8 Unusual Japanese Snacks

Like every other country, Japan has its share of strange and quirky food. Although I got to say that, unlike most countries, Japan has more frequent instances of creating exceptionally weird snacks. Check out 8 such snack types below.

1. “Otoko Kaoru” or 'Man Smell' Chewing Gum

Think that simply spraying Axe is not good enough? Need a bit of extra help boosting your ego? Or do you just worry that you smell funny? These must be the questions running through the minds of the inventors of this chewing gum. It is roughly translated as 'Man Smell' chewing gum and it purports to add that extra oomph to your manliness. Granted, the smell wafting from your skin pores will remind you of roses but perhaps this is aimed at the metrosexual man?

2. American Burger Flavored Potato Chips

Wait, what? So basically, if you were to eat these chips with your burger, you will get the same taste either way? Maybe these chips are meant for camping trips and such, you know when you are far from a burger joint and you crave a yummy snack? Is there any other way you can make sense of this? It's not surprising that this didn't last long on the market.

(Photo via Flickr user vacationtime via Candy Addict)

3. Collon

In this case, it is not just a matter of an unfortunate name but the snack itself. It's meant to be a sweet snack and comes as wafer tubes with filling. Are you having a facepalm moment? Did I mention that chocolate is one of the filling flavors? Oh dear.

4. Big Daddy Bento Box

Alright, so this is cool weird. Who wouldn't want their lunch meal to look like this? Of course I would not want to eat it, mostly because I would not want to ruin the layout. I love how one of his bent leg has rice molded just at the right angle. Someone spent way too much time making his lunch!

5. Maccha Milk Kit Kat

Think the color is a bit weird? Well, that is a hint about the flavor of this quirky Japanese snack. Yep, you should only bite into this if you are craving a bit of green tea flavored snack. Kind of a strange taste for a chocolate bar, don't you think? Then again, that's what some folks said about mint chocolate bars ….

6. Pepsi Shiso

Speaking of minty flavor, check out this unusual flavor for a Pepsi drink. Apparently it is a mint flavored Pepsi and, if this blog is anything to go by, it also has a hint of pine and fennel. It's starting to sound more like something you keep in your car, you know to get rid of those funny American Burger flavored chips you left for too long in your car.

7. Mother's Milk

I am hoping this is aimed at young mums and are intended for babies. Actually, can you give a carton of breast milk to a kid … is that even healthy? You also wonder if there are other, more grownup folks queuing up to buy this drink. I have to agree with the site that featured this drink; what kind of factory actually produces this drink? What would they say in the classified, when advertising for this ad?

8. Uka-ru Chips

This one is too cute for words. According to this blog, the chip type is a reference to special prayers one does when hoping to pass exams and such. So … prayer chips? Maybe it gives that extra drive and boost a student needs during study time? Whatever the case, you have to admit that the packaging for the chips is rather endearing.

 

Michael Pollan and the Food System: Bioneers

Bioneers is going on this weekend in California and green inventors, entrepreneurs, activists and enthusiasts from around the world are now gathered together talking about all that’s new and trendy and amazing in the green world. One of the keynote speakers was Michael Pollan, and I watched his speech this afternoon, after spending a hour or two roaming the Alemany Farmer’s Market in San Francisco and marveling at how much more beautiful the food was with its dirt-crusted glean in the afternoon sunshine, rather than the neon bulbs that distort the colors of the rotten spots from sitting for too long on the garlic I end up buying down the street in a pinch…

Photo Credit: Henkimaa

Pollan gave a great speech about the state of food production and what needs to change. It was great.

He began with some great numbers that illustrate how we are running a deficit on our food production, even as we are needing more food for more people around the world:

The Food System also contributes between 15-30% of greenhouse gasses to the atmosphere. The food industry creates 20% of the total fossil fuel use worldwide- more than any other industry. Wow, right?

Around WWII, we would get 2 calories of food energy for every 1 calorie of fossil fuels used (for production/ transportation/ etc.) These days, we get 2 calories of food energy for each 10 calories of fossil fuel energy. Double wow, right?

