Haromoni@ Cancelled !

Haromoni@ Cancelled

First hinted at in a blog post earlier this week, what started as rumor seems to be a reality.

Full Story

First reported in this blog post earlier this week, Haromoni@ will be ending with the September 28 episode.

There's still no official word, but a new issue of BLT magazine supports the blogger's story with this entry in the programming grid:



The kanji after Haromoni, 終, means "end".

After a long string of extremely low ratings (under 1% viewership), it's not hard to understand why the show is being taken off the air. But what will become of Morning Musume without a weekly television show? Hello! Morning started in early 2000 and continued until 2007, when the show was renamed Haromoni@. At that time, the show also received a drastic restructuring that most regular viewers will say was for the worse.

Perhaps another, all-new show featuring the group will appear, but there's been no official announcement so far. Also, given the ratings of Haromoni@, it seems unlikely.

Source
http://www.hello-online.org/index.php?act=helloonline&CODE=article&topic=513

Traditional Japanese Food

Nattō

Natto is typically eaten on rice

Nattō (なっとう or 納豆, Nattō^?) is a traditional Japanese food made from fermented soybeans, popular especially for breakfast. As a rich source of protein, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. For some, nattō can be an acquired taste due to its powerful smell, strong flavor, and sticky consistency. In Japan nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.

History

The materials and tools needed to produce nattō (soybeans and straw) were commonly available in Japan since ancient times, so the discovery could have happened as early as the Jōmon period. It is also possible that the product was discovered independently by numerous people at different times. The sources differ about the earliest origin of nattō. One source puts the first use of nattō in the Jōmon period between 10,000 and 300 BC. According to other sources the product may have originated in China during the Zhou Dynasty (1134 - 246 BC). Another story is that Minamoto no Yoshiie was on a battle campaign in northeastern Japan between 1086 and 1088 when one day in 1083 they were attacked while boiling soybeans for their horses. They hurriedly packed up the beans, and did not open the straw bags until a few days later, by which time the beans had fermented. The soldiers ate it anyway, and liked the taste, so they offered some to Yoshiie, who also liked the taste. A third source places the origin of nattō more recently, in the Edo period (1603 to 1867).^{[citation needed]}

One significant change in the production of nattō happened in the Taisho period (1912 - 1926), when researchers discovered a way to produce a nattō starter culture containing Bacillus natto without the need for straw. This greatly simplified the production process and permitted more consistent results.

Appearance and consumption

The first thing noticed by the uninitiated after opening a pack of nattō is the very strong ammoniacal smell, akin to strong cheese. Stirring the nattō produces lots of spiderweb-like strings. The nattō itself has a nutty, savory, somewhat salty flavor that belies its odor.

Nattō is most commonly eaten at breakfast to accompany rice, possibly with some other ingredients, for example soy sauce, tsuyu broth, mustard, scallions, grated daikon, okra, or a raw quail egg. In Hokkaidō and northern Tohoku region, some people dust nattō with sugar. Nattō is also commonly used in other foods, such as nattō sushi, nattō toast, in miso soup, salad, as an ingredient in okonomiyaki, or even with spaghetti or as fried nattō. A dried form of nattō, having little odor or sliminess, can be eaten as a nutritious snack. There is even nattō ice cream.

Nattō is often considered an acquired taste and the perceived flavor of nattō can differ greatly between people; some find it tastes very strong and cheesy and may use it in small amounts to flavor rice or noodles, while others find it tastes "bland and unremarkable", requiring the addition of flavoring condiments such as mustard and soy sauce. Many non-Japanese find the taste very unpleasant, while others relish it as a delicacy. Some manufacturers produce an odorless or low-odor nattō. The split opinion about its appearance and taste might be compared to Vegemite in Australia and New Zealand, blue cheese in France, lutefisk in Norway and Sweden, Mämmi in Finland and Marmite in the UK. Even in Japan, nattō is more popular in some areas than in others. Nattō is known to be popular in the eastern Kantō region (Tokyo), but less popular in Kansai (Osaka, Kobe). About 236,000 tons of nattō are consumed in Japan each year.

Production process

Soybeans in a plantation

Nattō is made from soybeans, typically a special type called nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. The beans are washed and soaked in water for 12 to 20 hours. This will increase the size of the beans. Next, the soybeans are steamed for 6 hours, although a pressure cooker can be used to reduce the time. The beans are mixed with the bacterium Bacillus subtilis natto, known as nattō-kin in Japanese. From this point on, care has to be taken to keep the ingredients away from impurities and other bacteria. The mixture is fermented at 40°C for up to 24 hours. Afterwards the nattō is cooled, then aged in a refrigerator for up to one week to add stringiness. During the aging process at a temperature of about 0°C, the Bacilli develop spores, and enzymatic peptidases break down the soybean protein into its constituent amino acids.

