YURUYURU VEGE COOKING

Do you eat Chinese yams in your country ? You can eat it raw and cooked but in this recipe we are going to eat it raw. Chinese yams are good for taking care of kidneys and give us power and energy of living.  Eating Chinese yams are especially good when you are tired. Kidneys are connected to winter in yin-yang and five element theories. The liver (main organ for detoxing) and the gall bladder are connected to Spring. The season right before is considered like a mother so eating something from previous season is also help us to have a better health condition. Adding to this, sour is a key for Spring. Plums, oranges, citrus, vinegar will not only help our liver and gall bladder system but also has effect on blood antioxidant. In this recipe you can have sour and take care of kidneys at the same time. It is gluten free vegan recipe and you only need pickled Japanese plums and Chinese yam (and aonori or green laver seaweed if you have) Vegan Chinese Yam and p...

One of my favorite recipes for Daikon Radish Leaves is "FURIKAKE （ふりかけ）". Furikake is a Japanese word for seasoned powder for rice. Obviously it is not powder but we still call it furikake since we sprinkle daikon radish greens on top of rice. It it a vegan 5 minuets recipe and it goes really well with rice. You will need daikon radish greens, sesame oil, sesame, salt and soy source.  If you have shoyu koji or fermented micture of soy sauce and koji rice malt it is better. Shoyu koji is a useful seasoning to have and I will talk about it another time.  Rinse and chop daikon radish greens roughly  Fry with sesameoil with salt and shoyukoji. Sprinkle sesame and add sesame oil if you need some more. * If you are not vegan, you can add dried young sardines.  In that case frying the fish first and then add the leaves.  I hope you will like the recipe :)

What is 菜の花  なのはな　Nanohana? 菜の花 (Nanohana ) is one of a traditional vegetables in Japan. When I start to see nanohana at supermarkets  I feel spring has begun. 菜 (na) means eatable grass, の (no)means ~'s and 花 (hana) is flowers. So it it like vegetable's flower. As a feature for spring vegetables in Japan, usually they have bitter taste. Nanohana is not as bitter as other spring vegetables, it still has a bit of bitter taste. And it is good for detoxing. Like a plants and insects are coming out from underground, our body start to detox from inside. You might have a trouble on your skin too. If you have a trouble on your skin in spring, it is a good sign to start detoxing from inside. Try not to put medications if it is not too bad, and try to eat something that will help your body to detox. At first you might experience a time when you don't feel any progress or becoming even worse though it will eventually cleanse so don't worry too much about it. ...

Yesterday was 啓蟄 (keichitsu ) so we had 蕾菜(tsubomina). KEICHITSU is the 3rd of the 24 solar terms in the Japanese lunar calendar. It's a time when insects and plants wake up and come out from underground. TSUBOMINA is a vegetable that you can get around this time of a year. TSUBOMI means bud and NA means eatable grass.  Wash  TSUBOMINA very well and chop into bite-sezed.    Fry with sesame oil and salt rice mold. Sprinkle hemp seeds on top.

Here is another super easy vegan recipe for you ! Daikon radish are really good for detoxing. Kiriboshi daikon or dried daikon radish are especially works for old oils in your bowels. If you are living in Japan, you can get it at any supermarket but if you are living in abroad you might wanna go to an Asian grocery store. If you have extra daikon radish you can make your own kiriboshi daikon too :) I will show you how to make it later ! So in this recipe You will need kiriboshi daikon salted rice malt (if you do not have it just salt will do) olive oil some oranges 1. Wash dried radish gently and drain 2. Squeeze  few oranges and soak radish in to the orange juice 3. Add some olive oil, salted rice malt, and oranges 4. leave it for about 10- 20 minutes until radish becomes softer  Enjoy!

Vegan Spring Marine This is one of traditional Japanese dishes called "shiroae"(白和え). Shiro means white and for the white part we use Tofu. You can enjoy this dish all the year around. We used field mustard to bring spring to our table. You can use any sort of vegetables and you can be as creative as you want. We used hijiki seaweed, carrots, shimeji mushrooms and field mustard.  Using just one kind of vegetable look so great too! We only used nanohana or field mustard in the picture below. If you are a vegan and interested in healthy Japanese dish, shiroae could be one of your choice ! Ingredients field mustard, rinsed and cut into 4-5 cm pieces Coating 1 pack silk or farm tofu   3 tablespoon white sesame (you can use hemp seed too! )   1 teaspoon salt 1/8 teaspoon shoyu 1 tablespoon mirin (sweet cooking rice wine) * if you don’t have mirin, you can add little bit of maple syrup as a sweetener. 1....