Big in Japan: Eating zero calorie jelly keeps Japanese women skinny

by Matthew Firestone on

Ever wonder why it is that Japanese women are so skinny? Ever wonder how Japanese women manage to keep away the pounds even after having a child or two?

What if I told you that there was a simple and cheap remedy for dropping a few sizes while simultaneously trimming up your waistline.

What if I told you that this remedy costs less than US$10 a day, and can be started at any time no matter how overweight you happen to be.

Although the secret is slowly spreading to the Western World, for years Japanese women have been eating zero calorie jelly as a meal supplement.

Yes. You read that correctly.

Some Japanese women, on occasion, eat calorie-free meals in order to stay skinny.

Seriously. I am not making this up!

(Nor do I condone this as a healthy or safe diet!)

Now, I guess at this point in the post you are probably thinking one of the following:

a) This can’t be healthy, can it?
a) Does it work?
c) What does it taste like?
d) Where can I buy some?
e) Some or all of the above.

Well, keep reading and allow me to explain the powers of zero calorie jelly!

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In Tokyo, you can buy 180g gram packages of zero calorie jelly in a variety of flavors including blueberry and peach for the bargain price of 240 yen or US$2.

And remarkably, you don’t even have to go to a health food store to buy the product.

Instead, just simply walk out of your apartment, head into the first convenience store you see, and give into your vanity for the price of a couple of dollars.

Now, I know that it’s easy to be skeptical about health and beauty products, especially since the next big thing is always being touted on late night infomercials across North America.

Also, we all know that the Japanese have incredibly healthy diets that are based on rice and fish, compared with the North America propensity for fatty foods.

And of course, I don’t want to discount their genetic predisposition, especially considering that the Japanese tend to be much skinnier Western counterparts.

But, you have to admit that tricking your body into thinking it’s had a meal is a great way to stave off cravings and reduce your portion size.

Here’s the catch.

People – think about this product for just a second!

Even if your mind and body thinks it just had a meal, it hasn’t. To be blunt, eating three square meals of zero calorie jelly is the same thing as starvation or anorexia.

Let’s be clear – zero calorie jelly is a great way to prevent yourself from eating a calorie-packed snack, but it’s not a meal substitute. Sadly, too many young girls over here in Japan haven’t gotten this message through their tiny little heads.

If you’re still interested in trying the stuff, I’m fairly certain that you can find it in the States, but again, be responsible with the stuff.

With that said, please chime in if you’ve seen this stuff in a health food store near you, or if you’ve had any experience eating it.

And, in case you’re wondering, it actually tastes like Jello, though I ate the stuff purely for scientific research purposes – anyone who’s ever met me already knows that I’m too skinny!

For foods that actually have nutritional value, check out the gallery below:

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Big in Japan: The history of sake

by Matthew Firestone on

I love sake (o-sake, ?????).

For some, it’s the subtle sophistication of a finely aged scotch whiskey. For others, it’s the enticing froth and savory goodness of a perfectly-poured pint.

For me, it’s the sweet, delicious nectar that is sake.

I mean, how many other drinks out there are the products of centuries of culinary revision? How many other drinks out there are so in tune with the changing of the seasons? How many other drinks out there have been adapted and re-adapted to local tastes time and again?

Wine may have been drunk since antiquity, beer may have been a staple in the Middle Ages and tea may have built empires. But, none of these drinks hits the spot quite like a carafe of ice cold sake on a balmy summer’s eve, or a carafe of gently-warmed sake on a chilly winter’s night.

The history and lore behind this sweet, delicious nectar is worthy of textbooks.

Although the date when sake first hit the scene is fiercely debated by academics, what is agreed upon is that it would not have come about without the ancient discovery of a simple mold known as kōji-kin (Aspergillus oryzae, 麹菌). Used to ferment the starch in rice to make sugar, kōji-kin is the key to making sake, just as it is the key to making miso paste and soy sauce.

By the time the Heian Era (794-1185) rolled around, the art of sake was refined enough to warrant a government-sponsored guild comprised of professional brewers. During the centuries that followed, brewers became increasingly skilled at isolating kōji-kin, pasteurizing their products and creating new types and flavors of sake.

In the early 20th century, the Japanese government opened up a sake-brewing research institute, and started holding annual taste-testing competitions. As a result, the masses took to the drink like never before, ushering in the modern era of sake brewing. Yeast strains were isolated, enamel-coated steel tanks were invented, and sake become exalted as the national alcoholic beverage of Japan.

Although the Second World War put a damper on the festivities, sake made a brief come back in the 1950s. Sadly, this reign was short lived as beer was soon to replace sake as the drink of the masses. Today, beer remains the most popular tipple in Japan, though it doesn’t inspire even a fraction of the respect as does sake or nihonshu (日本酒), the ‘Japan alcoholic beverage.’