Then he did a great visual where he showed how it takes 26 oz. of oil to produce and ship one McDonald’s Quarter pounder with cheese- that same burger creates 13 lbs. of carbon emissions into the air- similar to driving your car 13 miles.

Triple wow. Watch the video:

 

 

Pollan also compellingly says that Obama cannot address climate change, health care and energy independence without addressing food issues. That’s one of the kickers that is coming up with all of the new politics- whether it’s food or water, those are the issues of the future- those are the bottom lines for all of us. Those are how we survive.

Pollan suggested several measures to consider, basic and simple to say but complicated to carry out:
1. How many crops are grown in a given field?
2. How many days of the year fields are green, how many days they are harvesting sunlight.
Both of these speak to the need to grow different things on the farm- stop growing monoculture and start growing what he is calling polyculture. He brought up a startling story that
3. Decentralizing the food system.
Basically, doing more local food creation and local selling. Full year farmer’s markets and diversified fields.
4. We need to plant gardens. We need to start cooking.

The big question he brings up is whether we can feed the world sustainably- can we actually feed all of the people on Earth who have grown up eating simple calories out of boxes and chips and cookies?
In the end, what he is suggesting that we swing the pendulum back from creating cheap calories for lots of people to making actual nourishment again.

National Bake and Decorate Month

The highlight of Halloween, when I was a kid, was always getting homemade treats from a neighbor we all knew and loved. An elderly woman whose kids were grown, she always baked the most delicious treats for us to take home and enjoy. Sometimes she even gave our parents treats and we would hang out at her house, munching and enjoying ourselves while she marveled fondly at our costumes.

Sadly, days like that are no longer among us; not only is our neighbor too old to bake cookies and rice krispy treats and other amazing creations, but the times have since changed. These days, homemade treats are discouraged—even in schools!—because their contents cannot be verified. It’s a valid reason to avoid home cooked treats for kids with allergies—but we all know that the real worry exists with what kinds of poisons, razor blades, etc. might be present in the treats. It’s a sad, disturbing thought, but it could happen.

That doesn’t mean that we can’t bake yummy treats at home for Halloween. We’re definitely baking our daughter’s cakes for her Halloween birthday party, and we’ll be making sugar skulls (though for decorative purposes only) and other such things as well. Here are some other ways to get your bake-and-decorate on this month:

  • Use leftover Halloween candy for decorating cupcakes, cakes, or other treats.
  • Experiment with frosting. Get a white colored frosting—like vanilla or butter cream—and add your favorite fall colors of food coloring. Then, cut off just the tip of the corner on a plastic bag, and use it to put the icing on like a pro. Play with different words or “draw” pictures that you like.
  • Grab a cookbook from the library to play with. If you’re into traditional stuff, try some new recipes. If you’ve never made a real homemade cake, make one from scratch.
  • See if you can bring in you home-baked treats at the office. Your coworkers are sure to thank you for it! Or share with a neighbor, shelter, or friend.
  • Give cookie, brownie, or cake “kits” for gifts this month. Just add the dry ingredients into a glass jar, decorate it, and add the recipe with a piece of ribbon. Voila—a cheap and easy gift that provides both fun and a full belly.
  • Try adding on different candies that are made for baking at the store, or play with pretty cupcake holders.

October is National Chili Month

I think my favorite quote about chili is by George Carlin: “You aint’ cool, you’re f***** chili.” Okay, so it’s not appetizing or particularly profound, but it makes me laugh, and that’s what’s important.

When it comes to chili, though, what’s important seems to differ depending on who you ask. Some people like their chili loaded with meat; others, like me, prefer it to be vegetarian if possible. Some like to sweeten it with jelly; others spice it up with peppers of any and every variety. However you like it, there’s no doubt that October is really a perfect time for a good pot of chili with good friends.

How do you eat your chili? Here are a few ways you might want to try.

