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シンプルな料理を御提案しています。家庭に直ぐに役立つ、美味しくて作りやすいレシピ作りを念頭においています。

発酵食や保存食作りがライフワーク。海外メディアの日本版編集部でテストキッチンをしていたので、お洒落で美しいお料理や、ワインの教科書などのマニアックな料理も制作します。

薬膳・漢方・日本の民間療法に興味があり、帰経を勉強しています。帰経(きけい)とは、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中医学。身体に与える働きは、心や脳にも響いてきます。
毎日食べる食事、それぞれの体質に合う食べ方が出来きたら未来が違ってくると思うのです。
日々を健やかに、美しく過ごせる「美味しい食薬ごはん」、皆様のお役に立てましたらこれ以上に嬉しいことはありません。

座右の銘は
「心に通ずるものは胃を通る」

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の知恵、今日食べたものは、明日の自分の体と心を作ります。

発酵食や郷土料理は体を整えると言う意味で薬膳です
発酵食は腸を健やかにし、自然治癒力を高めます。食材の保存性を良くし、身体に沢山のよい影響を与えるものです。
井澤家の棚には発酵食や保存食が所狭しと並んでいますが、昔ながらの作り方なので時間と微生物が美味しくしてくれる物ばかり。
良い香りの乳酸菌たっぷりの発酵食を食べ続けると「脳」が「体」が心地よいと感じるようになってきます。体が喜ぶこと、この気持ちよさを知ると、必然的に発酵食フリークになり、健康体に繋がります。

口はまさに腸の入り口、腸が健やかだと本当のキレイも体の中から生まれます。第2の脳と言われる腸、思考さえよい方向に導いてくれると言われています。

未来をも変える「腸能力」、ぜひ高めて元気で充実した未来を過ごせる手助けにして下さい

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