Public Release: 23-Dec-2015
http://www.eurekalert.org/pub_releases/2016-02/lu-wbc020916.php

IMAGE: Lead author and researcher Anne Nilsson from Lund University cuts up bread made out of 85% barley kernel. Photo: Kennet Ruona / Lund University. view more
Credit: Photo: Kennet Ruona / Lund University

LUND UNIVERSITY

A recent study from Lund University in Sweden shows that barley can rapidly improve people’s health by reducing blood sugar levels and risk for diabetes. The secret lies in the special mixture of dietary fibres found in barley, which can also help reduce people’s appetite and risk for cardiovascular disease.

“It is surprising yet promising that choosing the right blend of dietary fibres can — in a short period of time — generate such remarkable health benefits”, says Anne Nilsson, Associate Professor at the Food for Health Science Centre and one of the researchers behind the study.

The study was conducted with healthy middle-aged participants who were asked to eat bread largely made out of barley kernels (up to 85%) for three days — at breakfast, lunch and dinner. Approximately 11-14 hours after their final meal of the day participants were examined for risk indicators of diabetes and cardiovascular disease.

The researchers found that the participants’ metabolism improved for up to 14 hours, with additional benefits such as decreases in blood sugar and insulin levels, increases in insulin sensitivity and improved appetite control. The effects arise when the special mixture of dietary fibres in barley kernel reaches the gut, stimulating the increase of good bacteria and the release of important hormones.

“After eating the bread made out of barley kernel, we saw an increase in gut hormones that regulate metabolism and appetite, and an increase in a hormone that helps reduce chronic low-grade inflammation, among the participants. In time this could help prevent the occurrence of both cardiovascular disease and diabetes”, says Anne Nilsson.

In a previous related study conducted with a team from the University of Gothenburg in Sweden researchers also found that dietary fibres from barley kernel generate an increase of the gut bacteria Prevotella copri, which have a direct regulatory effect on blood sugar levels and help decrease the proportion of a type of gut bacteria that is considered unhealthy.

The effects from barley kernel are influenced by the composition of the individual’s gut microbiota, meaning people with low concentrations of the Prevotella copri bacteria experienced less effect from their intake of barley products. Eating more barley could, however, help stimulate growth of the bacteria.

The results are timely as rates of obesity and type 2 diabetes have significantly increased in the past few years. Researchers hope that more knowledge about the impact of specific dietary fibres on people’s health will result in stores keeping more food products with healthy properties such as barley kernels. The ambition is also to get more people to use barley in meals, for example in salads, soups, stews, or as an alternative to rice or potatoes.

The researchers’ advice for how to maintain a healthy blood sugar level:

    Choose bread with as much whole grains as possible. Feel free to mix with other grains, for example rye

    Avoid white flour

    Add barley kernel grains in soups and stews

    Replace for example white rice with cooked barley

    Eat beans and chickpeas with your meal as they too have a good blend of dietary fibres and like barley kernels a low glycaemic index with positive health effects.

The bread used in the study was 85% made out of barley grains, which had been boiled and mixed with wheat flour. If you want to reduce the amount of barley grains, you can replace some of it with whole grains.

Original Article released: 
http://www.eurekalert.org/pub_releases/2016-02/lu-wbc020916.php

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Posted on THE HINDU on February 21, 2016
http://www.thehindu.com/todays-paper/tp-national/town-of-dolls/article8262710.ece

Japanese ornamental dolls, known as hina dolls, are displayed on a seven-metre high pyramid-shaped tiered stand at a shopping mall in front of Konosu Station at Konosu in Saitama prefecture in Japan. More than 1,830 hina dolls donated from across the country are on display to promote the city known as a town of the dolls until March 6.— Photo: AFP

* * * * * * * * * *

In Japan, March 3^rd is one of the most noted annual events known as “Hinamatsuri,” the Girl”s Day.  It is the day when families wish for the good health and happiness of their daughters.  What makes Hinamatsuri so special and attracts people worldwide is the ornamental Hina doll set that each family decorates for their daughters. 