  • Host a chili cook off with family and friends. Invite everyone to bring over their best pot of chili, and provide toppings and crackers. Just be sure to make it BYOB: Bring Your Own Beano.
  • Top it off with something new, delicious, or just plain weird. Try… salsa, guacamole, cheese, pico de gallo, cracker crumbs, crumbled pretzels, your favorite vegetables, pineapple chunks, sour cream, tortilla chips… The possibilities are literally endless. You may just end up with a new favorite flavor.
  • Try a different base. Substitute turkey if you normally use beef, or go strictly veg with the freshest beans you can find.
  • Host a bonfire with a big pot of chili, some apple cider and plenty of ghost stories.
  • Make some big, honking manly chili for fall football games. Be sure to serve with big spoons.
  • Fix some quick canned chili up—then add some nutritional value or zest in it with corn, tomatoes, beans, shredded chicken, olives, cheese or whatever you like.
  • Use leftover chili for a bunch of other recipes, such as nachos, chili dogs, baked potatoes, and more.
  • Hold a chili cook off fundraiser for your school or team. Offer prizes and either charge an entrance fee, a sampling fee, or include fall games and activities, like sinking an official in water. (As it’s flu season, a kissing booth is not recommended.)
  • Make some healthy, yummy pumpkin chili with the guts of your jack o’lantern—no need to let them go to waste!—or simply some canned pumpkin. If you go with the former, you can serve roasted pumpkin seeds on the side. 

Chestnuts Roasting on an Open Fire

Chestnuts always conjure images of Christmastime (or lame jokes), so it might seem weird that National Chestnut Week is this week. I guess every other week in December was taken; maybe it’s because they’re now fully in season. For whatever reason, this is the week that we celebrate the chestnut; so here are some of the health benefits of chestnuts, as well as some ways you might want to celebrate.

That said, there are plenty of other benefits to be had from eating chestnuts. A full serving contains almost three grams of protein and 27 milligrams of calcium. They also contain iron, niacin, vitamin B, vitamin C, riboflavin and phosphorus. A serving also contains only 4 grams of fat, which is low for nuts.

Dubbed “the grain that grows on trees,” chestnuts are packed with fiber, which makes them filling. They contain no cholesterol, have lots of complex carbohydrates and have less calories than peanuts and cashews. With about 170 calories in a serving, they’re considered a good snack for those hoping to lose weight.

Chestnuts are considered good body building foods. They are often recommended for people who need to gain wait. (You might think that’s not much of a problem in our society, but there are still plenty of underweight people afoot who do need the extra nutrition.)

Chestnut leaves are used to help curb a fever, and it also helps treat pyorrhea and teeth maladies. Chestnuts can be used in treating whooping cough and respiratory problems, as well as in repairing blood vessel, vein, and capillary damage.

Grown primarily in Italy, China, Spain and Japan, there are over 100 varieties of chestnut treas. They are considered a staple in the classic Mediterranean diet, and were a common food among peasants during the Middle Ages. Good chestnuts should be firm and heavy, with shiny, dark shells. Chestnuts that are dim or mottled might have mold, so don’t buy them.

Here are just a handful of ways to enjoy chestnuts this week:

  • Roast them. This is probably the most common way of eating chestnuts.
  • Replace your peanuts or cashews with chestnuts for the week and save a few calories.
  • Try a new chestnut recipe. From soup to pudding, cheesecake to stuffing, main dishes to sauces, there are plenty of chestnut recipes on the web to try.
  • Ground them up as flour or to flavor other dishes.

October is National Pasta Month

Mmm… pasta. Who doesn’t love a good noodle? 77% of Americans say that they eat pasta at least once a week, and it’s no wonder: there’s pretty much a pasta flavor or texture for everyone.

 We all have our days where we go Garfield, scouring for the nearest Macaroni Grill, Olive Garden, or even Fazolis for a pasta fix. The beauty of pasta, of course, is that while it’s delicious, it’s also super cheap; by adding in some vegetables and whole grain noodles, it can easily become a daily staple for your family’s meals.

If you’re already a pasta fiend and widely known for your family’s spaghetti night, try some new ways to show your love of the noodle this month:

Try a new pasta restaurant. The ones mentioned above are my favorites, but there’s delicious pasta to be found at Noodles & Company, Souplantation/Sweet Tomatoes, The Pasta House, and even your local supermarket’s freshly made, ready-to-serve aisle. Where’s your favorite place for a pasta fix? Add your recommendations below.

Take a bath in noodles. This might be a weird way to celebrate, but it seems to work for old ladies.

