• Health

    The Benefits of Salt: Discovering the Hidden Power of a Household Staple

    August 13, 2024 - By 

    Salt is a staple in every kitchen, an essential seasoning used in countless dishes. But did you know that this common white crystal does more than just enhance flavor? Salt has a variety of effects that we benefit from daily, often without even realizing it. Let’s dive into the many benefits of salt.

    1. Preserving Food: The Power of Salt

    Salt has been used for centuries as a food preservative. It works by inhibiting the growth of microorganisms, preventing food from spoiling. Salt curing and drying methods are just a few examples of how salt’s preserving power has been harnessed over time. Without salt, many of the preserved foods we enjoy today simply wouldn’t exist.

    2. Enhancing Flavor: The Perfect Seasoning

    Adding a pinch of salt to your dish does more than just make it salty—it brings out the natural flavors, making them more pronounced. Salt plays a crucial role in balancing the overall taste of a dish. For example, adding salt to a soup not only enhances the individual ingredients but also elevates the entire flavor profile of the meal.

    3. Maintaining Hydration: Salt’s Role in the Body

    In our bodies, salt (sodium) helps maintain proper fluid balance. Consuming the right amount of salt keeps our body fluids at the correct concentration, ensuring our cells function properly. This is why sports drinks often contain electrolytes, including sodium, to help replenish the body’s salt levels after exercise.

    4. Supporting Muscle Function

    Sodium is essential for the proper functioning of nerves and muscles. As an electrolyte, it aids in muscle contraction and the transmission of nerve impulses, which are critical for physical performance and reflexes.

    5. Managing Blood Pressure: Balancing Salt Intake

    While too much salt can lead to high blood pressure, moderate salt intake is important for maintaining healthy blood pressure levels. In today’s world, where many diets are high in salt, it’s important to be mindful of our salt consumption and strive for a balanced diet.

    6. Other Everyday Uses of Salt

    Salt isn’t just for the kitchen—it has various other uses in everyday life. For instance, a saltwater gargle can help with oral hygiene and soothe a sore throat. Adding salt to a bath can also promote relaxation. And during winter, salt is commonly used to prevent roads from icing over, showcasing its versatility.

    Salt is a valuable part of our diet and daily life, offering numerous health benefits when consumed in the right amounts. By understanding its many uses, we can better appreciate this humble ingredient and make the most of it in our everyday lives.

    At our restaurant, we offer high-quality Greek sea salt for sale by weight. If you’re interested, we invite you to visit us and explore how this exceptional salt can enhance your cooking. We’re confident it will elevate the flavor of your dishes to new heights!

  • Health - vegan food

    Japanese and British Wild Edibles: Types, Benefits, and Cooking Methods

    May 6, 2024 - By 

    Both Japan and the United Kingdom are blessed with rich natural environments, and with the arrival of spring, a variety of wild edibles, or “sansai,” are harvested in each region. In this blog, we will delve into the popular wild edibles found in Japan and the UK, discussing their types, health benefits, and typical cooking methods.

    Japanese Wild Edibles

    1. Fiddlehead Ferns (Tara no Me)
    • Characteristics: Harvested in early spring, these are young shoots known for their distinctive bitterness.
    • Health Benefits: Rich in antioxidants, they help prevent aging and aid in fatigue recovery.
    • Cooking Methods: Commonly made into tempura, they can also be enjoyed simply fried.

    2. Ostrich Fern (Kogomi)

    • Characteristics: Known for their unique texture and mild bitterness.
    • Health Benefits: Abundant in vitamins and minerals, they enhance immune function and skin health.
    • Cooking Methods: After removing the bitterness, they are often used in boiled dishes or as a side dish.

    3. Udo

    • Characteristics: A springtime wild edible with a distinctive aroma and a crunchy texture.
    • Health Benefits: Contains anti-inflammatory properties and is helpful for spring allergy relief.
    • Cooking Methods: Often eaten raw in salads or used in vinegar dishes and stir-fries.