A typical hina doll set has seven platforms with specific items on each, a pair of the Emperor and Empress on the very top, three court ladies on the second, five male musicians on the third, and ministers, helpers, furuniture, carriage, cart, flowers, and many others.  The seven platform is considered as the full set of hina dolls, but there are five, three, or even the one platform with the Empere and Empress only.

We can tell from this article cited from THE HINDU, a local newslaper in India that Hinamatsuri has now attained global recognition.

Public Release: 23-Dec-2015
http://www.eurekalert.org/pub_releases/2015-12/uota-wlp122115.php

University of Texas at Austin

Some health experts predict that the next big advance in helping overweight people achieve a healthier weight will be to use an individual’s genetic data to customize diets and physical activity plans, an approach known as “precision weight loss.” A recent summary report on the genetics of weight loss, developed by some of the leading experts in this field, finds that the biggest challenge to realizing this dream is the need for better analytical tools for discovering the relationships between genetics, behavior and weight-related diseases.

The report, which appears in the January edition of the journal Obesity, summarizes what scientists currently know about factors that influence weight loss and weight regain, and it identifies how genetic information and data collection from noninvasive, portable devices may soon be incorporated into research and weight loss treatment.

“I think within five years, we’ll see people start to use a combination of genetic, behavioral and other sophisticated data to develop individualized weight management plans,” says Molly Bray, a geneticist and professor of nutritional sciences at The University of Texas at Austin, who led the working group.

Bray speculates that in the future, patients might submit saliva samples for gene sequencing, along with using automated sensors to collect information about factors such as their environment, diet, activity and stress. A computer algorithm would take this information and provide patients with specific recommendations to achieve their target weight.

Bray says the falling cost of genome sequencing, plus portable monitors (such as Fitbit) to track in real time people’s behavior and environment, mean that scientists already have the ability to collect the kinds of data they need to do the fundamental research behind precision weight loss. According to the study, the real challenge now for researchers is to develop the tools to analyze this data.

“We are pretty good at helping people lose weight in the short term,” says Bray. “But the stats on long-term weight loss are pretty dismal. We still don’t understand the process of weight regain very well, either from a behavioral or a biological standpoint.”

Scientists have uncovered some of the genetic basis for weight-related diseases, such as the discovery of a gene that appears to cause energy from food to be stored as fat rather than be burned. Some reporters have dubbed it the “obesity gene,” but Bray cautions that it’s not so simple.

“When you go back and see how much of the variation in this gene accounts for the variation in body size in the general population, it’s really small,” says Bray. “So that highlights that there are going to be several genes involved with obesity, and they’re going to interact with each other in complicated ways. And that’s certainly true of weight loss and maintenance too.”

Obesity puts a large burden on the health care system and increases an individual’s risk for a number of diseases including diabetes, cardiovascular disease and cancer. It’s also rising at an alarming rate around the world.

“Obesity is one of the gravest problems of our times,” says Bray. “Obviously prevention would be the best approach, but there are literally millions of individuals who are currently obese and are in dire need of more effective strategies for long-term weight loss that will ultimately improve overall health.”

Multiple research projects have shown that about half of the variation in people’s body mass index can be attributed to genetic factors, while the rest is due to environmental factors, including diet and exercise. For example, depending on a person’s specific genetic makeup, exercise might be less effective at reducing weight for some people compared with others.

“When people hear that genes may be playing a role in their weight loss success, they don’t say, ‘Oh great, I just won’t exercise any more,’” says Bray. “They actually say ‘Oh thank you. Finally someone acknowledges that it’s harder work for me than it is for others.’ And then I think they’re a little more forgiving of themselves, and they’re more motivated to make a change.”

This report grew out of a workshop convened by the National Institutes of Health in 2014 titled “Genes, Behaviors, and Response to Weight Loss Interventions.” It synthesizes a broad range of research from institutions around the world.

