This article shares insights from a Japanese grandma on her healthy cooking practices. It highlights her use of traditional Japanese ingredients like brown rice, beans, and fermented foods, emphasizing the importance of organization and batch cooking. The article also mentions her favorite grain store in Nara, Japan, and her go-to recipe for multigrain rice.
When I moved from Japan to the U.S. in the 1990s, it wasn't always easy to get the ingredients I knew and loved. But there were some staples that were easier to come by, like whole grains and beans.The nori and green tea both contain polyphenols, naturally occurring compounds in plants that are rich in antioxidants, help fight illness and inflammation, and
The vegetables in my nukazuke are often seasonal, but I love eggplant, cucumber, napa cabbage, daikon and Japanese turnip. I'm a fan ofI place my brown rice and bean mixture into my rice cooker, followed by a 2 x 2 inchUsing the brown rice setting, I let the rice and bean mixture cook for two hours for better flavor and texture.
I put the container into the refrigerator for an additional 10 hours to stop further fermentation and set the natto's deep flavor., add rice brain or sea salt as needed, and marinade for two to three days in the refrigerator.
HEALTHY EATING JAPANESE CUISINE TRADITIONAL FOODS FERMENTED FOODS BATCH COOKING
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