Healthy recipes from Green Tea

How do you eat healthy without compromising the taste and appearance of your favorite dishes? The answer is Teavigo, a revolutionary natural product and food additive derived from green tea extract that has three times more anti-oxidant power than the average green tea extract. It's highly purified off-white powder form that can be mixed readily in other food without altering its taste, odor, and color.

Renowned executive chef Mikel Arruiz of the executive Club Punta Fuego says the possibility of including Teavigo in all dishes is endless.

"It's very easy to mix Teavigo in many dishes because it's in powder form," says Arruiz. "You can mix it in drinks, omelets, pastas, almost everything."

Teavigo, which has fat-burning and anti-oxidant properties, is clearly an answer to Filipinos' tendency to eat out sinfully.

"Filipinos love to order crispy pata, bulalo, lechon kawali, lechon de leche," affirms Arruiz, who hails from Spain and has worked in a three-Michelin star restaurant including a slew of kitchens in the world party capital, Ibiza. "Unfortunately, unlike most Europeans, Filipinos are not conscious of their health when eating out."

Arruiz shows us how to turn conventional drinks and dishes into healthful serving with these Teavigo-inspired culinary ideas.

Tiramisu with Green Tea

Ingredients:

Cream toppping

200 g mascarpone (or cream) cheese

200 g whipping cream

100 g white sugar

sponge

3 whole eggs

80 g flour

10 g cocoa

Green Tea mix

300 ml water

1 g Teavigo

Make a regular sponge by mixing the eggs, flour cocoa, and sugar. Combine the water and Teavigo in a small bowl and set aside. Wet the sponge with the tea mixture without drenching.

Put sponge in a glass bowl or baking pan very thinly. Bake in an oven around 130-degrees celsius for less than 20 minutes.

To make the cream topping, mix the cheese, cream and sugar in a large bowl and beat until very smooth.

Layer the cup with cheese cream then sponge then top with cream cheese. Dust lightly with cocoa. Cut in big round shapes and serve in a cup. This recipe makes at least 6 servings providing around 150 mg EGCG each serving.

Green Tea Tempura

Ingredients:

6 pieces medium tiger prawns

Tempura batter

50 g flour

50 g cornstarch

1 egg

2 g Teavigo

pinch of salt to taste

In a small bowl, mix all ingredients to form a batter. Roll the prawns in flour before coating with batter. Preheat the oil in frying pan to 130-degrees celsius. Deep fry the tempura until golden brown. Remember, a good tempura is one that's crunchy on the outside and moist inside. Chef Mikel also suggests using vegetables like carrots, eggplants, poatoes, and zucchini for tempura.

For dipping sauce, you can blend equal parts of olive oil and cow's milk with few garlic pieces ala Mediterranean's alioli. This will leave a mayonnaise-like mixture that's a true tribute to the roots of the Japanese's tempura which is Portugal on the Iberian Peninsula.

Chef Mikel says you can also make tasteful swirl accents on the side with blended basil with olive oil (green) and squid ink with olive oil (black).

Tastea Ensaimada

Ingredients for 35 pieces:

1 k bread flour

15 g salt

15 g yeast improver

300 g sugar

25 g yeast

160 g water

240 g milk

150 g butter

50 g shortening

6 eggs

5 g Teavigo

Mix the green tea extract with water and milk. Set aside while you mix the flour, yeast improver, sugar, shortening, the eggs and salt for the ensaimada.

Once done, put all of these ingredients together in a mixer for easier and faster mixing.

To be able to arrive at 35 pieces of ensaimada, divide the mix into 60 g per portion. Roll each portion into a 12-inch sausage shape. After which, roll each into the shape of an ensaimada.

Put everything on a tray and cover with a plastic bag for 30 minutes in order for each roll to expand.

After about 30 minutes, place the tray in the oven from about 30 to 40 minutes at 180 degrees.

Once baked, brush each ensaimada with butter and sprinkle with cheese. Each of these delicious ensaimada is equivalent to 5 to 6 cups of green tea.

These recipes demonstrate that it takes very little Teavigo to make our food healthier. More and more food products are made healthier by fortifying with Teavigo. These days, one need not to drink cup after cup of green tea to get teas fat burning and antioxidant properties. Look for Teavigo fortified products next time you shop.

