井澤由美子の食薬ごはん Yumiko Izawa

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こんにちは、井澤由美子です

旬の食材の効能と素材の味を生かした、体を健やかに保つレシピをご提案させて頂いています。普段のシンプルな料理に加え、体を整える発酵食や漢方、薬膳の考えを取り入れながら、実践しやすいナチュラルな食べ合わせを大事にしたレシピを考案しています。

毎日の食事で心と体を整える。
中医学からきている漢方や薬膳の学びを日常の食に取り入れながら、日本に昔から伝わる民間療法や郷土食を組み込んでいます。当然ながら、これは日本に一番適した食養生です。現代栄養学も織り交ぜながら、良いとこどりの食薬を組み立てています。中医学には、体と心は繋がっている観念があり、この両者をバランスよく統一するからこそ自然治癒力が高まります。

手作りの良さ・楽しさ
四季が折りなす旬の食材で、発酵食・保存食作りをするのが私のライフワーク。自身で塩遊びと称している「塩」は、永遠のテーマです。「レモン塩」「梅干し」「乳酸キャベツ」「糠漬け」「味噌」「麹類」「干物」などの塩蔵食」、私にとっては全て塩遊び、四季のメドレーで古典と新作を楽しんでいます。

発酵食は長寿食
古来より世界中で、発酵食や保存食・郷土料理は体を整える長寿食でした。その土地や風土と合った食材を、昔ながらの作り方で育む。太陽の洗礼を受けるものから、微生物と時間が熟成と言う名のプロセスを経て、体に良い影響や美味しさを生み出すものまで。旅好き、畑好き。生産者さんとも繋がって、多様に挑んでいます

未来をも変える「腸能力」と「自然治癒力」。体の真ん中からこの両方のアプローチで健やかな「暮らしの養生」をご提案します。
宜しくお願い致します。

           
座右の銘
「心に通ずるものは胃を通る」

Welcome to my website — my name is Yumiko Izawa.

My job is to invent and propose new, easy-to-learn combinations of in-season food that nourishes our body. Throughout my career, I specifically focus on fermented and preserved food. By revisiting wisdom of the traditional Japanese folk therapy and Chinese food therapy, I propose delicious, healing cuisine that support happy and healthy living by harnessing the nutrition of in-season food with suitable cooking and eating styles.

I have a favorite saying — “the way to a man’s heart is through his stomach.” I have heard, in English, that this means that women can win the heart of their loved ones by cooking delicious food. But I interpret this same saying a bit differently — to make any loved one — like our kids, our parents, and our friends and colleagues — happy and nourished, we can cook delicious and thoughtful dishes.

Let me give one small and common example of how knowledge of ingredients can help us heal from illness. Suppose someone is feeling sick, and his running nose is white. This indicates that his body is cold, and thus suggests that he can recover better by eating vegetables or spices such as green onion, garlic, ginger, cinnamon, or perhaps Chinese chives. But suppose the running nose is yellow. This, in contrast, suggests that his body is hot, and thus foods that cool his body can help. Even when we are not sick, food is as vital to our health as modern medication. From daily life, it is helpful to eat in-season food because it is a way to let our body be with our natural environment.

What we eat today forms the basis of who we will be tomorrow. When we know good combinations of food, our approach to our body, and perhaps even to our future, will change.

Fermented food is a cherished tradition in Japan that increases our capacity to heal and gives energy to our body. Pickles are delicious and can be preserved for a long time, but not only that, it gives good influence on our body. Our brain and body become pleasant as we eat fermented food with good smell and lactobacillus. And when we learn the joy of nourishing our body, we fall in love with fermented food. Our home has a shelf that is full of fermented and preserved food, and our family is in love with them.

I have also learned that food is vital for good thoughts. Yes, our mouth is virtually an entrance into our intestines. Studies suggest that healthy intestines are crucial for both brain functioning and beauty. By having various kinds of fermented food, let us nourish ourselves and enjoy healthy and happy living.

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