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。旬の食材の効能と素材の味を生かしたシンプルな料理を中心に、身近な食材だけで作れる実践しやすい食べ合わせを大事にしています。そこから少し奥深く掘り下げた漢方・薬膳の考えを取り入れた体を健やかに保つ食との付き合い方も御提案させていただいています。

日本の民間療法の尊さを、幼少の頃より祖父母の影響から身近に感じながら育ちました。
自然治癒力を高める食べ合わせや、日本古来の療法で心身共にケアをする知恵は日本に代々受け継がれる宝、大事にしたいと思います。

漢方・薬膳も奥深いものです。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帰経と言いますが、現代栄養学を織り交ぜた食べ合わせは身体に良い影響を与える事は必然です。

毎日食べる食事、それぞれの体質に合う食べ方は、実際に体を健康にする薬となります。
健やかに、美しく過ごせる為の「美味しい食薬ごはん」日々積み重ねて行くと未来が変わって来ると思うのです。

食材の力、その効能を知るといざという時に慌てなくてすみます。例えば白い鼻水と黄色い鼻水では食べるものが異なります。不調時の体のサインに気づき、柔軟に対処できるのも食薬、薬膳の知恵です。

塩遊びと称し、四季折々の食材で発酵食・保存食作りを作るのが私のライフワークです。春には梅干しや山椒塩、夏には乳酸キャベツ、トマトやにんにくの麹漬け、秋には干しきのこの酢漬けやナツメ酒、赤シソの発酵ジュース、干物、塩辛、冬にはレモン塩、金山寺味噌、甘酒などをメドレーで。
古来より発酵食や保存食・郷土料理は体を整える長寿食ですね。
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、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」、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べ合わせを、精進しながらお伝えして参りたいと思います

           
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.

井澤由美子のサイン