What wine to serve with spicy food

You don't have to forgo wine while eating a hot ethnic dish. The rules around wine and spicy food have relaxed. It used to be that people would drink anything but wine while eating a hot curry or a spicy chicken jerk. But now even connoisseurs of good taste like Food and Wine magazine are featuring stories on what to serve with which spicy dish. Below are several strategies for figuring out what wine to drink with spicy food and which types of wines should be avoided if you're having a spicy meal tonight.

Seek out low-alcohol, fruity white wines like Sauvignon Blanc or rose. These won't compete with your food and, instead, will act as a foil and a good backdrop.

Avoid high-alcoholic, tannic reds or high-powered whites like "oaky" Chardonnay. A big wine will battle with your hot food in a taste war and you won't be a winner in this fight. In addition, the spice in the food will make tannins in a strong red wine more pronounced and will make an okay oaky wine taste too oaky.

Try a slightly sweet wine to offset the spice in your food. Off-dry whites such as Rieslings and Chenin Blancs (as well many sweeter roses) will balance well with hot dishes.

Pair a spicy dish with a spicy wine. Some wine sommeliers recommend spicy red wines like Zinfandels or Rhones which can blend with the spice in your dish. This particularly true for red meat dishes.

Forget subtle wines which will be knocked out by the flavor in your hot food. If nothing else, a hot dish will numb your taste buds making it difficult to really take in the subtle flavor of a mellow wine.

When in doubt, head for bubbles. Champagne or other sparkling wines will contrast favorably with a hot dish. The acidity of the wine will balance the alkanity of the capsaicin in your dish.

Dinner party gifts

By Ed Biado@Manila Standard Today
Dinner parties are among the best parties there are. They’re intimate and a great host will make sure everyone is properly fed and entertained. As a guest, you have to do your part and thank the host for the cordial invitation—not just by saying the words or writing a note—but by bringing them a gift. Flowers are good; bespoke coasters are, too; but premium food items are better because they blend in with the theme of the evening (which is feasting) and they signify a high level of taste and thoughtfulness. We’ve got some ideas for you.

1. Wine is the safest and most convenient item to bring to dinner parties. Red, white, champagne—it doesn’t really matter. The only thing to consider is the price of the wine. Is it a casual dinner with friends? Bottles that cost less than a thousand pesos will do. For more formal affairs, a Moet is always impressive.

2. Chocolates, especially minted ones for a nice after-dinner treat, are a great gift to the host/hostess. Truffles, Belgian and premium dark are also good choices. As long as they’re packaged beautifully, they will definitely be appreciated. It is best to bring enough for all the guests as your host may likely want to pass them around over coffee.

3. Gourmet cheese is a very versatile gift idea. You can opt to bring one big slab of Monterey Jack or a gift box containing different cheeses in any combination. Some of the more common cheeses to choose from include cheddar (but not the supermarket kind), Muenster, double Gloucester, feta and Gouda. And maybe throw in a jar of mustard, while you’re at it.

4. High-grade jam and fruit preserves make for a considerate and almost personalized token if you know your host’s favorite flavor. You can make them yourself, if you have the time. Otherwise, go to a good gourmet place and get a big jar or three small jars of premium old-fashioned jam.

5. Olive oil and balsamic vinegar is a great combo because almost everybody uses them. In fact, it’s one of the most recommended gift sets to give at any occasion. Again, gourmet shops are the best places to purchase them because that’s where you can find quality products that are not always available at your local grocery.

6. Herbs in a pot add a nice countryside feel to any kitchen. Gifting your host with one will almost guarantee you an invitation to their next dinner party and they’ll be excited to tell you that the basil in your dish came from the pot you gave them. Other herbs you can gift include rosemary, thyme, sage and mint.

7. Olives are quite an unusual gift idea in the Philippines, but they don’t have to be. Seasoned olives are a great appetizer and martinis wouldn’t be complete without gourmet olives. So, you actually have two kinds of olive preparations to choose from. But since they’re really inexpensive, buy them both. Or, you can pair a jar of martini olives with a jar of maraschino cherries if your host loves cocktail hour.

8. Pickled vegetables, by themselves, are great to nibble on. They’re even better as a side dish. Therefore, pickled veggies are a fantastic gift idea. Here, we have achara. But you can select from a variety of pickle preparations ranging from the familiar—cucumbers, gherkins and onions—to the exotic—cauliflower (a Romanian recipe), eggplant (Russia) and kimchi.