“We’ve made great strides in our understanding of what drives eating behavior, how fat cells are formed and how metabolism is altered before and after the onset of obesity,” says Bray. “The time is ripe to take this wealth of data and find ways to utilize it more effectively to treat people in need.”

Original Article released: 
http://www.eurekalert.org/pub_releases/2015-12/uota-wlp122115.php

Linke Cited on: LINKE de DIET: 
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Public Release: 20 JAN 2016
http://www.eurekalert.org/pub_releases/2016-01/uog-vfw012016.php
UNIVERSITY of GRANADA

Researchers from the University of Granada (UGR) have proven that frying in Extra Virgin Olive Oil (EVOO) is the cooking method that increases the phenolic fraction present in raw vegetables used in Mediterranean diet (potato, pumpkin, tomato and eggplant) the most. This means an improvement to this foods in the cooking process.

In an article published in Food Chemistry magazine, researchers have proven that vegetables fried in EVOO improved their antioxidant capacity and the amount of phenolic compounds, which prevent chronic degenerative pathologies such as cancer, diabetes or macular degeneration.

The aim of this research was to determine the effect of applying various cooking methods on the antioxidant capacity and the amount of phenolic compounds (total and individual concentrations) present in vegetables consumed in the Mediterranean diet.

The Mediterranean diet of the Spanish population is characterized by a high intake of vegetables and EVOO. These are both an important source of dietary phenols, whose consumption has been associated with the prevention of chronic degenerative pathologies. This kind of antioxidants can be modified during the processing of the foods, increasing or decreasing their concentrations.

With this goal in mind, the researchers conceived an experiment in which they cooked 120 grams cubes of potato (Solanumtuberosum), pumpkin (Cucurbitamoschata), tomato (Licopersicumesculentum) and eggplant (Solanummelongena), all of them without seeds or skin.

Fried, boiled, or with a mix of water and EVOO

The vegetables were fried and sautéed in EVOO, boiled in water, and boiled in a mix of water and EVOO. The experiments were controlled so the processing conditions were guaranteed. The ratio between vegetable and cooking element was constant, following traditional Spanish recipes.

Processed vegetables were kept in right conditions for the measurement of moisture, fat, dry matter and total number of phenols, as well as the measurement of the antioxidant capacity, by various methods. Parallel to this, the research was completed with the determination of the content in individual phenolic compounds typical of each vegetable, using high-performance liquid chromatography (HPLC).

The results showed that using EVOO for frying vegetables increases their fat content and reduces their moisture, while this is not observed in other cooking methods.

“Comparing the content of phenols with that of raw vegetables we found increases and reductions alike, depending on the chosen method. Oil as a mean of heat transfer increases the amount of phenolic compounds in vegetables, opposite to other cooking methods such as boiling, where heat transfer is done through the water”, explains one of the authors of this paper, professor Cristina Samaniego Sánchez fom UGR.

EVOO transfers phenols to the vegetables

This is due to a transfer of phenols from EVOO to the vegetables, enhancing the latter with oil-exclusive phenolic compounds which are not naturally present in raw vegetables.

“Therefore, we can confirm that frying is the method that produces the greatest associated increases in the phenolic fraction, which means an improvement in the cooking process although it increases the energy density by means of the absorbed oil”, says Samaniego.

All the cooking methods increased the antioxidant capacity of all four vegetables. It was a reduction of it or an absence of significant changes after boiling them in water, in certain cases.

Samaniego stresses that each cooked vegetable developed a specific profile of phenols, moisture, fat, dry matter and antioxidant activity determined by the original characteristics of the raw vegetables and the cooking method applied.

“When the phenolic content of the raw vegetable is high, the total content of phenols is increased even more if EVOO is used in the process, and boiling doesn’t affect the final concentration. Therefore, we must stress that frying and sautéing conserve and enhance the phenolic composition. Hydrothermal cooking methods can be recommended when the food is consumed together with the cooking water, as the addition of EVOO improves the phenolic profile and compensates for the deficiencies of the raw food”, the researcher stresses.