Historically, nattō was made by storing the steamed soy beans in rice straw, which naturally contains B. subtilis natto. The soy beans were packed in straw and then left to ferment. The fermentation was done either while the beans were buried underground underneath a fire or stored in a warm place in the house as for example under the kotatsu.

End product

Today's nattō

Today's mass-produced nattō is usually sold in small polystyrene containers. A typical package contains 2 or 3 containers, occasionally 4 containers, each of 40 to 50 g. One container typically complements a small bowl of rice. It usually includes a small packet of tsuyu and another packet of karashi, a type of mustard. Other flavors of sauce, such as shiso, are available.

Mito City and Kumamoto Prefecture are famous as nattō-producing districts.

Outside of Japan, nattō is sometimes sold frozen, and must be thawed before consumption.

Medical benefits

It is often said in Japan that nattō is good for one's health, and these claims can be backed by medical research. One example is Pyrazine contained within nattō. Pyrazine is a compound which, in addition to giving nattō its distinct smell, reduces the likelihood of blood clotting. It also contains a serine protease type enzyme called nattokinase^[1] which may also reduce blood clotting both by direct fibrinolysis of clots, and inhibition of the plasma protein plasminogen activator inhibitor 1. This may help to avoid thrombosis, as for example in heart attacks, pulmonary embolism, or strokes. An extract from nattō containing nattokinase is available as a dietary supplement. Studies have shown that oral administration of nattokinase in enteric capsules leads to a mild enhancement of fibrinolytic activity in rats^[2] and dogs. It is therefore plausible to hypothesize that nattokinase might reduce blood clots in humans, although clinical trials have not been conducted. Another study suggests the FAS in natto is the substance which initiates fibrinolysis of clots, which accelerates the activity of not only nattokinase but urokinase.^[3]

Nattō also contains large amounts of Vitamin K, which is involved in the formation of calcium-binding groups in proteins, assisting the formation of bone, and preventing osteoporosis. Vitamin K1 is found naturally in seaweed, liver and some vegetables, while vitamin K2 is found in fermented food products such as cheese and miso. Nattō has very large amounts of vitamin K2, approximately 870 micrograms per 100 grams of nattō.

According to a study fermented soybeans, such as natto, contains Vitamin PQQ, which is very important for the skin.^[4] PQQ existing in human tissues is derived mainly from diet.

According to the recent studies, polyamine suppresses excessive immune reactions, and natto contains a much larger amount of it than any other food.^[5] Dietary supplements containing the substances extracted from natto such as polyamine, nattokinase, FAS and vitamin K2 are available.

Nattō also contains many chemicals alleged to prevent cancer, as for example daidzein, genistein, isoflavone, phytoestrogen, and the chemical element selenium. However, most of these chemicals can also be found in other soy bean products, and their effect on cancer prevention is uncertain at best. Recent studies show nattō may have a cholesterol-lowering effect.^[6]

Nattō is also said to have an antibiotic effect, and its use as medicine against dysentery was researched by the Imperial Japanese Navy before World War II.^[7]

Nattō is claimed to prevent obesity, possibly due to a low calorie content of approximately 90 calories per 7-8 grams of protein in an average serving. Unverified claims include improved digestion, reduced effects of aging, and the reversal of hair loss in men due to its phytoestrogen content, which can lower testosterone that can cause baldness. These conjectured physiological effects of eating natto are based on biochemically active contents of nattō, and have not been confirmed by human study.

Nattō is also sometimes used as an ingredient of pet food, and it is claimed that this improves the health of the pets.^[8]

Gallery

A nattō legend in a supermarket helps to differentiate varieties of bean

Natto is marketed in many ways: This packet includes collagen

Source
http://en.wikipedia.org/wiki/Natto

Green Tea

The Miracle of Green Tea

Here are just a few medical conditions in which drinking green tea is reputed to be helpful:

• cancer
• rheumatoid arthritis
• high cholesterol levels
• cariovascular disease
• infection
• impaired immune function

What makes green tea so special?

The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). EGCG is a powerful anti-oxidant: besides inhibiting the growth of cancer cells, it kills cancer cells without harming healthy tissue. It has also been effective in lowering LDL cholesterol levels, and inhibiting the abnormal formation of blood clots. The latter takes on added importance when you consider that thrombosis (the formation of abnormal blood clots) is the leading cause of heart attacks and stroke.

Links are being made between the effects of drinking green tea and the "French Paradox." For years, researchers were puzzled by the fact that, despite consuming a diet rich in fat, the French have a lower incidence of heart disease than Americans. The answer was found to lie in red wine, which contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet. In a 1997 study, researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese men is quite low, even though approximately seventy-five percent are smokers.

