#057 ATSUKO'S KITCHEN〜春の苦味野菜編〜
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#057 ATSUKO'S KITCHEN〜春の苦味野菜編〜
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About this listen
♡INDEX♡ TSUKO'S KITCHEN〜春の苦味野菜編〜／春はなぜ苦味野菜が良い？／春はデトックスの季節／排出や巡りを助ける／蕗のとう・タラの芽・ゼンマイ／各地域の道の駅めぐり／春キャベツ・菜の花・ルッコラ・クレソン・ミツバ・セリ・ニンニクの芽／春キャベツは叩く！そして破いて塩と胡麻油／よく口の中で噛んで甘くなる／キャベツの酢漬けと人参／花が開く前の菜の花を軽く茹でて醸造された醤油と鰹節の粉をよく噛む／ルッコラの苦味／お肉を食べるときにルッコラやクレソンを一緒に／ミツバとセリ／野菜炒めの上にそのまま乗せて／腸の働きを整えてくれる／調味料はちゃんと醸造されたものを／味噌でも◎／せりご飯／菜飯／炊いたご飯にセリとシラスを混ぜる／春の養生／アレルギーが起きやすい季節／苦味野菜をどれくらい摂るか？／よもぎ・スギナ／山菜／蕗のとう／野草のご飯／東京にもあるよ！
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In the spirit of reconciliation, Audible acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.