Experiment with new kinds of noodles and sauces. Are you always a red sauce maven, like I am? Go for a white sauce, olive oil, pesto, a lemon-based sauce, or any other kind you might be interested in. If you love penne, why not try cavatelli, fiori, or capellini? You can find a list of all the different types of noodles here—I for one was surprised at the variety!

Experiment with cooking styles. Try your pasta in a soup, or if you love it soft, taste an al dente version for a different texture.

Experiment with add-ins. From mushrooms to broccoli, olives to artichokes, peas to carrots to even nuts, you can add just about anything to your pasta. I ran across a recipe for pumpkin pasta recently that sounded pretty delicious and perfect for the season. What better way is there (aside from getting them to like them in the first place!) is there to get your kids to eat their veggies?

Top your pasta. Spice up the old favorite, parmesan cheese, by grating fresh parmesan. Or add your favorite herbs and spices at the table.

Make pasta art. This is a great way to help children build fine motor skills as well as learn about the world of noodles. Make macaroni pictures, or create sculptures of figures, bridges or other objects.

Coke Apologist Apologizes For Coke

In a move that surprises no one, the Wall Street Journal is carrying an op-ed piece which is favorable to a large multinational corporation.  The article in question is a defense of Coke by the CEO of the Coca-Cola company, and he wants you to know that the proposed tax on sugary sodas will not work, and will maybe break the entire country and also make puppies sad.  You don't want puppies to be sad, do you?  I didn't think so!

The CEO of Coca-Cola has a good point, which is that legislating behavior - particularly eating behavior - is probably doomed to failure, and possibly anti-American.  But he's a little disingenuous about the deal with the proposed soda tax.

The first thing about this tax is that it's a sin tax.  We as a country tax things deemed "sinful" more heavily than, say, carrots.  For example, taxes are very high on both cigarettes and alcohol. These are products which are undeniably bad for you.  They are also products which are discretionary purchases. (Although having quit smoking only a few months ago, I will forgive you for protesting that cigarettes aren't "discretionary" any more than heroin is discretionary for a junkie.  But let us agree that no one NEEDS cigarettes in order to continue to exist, the same way that we NEED water, air, and so forth.)

Are sugary sodas like Coke and Pepsi both discretionary and undeniably bad for you?  Yes on both counts.  In fact, in racing to Coke's defense, Mr. Kent can only say that "Even soft drinks with sugar, like Coca-Cola, contain no more calories (140 calories in a can) than some common snacks, breakfast foods and most desserts served up daily in millions of American homes."  I literally stopped and laughed out loud at that line.  Saying that your product is "no worse than a Twinkie" or "no worse than a sack of Oreos"?  Really?  That's what you're going with?  Okay.  

I am reminded of the state of Idaho's license plate slogan, "Famous Potatoes."  If that's the best you've got, then I am really really sorry.

The second thing about this tax is that it is an attempt to use economics to influence behavior.  Time after time we have found that economic theory can solve problems faster, and more completely, than any other method.  It can be shown over and over that cash money is the only thing that motivates people to make changes.  When Canada tripled the cost of a pack of cigarettes, the smoking rate went down by a third.  When gas prices go up, people suddenly don't want to buy SUVs.  Let's face it; money talks.

Now, Mr. Coke does have an excellent point, which is that sugary sodas are probably not the greatest contributor to our increased daily caloric intake.  Most people place that blame at the feet of perfectly normal foods which somehow now contain high fructose corn syrup for no earthly reason.

However, were we to institute a steep tax on everything that contained HFCS, I'm sure the manufacturers of Wheat Thins would make the same protest as Mr. Coke.  "It's difficult to understand why the beverages we and others provide are being targeted as the primary cause of weight gain when 94.5% of caloric intake comes from other foods and beverages," Mr. Coke says. As does every other manufacturer.  This is a collective problem, and sadly, Coke is part of that collective.

Pioneer Woman Calories: When Does Food Porn Go Too Far?

You know, I'm really torn on this issue.  On the one hand, I recently re-watched "Supersize Me," and I am overcome with the urge to never eat again.  On the other hand, I just spent an hour browsing the recipes on Pioneer Woman's blog.