    British Wild Edibles

    1. Wild Garlic
    • Characteristics: Found under forest canopies, these leaves have a garlic-like aroma.
    • Health Benefits: Antimicrobial properties help prevent hypertension and boost immune function.
    • Cooking Methods: Used fresh in salads, or to flavor pesto and soups.

    2. Nettle

    • Characteristics: Although the plant has stinging hairs, once boiled, it becomes harmless and is highly nutritious.
    • Health Benefits: Rich in iron and vitamins, nettles have anti-inflammatory properties.
    • Cooking Methods: Used in soups, herbal teas, and risottos.

    3. Dandelion

    • Characteristics: Ubiquitous and edible from leaf to flower.
    • Health Benefits: Promotes diuresis, aids digestion, and supports liver function.
    • Cooking Methods: Young leaves are used in salads, while the roots can be cooked or used as a coffee substitute.

    These wild edibles reflect the natural environments and cultural heritage of their respective regions, playing an essential role in traditional cuisine and health maintenance. With the arrival of spring, embracing these wild edibles in cooking allows us to experience the changing of the seasons.

  • Health - vegan food

    Embracing a Vegan Lifestyle with Mushrooms

    April 22, 2024 - By 

    Health and Nutrition Benefits

    Mushrooms are a cornerstone of vegan cuisine, known for their rich nutritional content. Despite being low in calories, mushrooms are packed with vitamins and minerals such as Vitamin D, B vitamins, iron, and antioxidants. These nutrients are often difficult to obtain from a vegan diet alone, making mushrooms a valuable addition for maintaining nutritional balance.

    Umami Flavor and Culinary Applications

    The umami taste in mushrooms, primarily due to their high glutamic acid content, greatly enhances the depth of flavor in vegan dishes. Using varieties like shiitake and maitake in broths or as soup bases can enrich the overall flavor profile, providing a satisfying culinary experience without relying on meat or fish.

    Recipe Suggestions

    • Mushroom and Vegetable Stir-fry: Utilize oyster or shimeji mushrooms stir-fried with a colorful array of vegetables, enhanced with garlic and ginger for added flavor.
    • Mushroom Soup: Creamy soups made with maitake or enoki mushrooms, fortified with coconut milk for a vegan twist, offer both nutrition and warmth.
    • Mushroom Risotto: A simple yet elegant dish using shiitake mushrooms, perfect for entertaining guests.

    Popular Mushrooms Available in the UK

    The UK offers a diverse range of mushrooms, readily available at supermarkets and specialty stores:

    • Button Mushrooms: The most common type, versatile for various dishes.
    • Porcini: Known for enhancing flavor when dried, ideal for risottos and pasta.
    • Enoki: Characterized by their long stems and small caps, perfect raw in salads and soups.
    • Shiitake: Meaty and flavorful, essential in Asian cuisine.
    • Maitake: Also known as Hen of the Woods, believed to support immune health.
    • Oyster Mushrooms: Thin and delicate, suitable for a wide range of dishes.

    These mushrooms are accessible year-round, with locally sourced varieties offering freshness that enhances any vegan meal. Incorporating these mushrooms into daily meals can enrich your diet with essential nutrients and flavors, making your vegan lifestyle more enjoyable and fulfilling.

  • Drink

    Japanese Sake(Nihon-Shu)

    October 2, 2023 - By 

    Hello!

    In our restaurant, sake is immensely popular. Due to numerous inquiries and feedback from our customers, we would like to discuss everything from the basics of sake to its varieties and ways to enjoy it.

    Before we delve deeper into the allure of sake, let’s start with the basics.

    Sake is a traditional Japanese alcoholic beverage made from rice, koji (rice malt), water, and yeast. Here are the basic information on its production process and types:

    Production Process

    – Rice Polishing: Before brewing, the outer portion of the rice grain is removed. A lower rice-polishing ratio often results in a higher quality sake.

