Tag Archives: Celery

Health & Nutrition Facts in Japanese Food 7: Apples

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 7: Apple/Ringo/林檎

“An apple a day keeps the doctor away!”
Well, the Japanese have taken the precept to the letter, and since the apples were first introduced in this country in the second half of the 19 th Century, they have already created more than 17 hybrids and are still coming with new ones!
The only problem may be that the Japanese do not always eat the skin which contains so many nutrients!
Do remember to wash the apples before you eat them, flesh and skin!

For each 100g (edible parts) it contains:
-Energy: 54 kcal
-Water: 84.9 g
-Proteins: 0.2 g
-Fats: 0.1 g
-Carbohydrates: 14.6 g
-Ash: 0.2 g
-Natrium: 110 mg
-Calcium: 3 mg
-Magnesium: 3 mg
-Phosphorus: 10 mg
-Vitamin B1: 0.02 mg
-Niacin: 0.1 mg
-Vitamin B6: 0.03 mg
-Vitamin C: 4 mg
-Dietary (roughage) fibre: 1.5 g

HEALTH FACTS & TIPS:

-Combined with Pineapple, or with Chickory, or with trefoil, or with yma, will strengthen the digestive system, help prevent cancer and recover from diarrhea and constipation.

-Combined with konyaku/Devil’s Tongue Tuber, or with wakame seaweed, or with enoki mushrooms, or with grapefruit, will will help combat obesity, prevent cancer and help with blood quality

-Combined with kikurage/jew’s Ear mushroom, or with asparaguses, or with onion, or with egg-plant/aubergine, will help lower blood cholesterol, and help prevent heart diseases and cancer.

-Combined with tomato, or with broccoli, or with Qing geng cai (Chingensai/青梗菜 in Japanese), or with nori/dry seaweed, will hlep prevent cancer, will help combat aging, will help recover from illness and prevent obesity.

RECIPE:

Here is a recipe to help lower cholesterol and help prevent heart disease:

Apple: 1 large
Pork: 1 thin cutlet
Garlic: 1 clove (finely chopped)
Salt & pepper: a little
White wine: 1/2 cup/100 cc/ml
Salad oil

Take core out and peel skin (the latter only if you want so!). Cut into thin slices. Cut shallow indents along the cutlet to prevent it from shrinking and curling.
Season cutlet with salt and pepper according to preference.

Heat oil in frypan. Throw in the chopped garlic. Once the nice smell of the garlic comes out add the cutlet and apple and fry.

Fry the pork on both sides until it reaches a satisfactory color.
Add wine, reduce fire to medium and simmer for a while to allow the wine to season the whole!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
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Health & Nutrition Facts in Japanese Food 6: Celery

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 6: Celery/セロリー

Celery in Shizuoka Prefecture is a major vegetable as our Prefecture produces no less than half of the total National crop!

It is much appreciated in Japan for many reasons.
They love it raw for its crunchy and juicy bite with plenty of flavour.
It is known to be a very healthy vegetable and also possess a calming influence on quick-tempered or stressed people.

The Japanese are also very fond of its “cousin”, the white celery also called celery sprout, which makes for beautiful and tasty decoration!

For each 100g (edible parts) it contains:
-Energy: 15 kcal
-Water: 94.7 g
-Ash: 3.2 g
-Natrium: 28 mg
-Potassium: 410 mg
-Calcium: 39 mg
-Magnesium: 39 mg
-Phosphorus: 79 mg
-Iron: 0.2 mg
-Vitamin B1: 0.03 mg
-Vitamin B2: 0.03 mg
-Vitamin B6: 0.08 mg
-Folic acid: 29 microg
-Vitamin C: 7 mg
-Dietary (roughage) fibre: 1.5 g

HEALTH FACTS & TIPS:

Especially the green leaves are high in Vitamin C, B group, minerals, vegetal fibres and carotenes, all helping with blood quality.

-Combined with Cucumber, or with persimmon, or with watermelon, or with udo/独活/Aralia cordata (mountain vegetable variety), help the urinary system, help prevent kidney disease and helps with blood flow.

-Combined with okra, or with bamboo shoots, or with konbu seaweed, or with soba/buckwheat noodles, helps combat high blood pressure and lower blood cholesterol.

