Sticky Natto and Okura Gohan 納豆とオクラご飯

My favourite  super fast food. 🙂 Just add sliced Okura and Natto  https://tsubakicookery.com/2016/07/29/traditional-japanese-superfood-natto/  and dash of soy sauce mix together and add it on warm rice.

Okura, this slimy vegetable gives you full of power. They say it may  improve immune System, blood circulation and help bowl movement.

Sugina or Horsetail for wellbeing

It contains full of minerals, vitamins, enzyme, chlorophyll, saponin and it is believed that improve blood circulation and digestion and good for skin and hair, kidneys, liver and diabetes. You can have it as a tea, poultice or a bath with it!

 When and where can I harvest it?

Pick it on early sunny morning in May or June(late Spring), you may still pick it afterwards but other plants grow so that it might be difficult to pick.

choose ones grow in forest or nature- make sure not been sprayed.

  1. Wash them really really well with running water
  2. Dry them under shed(do not leave under sun) on sunny day until dried.
  3. Cut or grind them

How to keep them..

Keep them in a washed and dried glass jar in dried and cool place. Avoid direct sun.

How many times do you chew each mouthful of food?

 

When I was a child, my dad used to say that I should chew at least 30times each mouthful of food. If you chew very well each month hold, it may increase a blood circulation 20% more. And also there is a theory that it might prevent to develop serious illness as it increase digestion fluid more and ease stomach and intestine to digest. According to the theory, human mouth can recognize/ distinguish small size as a micron or solidity as a milligram differences and teeth is one of the crucial part of that. So why not eat slowly and chew well from your next meal!

Basic Soup Stock No.3 – Kombu Kelp seaweed昆布出汁

20160804_140822

Ingredients:

  • 2 cups water
  • A 3-5cm piece good-quality (dark and thick leaf) kombu
  1. Wipe the Kombu with damp cloth.
  2. Soak the kombu in water and keep it in the fridge.
  3. Bring to a boil over high heat kombu and water in large saucepan with lid.
  4. Once it boiled, reduce heat to medium-low. Simmer until water reduces 25% for about 20 minuets. The colour should be clear green.
  5. Add enough cold water to bring liquid back to original volume.
  6. Remove kombu – you can keep in the fridge up to 3 days.

Basic soup stock No.2 – Shiitake mushroom干し椎茸だし

If you know how to make Dashi(soup stock) then you can make most of Japanese dish.  This is one of the method in vegetarian(vegan)version.

Ingredients:

  • 2 medium or 1 big dried shiitake mushrooms
  • 2cups of water
  • Pinch of salt
  • Soy sauce 1table spoon
  • Sake 1table spoon

 

  1. Soak the shiitake mushroom in water. Keep it in the fridge.
  2.  Pour the mushroom and water in a saucepan and bring to a boil and simmer for 5-8mins
  3. Remove the shiitake and add the other ingredients and simmer for another 5 minutes. You can use the mushroom for other dish as well.

Japanese Tradicional Super Food Ume  梅干しor Japanese Plums

Ahem! I would like to introduce my “life saver ” Umeboshi to you! Umeboshi are pickled of Ume or Japanese plums. There are hundreds of properties of it, such as good for digestion, keep your blood pressure normal, prevent sickness many more… Basically one Umeboshi keeps doctor away!

When I was travelling around Katmandu in Nepal many years ago, I had a terrible diarrhea for a month. All I ate came out from other end immediately. I went to Ayurvedic (Traditional Indian herbal medical) doctor and homeopathy, but didn’t work. I really didn’t want to go but there was no choice so I went to a western hospital and was prescribed anti-biotic. I was expected it would cure my condition immediately but … nothing …. I tried few different types of anti-biotic but again, no sign of recovering. Then I started to panic, even anti-biotic doesn’t work, what does that mean? I already lost 15 KG within few weeks, if I kept losing my weight…

Another a week past, symptom still remains the same.

One day I was walking down street to go to my usually hang out Japanese restaurant which served me a special food for sickness people with the owner’s favor, I bumped into an old friend of mine from Japan who was also travelling in Nepal. I didn’t have much energy left to appreciate this coincidence. My friend spotted I was something wrong soon and I explained the situation. She took me to her guesthouse and gave me some Umeboshi, which her grandmother made for her just before her setting off travel. Within the same day, I already felt I was 50 % better, then next day I was fine and first day in the month I didn’t need to run to the bathroom!

 

Sun Dried Tomatoes

It is so easy to make Sun dried tomatoes by yourself. Cut Organic plum or cherry tomatoes in halves, place them on a basket laid a kitchen paper on,  sprinkle a pinch of sea salt, leave them under the Sun for 5 -7days! That’s it! Obviously you need good Sunny days for that but drying inside somewhere like a sunny kitchen window can be done as well. Make sure well ventilated and avoid bugs.