Romanesco

Posted on December 20, 2014 by proedit

Found this amazing vegetable! It’s not only pretty but intriguing, in that its striking pattern is self-similar! Could not believe seeing this in a vegetable at first but, this natural phenomenon is called a fractal, which also refers to a mathematical conception. The form exhibits a repeating pattern that continues at several smaller levels. I assume it tastes like broccoli or cauliflower but the look, as pretty as it is, did not make me want to eat it. Supposedly rich in vitamin C, vitamin K, dietary fiber, and carotenoids.

バイオサイエンス分野 英文校正 • 医学翻訳 のPEJブログより

Thankful for the good ecosystem

Posted on November 30, 2014 by proedit

This Thanksgiving, instead of turkey, oysters were the main course. My friends prepared them like mussels – instead of white wine and garlic though, it’s sake and seaweed (kombu) ! About oysters: it is of major concern that they are fresh, but where they are from is also an important issue, as their flavor profile is influenced by water salinity, alkalinity, and mineral/nutritional content. Moreover, being filter feeders, i.e., filter large amounts of water to feed and breathe, they concentrate anything present in the surrounding water, and could end up containing harmful bacteria (but lots of sake during and after cooking will ensure their death/our survival?). So good oysters reflect a good ecosystem. Happy Thanksgiving!

バイオサイエンス分野 英文校正 • 医学翻訳 のPEJブログより

Spaghetti squash

Posted on October 25, 2014 by proedit

Fall color

Posted on October 24, 2014 by proedit

One of my favorite aspects of fall (aside from Pumpkin Spice Lattes) is walking through the changing colors of fall. Many people know that leaves are green because they contain chlorophyll, a green pigment molecule. But did you know why leaves turn red or yellow in the fall? Most leaves also contain certain amounts of carotene (yellow) and xanthophylls (red), which are also pigment molecules. Before fall, however, these two colors are masked by the green chlorophyll, so we can’t see them. We get a quick glimpse of the red and yellow colors in the fall only because chlorophyll breaks down first, leaving the red and yellow pigments to be seen. The breakdown of chlorophyll (and other pigment molecules) is sped up by exposure to sunlight, low nutrients, and other stresses, so you will often see that the outer leaves on the tree change color first. Take a closer look next time you go on a walk this fall!

バイオサイエンス分野 英文校正 • 医学翻訳 のPEJブログより

A variation on the theme of tonjiru

Posted on October 06, 2014 by proedit

One of my favorite fall traditions in Japan is the “imonikai,” when we would all go outside somewhere, make a fire, and make tonjiru. So naturally, when I saw some daikon and napa cabbage at the farmer’s market this weekend, I picked them up, anticipating a night or two of tonjiru. Unfortunately, I didn’t have tofu, konyaku, or satoimo, and had very little pork, all of which are pretty crucial to tonjiru. I improvised, and ended up putting in butternut squash (pumpkin), a few eggs, and of course the normal ingredients (potatoes, pork, onions, leeks, napa cabbage, carrots, daikon, etc.). I used miso (not soy sauce) for the seasoning. Filled with lots of fiber, protein (eggs and pork), vitamin A (carrots and squash), and many other nutrients from the various vegetables, it was filling, nutritious, and delicious!

バイオサイエンス分野 英文校正 • 医学翻訳 のPEJブログより

Pumpkin Season

Posted on September 19, 2014 by proedit

Skin around the muzzle

Posted on August 22, 2014 by proedit