9. Dried fruit, like raisins, prunes and dates, are popular and can be enjoyed a variety of ways. There are many brands of mixed dried fruit that include those, and also apples, apricot, berries, peaches and mangoes. Although the local dried mangoes aren’t the ideal dinner party offering, a good brand of gourmet dried fruit is an excellent option.

10. Premium nuts are just like dried fruit. You can purchase a single nut kind like pistachio or walnut or a big package of snacking mix. Better yet, get the nuts and the dried fruit. Remember to bring a lot because your host may want to serve them as a trail mix for cocktails.

Festive luau

by Michelle Simone

Beat the wet August blues with a luau party filled with tropical vibe.

Ingredients of a great party

PLAN The most important aspect of the party is that you, the hostess, have a good time. The most stress-free parties I've hosted are those that are well-planned. Think of everything that could possibly go wrong beforehand and have a solution prepared. Make an endless number of lists for your stuff, or the people who are helping you, to follow so that things go smoothly.

ACTIVITY At any party, there will always be people who don't know each other, so plan an activity or game that will break the ice. With games, you create the opportunity for people to be silly, be funny, and have something common to talk about with strangers. Your guests won't always remember the food you served, or what favors you gave away but they'll always remember how silly someone's drawing is in a game of Pictionary.

RECIPE Make sure you have one signature dish that everyone will swoon about and remember. Try out your recipes beforehand, like during your regular family dinners. Practice makes perfect, after all.

THEME Create a theme for your party to give yourself some direction and your guests something to remember. When you pick a theme, carry it out from the food and decorations to the costumes, games, and prizes!

YARDSTICK Measure your results. A simple way to measure is if your parties become legendary and your friends can't stop raving about it. keep a journal of your successes. Record your menus. Take pictures of your decorations, guests, and other important mementos.

PARTY CHECKLIST

2 Weeks before

Decide on your theme

Brainstorm

Research

1 Week before

Make a menu

Make a lists: guest list, to-buy list, to-make list

Send out your invitations

Make your budget!

3 Days before

Craft projects done!

Prepare tip envelopes

2 Days before

Begin cooking

Buy flowers and prepare your arrangements

Clean your house

1 Day before

Set your table

Set your decorations

Keep cooking

The day off

Run through tasks with your staff

Finish all your cooking in the morning

Set up your guest bathroom

Layout your games and favors

Do a last check on your decorations

Take a bubble bath

Get ready to party!

The joy of soy

Rich in protein, soy is packed with disease-fighting vitamins and nutrients, available in various food types and tastes good too! Incorporate more soy into your diet with these simple tips.

Tofu and go

Tofu picks up the flavor of whatever you cook it with- try it in your favorite stir-fry, grill it with a tasty marinade, or cube it and add it to soup.

Snack on soy

Pack a 1/2 cup of edamame to satisfy that afternoon snack craving. If crunch is what you desire, try roasted soy nuts. Both provide a low-cholesterol, high protein hunger fix.

Make a healthy addition

Add soymilk to your favorite smoothie recipes to get an extra protein boost or add to your coffee for cholesterol-free goodness.

Try this healthy soyamilk soup recipe:

White corn chowder

Ingredients:

1 tablespoon olive oil or unsalted butter

1 large leek, white and pale green parts only, cleaned and diced

1 rib celery, finely diced

2 shallots, minced

1 clove garlic, minced

3 cups vegetable broth

2 cups plain Silk soymilk

2 cups fresh or frozen (thawed) corn kernels

2 medium potatoes, peeled and finely diced

1 bay leaf

1/2 teaspoon fresh thyme

1 teaspoon kosher salt

1/2 red bell pepper, seeded and finely diced

Freshly ground pepper

1 to 2 tablespoons chopped chives or fresh tarragon for garnish

Preparation:

Heat oil in heavy stockpot or Dutch oven over medium heat. Add leek, celery, shallots and garlic and cook over medium heat 3 to 4 minutes. Add vegetable broth, soymilk, corn, potatoes, bay leaf, thyme and salt. Bring to boil and simmer 5 to 7 minutes or until potatoes are tender.

Transfer 1 cup vegetables and 1/2 cup broth to food processor or blender and puree until smooth. Return to pot. Add bell pepper and simmer another 2 minutes. Season with pepper to taste and garnish with chopped chives.

