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。

人に優しい食べ物のあり方は自然と共にある。
旬の食材を生かしたシンプルな料理をご提案しています。体を整える発酵食と、心のケアやアンチエイジングにも強い薬膳の考えを取り入れながら、食材のもつ効能と味を生かし、実践しやすい食べ合わせやレシピを大事にしています。

日々の暮らしの中に少し意識を高めた食の知恵を取り入れると、自分で自分を守る為の自然治癒力が高まって、元気になる手伝いをします。
食材が体の部分や臓器にどの様な影響があるかを示したものを中医学で「帰経」と言いますが、それらと現代栄養学を織り交ぜた「バランスの良い食べ合わせ」は、シンプルに良い影響を与える事は必然です。

手作りの楽しさ
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です。自身で塩遊びと称している「塩」は永遠のテーマで、「レモン塩」や柚子胡椒、梅干し、味噌、干物、塩辛、カラスミなど色々な工程で工夫を重ねています。その他、発酵食の「乳酸キャベツ」から始まって、沢庵などの糠漬類、粒マスタード、豆板醤、唐辛子シュガー、麹を使った甘酒や醤油麹など。簡単な組み合わせで体を癒す「薬膳酢や昆布酢」、奥行きのある繊細な柿酢などを手作りし、数年後を心待ちにしています。
先人の知恵の結晶のような保存食を見習いながら、現代に似合った新しい組み合わせや食べ方を常に発見したいと思っています。

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。生産者さんとも繋がって、多様に楽しんでいます。

未来をも変える「腸能力」と「自然治癒力」を土台に、体の真ん中からこの両方のアプローチで健康や美をしっかり整えてゆける「食」をご提案したいと思っています。どうぞ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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