-Combined with shiitake mushrooms, or with cockles, or with cabbage, or with potatoes, helps prevent cancer and helps with brain activity.

-Combined with chicken, or with cheese, or with eggs, or with oysters, improves general stamina and mental toughness.

RECIPE:

Here is a simple recipe to help against stress and increase stamina:

-Celery: 2 branches
-Chicken breast: 1 (meaning one half of the whole breast)
-Oyster sauce: 1 tablespoon
-Japanese sake ( or white wine): 2 teaspoons
-Garlic: 1 clove (finely chopped)
-Salt and pepper: a little
-Sesame oil: a little

-Cut the chicken breast into bite-sized pieces. Season with salt and pepper. Cut the celery into pieces of your liking.

-Heat a frypan. Pour in some oil and throw in the finely chopped garlic. Add the chicken as soon as the smell of the garlic comes out.

-Fry the chicken on every side until it has attained a nice light brown colour. Throw in the celery and fry long enough to let the celery heat up. Add the sake/white wine and oyster sauce. Stir just long enough to let the seasoning take on. Take off fire and sprinkle with sesame oil. Serve immediately!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
sake, shochu and sushi

Japanese Cuisine: Aubergines/Egg-plants in Sweet and Sour Sauce

Aubergines/egg plants or “nasu/茄子” in Japanese are a universAL favourite. I’m sure that Debra at Hapabento will jump on that one!LOL

Aubergines/Egg-plants in Sweet and Sour Sauce/Nasu no Agedashi Ankake

INGREDIENTS: For 4 people

Aubergines: 4 (Choose them fat and almost round!)
-Mirin/Japanese sweet sake: 50 cc/ml
-Soy sauce: 50 cc/ml
-Water: 300 cc/ml
-Dashi konbu/seaweed powder: 8 g
-Bonito shavings/Katsuobushi: 8 g
-Cornstarch dissolved in lukewarm water: as appropriate
-Ginger: freshly grated, as appropriate

RECIPE:

-Prepare the oil for deep-frying.
Peel the aubergines/egg plants and cut into 8~12 pieces each

-Deep-fry the aubergines/egg-plants until they reach a light brown/”fox” colour. Let them loose as much as oil as possible by leaving them on a mesh or a piece of kitchen paper. You will then tranfer them into serving dishes as in picture above.

-Drop mirin/Japanese sweet sake, soy sauce, water, dashi konbu/seaweed powder, bonito shavings/Katsuobushi in a pan and heat until boiling point. Add cornstarch dissolved in lukewarm water and stir until you have attained the appropriate thickness. Switch off fire.

-Pour sauce in equal amounts over the aubergines/egg-plants in each dish.

-Top with grated fresh ginger and serve.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
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Celery Vichyssoise

It is celery high season in Shizuoka Prefecture which produces half of all celery cultivated in Japan.
Vichyssoise, a soup named after the city of Vichy in Central France was apparently created by Louis Diat, a Frenchman living in the United States.
There is a plethora of vichyssoises, be they hot, cold or chilled.
Here is a simple suggestion made with celery you can easily improvise on especially on quantities!

Celery Vichyssoise!

INGREDIENTS: For 4~ people

-Onion: 1/2 finely sliced
-Celery: 1 finely sliced
-Potato: 1 finely sliced
-Butter: as appropriate
-Chicken consomme soup (water: 500 cc/2 1/2 cuos + 2 chicken bouillon standard cubes)
-Milk: as appropriate
-Fresh cream: as appropriate
-Salt and pepper: to taste

RECIPE:

-In a all-purpose large enough pan, drop butter and melt before first dropping in the sliced onion you will fry over a medium fire until it becomes translucent. Add sliced celery and potato and fry gently, taking care that the colour does not change.

-When all butter has been wholly absorbed by the vegetables, add the chicken consomme and cook until the vegetables start disintegrating.

-Transfer the whole into a food mixer and process.

-Transfer into a large bowl set over a larger bowl containg ice to chill the soup. Add milk to thin it to your convenience. Check taste and rectify with appropriate amounts of salt and pepper. Leave inside refrigerator to chill the soup thoroughly.

-Add appropriate amount of fresh cream and stir before serving.
Top the soup with small celery leaves for better effect!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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