      – Rice Washing & Soaking: The rice is first washed and then soaked to absorb an appropriate amount of water.

      – Steaming: The washed and soaked rice is steamed.

      – Koji Making: A portion of the steamed rice has koji mold added to make koji rice.

      – Fermentation: Koji rice, steamed rice, water, and yeast are mixed and fermented, with multiple additions made over time.

      – Pressing: Once fermentation is complete, the mash is pressed to separate the clear liquid from the residual solids (lees).

    Ways to Enjoy Sake

    1. Cold Sake (Hiyazake): 

       – This method involves chilling the sake.

       – It’s especially recommended during summer or warmer seasons.

       – It allows you to enjoy a refreshing taste and aroma.

    2. Warm Sake (Atsukan): 

       – Sake is heated to between 40°C to 55°C.

       – Popular during winter or colder seasons.

       – Warming enhances its mellow taste and aroma.

    3. Room Temperature (Jouon):

       – Served neither chilled nor warmed.

       – Lets you directly appreciate the inherent taste and aroma of the sake.

    4. On the Rocks:

       – Served with ice. Enjoyed similarly to whiskey or shochu.

       – Ideal for hot days or pairing with certain meals.

    5. Cocktails:

       – Mixed with other beverages, fruits, or herbs.

       – Discover new flavors and ways to enjoy.

    6. Using Ochoko or Glasses:

       – Whether in a traditional “ochoko”, wine glass, or tumbler, the choice of vessel can influence the flavor and aroma, offering different impressions.

    Sake pairs wonderfully with a variety of dishes. In our establishment, we especially recommend enjoying it with dishes like mushroom isobe-age (seaweed-wrapped fried mushrooms) and tofu steak.

    With its diverse varieties, and the way its character changes based on temperature, vessel, and method of consumption, sake offers a myriad of experiences. Trying it in different ways can be a journey to find your personal preferences and pairings. We invite you to relish the profound world of sake.

  • vegan food - Workshop

    Soy Sauce Workshop

    September 21, 2023 - By 

    Hello, everyone! Today, I’d like to share my experience at a soy sauce workshop I recently attended. This workshop was hosted by Haruko Uchishiba from Koji Fermenteria, and it’s gained quite a reputation, with even famous chefs taking part. You can find more details here.

    In Japan, soy sauce is an indispensable seasoning with a rich history. We use a significant amount of it in our restaurant, so the idea of making our own intrigued me.

    The History of Soy Sauce

    First, we delved into the history and various types of soy sauce. Soy sauce has its origins in China, dating back to the 3rd century BCE, where it was known as “doujiang.” It later made its way to Japan around the 8th century.

    Types of Soy Sauce

    Soy sauce comes in several different types and variations, with some of the main ones being:

    1. Regular Soy Sauce: This is the most common type used in everyday cooking. It’s often referred to as “usukuchi” and boasts a well-balanced flavor.

    2. Dark Soy Sauce: Known for its rich, intense flavor and darker color, it’s perfect for dishes like grilled meats and stews.

    3. Light Soy Sauce: This variety has a milder flavor and a lighter color, making it ideal for dishes where you want a subtle seasoning, such as salads and hot pots.

    4. Premium Soy Sauce: Crafted with high-quality soybeans and aged for an extended period, it offers a rich flavor and depth. It’s commonly used in high-end dishes like sushi and sashimi.

    5. Low-Sodium Soy Sauce: With less salt compared to regular soy sauce, this version caters to those watching their sodium intake.

    6. Sweet Soy Sauce: Highlighting sweetness, it’s great for dishes like teriyaki and sweet-savory creations.

    7. Tamari Soy Sauce: This high-quality soy sauce undergoes long-term fermentation and aging, often produced in specific regions like Kyoto and Aichi Prefecture.

    These soy sauce variations are chosen based on the type of dish being prepared and personal taste preferences.

