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

Cubes of refreshment : heart-heaven in black sweetness

This style of dessert is popular in Japanese Summer. This is my Southern fruit version.
It’s hot, you definitely don’t want any of the classical desserts, cakes, cream, even ice-creams. This is really light. Then it helps your digestion when weather is weird and makes your inside react weirdly.

The cubes are made of agar-agar seaweed (kanten). As a cooled jelly, they shaped in noodles or squares or whatever. They are called tokoroten, 心天, a cute name “heart heaven”. They are nearly flavorless. Served very fresh. Once, I’ve made some from scratches… I mean really, from fishing the seaweed, washing it, cooking it. Well I’ll show you the final part some day.
As you see there are a few sweet beans too.

You can add fruits. I’ve added pinapple. Then bananas. I eat bananas everyday. I try to have 4 fruits a day, and usually there is a banana in that. They are really convenient. Very cheap -especially since a TV starlet made them popular as diet food, rich in potassium (I fear cramps) and caloric (I need to eat more, really). And that’s not a bad import. They come by boat, not too much waste, quite ecological. Japan has to get food from abroad, that’s my share.

Then, the flavor comes from the “kuro mitsu”, the black sugar syrup. It’s very strong, not much is needed. I added a few sesame seeds.

Another version with cherries :

Second half of June 2010 : Illustrated Menu

First half of June 2010 : Illustrated Menu