushi, noodles and tempura.
While older Japanese might
gag at the thought of mayonnaise on rice or savory pancakes, the young are
slathering it on. They even have a name for mayo fanatics: "mayolers".
"People keep discovering
various ways to cook food with mayonnaise," Nakamura said. "If you
put it on raw tuna fish with red flesh, it tastes like medium-fatty tuna fish.
That kind of unpredictability makes it interesting and popular."
In 2006, Japanese consumed
1.65 kg (3.6 lb) of mayonnaise per person, down from a peak of 1.90 kg in 2000,
according to the Japan Mayonnaise and Dressing Makers' Association.
Nakamura's tiny restaurant,
with fewer than a dozen tables and decorated with cut-outs shaped like
mayonnaise bottles, also offers "Mayoty
Dog", which tastes like the vodka-based cocktail Salty Dog but is served in
a glass with mayonnaise on its rim instead of salt.
Patrons of the seven-year-old
restaurant can buy their own bottle of mayonnaise for 300 yen ($2.53) --
similar to bars that keep regular customers' bottles of whisky or sake.
"I know it's rich, but I like the taste," said 22-year-old
Mayumi Kameoka. "My friends and I used to put a
lot of mayonnaise on bite-sized fried chicken at our school
cafeteria."
Japanese mayonnaise, first
produced in 1925, is creamier and tangier than its Western counterpart, and
includes only egg yolks, not whites, with varying amounts of oil and vinegar to
alter the taste.
Manufacturers provide a
constant stream of recipes that involve the dressing, helping to make it a
staple in most Japanese refrigerators.
"It has a good
flavor," said Akira Omori, 32, who likes to put mayonnaise on dried squid
and other snacks.
Health-conscious Japanese
are, however, starting to eat less of the dressing, prompting manufacturers to
introduce low-calorie versions, including one that says it reduces cholesterol
levels.
Mayonnaise lovers also got
some bad news when No.1 Japanese mayonnaise maker Q.P. Corp's lifted prices in
June for the first time in 17 years due to higher vegetable oil prices.
Right now, though, Nakamura
of "Mayonnaise Kitchen" is more worried about a summer heat wave
seems to be dampening customers' appetites than the future. "I see people
going into a soba noodle shop downstairs. I can understand that," he said.
8.8.07
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7.8.07
Fatter corpses cause hazard for mortuaries
More than two-thirds of
Australians living outside major cities are overweight or obese, and extremely
obese corpses are creating a safety hazard at mortuaries, according to two
studies released Sunday.
Nearly three quarters of men
and 64 percent of women were overweight in a study of people in rural areas.
Just 30 percent of those studied recorded a healthy weight, said research
published in the Medical Journal of Australia.
"Urgent action is
required at the highest level to change unhealthy lifestyle habits by improving
diet, increasing physical activity and making our environments supportive of
these objectives," wrote the lead researcher, Professor Edward Janus.
The figures were much higher
than for the general population, where statistics show about 3.2 million of
Meanwhile, pathologists are
calling for new "heavy-duty" autopsy facilities to cope with obese
corpses that are difficult to move and dangerously heavy for standard-size
trolleys and lifting hoists.
The bodies presented
"major logistical problems" and "significant occupational health
and safety issues," according to a separate study, which found the number
of obese and morbidly obese bodies had doubled in the
past 20 years.
Specially designed mortuaries
would soon be required if the nation failed to curb its fat epidemic, providing
"larger storage and dissection rooms, and more robust equipment,"
said Professor Roger Byard, a pathologist at the University
of Adelaide.
"Failure to provide these
might compromise the post-mortem evaluation of markedly obese individuals, in
addition to potentially jeopardizing the health of mortuary staff."
In the past year, there have
also been requests for larger crematorium furnaces, bigger grave plots as well
as super-sized ambulances, wheelchairs and hospital beds.
No more crispy duck served at toilets
Food stalls attached to Beijing's public toilets will be removed in good time for next year's Olympics, state media said Saturday. Complaints over toilets with poor sanitation and toilet operators turning them into commercial operations led to the ban, which comes into force in October. "It is not proper to sell soft drinks or snacks right at the toilets," the Beijing News said, citing sources within the Beijing Municipal Administration Commission. "The city authorities also plan to publish a toilet guide, provide toilet information over the telephone and the Internet and erect more road signs to help toilet users." Billboards near toilets will also be banned, Xinhua news agency said. Notoriously polluted Beijing is cleaning up its act before it hosts the Olympics. It has also announced crackdowns on spitting and smelly taxis.