Serves 6

Visit SilkSoymilk.com to learn more

Eating sexy

By Annette Tan

Aphrodisiac foods have been around for as long as the human race has populated the Earth. Whether they really work is still debatable - the fun is in finding out.

Sex is as old as love itself. It is, after all, a biological imperative of the species. And so, humans, in our never ending quest for betterment, have always searched for ways to heighten the sexual experience - and aphrodisiacs have been used for centuries just for that.

Food-wise, aphrodisiacs have included everything from frogs to berries. Some are said to induce sexual arousal, while others are said to improve fertility. Some aphrodisiac foods are derived from mythology - the love goddess Aphrodite was said to consider sparrows sacred because of their "amorous nature"

Other aphrodisiacs where chosen in ancient times for their representation of "seed" or semen - think eggs and snails. Then there was the issue of nutrition in early times, when under-nourishment led to the loss of libido and reduced fertility rates. This, according to researchers, could explain the basis for the use of animal parts, like the rhinoceros horn in Chinese tradition, as an aphrodisiac. Besides the fact that the rhino horn bears a phallic resemblance, it also consists of fibrous tissue with large proportions of calcium and phosphorous. In ancient times, Chinese diets may have been lacking in these elements and large doses of calcium and phosphorous from the rhino horn could have helped increased sexual vigour and stamina. Of the various foods to which aphrodisiac powers are traditionally attributed fish, vegetables, and spices have been the most popular throughout history.

Here are some several popular ingredients that have long been held a reputation as potent aphrodisiacs:

Oysters - Oysters were documented as aphrodisiac food by the Romans in the second century. Some say the oyster resembles female genitals. In reality, oysters are very nutritious and high in protein.

Asparagus - Given its phallic shape, asparagus is frequently enjoyed as aphrodisiac food. In Vegetarian Society in the United States suggests eating asparagus for three days for the "most powerful effect".

Almonds - A symbol of fertility throughout the ages, its aroma is thought to induce passion in women.

Bananas - The banana flower has a phallic shape, which partially accounts for its popularity as an aphrodisiac. From a more practical standpoint, bananas are rich in potassium and B-group vitamins, both essential for sex hormone production.

Chocolate - The Aztecs referred to chocolate as "nourishment of the gods". It contains chemicals thought to effect neurotransmitters in the brain. The best part: chocolate contains more antioxidants than red wine.

Coffee - Caffeine is a well-known stimulant, but too much, and it becomes a depressant. Coffee stimulate both body and mind, so partake of a little in preparation of an "all-nighter".

Nutmeg - Nutmeg was highly prized by Chinese women as an aphrodisiac. In large quantity, nutmeg can produce a hallucinogenic effect.

Pine nuts - Zinc is a mineral necessary to maintain male potency, and pine nuts are rich in zinc. Pine nuts have been used to stimulate the libido as far back as medieval times.

Pineapple - Rich in Vitamin C and used in homeopathic treatment for impotence.

Raspberries and Strawberries - Both invite love and are described in erotic literature as "fruit nipples". They are also high in Vitamin C.

Truffles - The Greeks and the Romans considered the rare truffle to be an aphrodisiac. The musky scent is said to stimulate and sensitise the skin to touch.

Vanilla - Montezuma, the ancient Aztec leader, laced his hot chocolate with vanilla as the scent is believed to stir lust. On the other hand, some have compared its comforting, warm aroma to breast milk.

Snapper in sour soup

There are lots of different versions of sinigang or sour soup. In the province where I came, it is usually with "bangus" or milkfish and lots of vegetables like string beans, "kangkong" or river spinach, tomatoes, green finger pepper and raddish. Each soup have different bases, these includes tamarind or sampalok, calamansi or Philippine lemon citrus, guava and santol. There are also lots of instant commercial sour seasoning cubed or powdered like Knorr sinigang.

A very simple and quick Filipino dish.

A recipe example that we had this lunch:

1k maya maya or red snapper

100 g mustard

4 tomatoes

80 g raddish

2 pieces green finger pepper

200 g sampalok (tamarind) or 20 g powdered tamarind seasoning

2 onions

4 cloves of garlic

3 tbsp of patis or fish sauce

1 l of rice wash or water

Instructions:

Boil sampalok in water until the shell shows cracks. Let cook then peel off the shells and with a strainer pour sampalok (including water) into a bowl.Gently massage the sampalok meat off the seeds, strain again.

