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Moshi Moshi Japan De Aru
Please forgive me that the translation has unclear description
健康寿命を日本食で達成
Achieve a healthy lifespan by eating Japanese cuisine
１００歳まで
Free member site
The basics of cooking
Enzyme Ingestion and Smoothie
Deadline of life. 100year-old project and nursing care
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Aged Brown Rice
Enzyme brown rice and lay brown rice are the same thing.
The explanation for this is that the enzyme works. It was called enzyme brown rice,
and discarded the misleading words ‘lay brown rice.’ Rather than eat it freshly cooked,
brown rice with red beans and a small amount of salt is left to warm for 3 days.
This will activate the function of the enzyme.
Be sure to keep warm for about three days. This is an important condition for how to eat
‘lay brown rice.’ By letting warm for many days, the water missing from the brown rice is uniform, and the texture of a glutinous rice cake is obtained.
It is known to be better for your health compared to white rice.
Enzyme brown rice is easy to eat after three days.
Effect of aged brown rice
What are the effects of lay brown rice?
Normal rice will remove the bran, but the enzyme is found most abundant in parts of the bran. Activating the enzyme by cooking brown rice doesn't degrade the proteins.
The taste comes out nicely and also increases the texture.
The type with an enzyme of amino acid found in brown rice is GABA (GABA).
GABA is known to have:
- Anti-stress effect
· Work to increase the metabolism
· Supressing the rise of Blood pressure
- Reduce the neutral fat and enhance the function of the liver
It is also know to have the effect of avoiding indigestion and mineral deficiency
when germinated in the state of brown rice.
The effect is 3 times greater than that not germinated in brown rice
(It’s a whopping 10 times when compared with white rice!)
GABA in brown rice, as compared with that of white rice, contains about 6 times more dietary fiber.
There is also a detox effect that can be expected. In addition, the red beans also cooked
with the brown rice have polyphenols to prevent cellular senescence.
There is also a noticeable effect in anti-aging.
Enzymes contained in the part of the germ of brown rice and red beans are rich in polyphenols and saponins (such as mineral salts).
These remove a number of components which are not essential to health.
This is one feature of brown rice that has been attracting attention.
Brown rice has high nutritional value and is known to be healthy.
White rice seems to generally be more popular when it comes to taste.
But lay brown rice rice can be enjoyed in the glutinous feeling like that of rice with red beans.
It’s taste, over time, can become to addictive.
The nutritional value of brown rice also very important to the overall beauty of facial health.
This has also led to it attracting attention.
How to cook aged brown rice
Because there have been a lot of inquiries from the previous recipe for aged brown rice,
it is worth noting that there are various ways to cook it.
It is also possible to prepare this in a rice cooker.
Even without rice cooker, it is possible to bring the brown rice course considerably close to ideal.
1 Brown rice, prepare the red beans 50g and solar salt 3g.
2 Wash brown rice lightly and soak red beans in water for 3 hours to half a day.
If you wish to germinate for longer, store it in a sealed container in the refrigerator.
3 Add brown rice and water 600cc to the bowl. Add solar salt and mix until uniform.
Finally, add the red beans.
4 Adjust the water level after transferring to a rice cooker.
If not using a rice cooker, please add a generous 50CC of water.
5 Cook until steaming for about 40 to 50 minutes. It will mix to return to normal level.
6 Stir once a day while in rice cooker to keep warm, and began to eat on the third day.
After 1 day the rise has a pale pink color to the rice.
By the third day, it will change considerably to a dark red color of aged brown rice.
There are differences in texture too.
On the first day, the rice will still have a sense of flakiness.
By the third day, you will see the sticky sense of glutinous rice.
It is not recommended to let stay for too long, since there is a possibility that strong bacteria
can breed if left too long in the heat.
It is good for about four days at the most.
Brown rice from aged brown rice
In general, this is a food you eat less of. If you are accustomed to the story
of the how it was previously form cereals with rice husk than you will know
that this is not yet a world cuisine food, but very much a food of Japan.
Of course, anyone who tries it can feel how delicious It is.
You can even feel that it is good for the body.
Brown does have a few cons:
· Hard (texture)
· Acridity
·smell
It also disagrees with the anemic, even in small children and pregnant women, in terms of digestion.
It does not seem to be recommended in these cases.
When it comes to anything else, these is a easy way that I will introduce.
First hardness.
To cook the rice, use a rice cooker or pot.
If it is brown rice, using a pressure cooker is a big plus.
The time to soak in water is also a personal preference in that, the overall hardness will be effected. Some people immediately turn on the switch, but a general guide is to let soak for 3 to 6 hours.
