Summer O-kayu (easy to eat in hot weather, brown rice congee)

When temperature is 33 to 35 degrees, humidity 70% and up, I never feel like eating. I made the choice to live without air-conditioning, and it is so much better. This is the only minus. And it’s OK if I eat food adapted to the season. I don’t really have the “digestive troubles” I mention, precisely because I eat how I need to avoid them.

Whole grains can be trickly to digest. Be nice with your intestine.
Take genmai (brown rice). Cook it overnight. I like my o-kayu (congee, rice porridge) very liquid. I use the Chinese program.

Cut the fibers thin, salt and slightly steam the greens. Cut and salt in advance the herbs (nira and Italian parsley).

Mushrooms are steamed too. They are “tora enoki”, panther enoki. Shirasu (fish bait) is already steamed.

Dry garlic is less pungent than fresh Toasted it makes a nice alternative to the classical fried garlic.

So, you add the toppings, a few sesame seeds too (you can even ground them for more digestibility) :

Kimchi and cherry mitsu-mame are sides (not mixed !!!! ).
As I explained there, eating tokoroten seaweed jelly helps regulating digestion in hot weather. Kimchi is lacto-fermented, veggies are salted and easy to digest, in addition it contains lots of ferments like yogurt.

The drink is “mugi cha”, roast cereal decoction. It is often served cooled. But I have it hot, as drinking only hot or room temperature is better for your body.

For 2 servings of rice soup :
Cal 437.3 F3.7g C96.4g P21.5g

All meals of June 2010 : Illustrated Menu

4 thoughts on “Summer O-kayu (easy to eat in hot weather, brown rice congee)

  1. Pingback: Second part of June 2010 : Illustrated Menu « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: All the meals of June 2010 : Illustrated Menu « Colorfood Daidokoro Gourmande in Osaka

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