In a pot, saute garlic and onion then add the tomatoes. Let simmer for 5 minutes.

Add rice wash or water then bring to a boil then simmer for 5 minutes. Add the fish, remaining vegetables and fish sauce. Let boil for 5 minutes. Do not over cook or else the fish will fall apart.

Serve piping hot.

Tip:

Instead of sampalok fruit (tamarind), you can substitute it with the powdered tamarind seasoning.

Enjoy!

introduction to tuna sashimi

Tuna was once considered by the samurai unfit to eat, and is now one of the most popular fish in Japan. It was in 1903 that a sardine shortage led to a cannery filling the cans with albacore, a species of tuna which had no commercial value.

The canned tuna soon became popular, and the tuna industry came into being. Dolphins became a bycatch of tuna, and in 1972 Congress enacted the Marine Mammal Protection Act (MMPA) to protect dolphins from harmful fishing methods.

These efforts to protect dolphins have paid off, with dolphin deaths in the eastern tropical Pacific Ocean tuna fishery decreasing by 97%. Various dolphin safe labels are now being used to verify that dolphins are not being harmed in the tuna fishing process. However, the US Consumers Union has explained that this is no guarantee as there is no third party and independent verification of the dolphin friendly claims.

Health benefits of tuna:

Reduced Risk of Alzheimer’s Disease and Dementia

Data collected in a study on the dietary intake of EPA and DHA fatty acids from fish concluded thatmoderate fish consumption could postpone cognitive decline in the elderly. Another study demonstrated that a diet high in fish is associated with better cognitive performance in the elderly.

In the Cardiovascular Health Cognition Study, consumption of fatty fish more than twice per week was associated with a reduction in risk of dementia by 28%, and Alzheimer’s Disease by 41% in comparison to those who ate fish less than once per month.

Cancer Prevention

In a prospective study of 61,433 women it was suggested that consumption of fatty fish such astuna could reduce the occurrence of renal cell carcinoma (kidney cancer).

Preliminary studies have shown that fatty acids present in fish inhibit the growth of breast cancer, and the Oncology Department at St Thomas' Hospital in London has proposed that premenopausal women over the age of 40 years who are shown to be at increased breast cancer risk supplement their diet with omega-3 fatty acid rich fish.

Blood Pressure Control

An international study of 4680 men and women ages indicated that omega-3 fatty acid intake (largely from fish) could be beneficial in preventing adverse blood pressure levels.

Eyesight Health

The results of a study have demonstrated that omega-3 fatty acid intake and fish consumption is associated with a reduced risk of age-related macular degeneration.

A high dietary intake of Omega-3 fatty acids is also associated with a decrease in dry eye syndrome.

Heart Health

Several studies and clinical trials have provided strong evidence that modest consumption of fish or fish oil (1-2 servings/wk of oily fish, or approximately 250 mg/d of EPA+DHA) substantiallyreduces the risk of coronary heart disease death.

Arthritis

There is evidence from double blind, placebo-controlled clinical trials that the increase of dietary omega-3 fatty acids supplied as fish oil can have beneficial effects in rheumatoid arthritis.

Nutrients

Tuna is an excellent source of the omega-3 fatty acids EPA and DHA, protein, potassium, selenium, and vitamin B12. It's a very good source of niacin and phosphorus.

Glycemic Index (GI)

In a study to determine the estimated GI of various foods, it was concluded that tuna has a GI of 0.

Protein

Tuna is an excellent source of protein, and while some vitamin and mineral losses occur during canned tuna processing, the protein nutritive values are not dramatically changed.

Nutrient Values of Fresh Yellowfin Tuna per 100g
Calories 139kcal	Energy Value 582kj	Total Fat 1.22g	Carbohydrates 0.00g	Sugars g
Dietary Fiber 0.0g	Protein 29.97g	Sodium 47mg	Zinc 0.67mg	Potassium 569mg
Iron 0.94mg	Magnesium 64mg	Copper 0.082mg	Calcium 21mg	Vitamin C 1.0mg
Vitamin E mg	Vit. B3 (Niacin) 11.936mg	Vitamin B6 1.038mg	Vit. B1 (Thiamin) 0.501mg	Vit. B2 (Riboflavin) 0.057mg

1. Large predatory fish such as tuna have the highest levels of mercury contamination, which is a known developmental neurotoxicant.

