Wednesday, August 28, 2013

Taka Update August 28, 2013

 Taka Update August 28, 2013

Fish delivery and more

This week is not good for tuna. It is before Labor Day. Everybody needs to take some rest. Uni might come on Friday. Live Scallop is not available because of bad weather in Boston area.

I cut most of Japanese fish delivery on Thursday because of our vacation. We carry juts basic items.


 Closed Information

We will be closed September 01-08. (Sunday-Sunday) I go to Big Island, Hawaii this time. I will visit a sea farm where we buy Kona Kanpachi.


Extra fiber tied to lower risk of stroke
People who get more fiber in their diet are less likely to have a stroke than those who skimp on the nutrient, according to a new review of existing research.

"A few people in the past have looked at the relationship between fiber and cardiovascular disease, which includes coronary heart disease and stroke," senior author Victoria Burley told Reuters Health.

But this is the first time all the available results from long-term studies have been pulled together into one analysis, said Burley, a senior lecturer in nutritional epidemiology at the University of Leeds in the UK.

Burley and her coauthors pooled the results of eight studies conducted since 1990 that included close to 500,000 participants. Those people reported on their dietary fiber consumption and were followed for anywhere from eight to 19 years.

The researchers found the risk of suffering a first stroke fell by 7 percent for every 7-gram increase in dietary fiber people reported each day - so that those who ate the most fiber had the lowest chance of stroke, according to findings published in the journal Stroke.

The average U.S. woman gets 13 grams of fiber per day, and the average man gets 17 grams - well below the Institute of Medicine recommendation of 24 and 35 grams, respectively.

An extra 7 grams could come from two slices of whole wheat bread and a serving of fruit, for example, Burley said. But even less than that - just 2 or 3 extra grams per day - might affect stroke risk.

Americans suffer almost 800,000 strokes annually, and strokes cause one out of every 18 U.S. deaths, or 130,000 per year, according to the Centers for Disease Control and Prevention. Most happen when a clot blocks blood flow in a brain vessel.

"Stroke is a very common and chronic disease in our society because the risk factors are growing," Dr. Dean Sherzai, a neurologist at Loma Linda University in California, told Reuters Health.

The new results are important because at the moment there are limited treatments and preventive measures available for stroke, but diet changes such as adding more fiber are relatively easy, said Sherzai, who was not involved in the study.

The report didn't look at the effects of different types of fiber on people of specific ages - so it's possible some may glean more benefit from eating extra fiber than others, he added.

The findings don't prove fiber directly prevents strokes. Researchers also don't know why fiber would be linked to a lower risk, although they have some ideas.

"There could be all sorts of things going on," Burley said.

Foods high in fiber tend to be low-calorie and help people maintain a healthy weight, which reduces stroke risk, she said. Fibrous foods also have vitamins, minerals and antioxidants including polyphenols and flavonoids, which make blood vessels more elastic.

The findings should serve as more encouragement for people to get their daily recommended fiber, Burley said. She'd like to see fiber back on the agenda - since it sometimes falls to the wayside in low-carbohydrate or gluten-free diets. "Sometimes things like this just aren't deemed sexy enough," Sherzai said.

Website :  E-Mail

Twiter :

Reservation 404-869-2802

Tuesday, August 27, 2013

CA wild caught Bluefin Tuna is dangerous?

