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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
Deadline of life. 100year-old project and nursing care
Enzyme Ingestion and Smoothie
The basics of cooking
Japanese Food is Japanese Culture
When we think about “What is Japanese food?”, one of the criteria is that Japanese food has been incorporated into the proposal when it was registered in the UNESCO.
As characteristics of Japanese food, there are,
① Various ingredients and to construct a way to take advantage of those
ingredients
② A good balance and healthy meal
③ Representation of natural beauty
④ Connected with yearly events like New Years and that it makes a bond
with families and the community, that has been written.
In other words, Japanese food is a social custom, which unifies families and communities through meals, which are the fusion of human and nature based on the spirit of respecting the nature.
Bringing the best out of the ingredient of the four seasons and to appreciate taking lives of the nature, the Japanese cuisine is the culture itself, and is the bond, which unite the families and local societies by sitting around the table.
Basics of Macrobiotic
What is Macrobiotic ?
When we say macrobiotic, many might visualize a stoic image, however, macrobiotic is the idea of achieving a healthy lifestyle by harmonizing with the natural environment, and taking meals based on traditional Japanese food that focuses on grain, vegetables, seaweed, etc.
Macrobiotics’ Etymology
“Macrobiotics is made up of three words, “Macro=Big”, “Bio=Life”, and “Tic= Technique, Study”. The ancient Greek Etymology means “life’s way in line with nature”.
Beginning of Macrobiotics
Macrobiotics began when Yukikazu Sakurazawa(1893~1966) proposed an eating method adapted around nature on “brown rice and vegetables”, which combined Ishizuka Sagen’s idea on “the rules of food hygiene” and the “divination” in yin and yang that is the basis of Eastern thoughts in China. Then since 1950, Macrobiotics has been systematized by Michio Kushi and has spread to Europe and the United States.
Two Major Principals of Macrobiotics
In macrobiotics, there are two principles which is “Shindofuji” (eating seasonal things in the land you live in) and “Ichibutsu-zentai”(eating every bit of the natural blessing without left overs).
“Shindofuji” (eating seasonal things in the land you live in)
It means that human beings and plants are integrated with the environment that it was born in. For example, the idea that there is the ability to lower body heat from fruits taken from tropical areas, the ability to warm up the body from vegetables taken from cold regions, and in countries that have
four seasons like Japan, can consume balance for the body by taking seasonal ingredients each season.
“Ichibutsu-zentai”(eating every bit of the natural blessing without left overs)
It means to eat the whole thing of one thing. The ingredients itself has balance as a whole. If it is grain, then brown rice that has not been polished. If it is vegetables, it has nutrition in the leaves and skin. It is the idea of consuming everything to obtain a balanced body.
Yin and Yang Balance of Macrobiotics
In macrobiotics, there is an idea that everything has “Yin” and “Yang”.
Yin refers to centrifugal force, quite things, cold things, things that have much moisture etc.
Yang refers to centripetal force, things that have movement, hot things, things that have less moisture etc.
In Macrobiotics, it values the state (moderation) of taking balance in both the negative and positive.
Yin and Yang Balance of Ingredients
It is thought that Yin’s ingredients extends upwards and has an effect to cool the body, whereas Yang’s ingredients extends underground and has the effect to warm up the body. If we give an example of the seasonal ingredients, cucumbers grown in summer (negative) takes heat from its
worn out body, burdock grown in winter (positive) warms up its cold body and helps us give balance to our body. In macrobiotics, it is better not to lean towards both yin and yang to its extreme, therefore, we centralize its ingredients in grain, root vegetables, beans, etc.
Cooking Method for Yin and Yang
Negative Positive
Use less heat Use a lot of heat
Do not use much time Take your time
Do not apply pressure Apply pressure
Increase oil and water Reduce oil and water
Increase negative seasonings like vinegar, sweeteners, herbs Increase positive seasonings like salt, soy sauce, miso
Use wooden and earthen pot kitchenware Use iron pan and metal kitchenware
Cut vegetables into small pieces (if you cook) Cut vegetables into big pieces (if you cook)
We are able to divide the cooking method in yin and yang.
Cold things that do not go through much heat like salads are “Yin”. On the other hand, warm things that are boiled well like stew is considered to be “Yang”.
Macrobiotics and the Balance of Nature
Food methods like this have a deep connection even with the balance of the natural environment. For example, using vegetables that has been taken from the area you live in assertively, not only are the fresh vegetables good for the body, but also leads to a reduction of CO2 emissions in vegetable
logistics. Moreover, it leads to a decrease in garbage from the kitchen if we are now able to enjoy eating the skin and leaves that we have been throwing out until now.
Macrobiotics is the idea to “achieve a healthy lifestyle while maintaining harmony with nature”.