2. A guide to mercury levels in tuna and other fish can be downloaded here:Mercury Wallet Card

3. In government food safety tests, canned albacore or white tuna, in addition to fresh or frozen tuna steaks, was found to have significantly more mercury than the canned chunk light tuna.

4. Pregnant women, women of childbearing age, nursing mothers and young children should avoid fish with high levels of mercury.

5. Bluefin tuna, which is prized for its use in Sushi, is facing extinction due to over fishing, and for this reason alone should be avoided.

6. Although most manufacturers display a “dolphin friendly” label on their cans, long line tuna fishing is undiscriminating, and the bycatch includes sharks, turtles and albatrosses.

7. Some canned tuna contains MSG, and is best avoided.

Reference/Source:

elements4health.com

Rellenong bangus recipe

We went to the market this morning and found some fresh milkfish from Dagupan. Known for delicious taste and a popular table fare, we decided to try one of my wife's generations-passed recipe, the rellenong bangus. Here is an example of the recipe:

Ingredients:

1 big bangus (milkfish)

3 cloves of garlic, minced

1 onion, chopped

2 tomatoes, diced

1 egg

1/4 cup lemon juice

1 small carrot, finely chopped

1/4 cup soy sauce

4 tablespoons of cooking oil

ham, finely chopped

raisins

cooked peas

salt and pepper to taste

Instructions:

Scale and remove the intestines of the bangus.

With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.

Marinate the head and skin in lemon juice, soy sauce and pepper.

Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.

Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.

Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.

Add a beaten egg to the sauté and mix well.

Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.

Fry in oil until golden brown.

slice slightly diagonal (1 1/2 inch thick) and serve.

There, I hope you like it. Fresh milkfish is best found in the Farmer's market in Cubao, Quezon City.

Milkfish, one of the treasures of my homeland

Milkfish, Chanos chanos (Forsskal), locally known as "bangus" or "bangos", is the predominant species being cultured in the Philippines . Hundreds of years ago bangus was grown in ponds along coastal areas. That was the beginning of fish fanning. Bangus is a popular table fare among Filipinos. To the biologist, it is an innately sturdy fish, being able to adapt and thrive even in the confined, unnatural environment of the fishpond. This characteristic is not often found in most other fish species.

Milkfish production represents one of the main sectors of the nation's fishery industry .Fish culture is distinct from the marine and inland capture fisheries in that its research and development is like that of animal husbandry which requires a different approach. Aquaculture is concerned with such inputs as seeds, land, water, fertilizers, chemicals and feeds. Its research involves the determination of the physiological requirements of the culture species and the development of culture methods from laboratory to commercial scale. Aquaculture development requires government assistance in providing credit, extension and training and other incentives.

Milkfish is a traditional culture species, and has been studied for along "' time. But there is still much to be studied about this fish and its culture to understand and gain greater control of factors that favor its growth and production.

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Milkfish is the only species in the Family Chanidae and is most closely related to carps and catfishes. Milkfish lives in the warm waters along the continental shelves and around islands in the Indo-Pacific.

The adults are pelagic, schooling, migratory, large (to 1.5 m, 20 kg), and mature sexually in 5 years. Spawning takes place near coral reefs during the warms months of the year, and populations near the equator spawn year-round. The pelagic eggs (1.1-1.2 mm in diameter) and larvae (3.5 mm at hatching) stay in the plankton for two weeks. The larvae then migrate onshore and are caught by fine-mesh nets operated along sandy beaches and mangrove areas; these "fry" are 10-17 mm long and used as seedstock in grow-out ponds, pens and cages. Juveniles in the wild live in mangrove areas, coastal lagoons, and even go upriver into lakes; they go back to sea when they get too big for the nursery habitat, or when they are about to mature sexually. Juveniles and adults eat a wide variety of relatively soft and small food items, from microbial mats to detritus, epiphytes, zooplankton, and feeds.

Milkfish farming is a centuries-old industry in Indonesia, the Philippines, and Taiwan. It has been slow to modernize and now faces challenges from competing aquaculture species and the present economic realities. The domestic market is large and the export market may soon expand.

