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

料理家・調理師・国際中医師・国際中医薬膳師

家族の食事を作る人はおうちの「食医」です。
旬の食材が持つ力を知る。日々の食を楽しく前向きに考える。その暮らしを意識することで、食べものによって心と体の健康が繋がっていく。
薬食同源という言葉があります。食による予防医学で健康維持を担う。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皇帝の食を管理をする「食医」でした。

美と健康
毎日の献立に体調や体質にあった食材を少し意識して取り入れていく。免疫力を高める発酵食、健やかな体と心を担う中医学薬膳の知恵、エビデンスのある現代栄養学を織り交ぜて、体と心にしっかりとアプローチする食養生を、身近な食材で御提案しています。

旬と手作りの良さを楽しむ
四季が折りなす旬の食材で、発酵食や保存食作りが私のライフワークです。自身で塩遊びと称している「塩」は永遠のテーマ。アイドルになった「レモン塩」もその一つですし、発酵食の「乳酸キャベツ」も一番簡単に作れる体に優しい保存食です。どちらも私にとっては塩遊びの一環ですが、様々な健康効果も得られます。庭の実りもので通年を通して祖母と自然と共に楽しんでいた想い出は、温かい記憶になっています。手作りは、小さなことから楽しめます。庭やプランターで育つハーブをオイルやビネガーに漬けるだけでも豊かな気持ちになりますね。

発酵食は長寿食
古来より世界中で、発酵食や保存食・郷土食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。土地土地に根付く食とは、その環境を過ごす人間が健やかに過ごせる栄養や効能を含むものがほとんどです。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。発酵食は言わば微生物の反乱です、美味しくなる仕組みや体に良い影響を知ることから、楽しさと慈しみが生まれていきます。

旅好きです。日本各地を巡りながら、醸造所や畑に寄らせて頂いて、生産者さんや作り手さんから熱い思いを受け取っています。免疫力を高める腸活や体を潤すレシピ作りに役立てながら、その高い志を皆さんや次世代に繋げたいと思っています。

食とは心と身体を癒すもの。楽しく食べてこそ自然治癒力が上がります。
真の食養生は「笑顔があふれる食卓」から。

           
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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