    Making Soy Sauce

    Now, let’s talk about how soy sauce is made. First, we create a koji starter for soy sauce. We wash and soak soybeans, then steam them in a pressure cooker. Afterward, we roast wheat, blend it finely, and mix it with soy sauce koji. This mixture is then combined with the steamed soybeans and placed in a container for fermentation, with stirring every 48 hours. Once the soy sauce koji is ready, it’s mixed with saltwater and stored in a bottle for approximately 8 months. Finally, the soy sauce is pressed and heat-treated, resulting in the finished product.

    While the soy sauce-making process is time-consuming, the reward of savoring homemade soy sauce is truly delightful. Moreover, there are various methods to explore, making it an exciting culinary journey.

    The workshop, lasting about 4 hours, was an incredibly enjoyable experience. Experimenting with different ingredients while making soy sauce adds a unique touch to the final product. While crafting soy sauce at home might seem challenging, participating in workshops like this provides the necessary knowledge and guidance, making it surprisingly achievable. I encourage you all to give soy sauce-making a try!

  • vegan food

    Shojin Cuisine: A Buddhist Meal for Purifying the Soul and Nourishing the Body.

    August 23, 2023 - By 

    Hello, everyone! Today, I’d like to delve into the allure and profound history of Japan’s traditional “Shojin cuisine.”

    At our restaurant, we serve dishes in a unique style called “Vegan Japanese.” At the heart of this style lies the philosophy of Japan’s traditional “Shojin cuisine.” Although we do not belong to any specific religion, we truly appreciate and resonate with the philosophy of “purification of the heart” that’s ingrained in Shojin cuisine, as well as the spirit of gratitude towards ingredients. By incorporating this into modern vegan dishes, we aim to provide meals that are both healthy and soothing to the soul.

    Lately, there’s been an increasing demand from our customers for dishes that avoid the “Gokun” (garlic, green onions, ginger, rakkyo, and asafoetida). Known ingredients that are traditionally avoided in Shojin cuisine. In response, we’ve expanded our menu to include more dishes without these ingredients.

    What is Shojin Cuisine? Shojin cuisine is based on Buddhist teachings and uses only plant-based ingredients. The primary purpose of this meal is “to abstain from taking life and to remove worldly desires and disturbances from the mind.” The meal itself is seen as a form of spiritual practice. Especially in Japan, from the Heian period through the Kamakura period, this culinary culture spread alongside Zen Buddhism, forming various rules and philosophies.

    Five Tastes and Six Flavors The “Five Tastes” refer to sweet, sour, bitter, spicy, and salty. When the “mild flavor” (Tanmi), which accentuates the inherent taste of ingredients, is added, it’s called the “Six Flavors.” This philosophy is all about maximizing the natural deliciousness of the ingredients.

    Choosing Ingredients Apart from abstaining from animal-based ingredients, “Gokun” like garlic and green onions are also avoided. This is because Gokun are believed to stimulate desires and anger, thus being unsuitable for purifying the mind.

    Meal as a Spiritual Practice Manners and etiquette during meals are held in high regard. This embodies the gratitude towards food, the attitude of cherishing it, and the pursuit of self-purification as part of the meal ritual.

    Soto Zen School and “Tenzo Kyokun” Within Zen Buddhism, the “Soto Zen” school is particularly renowned for its deep teachings on Shojin cuisine. Its founder, Dogen Zenji, detailed the mindset towards cooking in a text called “Tenzo Kyokun.” Here, respect for ingredients and tools, as well as the importance of “Three Minds,” are discussed. These “Three Minds” are “Joyful Mind” (Kishin) – the joy of cooking and serving; “Caring Mind” (Roshin) – consideration and attention to detail; and “Vast Mind” (Daishin) – a generous heart without prejudice or obstinacy. Even today, these teachings continue to influence many.

    In Conclusion Shojin cuisine, which not only promotes physical health but also pursues peace of mind. Why not immerse yourself in the profound flavors and philosophy of Shojin cuisine? Stay tuned for more heartwarming and delicious stories in our next installment!