Source: Teodora Bagarinao, SEAFDEC Aquaculture Department

Wasabi, a poweful nutraceutical and functional food

According to Japanese legend, wasabi was discovered hundreds of years ago in a remote mountain village by a farmer who decided to grow it. He reportedly showed it to Tokugawa Ieyasu, a Japanese warlord of the era. Ieyasu, who later became Shogun, liked it so much he declared it a treasure only to be grown in the Shizuoka area.

While cultivation of wasabi in Japan dates to the tenth century, and has since spread to Taiwan, China, New Zealand, Canada, America and elsewhere, this plant has a well deserved reputation of being tricky to grow, largely because it requires cold, pristine water with just the right balance of minerals.

Today, commercial enterprises farm wasabi in mountain environs in the Shizuoka prefecture on Izu peninsula as well as in the Azumino plains of the Nagano prefecture. Effective wasabi horticulture practices are carefully guarded secrets.

With so few producers worldwide, supply of wasabi japonica is quite limited, while demand for real wasabi is growing exponentially and prices reportedly are rising accordingly.

Following is the reported history of "Nishiki-Cho" Wasabi:

Japanese history describes the defeat of the Heike clan in the Dan-noura war, from Bunji years 3 to 5 (from 795 to 797). The survivors fled to other parts of Honshu, Shikoku and Kyushu. Some of them settled near Mount Bahun, located in the upriver district of the Nishiki River. Here they sought a place where they could live in peace. They are said to have been involved in agriculture and hunting while some became craftsmen.

Tradition has it that Wasabi grew wild in the valleys of Mt. Heike, Mt. Mizuo, and Mt. Bahun, in the Kitani-Kyo watershed. The Heike survivors are believed to have gathered wild Wasabi to use as a seasoning for slices of raw yamame (a kind of trout), and raw venison. Many of these survivors were originally noble samurai and were familiar with the life and culture of Kyoto. With this knowledge of Kyoto cuisine, they ate pickled vegetables made from stems and leaves of Wasabi along with many other edible wild plants. This is one of the stories that has made Wasabi the most popular condiment in Japan.

Around the 9th year of the Meiji period, Ichiroku Hashimoto, living in Kitakonishi, first produced a commercial Wasabi product, "Kitani-Kyo" Wasabi. Although the sales figures are not known, he seems to have made a good living through this enterprise, earning one yen, which was an incredible profit for those times. By this business, Wasabi leapt to fame and its cultivation spread in the Kitani-Kyo area. Growing techniques at that time are said to be somewhat primitive; young Wasabi plants were transplanted in simple fields which were created on the banks of a ravine by roughly arranging stones, rather than the current style of preparing fields dedicated only to Wasabi.

In the 9th year of the Taisho period, a new technology of growing Wasabi was devoloped. Wasabi began to be grown in the conglomerate soils alongside mountain streams instead of in flowing water. In spite of the decline in the quality of Wasabi products, this technique attracted a great deal of attention among farmers because of the ability to produce in larger quantities. Wasabi grown using this method became known as Hatake-Wasabi. Fields for Hatake-Wasabi production were then adopted extensively. This forms the main mode of Wasabi farming in Nishiki-Cho. In the Taisho era, Wasabi products were usually harvested two years after planting.

In the year Showa 14, in the former village of Sugane, accelerated cultivation using normal fields was first introduced. This further reduced growing time, controlled diseases, and increased cost effectiveness. This style of cultivation provided the foundation for subsequent improvements in growing methods.

Cherished for decades in the East for its unique flavor and healthful influences, Wasabia japonica is best known as an age-old food pairing with sashimi or sushi dishes that include raw fish. Wasabi is also served as a garnish with Soba noodles and made into pickles, jams, wine and other foods. While distinguishing itself with unique and versatile flavors earns it a special spot in any self-respecting gourmand's pantry, true wasabi also serves up benefits that strengthen immune systems.

Wasabia japonica owes its flavor and healthful benefits in part to a suite of isothicyanates (ITC's) with unique characteristics including powerful anti-bacterial properties, which help mitigate microbial elements or pathogens potentially present. Rich in beta-carotenes and glucosinolates, wasabi also kills some forms of E-Coli and Staphylococcus. Studies also indicate it helps reduce mucous, which has made it the focus of experiments relating to its use in combating asthma and congestive disorders.

The unique ITC spectrum present in wasabi includes long-chain methyl isothiocyanates uncommon in most American's diets. Long-chain methyl ITC's have proven efficacy and potency in supporting natural liver and digestive detoxification functions than other more common types of isothicyanates.