Please enjoy a macrobiotic life that suits best for you by using this as a reference without being too stoic.
This site has been made to achieve a better enjoyable life and longer healthy life through food methods of Japanese food and Macrobiotic cooking methods. We will be introducing the historical background of Japanese food, materials, cooking methods, menus, cooking utensils, useful equipment etc.
Moreover, we are thinking of letting people mainly from other countries understand the delicate and fine cooking methods of Japanese food.
Please look into the essence of Japanese cooking methods as the heart of making things of Japan was born from making meals of Wabi Sabi.
It has also been noted how to deliver delicious materials that is safe and secure to people from other countries.
Edited by everyone from Moshi-Moshi-Japan. De Aru
Plenty of Autumn’s Nourishment, My Home’s Sweet Potato Rice
Okoge is Delicious
Okoge is “the reaction produced by various scent component colored in
brown when sugar and amino acid reacts during the heated state.
日本一美味しい米を作る遠藤五一さんの無農薬特別栽培コシヒカリ（玄米）
もっちり 多古米 コシヒカリ 市場に出回りにくい 美味しい お米 農家直送 特別栽培 高級米 【精米】 3kg 平成28年産 新米
Fresh Seasonal Cuisine
The King of dietary fiber, representative of detox ingredients “sweet
potato”. In fact, it is the content of fruit par that has vitamin C and vitamin
E! The vitamin C from sweet potatoes seems to be 5 times greater than that
of apples. Also, since the vitamin C of potatoes is wrapped in starch, most of
the vitamin is not lost when heated.
There is iron and calcium in the skin of the russet, and there is plenty of
polyphenol!
Since it is filled with dietary fiber, you can control rising blood sugar level
if you mix it in rice, and it shows great results in resolving constipation.
Autumn Feast! Simple and Plenty of Nourishment! How to Make Sweet Potato Rice.
Ingredients
2 cups of rice
one sweet potato (around 200g)
1 tablespoon of Sake
1 teaspoon of salt
5cm of kelp (kombu)
A bit of black sesame seeds sprinkled on top when cooked
(If you cook with a rice cooker)
1. Cut sweet potato into bite size pieces and expose in water.
Rice is washed normally.
2. Mix rice, sake (cooking alchohol), salt into the rice cooker, then pour water up to the scale where it says 2 cups of rice.
(If you want the rice to be Okowa style, then mix small cut pieces of “mochi” (rice cake) after pouring the water.)
3. Place sweet potatoes evenly on top of the rice and after you place the kelp, all you have to do is press the rice cooker switch.
(Just place the sweet potato on top. Do not mix here.)
4. When the rice is cooked, mix everything loosely and put air inside.
Sprinkle black sesame if you wish, then eat! "Itadakimasu" !
Differences and Features of “Regular Dishes, Banquet, and
Tea-ceremony Dishes”
In authentic Japanese cuisines, there are three types, which are “Honzen” (Regular Dishes), “Kaiseki” (Banquet), and “Kaiseki” (Tea-ceremony Dishes). In Western cuisines, all of these apply to full course meals.
However, there are features and differences in each of the three types.
“Honzen-Ryori”(Regular Dishes)
Regular dishes are the cooking format that became the basis of Japanese cuisines that began in the Muromachi era.
In addition, it is the most authentic dish that serves hospitality for Japanese dishes. Substantially, it is the most formal full course for Western cuisines.
This Honzen-ryori is characterized by strong implications as a “Gishiki”(ritual). For this, it has often been seen in ceremonial occasions from ancient times. Even etiquettes such as menu content, table manners, and attire is decided precisely.
Honzen dishes have been obsolete and is not seen much currently.
Instead, a simplified version of Hozen dishes has risen that is now called “Kaiseki-ryori”.
If we say the image in one word, it is “ a seat with served alchohol”.
It is often seen as a place to enjoy alcohol at places like dinner parties and ceremonial occasions.
It seems like most of the time, the alchohol is served first, then the main dish and soup.
There are times when each dish is served at a time, and times where it is arranged from the beginning.
It can be stated that almost all the Japanese cuisines served at Japanese-style hotels and restaurants are banquets.
“Kaiseki-ryori” (Tea-ceremony Dishes)
Banquets are generally “a seat with served alchohol”, however, a more evolutionized cuisine with “a seat with served tea” developed into “Kaiseki-ryori”(Tea- ceremony dishes).
One of the features is that the meals come one at a time and you can eat slowly with calmness.
There is this atmosphere where you can rather calmly and slowly enjoy your meal, and does not have the liveliness in food or atmosphere that of a banquet.
It is perfect for those who do not prefer drinking alcohol and being noisy.
In general, you will get alcohol afterwards when the meal and soup is served.