Then… oh, you won't like what happened then.

Then I thought, "I wonder how many calories are in these recipes?"  And I found a tool at About.com which lets you paste in a recipe, and get the calorie information.  And now... now I don't feel so good.

To answer the first question, Pioneer Woman's quiche - assuming that it is cut into twelve slices - has 750 calories, 46 grams of fat, 20 grams of carbs, and 23 grams of protein.  Which is to say, about the same as a McDonald's DOUBLE quarter pounder WITH CHEESE.

But… have you seen the pictures?  Go look at the pictures.  Tell me you can look at every single picture without feeling that tingle in your salivary glands.  I dare you.

"Surely this is some kind of fluke," I thought.  I clicked on a recipe without looking, and randomly chose her recipe for bacon onion cheddar biscuits.  Whoa nelly!  Assuming that recipe makes 12 biscuits (it seems to, as far as I can tell from the pictures) that's 185 calories, 10 grams of fat, 17 grams of carbs, and 5 grams of protein.  Per biscuit.  Which is to say, about the same as a McDonald's hash brown patty.

But look at those pictures.  Scroll down.  Look at the cheese strings.  Can you smell them?  I think I can smell them.

People, this is what I'm talking about.  Pioneer Woman is probably one of the biggest bloggers in the world, largely because of her recipes and photographs.  In fact, she recently finished a cookbook which should be on bookstore shelves soon.  Ree Drummond obviously knows which side her bread is buttered on, so to speak, or she wouldn't accompany every recipe with three dozen lavish photographs.

The thing most of us probably don't realize is that Drummond is cooking this food for working ranch hands.  They probably burn 10,000 calories apiece every day, at least.  (I wasn't able to find a calorie burning chart that included "wrangling cattle.")  At that rate, a couple of bacon muffins with dinner is just a drop in the bucket.

Is Pioneer Woman telling you to eat this stuff for every single meal?  No she is not.  Is she going to threaten to shoot your dog if you don't eat a handful of bacon cheddar muffins?  No she is not.  Should she somehow be forced to tone it down in the recipe department, because that food is literally dangerous?  I doubt if she'd do it, because she's obviously found a lucrative niche, and she's going to mine it for all it's worth.  (I can't blame her - I'd do the same thing.)  

I don't even want to be the party pooper in all of this.  I should talk, right?!  Still though, I can't help but feel that Ree Drummond's recipes should come with some kind of health warning.  We all know that bacon and heavy cream is bad for you in the abstract, but I'd love to see Drummond include a Nutrition Facts graphic with every recipe.  Maybe it would put the food porn into its proper perspective, you know?

Pairing and Why It Matters

There are a few hallmarks of culinary snobbery that are near universal. For instance, the baffling number of forks at a full table setting. While it actually is pretty absurd to dedicate an entire fork to, say, shrimp, other dining particulars aren't so baseless. One I'm particularly interested in defending is the careful pairing of drinks to certain kinds of food. By no means do I believe that these are hard and fast rules, but they are good suggestions that, at best, are intended to make the dining experience more pleasant.

Wine: White, Red or Blush?

We've all heard this one before. Red wine for red meat, white wine for fish and blush for poultry. But why? It's certainly not an arbitrary rule. Rather, it's about allowing the many subtle flavors inherent to wine to co-mingle with and ultimately amplify the flavors of the dish in question. Let's take a look at all three.

Red Wine

Reds have a tendency to be full-bodied with undertones of spice and warm floral elements. The red meat, red wine rule relates to the way the savory protein flavors in dishes like steak or lamb interact with the heavy, complex strands in a good red wine than it does with any particular chapter in a book of etiquette. Red meat isn't refreshing, it's powerful and complex. Likewise, the wine we drink with it ought to reflect that. It should also be noted that red wine pairs well with vegetarian dishes that favor pepper and balsalmic tones.

White Wine

On the other hand, white wine tends to carry sweet flavors, like fruit. This means that it pairs well with fish and seafood because fish and seafood itself has a compliment in sweet fruit and tart citrus. Most would rather see a mango salsa on a piece of fish than on a cut of venison, so one should seek out white wine for that fish as well. White wine is generally light and refreshing, so it naturally pairs better with crisp or gentle meals.