Radioactive Bluefin Tuna Caught Off California Coast
This is from Liberals Unite

Every bluefin tuna tested in the waters off California has shown to be contaminated with radiation that originated in Fukushima. Every single one.
Over a year ago, in May of 2012, the Wall Street Journal reported on a Stanford University study. Daniel Madigan, a marine ecologist who led the study, was quoted as saying, “The tuna packaged it up (the radiation) and brought it across the world’s largest ocean. We were definitely surprised to see it at all and even more surprised to see it in every one we measured.”
Another member of the study group, Marine biologist Nicholas Fisher at Stony Brook University in New York State reported, “We found that absolutely every one of them had comparable concentrations of cesium 134 and cesium 137.”
That was over a year ago. The fish that were tested had relatively little exposure to the radioactive waste being dumped into the ocean following the nuclear melt-through that occurred at the Fukushima Daiichi plant in March of 2011. Since that time, the flow of radioactive contaminants dumping into the ocean has continued unabated. Fish arriving at this juncture have been swimming in contaminants for all of their lives.
Radioactive cesium doesn’t sink to the sea floor, so fish swim through it and ingest it through their gills or by eating organisms that have already ingested it. It is a compound that does occur naturally in nature, however, the levels of cesium found in the tuna in 2012 had levels 3 percent higher than is usual. Measurements for this year haven’t been made available, or at least none that I have been able to find. I went looking for the effects of ingesting cesium. This is what I found:
When contact with radioactive cesium occurs, which is highly unlikely, a person can experience cell damage due to radiation of the cesium particles. Due to this, effects such as nausea, vomiting, diarrhea and bleeding may occur. When the exposure lasts a long time, people may even lose consciousness. Coma or even death may then follow. How serious the effects are depends upon the resistance of individual persons and the duration of exposure and the concentration a person is exposed to.
The half life of cesium 134 is 2.0652 years. For cesium 137, the half life is 30.17 years.
The Fukushima disaster is an ongoing battle with no signs that humans are gaining the upper hand. The only good news to come out of Japan has later been proven to be false and was nothing more than attempts by Tokyo Electric Power Company (TEPCO) to mislead the public and lull them into a sense of security while the company searched vainly for ways to contain the accident. This incident makes Three Mile Island and Chernobyl pale in comparison. Those were nuclear meltdowns. A nuclear melt-through poses a much more serious problem and is one that modern technology doesn’t have the tools to address. Two and a half years later and the contaminants are still flowing into the ocean and will continue to for the foreseeable future.
The FDA assures us that our food supply is safe, that the levels of radiation found in fish samples are within safe limits for consumption. But one has to question if this is true and, if it is true now, will it remain true? Is this, like the statements issued from TEPCO, another attempt to quell a public backlash in the face of an unprecedented event that, as yet, has no solution and no end in sight?

Saturday, August 24, 2013

This guy is good, doing very well.

TOUR Report updates

I am very happy with his 2nd round. -11 1st place. 2 more days and keep good score to win.

Thursday, August 22, 2013

Kakiage, new style tempura

写真: Kaki-Age, Shredded vegetables and Shrimp tempura
Crispy and tasty
This is called kakiage. Shredded vegetable tempura. We can add shrimp, too.
Onion, carrot, zucchini, French bean are great balanced.
We have to eat more vegetables and need to be healthy.

Eat kombu, kelp for your health

This is Kombu, Kelp.
Left - dried, just like this when you buy at grocery stores.
Right - after cooked, after soaked. 7-8 times bigger than dry one.

Kombu is normally for dashi, soup stock. But we eat sometimes.
But there is no taste, no flavor, no salty, no sweet. It is hard to eat.

This is a typical healthy food, Nimame. Nimame is braised soy bean. I just add konbu.
You know soy bean is good for health, especially for women.
And konbu is mineral and vitamins, all natural and no side effect.

This is from
Kombu seaweed is a type of edible plant that is a staple in the Japanese culinary tradition. Kombu seaweed is low in calories but provides several beneficial nutrients. Although Kombu seaweed is usually used as an ingredient in Japanese dishes, you can use it as a garnish or main ingredient in a variety of recipes to provide an improved nutritional profile.


If you're on a calorie-restricted diet, kombu can be a healthy choice, as 1 oz. of this seaweed contains just 83 calories. This amount comprises about 4 percent of the daily suggested intake of 2,000 and can be burned off relatively quickly through exercise. For example, five minutes of rollerblading or nine minutes of jogging could burn 83 calories.


Kombu seaweed is healthful because of its lack of fat. Although dietary fat does provide some benefits, too much of certain fats can be detrimental. Kombu seaweed contains no saturated or trans fats, which are types of fat that can increase your risk of heart disease by promoting adverse changes to your cholesterol levels.


Kombu seaweed is rich in carbohydrates, with 17 g in each 1 oz. serving. Carbohydrates are your body's primary source of energy, so consuming carbohydrate-rich foods can be beneficial for athletes. In fact, exercising and eschewing carbohydrates can be detrimental; a study from the April 2010 issue of the "European Journal of Applied Physiology" found that consuming a low-carbohydrate diet and performing intense exercise led to a decrease in testosterone levels.


Another healthful aspect of Kombu seaweed is its rich fiber content. Each 1 oz. serving of Kombu seaweed provides 7 g of fiber, a nutrient that promotes a variety of benefits. Dietary fiber can help you manage your cholesterol levels, promote bowel health and aid in weight loss by stimulating feelings of fullness.


Kombu seaweed is rich in calcium, with 13 percent of the daily suggested intake in each 1 oz. serving. Eating a diet rich in calcium is healthful because this mineral promotes strength in your bones and teeth and may help reduce your risk of high blood pressure and PMS, according to the University of Maryland Medical Center.


Kombu seaweed is rich in iron, with 13 percent of the daily suggested intake in each 1 oz. serving. Iron promotes a number of health benefits, as it helps produce cellular energy and aids in carrying oxygen to your body's cells.