###

The results of this research are part of Jessica del Pilar Ramírez Anaya’s doctoral thesis, done under the direction of UGR professors Cristina Samaniego Sánchez, Marina Villalón Mir and Herminia López-García de la Serrana, from the Department of Nutrition and Bromatology of the Faculty of Pharmacy (UGR), and also with support from the programme PROMEP/SEP, Mexico UDG-598.

Original Article released: http://www.eurekalert.org/pub_releases/2016-01/uog-vfw012016.php

Linke Cited on: LINKE de DIET: http://www.nutritio.net/linkdediet/news/FMPro?-db=NEWS.fp5&-Format=detail.htm&kibanID=52812&-lay=lay&-Find

　「愛とは、誰かの幸せが　あなたにとっても大事なことになる、ということです。」

　ハッピーバレンタイン

人生は、自転車のようなもの
バランスをとるためには、
動き続けなければいけない。

Released on EurekAlert! on Oct. 26, 2015
http://www.eurekalert.org/pub_releases/2015-10/ppr-slh102315.php

Findings defy prior assumptions that heavy weightlifting is necessary for building bone mass
Portavoce Public Relations

BALTIMORE – October 26, 2015 – A new research study published in The Journal of Sports Medicine and Physical Fitness finds that low-weight, high-repetition resistance training increases bone mineral density in adults, challenging assumptions that heavy weight-training is required to build bone mineral density. Participants who completed the study experienced up to 8 percent bone mineral density increases in the legs, pelvis, arms and spine.

The full study titled, “Low Load, High Repetition Resistance Training Program Increases Bone Mineral Density In Untrained Adults,” is now available at http://www.minervamedica.it/en/journals/sports-med-physical-fitness/article.php?cod=R40Y9999N00A150155&acquista=1. The findings indicate that this type of strength training may be an effective and maintainable method of increasing bone mineral density in older people and sedentary groups. A secondary finding indicates postmenopausal women and osteopenic individuals (those with low bone mineral density) would benefit most from a low-weight, high-repetition exercise regimen.

“These findings challenge the traditional thought that high-weight, low-repetition exercise is the ideal way to increase bone mineral density,” said Jinger Gottschall, Associate Professor and lead researcher of the study conducted at Penn State. “This is such a profound finding because low-weight, high-repetition exercise is easily attainable by anybody and everybody. This approach could help at-risk populations minimize the risk of osteoporosis.”

In the study, 20 untrained adults (people who completed less than 30 minutes of exercise per week for the previous six months) completed a 27-week group exercise program. Participants were assigned to one of two groups that either completed full-body weight-training workouts or workouts focused on building core muscles, in addition to cardiovascular workouts. The weight-training group completed two to three BODYPUMP(R); classes per week, a low-weight, high-repetition resistance training program in which the participants used a bar and self-selected weights.

The study analysis found:

• Participants in the weight-training group demonstrated an 8 percent increase in leg bone mineral density, a 7 percent increase in pelvis bone mineral density, a 4 percent increase in arm bone mineral density and a 4 percent increase in spine bone mineral density. The core group’s bone mineral density did not change significantly.
• Postmenopausal women and osteopenic individuals experienced significant bone mineral density increases of up to 29 percent.
• A positive correlation between squat strength and pelvis bone mineral density, a link that indicates the exercises used in the study could effectively decrease the risk of a hip fracture.

Significant bone mineral density increases for osteopenic and postmenopausal people

Two osteopenic individuals and three postmenopausal women participated in the study, and both groups experienced much higher increases in bone mineral density than the rest of the group. Individuals with osteopenia experienced leg and pelvis bone mineral density increases of 29 percent, more than triple the results other participants experienced. The postmenopausal participants’ bone mineral density increases ranged from 10 to 22 percent.

