Tag Archives: Shiranuhi

Gastronomic Nightmares in Japan: Calories Count at McDonald’s, Starbucks & Mr. Donuts

McDonald’s at Shinjuku, Tokyo

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the nutrition and health facts in Japanese food.
The Japanese have their own imported diners represented mainly by McDonald’s, Starbucks and Mr. Donuts. Since they are doing good business here, I was curious about the calories intake in their offerings.
Here are the results of my research. Please note that these numbers concern only food served inside Japan. I will let you judge the benefits!

MCDONALD’S

-Double Quarter Pounder Cheese: 825 kcl
-Bacon Lettuce burger: 422 kcl
-Hamburger: 274 kcl
-Cheese Burger: 322 kcl
-Teriyaki Mac Burger: 509 kcl
-Fillet Fish: 352 kcl
-Chicken Mac Nuggets (5 pieces+bbq sauce): 322 kcl
-Cinnamon Melts: 449 kcl
-Mac Fried Potatoes (M size): 454 kcl
-Mac Shake Chocolate (S size9: 211 kcl
-Hot Apple Pie: 211 kcl

Starbucks, Shinjuku, Tokyo

STARBUCKS

Below drinks are all Tall Size

-Matcha Cream Frapuccino: 430 kcl
-Caramel Frapuccino: 307 kcl
-Caffe Mocha: 320 kcl
-Starbucks Latte: 203 kcl
-Soy Latte: 200 kcl
-Mango Passion Tea Frapuccino: 144 kcl
-Caramel Makiart: 189 kcl
-Drip Coffee: 20 kcl

Mr. Donuts, Sendai City

MR. DONUTS

-Cookie Cruller Coconuts: 397 kcl
-Choco Fashion: 307 kcl
-Honey Cello: 192 kcl
-Old Fashion: 277 kcl
-Baked Chou Custard & Whip: 176 kcl
-Double Chocolate: 240 kcl
-Rich Donut Honey dip: 190 kcl
-Bon.De.Ring: 225 kcl
-French Cruller: 158 kcl

As an indication a non-active (physical exercise) lady needs 1750 kcl a day, a moderately active lady needs 2050 kcl a day and a physically active lady needs 2350 kcl a day. Count 20% more for a gentleman.

RECOMMENDED RELATED WEBSITES

The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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Dekopon Oranges Producer: Nobuhiko Onuma

Nobuhiko Onuma/小沼宣彦 between his daughter/睦代, and wife, Yoshiko/良子!

Dekopon (デコポン) is a seedless and very sweet citrus fruit, a hybrid between Kiyomi and ponkan (Nakano no.3), developed in Japan in 1972 starting from Kyushu Island. Originally a brand name, Dekopon has become a genericized trademark and it is used to refer to all brands of the fruit; the generic name is shiranuhi or shiranui (不知火). Dekopon is distinctive due to its sweet taste, large size and the large protruding bump on the top of the fruit.
Shizuoka prefecture has become a major producer thanks to its ideal climate.

Okitsu Mountains under a glaring sun.

I recently had the chance to make a new friend, Ms. Chikayo Onuma working as a nurse at the Shizuoka Children’s Hospital, whose parents are producers of Dekopon and other oranges in Okitsu, Shimizu Ku, Shizuoka City!
Her parents were very kind to accept this foreign resident to visit and interview them!
Okitsu in Shizuoka Prefecture is nationally famous for its citrus fruits thanks to an ideal sun exposure and wide differences of temperature between day and night contributing to an extraordinary sweetness of the fruit.

Unfortunately the picking season was finished but we still had a lot to talk about before moving to the Onuma’s home to have a look at their crops.
Mr. Onuma produces an annual crop of 3,000 kg of Dekopon, 1,000 kg of Aoshima (Aoshima Shutarou) Oranges, as well as Kiyomi and Suruga Elegant varieties.

A typical farmhouse in Shizuoka Prefecture!

Mr. Onuma sells some of his crop through the JA but mostly deals with a network of private customers and accepts orders through the phone/fax as long as there are any fruit left. You had better hurry as they will disappear soon!

Mr. Onuma was kind enough to prepare an explanation of the cultivation for my perusal:
May: Flowering
July~August: Pruning and thinning the trees to keep only the best fruit. A neck braking work!
From August: regular watering
About the 20th of November: Each fruit is individually protected with a paper bag. More neck-breaking work!
From January 20th: Harvesting.

But the work is far from being finished as I will explain later!

Moreover, fungicide has to be spread 12 times a year.
Mr. Onuma told me that he keeps any such fungicide to a minimum and does not use any other agrichemicals.

More work is to come as the fruit will be stored in a dark cool shed to mature.
The fruit must attain a level of 13 on the official sweetness scale before they may be called Dekopon.
Mr. Onuma’s crop of Dekopon has been awarded the special appellation of shiranuhi (不知火) by the Prefecture, as a sure mark of its excellence!

Mr. Ozawa’ shiranuhi have even been prized in spite of the fierce competition!

Even Japanese nationals will be hard pressed to pronounce the Kanji for shiranuhi (不知火) properly!

Temperature inside the shed is strictly regulated!

And the place is also kept dark at all times!

Moreover, each fruit has to be individually wrapped in an open vinyl pouch!
I can’t start to imagine all the work and time spent!

Not to mention all the back-breaking work carrying 10 kg trays out and preparing orders!

Mr. Ozawa’s dekopon in my bento!

All this to make sure that all the fruit reach customers in the perfect state!
Thank you so much, Mr. Onuma!

Nobuhiko Onuma/小沼宣彦, Dekopon and oranges producer
424-Shizuoka City, Shimizu Ku, Okitsu Inoue Machi, 177
424-0202静岡市清水区興津井上町177
Tel./Fax: 054-369-2670

RECOMMENDED RELATED WEBSITES

The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery