こんにちは、井澤由美子です
シンプルで美味しく、カラダを健やかに保つレシピをご提案しています。
Step１ 「カラダ想いの簡単養生レシピ・素肌や心の透明度を上げよう」
四季折々の食材の味と、効能がきわだつシンプルな食べ合わせのレシピを大切にしています。
肌や髪を健やかに保ちたい、冷えを改善したい、気持ちを軽くしたい等、日々の体や心の調子には、食が大きく関わっています。日常の食材の効能や、シンプルでも効果のある食べ合わせとその調理法を含め、美味しい仕組みやヘルシーな食べ合わせをご紹介しています。簡単に作れる発酵食や保存食は気持ちも豊かにします。
Step２ 「５０代からの健康・美容・未来も楽しむ」
体と心に寄り添った、健康的で美味しい食養生を御提案しています。食べるものは心身の薬、正に「薬食同源」ですね。身近な旬食材の味を生かして日常に反映できる作りやすいレシピの積み重ねは、自然治癒力を上げる手伝いをします。体内のおそうじもし、お腹を温めて体を健やかに保つスパイスや手に入りやすい生薬も取り入れてしっかりと効かせる。食、睡眠、運動、この３つの柱のバランスが重要です。
Step３ 「家庭の食医・予防医学・中医学」
古代中国皇帝の健康管理を一身に任されていた一番位の高い医師は、食を管理をする「食医」でした。自分の体質、体調を知り、食材が持つ力を知ると、食の知識で病を遠ざける手伝いが出来ます。伝統的な手法でシンプルに作られた調味料と、適切な食べ合わせや調理法は、次世代にも繋げたい尊い食の知識。日本古来から伝わる、日本風土にあった食に、中医学、現代栄養学を盛り込んで、講義に適したプログラムで進行します。
about 「ライフワークは塩遊びと発酵食」
自身で「塩遊び」と称している塩と、発酵食は永遠のテーマです。「レモン塩・塩レモン」もそのひとつですし、乳酸キャベツ、梅干し、干物、漬物、旬味覚で作る塩蔵類、どれも私にとってシンプルな塩遊び。芳しい季節の食材を熟成というプロセスで得ると、深い健康効果や美味しさが生まれ感動します。梅干しのように、人より長生きする保存食は、食べられる日記であり、まるでタイムカプセルのような役割を持ちます。「手塩」にかけたこのエピローグを、家族にも沢山残したいと私は思っています。
料理、旅、本、器、お酒、畑、源泉掛け流し、下手くそですが写真も好きです。それらに関わる全てを楽しみながら、食を通した大人の楽しみ方や、健やかで丁寧な暮らしを目指しています。食に携わる者として、生産者の方々の熱い想いや、先人の知恵の結晶でもある滋養と滋味溢れる郷土食、食材を意識して皆さんにもお伝えしたいと思っています。宜しくお願い致します。
「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.