Although sake is still making a slow but steady comeback in Japan, the quality of the drink is at an all-time high. In recent years, breweries have begun to shifting away from mass-production, and returning to traditional small-batches brewing methods. And, with the popularity of sake on the rise in North America and Europe, better methods of preservation are being put into practice.

Getting thirsty? So am I.

For more on sake culture, including some delicious recipes you can try at home, see An Ode to Sake.

The Best 8 Beverages in the World

by Justin Glow on

Timothy Ferriss, author of the best-selling book, The 4-Hour Workweek: Escape 9-5, Live Anywhere, and Join the New Rich (read our interview with him here), shares his eight favorite beverages from around the world.

I am a consummate consumer in the literal sense. Beverages, perhaps more than any other indulgence, have fascinated me from my first sip of Pocari Sweat in Japan. From Brazil to Zimbabwe, each locale has its superstar drink, and some are as defining of the culture as the people themselves. Here are my top 8 beverages in the world:

#8. Paulaner Kellerbier (Munich, Germany)

Paulaner is one of the six main breweries in Bavaria, and their incredible kellerbier is the only beer in the world that I love. I generally hate beer, but this is as pure as snow and as smooth as silk. It’s a good thing, too, as bottled water is more expensive than brewskies in Munich.

#7. Tanzanian Peaberry Coffee (Tanzania)

Tanzanian peaberry coffee beans, freshly brewed with a simple Krup machine, are near perfect for curing AM grogginess. The only close competitor for early-morning favorites would be Kenya AA coffee, which ups the caffeine but sacrifices some flavor. The former is more elegant, the latter more brute force.

#6. Portuguese Green Wine (Portugal)

Vinho verde, so named for the ripeness and not the color, is sweet and refreshing, perfect for a hot and humid early evening in Lisbon. If you don’t like fruity wines — think Zinfandel — you might be better off trading green wine for a drier Napa Valley Pinot Noir.

#5. Pocari Sweat (Tokyo, Japan)

Not to be confused with the always amusing Calpis Water, Pocari Sweat is the post-exercise darling of Japan. Clear and less sugar-laden than Gatorade, it rehydrates without causing stomach upset and helps you recover from the oppressive heat in a heartbeat.

#4. Acai (Rio de Janeiro, Brazil)

Acai, an Amazonian berry, can be found on any beach in Rio. Generally served with a dash of guarana syrup for caffeine and a guaranteed sugar rush, it looks like purple frozen yogurt and is delicious with a bit of granola or banana on top. Just keep an ear open for “acai, acai, acaiiiiiiii!” and look for tan men carrying coolers on their hips or heads.

#3. Long Jin Cha Green Tea (Hangzhou, China)

The famous “dragon well” tea of the western lake district is well known for good reason. It is one of the top 10 best-regarded teas in China and delivers a beautiful combination of lightness, mild taste, and immediate alertness.

#2. Cold Mugicha Barley Tea (Tokyo, Japan)

Mugicha is the anti-heat weapon of choice for millions of Japanese and Koreans. It has a strong flavor, but the few sessions it takes to acclimate and appreciate this unique drink is well worth it. It improves circulation and, in so doing, helps decrease body temperature more than simple ice water. A delicious but acquired taste.

#1. Yerba Mate (Buenos Aires, Argentina)

Consumed from a gourd, and replete with a straw that strains the leaves for you, yerba mate is the food of the gods. It contains three stimulants (caffeine like coffee, theophylline like green tea, and theobromine like cocoa) and provides an extended increase in mental performance without a subsequent crash. I love “Cruz de Malta” brand, and I credit this beverage with producing my first book. Pura vida!

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German Riesling or real Thai Red Bull? Mexican horchata or Panamanian passionfruit? What is your favorite liquid Epicurean delight?

Timothy Ferriss is author of the #1 Wall Street Journal and NY Times bestseller, The 4-Hour Workweek: Escape 9-5, Live Anywhere, and Join the New Rich

Ireland Best at Binge-Drinking

by Iva Skoch on

Ouch! Just a few days before celebrates Saint Patrick’s Day, the EU has announced the results of a survey exploring attitudes to alcohol in the EU.

Here are the top six binge-drinking (drinks five or more drinks in one session) countries:

  • Ireland 34%
  • Finland 27%
  • UK 24%
  • Denmark 23%
  • Portugal 4%
  • Italy & Greece 2%

Surprisingly, no Eastern European countries scored high. Probably because binge-drinking is different from keeping oneself moderately drunk at all times?