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。
四季折々の食材の味と効能がきわだつ食べ合わせを何よりも大切に。
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、
美味しい仕組みを知ると人生を豊かにしますね。
人それぞれ体質は違うのですが、自身のムードを知り、担った食を日常に取り入れるとことが
「薬食同源」となり、健やかな心身を創る手立てとなります。
人は誰にでも自然治癒力がありますが、優しくナチュラルな方法で取り入れる東洋医学への
私の関心は「食べるものは薬と同じ」と言う発想からスタートしています。
体と心に寄り添った、健康的で美味しい食養生は、体内をデトックスし、体を温め、速やかに
栄養を吸収できる体と心を作ります。
・
私のライフワークは、塩遊びと発酵食作りです。
自身で「塩遊び」と称している塩と、発酵食は私の永遠のテーマです。「レモン塩・塩レモン」もそのひとつですし、「乳酸キャベツ」「発酵サラダ」「乳酸菌水キムチ」、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。芳しい季節の食材や麹類が、熟成というプロセスを得ると、微生物の反乱を起こして奥深い健康効果や旨味を伴い感動します。
薬のような役割を担っていた梅干しも素晴らしい。人より長生きするこの保存食は、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も持ちます。「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思っています。
料理、旅、本、器、お酒、畑、源泉掛け流し、写真が好きです。
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。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世界の郷土食、食材を皆さんにもお伝えしたいと思っています。
どうぞ宜しくお願い致します。
井澤由美子
「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.