The easiest way is to soak the rice the day before when you begin to think that maybe, ‘tomorrow
I will cook brown rice.’
After soaking for one day, the grain will bulge and unwind.
This is actually a bit of germination. This provides the good health benefits of increasing GABA
by germinating the brown rice.
In this state, brown rice is wrapping itself in the mineral Phytic acid.
To solve the blocking of this phytic acid, it is best to use germination.
Commercially available germinated brown rice (and PITA Resona - rice Nana specific ANATA)
is usually quite expensive.
If you soak the brown rice for half a day at room temperature, you will see well-padded buds.
Voila!
Home germinated brown rice.
Since the fermentation in summer is a concern, keep rice soaking in water in the refrigerator.
When finished, it will last for about two days.
When pickled it changes the water’s acridity and the smell is also quite Yawaragi.
Constipation is eliminated in addition to the health of the improved skin and overall immunity.
It might be hard now to catch a cold!
At the turn of the season, it might be nice to prevent catching a cold by using the enzyme
of brown rice in glutinous rice cake.
If you are dealing with this rice for the first time, it is necessary to understand the appeal
it has for insects.
The same idea as ‘vegetables are delicious for insects arrival,’
but it does not harm the overall feeling.
It is possible to eat and keep in a safe place, but is is also recommended
that you purchase the amount you require.
For more details on insects get go here ⇒ rice | Solution
There are even cooking methods for creating a ‘drink’ of brown rice from ancient times to Okinawa. It seems to be specific in the mainland the drink of brown rice is sweet.
It is the common sense use of rice milk.
Rice milk Rijubirakku | enzyme water you can make rice.
We believe that there is no such thing as ‘complete nutrition.’
The nutritional value of agricultural products is related directly to seasonal freshness.
The basic nutrition I recommend you take is from food.
It is best found in the amount that ‘compensates for shortfalls.’
Health also includes the heart, and not just the body.
They become perfunctory and collapse from modern diseases because they have not been factored into the overall balance.
Nutrition needs to compensate for such a wide range of things.
I think when we settle for convenience, it is never good.
A well-balanced, fun meal gives the feeling beyond taste that it was ‘delicious.’
To maintain health, meals are important, but it is also important to exercise and rest (sleep).
For quality of health, we can’t seek the results for tomorrow without first acknowledging today.
Ichijyu-Sansai
‘One soup, three articles of food’ is a traditional menu of Japanese cuisine and cooking. ‘One soup’ is one article, and ‘three greens’ is the meaning of 3 dishes to cook. At present, the daily meal in the average home in Japan is rice and soup, one article of the meat and seafood as a main dish, with two dishes of vegetables or seaweed. A vegetable side dish, such as tofu, is considered the basic ‘One soup three article food.’ The idea is to politely enjoy the appeal of the simple meal by slowly eating ‘Ichijyu-Issai.’
Ichijyu-Sansai
‘One soup, three articles of food’ is a traditional menu of Japanese cuisine and cooking. ‘One soup’ is one article, and ‘three greens’ is the meaning of 3 dishes to cook. At present, the daily meal in the average home in Japan is rice and soup, one article of the meat and seafood as a main dish, with two dishes of vegetables or seaweed.
A vegetable side dish, such as tofu, is considered the basic ‘One soup
three article food.’ The idea is to politely enjoy the appeal of the simple meal by slowly eating ‘Ichijyu-Issai.’
Simple meals ”Ichijyu-issai"
Coarse food does not in any way imply a poor diet. A one- plate meal, called ‘Coarse food’ is a meal, such as rice and miso soup with a little bit of pickles.
In a nutshell, monks eat vegetarian food. Monks have a diet with miso soup and rice,
but also use a little bit of pickles.
This keeps their skin glossy and has been recognised to provide a cheerful, more longer life.
Estimated amount
Let’s introduce the quantity for measurement of Coarse food.
Rice
It is OK to eat about 2 bowlfuls of rice in one meal. It may seem a lot,
but to have a stomach full of rice is a good foundation of coarse food.
Miso soup
Miso soup does not require a lot of equipment. As a guideline, 2 slices of seaweed 2 and vegetables (number out of one centimeter square) is sufficient.
You may want to incorporate seasonal vegetables as much as possible.
Pickles
Three pieces of pickled radish. Of course, it is OK to have other pickles, such as cucumber or radish.
The basis of a lean diet include rice, miso soup, and a set of pickles. Absolutely only this!
So I think it is difficult to easily practice and decide,
I think that it may be aware of as the amount of a guide