Pelvis and leg strength prevent fractures

In the study, people in the weight-training group experienced 25 percent greater increase in leg strength than those in the core group. Changes in leg strength were also strongly correlated with changes in pelvic bone mineral density.

According to the National Osteoporosis Foundation, by 2020 approximately 14 million people over the age of 50 are expected to have osteoporosis and another 47 million to have low bone mass.(1) After age 40, bone mineral density declines at an accelerated rate;(2) therefore, it is crucial to build a peak bone mass before this rapid decline and to maintain bone mass later in life.

The hip is the most common and devastating fracture site for elderly people with osteoporosis.(3) According to Gottschall, a large proportion of fall-related deaths are due to complications following a hip fracture. One out of five hip fracture patients die within a year of their injury. Maintaining a healthy bone mineral density in the pelvis and legs can help prevent these life-altering breaks, says Gottschall. High-repetition exercise is a great way for people to build full-body strength.

“Heavy weightlifting has been shown to increase bone mineral density, however many older and inactive adults cannot safely participate in this type of strenuous activity. The exercise regimen used in this study is a more feasible option,” said Bryce Hastings, Group Fitness Research Officer, Les Mills International. “The beauty of LES MILLS BODYPUMP is that it is built on high-repetition choreography and instructors can identify progressive movement options for participants of any fitness level so they can build strength and bone density.”

Original Article released: 
http://www.eurekalert.org/pub_releases/2015-10/ppr-slh102315.php

Linke Cited on: LINKE de DIET:
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Posted on Organic Facts
https://www.organicfacts.net/health-benefits/vegetable/nopales.html

The other day when I was watching a TV show about Japanese people living overseas, they introduced edible cacti.  An edible cacti!?  Being quite surprised I googled it and found it is nothing so unusual.   Moreover, it is rather nutritious. 

Nopales are spectacularly healthy type of cacti with a wide range of health benefits including its ability to aid in weight loss, prevent cancer, improve skin health, protect heart health, regulate and improve digestion, boost the immune system, optimize metabolic activity, build strong bones, cure insomnia, and reduce inflammation throughout the body.

Nopales are a form of vegetable that is made from the soft pads of underdeveloped prickly pear cacti. The useful vegetative pads are either green or purple, and are roughly the size of a person’s hand. They have a consistency somewhere between green beans and green peppers, and are regularly added to eggs and steak stir fry. They are native to Mexico and Central America, and it is in this cuisine that you most commonly find fresh nopal. It is mainly found fresh in Mexico, and either canned or pickled as an export, particularly to the Southwestern United States and Texas.

Nutritional Value of Nopales

The wealth of health benefits that come from nopales are mainly attributable to its nutrition and vitamin content, which includes riboflavin, vitamin B6, copper, iron, fiber, vitamin-A, C, K, calcium, potassium, magnesium, and manganese. It is also an important source of certain organic compounds like phytochemicals and certain polysaccharides that also contribute to the health boosting power of nopales. Let’s explore some of these health benefits that people have been enjoying for thousands of years in the more details explanations below.

Health Benefits of Nopales

Digestion: Nopales are forms of cacti, so they are very fibrous and contain a great deal of dietary fiber. Dietary fiber is essential in the digestive process, because it adds bulk to bowel movements that make them easier to pass through the smooth muscles of the digestive tract. It also stimulates peristaltic motion to move the bowels along the tract, and reduces symptoms of both diarrhea and constipation. Furthermore, excess fiber in the body can actively reduce the amount of cholesterol, thereby protecting your heart health as well.

Weight Loss: There are a number of components within nopales which can aid in weight loss. First, fiber can make the body feel full and inhibit the release of ghrelin, which is the hunger hormone, so overeating is reduced. Secondly, this plant is very low in saturated fat and cholesterol, but it is packed with metabolic potential, so the body works at a higher level without gaining weight. The presence of vitamins B6, thiamin, and riboflavin also makes metabolic function work quickly, and they maximize fat burning and the transformation of food to usable energy.