The powerful antioxidant scavanging characterisics of Wasabia japonica are also attracting additional scientific study. As more evidence accumulates, suggesting that glucosinolates and their hydrolysis products are efficacious in reducing cancer risk, legends that refer to wasabi as the "King of Herbs" are gaining credibility.

Wasabi is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin B6, Calcium, Magnesium, Potassium and Manganese, and an excellent source of Dietary Fiber and Vitamin C.

With so much healthful activity going on within one plant, it is not surprising that studies and laboratory tests continue to indicate that wasabi shows promise as a nutraceutical or pharmaceutical component.

Wasabi prefers cool, shady conditions and will sometimes thrive if left undisturbed in misty mountain stream beds. It generally requires a climate with an air temperature between 8°C (46°F) and 20 °C (70°F), and prefers high humidity in summer. Since it is quite intolerant of direct sunlight, wasabi is typically grown under shade cloth or beneath a natural forest canopy.

Wasabia japonica grows in northern Japan, parts of China, Taiwan, Korea and New Zealand. In North America, the rain forests found on the Oregon Coast and in parts of the Blue Ridge Mountains in North Carolina and Tenessee provide just the right balance of climate, sunlight and water quality to grow natural wasabi. Limited success has been achieved by firms using greenhouse and/or hydroponic techniques, but the resulting costs are typically quite high. In Japan, the highest prices are paid for all natural, water grown "sawa" wasabi.

Wasabia japonica plants are slow growing perennials with a rooted, thickened stem (rhizome), long petioles and large leaves. All parts of the wasabi japonica plant, including rhizomes, roots, stems and leaves are harvested, processed and valued for use. The rhizome serves as storage for the plant’s nutrients (similar to a potatoe) and is where the flavors tend to be most concentrated. The appearance of the wasabi rhizome is similar to a brussel sprout stalk after the sprouts are removed. The long stems (petioles) of the Wasabia Japonica plant emerge from the rhizome to grow to a length of 12 to 18 inches and can reach a diameter of up to 40 mm (1 ½ in). They terminate into single heart shaped leaves that, in optimum conditions, can reach the size of a small dinner plate.

Wasabia japonoica plants can take as much as three years to reach maturity. Initially, given the right conditions, the wasabi plant produces robust top and root growth, reaching approximate knee height (2 feet) with an overall width about the same. After this initial establishment phase the rhizome begins to build and store reproductive nutrients. It is this concentration of energy which produces the best flavors so the rhizomes are generally the most valued for culinary purposes. Typically the rhizome will reach a size of six to eight inches long and an inch or so in diameter in approximately twenty four months.

Wasabi leaves and leaf stems (petioles) tend to be brittle. Breakage or damage from animals, field workers or mishandling can cause growth to slow and sometimes even stop for short periods of time.

Under optimum conditions, Wasabia japonica will reproduce itself by seed. In commercial wasabi farms, plant stock is typically extended by replanting small offshoots which characteristically occur as the plant matures.

A member of the brassicae family, Wasabia Japonica owes both its pungency and healthful benefits to a suite of isothiocyanates that occur due to enzymatic activation when the plant tissues are crushed during grating.

Two glucosinolates, sinigrin and glucocochlearin are especially important in wasabi. While both are essentially tasteless compounds on their own, when exposed to the myrosinase enzyme (also present in wasabi in separate plant cells), hydrolosis transmutes these sulfur compounds into pungent allyl isothiocyanate (CH2=CH-CH2-NCS) and sec-butyl isothiocyanate (CH3-CH2-CH(CH3)-NCS), respectively.

The transmutaion process in wasabi occurs within a few minutes of processing, but wasabi flavors are notoriously volatile and dissapate quickly if left exposed to air. This makes wasabi extremely tricky to process, which partially explains why so many producers substitute horseradish for wasabi.

Other trace components identified in the volatile fraction are 6-methylthiohexyl isothiocyanate, 7-methylthioheptyl isothiocyanate and 8-methylthioocytl isothiocyanate. These ω-methylthioalphyl isothiocyanate compounds are concentrated more so in wasabi than other plants and are believed to be responsible for health benefits and the characteristic taste so loved by Japanese connoisseurs.

Source: realwasabi.com