You are hereHomeOnigiri (rice balls) Chef Deanne Steffen Chinn Since opening its doors in 1998, Blue Ginger has been impressing diners from Boston and beyond with its harmonious combination of East and West. Designed by Ming and Polly Tsai in conjunction with a Feng Shui Master, the restaurant features an open kitchen, warm cherry woodwork, Italian granite floors and a soothing water sculpture. Diners can enjoy the theater of the open kitchen or focus purely on the innovative and East-West cuisine, which has earned Blue Ginger high praise from the Boston Globe, Esquire, Boston Magazine and the James Beard Foundation, which named Tsai 2002’s Best Chef Northeast. The page you were searching for could not be found. It's possible the address was typed incorrectly, or that the page no longer exists. You can login or register for the site, run a quick search here, or also explore other options below. Not a Member Yet? Join now, It is quick, easy and FREE. Get access to our entire program, including:

Food tracker and personalized meal plans Support from our experts on message boards Articles, recipes, tips, and much more!Saphira EyeSaphira DragonEragon SaphiraLouise FindsBook ApLovely EyesGorgeous EyeBlue DragonDragon ArtForwardI think this Saphira eye is prettier than the one in the books. But that's just me. Every New Year dieter knows that cakes, chocolate bars and ice cream are loaded with sugar. But, as you fill your supermarket trolley with savoury meals and apparently healthy sauces, you may be surprised to learn they can also be packed with the sweet stuff too. A bowl of tinned tomato soup contains four teaspoons of sugar, and a pot of fat-free yoghurt has no less than five. And all this while doctors and health experts are warning that sugar is as dangerous to our health as tobacco. The typical Brit eats or drinks 12 teaspoons of sugar every day and some consume as many as 46. Now doctors and academics have joined forces to launch Action On Sugar to put pressure on food companies to cut the amount of sugar they add to our food.

They believe it will cut Britain’s soaring levels of both obesity and diabetes, which already cost us more than £5billion a year. One estimate warns that this bill could reach £50billion by 2050. A similar drive to reduce the amount of salt in food led to a cut of 15% between 2001 and 2011, preventing an estimated 6,000 deaths from strokes and heart attacks every year.   The World Health Organisation says eating too much sugar is linked to heart disease as well as obesity and diabetes.              It currently recommends that adults should eat the equivalent of no more than 10 teaspoons a day, although this figure is set to be halved soon.            Action on Sugar is calling for the amount of sugar added to food to be cut by up to 30% over the next five years. The group’s science director Dr Aseem Malhotra, who is a cardio­logist, said: “Added sugar has no nutritional value whatsoever.” He adds: “Aside from being a major cause of obesity, there is increasing evidence that added sugar increases the risk of developing type 2 diabetes, metabolic syndrome and fatty liver.”

However, manufacturers add sugar to make food taste better. how to eat sushi with wasabiIt is often added to low-fat processed meals which would otherwise taste blander than the full-fat versions. sushi in japan youtubeAdded sugar is also used to extend the shelf-life of food such as bread and cereals. how to eat sushi low calorieFor example, a standard 800g sliced white loaf contains eight teaspoons of sugar, as much as a Mars Bar. permainan sushi onlineHere’s how much sugar is hidden in a single portion of some of our favourite foods... sushi new york theater district

Innocent Pure Fruit Smoothie Strawberries & Bananas (250ml): 7tsp Sharwood’s Sweet & Sour Chicken With Rice (375g): 6tsp Innocent Caribbean Veg Pot (380g): 6tsp Tesco Finest Moroccan Couscous (132g): 5tsp Yeo Valley Farm 0% Fat Vanilla Yoghurt (150g): 5tsp Sainsbury’s Chicken Tikka With Rice (500g): 5tsp Tesco Rack Of Ribs (158g): 4tsp Ski Smooth Strawberry & Raspberry Yogurt (120g): 4tsp Lloyd Grossman’s Tikka Masala Curry Sauce (175g)sushi time management game online: 4tsp Asda Hunters Chicken (190g): 4tspbuy one get one sushi carySushi UnagiSushi TimeSushi SushiSushi RollsDragon Roll Sushi RecipeSushi DragonMake Your Own SushiHow To Make SushiFavorite SushiForwardDragon rolls and other sushi recipes at this website! I use these recipes often to make sushi platters for events. Rice wine, rice wine vinegar, rice vinegar, seasoned rice vinegar: say that three times fast.

While these products sound pretty similar, they can't all be used interchangeably, and there are some important distinctions to be aware of. Let's talk about the similarities first: rice vinegar and rice wine vinegar are the same thing. All rice vinegar is made by fermenting the sugars from rice into an alcohol such as wine, then further fermenting the wine into acetic acid. So if a recipe calls for rice wine vinegar and you've purchased rice vinegar (or vice versa), rest assured that the only difference is the wording on the label. Rice wine vinegar is a rather mild, slightly sweet vinegar that works well in the likes of salad dressings and dipping sauces, helping to lend a pop of brightness. At an Asian grocer, you'll often discover varieties made from different kinds of rice: brown rice, black glutinous rice, and red yeast rice, for instance, which all offer different flavor profiles. Along with sugar and salt, rice wine vinegar is also commonly used to flavor sushi rice. That's why there's also something out there called seasoned rice vinegar, which is simply rice vinegar that's been flavored with additional sugar and salt.

If you roll your own sushi, it allows you to skip the step of seasoning, and you can apply seasoned rice vinegar to everything you'd use regular rice vinegar in. But seasoned rice vinegar isn't really necessary; if you cook to taste, you're better off seasoning plain rice vinegar to the correct balance. Like rice vinegar, rice wine is also made from fermented rice, but it's created by fermenting steamed glutinous rice instead of rice or sake lees, which is what's used in the making of rice vinegar. There are dozens of different rice wines with origins all across Asia. A few that you might commonly see: Shaoxing, a caramel-colored Chinese rice wine used to make savory dishes like drunken chicken; mirin, a sweet Japanese rice wine used as a glaze for seafood and in teriyaki sauce; and, of course, sake, the most famous rice wine, made from milled rice, water, and a fungus called koji. Sake makes a nice addition to a soy-based marinade, and also serves as a good steaming liquid or broth for seafood dishes.