Blush Wine

Honestly, I'm on the fence about this one. This is my bias against blush wine speaking, but I often don't see the point in rose varieties when it seems they have all the weaknesses of both red and white but none of the strengths. There's no problem with leaning on a sweeter variety of red wine for gamey poultry like turkey or duck, then favoring dry white wine for lighter fare like chicken. Ultimately, it comes down to taste. Food should always be about what tastes the best to the individual, not what some dusty custom dictates.

 

Liquor

This is a somewhat more complex subject and also considerably more individualized. All the practice in the world won't make someone acquire a taste for scotch, but when one does there is nothing quite like a call brand on the rocks with an unconventional pairing. I find that scotch does particularly well with, of all things, East Asian cuisine like Chinese, Japanese and Thai. The smokey elements of scotch work well with spicy pepper flavors and the inherent heaviness of whiskey counterbalances the relative lightness of Asian food.

On the other end of the spectrum, citrus-loving spirits like vodka and gin go remarkably well with both general seafood and subtle regional fare like French and Spanish food.

I would always recommend supplementing any hard liquor with a glass of water during a meal. Liquor can compliment flavors, but it can't quench thirst. Responsibility and moderation are highly desired, even on a full stomach.

 

Beer

Especially given the wonderful (and relatively new) availability of hand-crafted microbrews in America and Canada, beer is back on the menu for proper pairing techniques. Beer does remarkably well with simple, greasy food like hamburgers and pizza because it has a high water content and favors a few strong flavors rather than any amount of complexity. Italian food, especially pizza and pasta, benefit from beers with a lot of hops because the floral tones mingle well with the herbs and spices of tomato sauce. Meanwhile, blunt and bitter ales carry the weight of simple pub fare with a surprising amount of grace, while heavy porter beers interact nicely with the acidic notes in fried fish and french fries.

 

Beverage pairing is a useful art, but it always comes down to individual preference. The "rules" are more like guidelines based on a few logical compliments. As in all cuisine, aim for whatever feels right, but don't discount the wisdom of the ages.

Washington Wild Chanterelle Mushrooms

It's mushroom season in Washington, and I'm beginning to see the first ads from people with chanterelles for sale.

Late September and early October are peak wild-mushroom season, especially in Western Washington around the Olympic Peninsula. There are several varieties of wild mushrooms that "fruit" in the fall—including boletus and the somewhat rare matsutake—but in this area the chanterelles, in both the yellow and the white variety, rule. The yellow variety is especially common on the west side of the Cascades, particularly under the cover of second growth forests rich with Douglas fir and hemlock. The chanterelles look similar to other mushrooms when they first push up from the conifir's roots; small "buttons" of fungi. But later the button widens and spreads, creating the familiar trumpet-like chanterelle fan, with thick ridges along their underside and down the stalk. You do need to be careful if you're hunting wild mushrooms; there are a few poisonous mushrooms that a beginner might confuse for a chanterelle. Go with an expert the first time, at least, and remember that there are legal restrictions about when, where, and how many mushrooms you harvest. If you attempt a wild chanterelle harvest, make sure you keep to the legal limit. Note, too, that chanterelles are also abundant in Oregon.

The chanterelle is delicately flavored and this time time of year cooks are eagerly seeking them to use at some of the better gourmet restaurants. Nowadays, they're competing with a lot of other mushroom fans. There are all sorts of recipes and ways to enjoy chanterelles. Despite their delicate flavor, you can do amazing things with just a few chanterelles. There's a good chance that your local farmer's market, produce stand, or co-op sells locally harvested chanterelles. I've started seeing ads for chanterelles locally in the alternative papers and on Craig's List, and have seen them at two local farm stands, as well

This year Long Beach, Washington on the Peninsula is hosting a Wild Mushroom Celebration, from October 15 through November 15. It includes several dinners featuring local wild mushrooms prepared by regional chefs (and accompanied by regional wines). Another way to learn about Washington wild mushrooms is to attend the classes and events hosted by the Puget Sound Mycological Society. There's a wild mushroom identification class starting in October. They have a lot of information about identifying and using wild mushrooms on the Web site, as well.

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