Cancer Prevention: The variety of phytochemicals, flavonoid compounds, vitamin-C, and other antioxidants found in nopales make it extremely beneficial for the entire immune system, particularly when it comes to various cancers. Antioxidants are beneficial compounds that seek out free radicals in the body and eliminate them before they can mutate the DNA of healthy cells into cancerous cells. Free radicals are the dangerous byproducts of cellular metabolism that can accumulate in the body and cause a variety of health problems, including cancer. The content of vitamin A and flavonoids in nopales have also been connected to a reduction in skin, lung, and oral cancers.

Metabolic Activity: One of the most important aspects of nopales in terms of health is its mineral and vitamin content. Nopales contain thiamin, riboflavin, niacin, and vitamin-B6, all of which are vital components of cellular metabolism and normal, regulated enzyme function throughout the body. If your organ systems and hormonal balance are optimized, then your body will run more efficiently, you will increase weight loss, promote healthy muscle gain, boost repair and maintenance of organs, and generally tone the entire body.

Builds Strong Bones: The mineral content of this powerful cactus leaf includes a modest level of calcium, which is an essential part of building strong bones and repairing bones after being damaged.

Improve Sleep: This plant also contains magnesium, which is a useful mineral for inducing feelings of sleep for people suffering from insomnia, chronic anxiety or restlessness. It induces the release of serotonin in the body, which results in increased melatonin levels. It also has a slightly sedative effect, which reduces nerve function and calms the body, helping you to fall asleep.

Inflammation: The juice that is taken out of the pickle pear leaves of nopales has been shown to have anti-inflammatory effects on a variety of body parts, including those symptoms associated with arthritis, injury, joint pain, and muscle strain. Apply the juice topically to the affected area, of consume the vegetable itself to also enjoy the effects.

Skin Health: The phytochemical and antioxidant characteristics of nopales make them a good defensive mechanism against premature aging symptoms, like wrinkles and age spots. The free radicals left after cellular metabolism can seriously impact the skin and by eating nopales, you can keep your skin looking healthy, young, and refreshed.

Diabetes: The extracts from the leaves of prickly pear cactus can be powerful regulators of glucose levels within the body. For patients with type 2 diabetes, it can cause a reduced spike in glucose levels following eating, which makes the management of diabetes easier.

Ulcers: Following the traditional use of nopales as a cure for gastric ulcers, recent studies have verified these effects. Apparently, the mucilage and fibrous material in nopales makes it inhibit the development of gastric ulcers and those that develop due to excessive consumption of alcohol, so for people who regularly suffer from this painful condition, add some of these powerful plants to your diet and improve the quality of your life!

A Few Words of Caution: Due to its ability to regulate and affect blood sugar levels, nopales can sometimes make people hypoglycemic, and it should also not be consumed excessively before an operation, since it makes it difficult to control glucose and blood nutrient levels. Other than those health concerns, nopales are a delicious and highly nutritious addition to your diet!

Information cited at Organic Facts
https://www.organicfacts.net/health-benefits/vegetable/nopales.html

Posted on The Japan Times on Dec 18, 2015 by Makiko Itoh

Grated radish on a meat pattie | MAKIKO ITOH

According to the Ministry of Health, Labor and Welfare, the most popular vegetable in Japan is the daikon radish, beating out onions and cabbage. Both the white roots and green tops are eaten throughout the year in many ways: raw, pickled, as sprouts, dried and simmered. Daikon are available year-round, but winter varieties are thought to have the sweetest flavor, perfectly suited to hot, simmered dishes.

Radishes most likely originated in the Mediterranean region, but they had already reached Japan by the 3rd or 4th century — although initially only the green tops were eaten. The tender young leaves of the radish plant have been included as one of the nanakusa, the seven herbs that are traditionally eaten in rice porridge in January to wish for health and longevity during the year.

