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Barley tea

Categories: Beverages, Japanese, Spleen Damp Heat, Spleen Qi Vacuity, Summerheat, Vegan, Vegetarian

Mugicha (Barley Tea) Made of whole grains of roasted barley, mugicha is drunk cold in the summer and after strenuous workouts. Add ½ – 1 cup mugicha to 8 ¾ cups of boiling water. Bring back to a boil and then simmer for 5-10 minutes. Strain discarding the barley, transfer the mugicha to a pitcher and chill. Mugicha is also available in teabags. TCM ANALYSIS Barley and Barley Tea: sweet sl. salty cool SP ST UB Actions: strengthens SP and ST; supplements qi; leaches damp and promotes urination. Indications: bloating, […]

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nira reba

Categories: Blood Vacuity, Japanese

Nira Reba The Japanese consider liver an important food for pregnant women. The following recipe is adapted from one posted at Serves 4 1/2 pound pork liver 1 bunch nira (Chinese chives) 2 tablespoons arrowroot powder 1 tablespoon grated ginger 2 tablespoon soy sauce 1 tablespoon sake (rice wine) 1 tablespoon water and 1 teaspoon potato starch lard for frying Cut liver into bite-sized pieces and marinate in a mixture of soy sauce, sake and ginger for 20 minutes. Remove liver from the sauce, pat dry and dredge in arrowroot. […]

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Japanese cooking basics, food blog, & resource site

Categories: Asian, Blogs, Cooking tips, Eastern Nutrition, Food Culture, Japanese    

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