I sometimes just eat dried kombu. It is salty and chewy but just eat. You had better choose thin one. Don't try with thick one, hard to chew.
Be healthy! Right?

Tuesday, August 20, 2013

The Best Ramen Store in NYC?

Ippudo in Soho. Noisy, busy and popular ?

Wall décor, Hiragana Japanese, not bad.

Akamaru ramen $15
It was OK, not bad but not great.
Do I come back this place? I do not think so.

Real Uni Rivioli

I use live scallop for uni dish. It is pricy but yummy.

Real Salmon Skin Roll

This is for Salmon skin lovers.

Kanpachi Carpaccio New Style

I sell same dish many years and need to change the design to sell more years.
You can pick vegetables and wrap and eat. Less sauce and spice of Wasabi, Yuzu pepper kill you.

This tuna is available now!

It came yesterday and 49 lbs..  It was great condition.

Taka Update August 20, 2013

 Taka Update August 20, 2013

Fish delivery and more

I have good tuna so far. It came yesterday and was 49 lbs..It was great condition of toro. I sold some Negitoro Don last night. I ordered Tachi Uo (Bekt fish) and Kisu (Whiting) this Thursday and cut Iwashi (Sardine). I have some uni and next delivery will be Friday, I geuss.

Some menu items changed, I added a new cold appetizer. And I changed Kanpachi Carpaccio design.


 Closed Information

We will be closed September 01-08. (Sunday-Sunday) I go to Big Island, Hawaii this time. I will visit a sea farm where we buy Kona Kanpachi.


Quitting smoking 'cuts heart risk despite weight gain'

Researchers writing in the Journal of the American Medical Association say the prospect of weight gain makes some smokers reluctant to stop. But they say quitting has a "positive effect on cardiovascular risk".

The health gains from giving up were most marked in people who did not have diabetes, but people with the condition were still said to have benefited.

If you're keen to quit smoking but worried about putting on weight, using smoking cessation aids such as inhalators, gum, or lozenges may help you resist the temptation to reach for comfort food in the place of a cigarette”

Obesity is a risk factor in heart disease, leading past research to examine whether weight gain might cancel out some of the benefits of quitting smoking.

Studies suggest people who stop smoking gain on average 6-13lb (2.7-5.9kg) over the first six months.

The JAMA research looked at the smoking habits and heart health of more than 3,000 people between 1981 and 2011.

Former smokers who had stayed away from tobacco for more than four years had a 54% lower risk of heart and artery disease than smokers.

Recent quitters who had stopped smoking for up to four years experienced almost the same benefit with a 53% lower relative risk.

This was despite recent quitters typically gaining 5-10lb over a period of four years, and long-term quitters 1-2lb.

Dr James Meigs, one of the authors of the study at Harvard Medical School, said: "We can now say without question that stopping smoking has a very positive effect on cardiovascular risk for patients with and without diabetes, even if they experience moderate weight gain."

Doireann Maddock, senior cardiac nurse at the British Heart Foundation said weight gain should not deter smokers from quitting.

"If you're keen to quit smoking but worried about putting on weight, using smoking cessation aids such as inhalators, gum, or lozenges may help you resist the temptation to reach for comfort food in the place of a cigarette."


Website :  E-Mail

Twiter :

Reservation 404-869-2802

Thursday, August 8, 2013

Taka Update August 08, 2013

 Taka Update August 08, 2013

Fish delivery and more

Tuna is not great but I have some new fish this weekend only. I have Tachi-Uo (Belt fish), Kuro-Mutsu (Japanese Bluefish, Bigeye), Umazura-Hagi (Black Scraper, Filefish). It is fun to try new fish and I want you to do it. Uni supply is tight. I have one pack today and might come tomorrow again. And I finally received King Salmon this morning.

 Closed Information

We will be closed September 01-08. (Sunday-Sunday) I go to Big Island, Hawaii this time. I will visit sea farm where we buy Kona Kanpachi.

'Click farms': how some businesses manipulate social media

A Channel 4 Dispatches investigation exposes how some businesses promote themselves on the internet by purchasing fake Facebook 'likes', Twitter followers and YouTube views. In this excerpt, film-maker Chris Atkins reports from Bangladesh, where 'click farm' workers are paid as little as a thousandth of a dollar per click to manipulate social media statistics.

So, do you believe some reviews online? We need to have our own opinions. I can say 50% of online reviews are not real. And I don’t see those reviews. It is very tired to see them. I see our sales and if it grows, there is no problem. The thing is very simple. And our customers say to me, “ Taka, you do good job.” I am happy with those words.

Website :  E-Mail

Twiter :

Reservation 404-869-2802