While the greens are rich in vitamins and minerals, the most versatile part of the vegetable is the root, which became widely cultivated during the early Muromachi Period (1392-1573).

Daikon come in many shapes and sizes, ranging from the standard type, which are about 10-15 cm in diameter, to the huge Sakurajima variety, which looks like a gigantic turnip and can weigh as much as 30 kg. (Incidentally, small red radishes were called “20-day daikon” until recently, although these days the imported word radisshu is used more often.)

The most common use for daikon is so ubiquitous that it’s hardly thought of as cooking: daikon oroshi (raw grated). Daikon oroshi is used as a condiment in many meat and fish dishes, as well as a refreshing addition to tempura sauce (tentsuyu) and soba noodle sauce. This way of using grated raw daikon seems to have started in the Edo Period (1603-1868), when it was thought to aid digestion. It turns out that this belief was right. Daikon is an excellent source of the digestive enzymes diastase, amylase and esterase. These enzymes become much easier to absorb when the daikon is grated.

Grated daikon is good with a rich, oily fish — like mackerel — but it’s also great on steaks, hamburgers and other meat dishes. It’s similar to horseradish, but less pungent.

Though the digestive enzymes as well as the vitamin C in daikon are destroyed by heat, when cooked it can still aid digestion because of its fiber content. This is one reason why the vegetable is essential to oden, the stew made up mostly of fried fish-paste products. Of course, simmered daikon is delicious since it absorbs the flavors of the broth and becomes sweet and tender. It is also believed to warm the body, according to traditional Chinese medicine theories.

Dried daikon strips, known as kiriboshi daikon, which are rehydrated before cooking, and pickled daikon were also important staples, especially during the winter months. The most famous type of pickle is the takuan, which takes months to make and is thought to have been invented by the Zen Buddhist monk Takuan Soho.

In recent years there has been a renewed interest in daikon as a healthy food. One recent fad is to mix grated daikon with plain yogurt and honey, a concoction that keeps you regular.

Buri (amberjack) daikon is a classic simmered dish eaten during winter, which makes good use of the seasonal, oil-rich fish. The dish is usually made with the ara (the head and bones left over after the fish is filleted) but the recipe here is an easier version that uses precut filets.

Check out the great recipe of Daikon here: 
http://www.japantimes.co.jp/life/2015/12/18/food/daikon-great-radish-japan/#.Vox0tr_OFOQ

Kagamimochi is one of the traditional New Year symbols in Japan.  Kagamimochi is a set of two circular, flat rice cakes, one is smaller than the other.  These two rice cakes are piled with small one on top and displayed as an offering to god during New Year’s holidays.  Placing two rice cakes of different sizes on top of each other is referred as good luck being overlapped and considered to be fortunate.  Round-shaped rice cakes are considered to represent human spirits – hearts – and they have been called ‘Kagamimochi’ for ancient common mirror (kagami). 

New Year’s Day has always been a fresh start for all the living things, when god is believed to offer energy to all of them.  It is the displayed kagamimochi that god entrusts energy with.  Kagami-biraki is to release the entrusted energy and be blessed with it by eating the rice cakes.  

When the event of kagami-biraki is held simply depends on each district and its custom, but it is generally held on January 11^th.  There is not much strict tradition to practice kagami-biraki except how to split the rice cakes.  Kagamimochi is a holly offering so should not be cut by a sharp knife.  Instead, break them into appropriate sizes by hands or solid objects like a hammer.  Regardless the odd-shaped pieces, the rice cakes shall still be tasty in Ozoni, vegetable soup, Oshiruko, sweet bean soup, or simply grilled with your favorite seasonings.

In recent times, more and more traditions are fading out, but kagamimochi seems to be widely spread.  Even a small-sized kagamimochi displayed in one corner of a living room can create some holiday atmosphere without a set of gorgeous New Year’s food.

May 2016 become a lively year for all of us.  Enjoy Kagamimochi!