Furry cakey? What the heck is furikake?! It’s delicious Japanese seasoning mix! Furikake can be added to onigiri (rice balls), or sprinkled over rice and vegetables to jazz things up. Generally, it’s got some seaweed, fish, and sesame seeds. Then there are other flavorings like umeboshi, clam, shiso, bonito, egg, miso, or vegetables.
Some of the furikake packages contain MSG and other ingredients I’d rather skip. My favorite kind is the umeboshi, or pickled plum. As with most things, the fresher the ingredient, the better the taste. Feel free to add whatever you like into your furikake mix. So, on to the makings of DIY furikake! Continue reading →
So many names for this guy! So, is it really a gourd or a melon? When ripe, it’s used as a vegetable, but the unripe “fruit” is very sweet, and is used as a fruit. Interesting? I think so too! At least the Japanese could decide on one name. It’s called a Tougan (冬瓜). The kanji in this word is for winter 冬and melon瓜. Yay for fun with kanji! Why did this winter melon show up at the farmers market last month and not in December? It actually ripens during the summer, but because of the waxy exterior, it lasts long through the winter.
This vegetable is useful in ayurveda for both pitta and kapha. It’s very cooling for pitta during the summertime. It helps balance acidity for those with pitta issues like ulcers. It is also useful for diabetics and those desiring to lose weight. It’s also a diuretic so it will support in detoxification. Continue reading →