New recipes in fight against diabetes

Fine French cuisine and diabetes research would seem unlikely partners, but that's on the menu at the State Room downtown for the second annual ''A Spoonful of Ginger" event April 5 to benefit the Asian American Diabetes Initiative of the Joslin Diabetes Center.

Restaurateurs and chefs such as Jadine Soohoo of Chinatown Cafe, Zheng Hu of Chilli Garden, Longteine de Monteiro of the Elephant Walk restaurants, Desmond Cheng of Fugakyu, Jasper White of Jasper White's Summer Shack, Ming Tsai of Blue Ginger, and Ken Oringer of Clio and Toro will be joined by chef Eiji Miyazawa of the Rihga Royal Hotel, Osaka, Japan. Miyazawa will offer tastes of his new ''Slim Line French" menu, which he is currently developing for the hotel to be able to offer under-600-calorie dinners. Dishes will include braised fluke with parsley and risotto and cold soup in two layers.

In an e-mail interview, Miyazawa explained how and why he's trimming fat from traditional French dishes. One reason, he says, is to help curb diabetes (obesity is one of the major factors in diabetes). I asked him if diners can eat his food and not feel deprived. ''I think it is best to get slim by eating delicious foods rather than by taking tons of tablets each day," he wrote. ''For example, when cooking glazed carrots, I cook them first in Japanese broth and then add a small amount of butter. Salad dressing is made with chicken bouillon replacing part of the oil. I use only a tiny amount of olive oil to add its aroma. Lean beef filet is cooked with a small amount of consomme; then the consomme is concentrated and a small amount of butter is added. I make every effort for beautiful presentations so that guests enjoy with their eyes even before tasting."

But we think of Japanese as slender. ''Even in Japan," said the chef, ''we are dealing with rising obesity rates, as well as diabetes. To tell the truth, I myself am over ideal weight, but since starting these menus, I have been watching my calories."

Tickets are $150; all proceeds will go to the initiative. For information, call 617-732-2412.