Why don't other Chinese teas have similar health-giving properties? Green, oolong, and black teas all come from the leaves of the Camellia sinensis plant. What sets green tea apart is the way it is processed. Green tea leaves are steamed, which prevents the EGCG compound from being oxidized. By contrast, black and oolong tea leaves are made from fermented leaves, which results in the EGCG being converted into other compounds that are not nearly as effective in preventing and fighting various diseases.

Bleach the movie 2 The DiamondDust Rebellion

The Diamond Dust Rebellion

Bleach the Movie: The DiamondDust Rebellion, Another Hyōrinmaru (劇場版BLEACH The DiamondDust Rebellion もう一つの氷輪丸, Gekijōban Burīchi Za Daiyamondo Dasuto Reberion Mō Hitotsu no Hyōrinmaru^?) is the second animated film adaptation of the anime and manga series Bleach. The film is directed by Noriyuki Abe and co-written by Michiko Yokote and Masahiro Ōkubo, and the theatrical release was on December 22, 2007. The theme music for the movie is "Rock of Light" (光のロック, Hikari no Rokku^?) by Sambomaster.^[1] The DVD of the movie was released on September 3, 2008.^[2]

To promote the film, the opening and closing credits of the Bleach anime from episode 151-154 use footage from the film. Tite Kubo also published a special manga chapter focusing on Hitsugaya's past to further promote the film.

Plot

An artifact known as the "King's Seal" is stolen during transport from Soul Society by an unidentified Soul Reaper and two arrancar girls who control fire and lighting. Tōshirō Hitsugaya seems to recognize the Soul Reaper, who stabs him in the stomach, and abandons his post to pursue him. Seireitei suspects him of treason and orders his immediate capture, with the possibility of disbanding the 10th Division should he be guilty.

Tōshirō is found unconscious by Ichigo, who knows that Soul Society is looking for him. Tōshirō refuses to explain what's happening, but Ichigo is attacked by the two arrancar before he can force the issue. Tōshirō continues to avoid capture, and things only look worse when the Soul Reaper thief, identified as Sōjirō Kusaka, uses Hitsugaya's Hyōrinmaru to injure Shunsui Kyōraku. Tōshirō's capture is made top priority, and his execution is approved if he resists.

Tōshirō eventually manages to track Sōjirō down, where it is revealed that the two managed to manifest the same zanpakutō. Because this is a taboo in Soul Society, they were forced to fight to the death. It was decided that Tōshirō would be the winner and Sōjirō was apparently killed, only to reincarnate in Hueco Mundo. Seeking revenge on Soul Society, he stole the King's Seal, which allows the user to freely manipulate time, space, and matter within a small space. Using it, Sōjirō teleports Tōshirō and himself to Soul Society, needing the power of Tōshirō's bankai to break the seal. When Tōshirō refuses, Sōjirō breaks the seal himself, becoming a dragon made of ice. However, because he lacks the control Tōshirō possesses, the power goes berserk and threatens to destroy Soul Society. With much help, Ichigo and Tōshirō manage to destroy Sōjirō's dragon form. Returned to his regular form, Sōjirō and Tōshirō have one last clash, ending in Sōjirō's defeat. Tōshirō is cleared of all charges and the King's Seal is restored, allowing Tōshirō to finally put his past to rest.

Info via wikipedia

Thing must know before visiting Japan

Facts for the Traveler:

Visas: US passport holders, most EU residents and visitors from Australia and New Zealand do not require a visa if staying in Japan less than 90 days. For information on visas visit the Japanese Ministry of Foreign Affairs.

Events

Expect a total sell-out for travel and lodging during Japan's biggest holidays, New Year December 29 to January 3) and Golden Week (the lumping together of Green Day, Constitution Day and Children's Day, from April 27 to May 6). Other festivals include Coming-of-Age Day (second Monday in January), when ceremonies are held for boys and girls who have reached the age of 20. The Japanese celebrate the end of winter on February 3 or 4 by indulging in Setsubun (bean throwing) while chanting 'in with good fortune, out with the devils'. Hanami (Blossom Viewing) usually runs from February to April; the romantic Tanabata Matsuri (Star Festival) is on July 7; and O Bon (Festival of the Dead), when lanterns are floated on rivers, lakes or the sea to signify the return of the departed to the underworld, takes place from July 13-16 and mid-August.

Kyoto's Gion Matsuri (July 17) is perhaps the most renowned of all Japanese festivals. The climax is a parade of massive man-dragged floats decked out in incredible finery, harking back to a 9th-century request to the gods to end a plague sweeping the city. In the cute and kooky department, Niramekko Obisha (January 20; Chiba) combines a staring contest with consumption of sake - the one with the straightest face wins. The Yah-Yah Matsuri (first Sunday to the following Saturday of February; Owase) is an argument contest: competitors scream Samurai chants and try to look fearsome. Afterwards, they take off all their clothes and jump in the ocean. White Day (March 14) is a bizarre follow up to Valentine's Day where men are supposed to reciprocate to their valentine with a gift of chocolate or marshmallow.