「ハンバーグ」

　塩　　　　　適量

 

 

　大根おろし

 

 

 

 

 

 

 

 

 

"Tofu hamburger"
(Radish dried daikon strips)

dried daikon strips Radish 80g
Water150cc
Carrots (sliced​​) 30g
Mushrooms (sliced​​) 30g
soy sauce30cc
Sake 15cc
oil7cc
1. Water to soak for about 10 minutes radish dried daikon strips.
2. Carrots, mushrooms in sesame oil (whatever mushrooms) fried, 1. Limit one added lightly fry the dried daikon strips of daikon. Back Wed, soy sauce, put the liquor boil.
Once on the finished taste!

"Hamburger"

dried daikon strips above radish 80g
Pair of tofu
potato starch20g
Appropriate amount of salt

Radish
Green onion
Ponzu sauce

1. Leave overnight wrapped in paper towel wrapped in tofu wrap (drained)

Add the water and chop coarsely cut radish 80g dried daikon strips made ​​the break up just 2.1 curd by hand.

3. Season with salt and divided into four starch, bake shaping.

4. Eat your liking topped with green onions in vinegar cut into small radish.
The next day is to eat it with dinner
In the remaining "teriyaki hamburger"
soy sauce60cc
mirin60cc

Sake 60cc
honey15cc
Complete with water starch concentration hot put boiling tofu hamburgers!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Macrobiotic living one month beginning
Dr. Michio Hisashi this study is that all food for thought-provoking and easy to understand.
 Difficult to do and now there is a yin-yang harmony foods every day that I helped to cook and now I work out of hand.
 Brown rice (whole rice), white fish and vegetables diet if eaten.
Send a diet with a fun and ingenuity tired tired so I thought. (Recipe next time anyway so I was wondering too easy the recipe is just as I put what I eat).
 Speaking of strange body can continue and still do not know the change began to appear better or worse? But many good things happen!
 Low consumption of detergent and wash it so easy an oil system without meat!
Reduced and even garbage! This earth-friendly!
 And Japanese trouble here is like sending thank mi-ko (Thank you)
 Mill! !
Organic brown rice is sold in a supermarket where the U.S. unexpectedly Macrobiotic truly widespread.
 Rice can also be a germ and rice milling it into this machine. . . .
 Rice bran has been put into pickles
 What great wisdom of the ancients! ! I thought that I wasted so there!
 French cuisine-old has been studying your course, there is no waste! For example I consider what I was filled with Sera food waste out how the modern dish.
 If fresh vegetables (onion is impossible) is active even close to as much as possible without taking food.
 I have a lot of fun!
 And leverage today's breakfast ♪
 
Brown Rice.
 
Miso soup homemade partner home.
 
Sauteed lotus root, burdock suitable for your skin.
 
What cooked the konnyaku.
 
Sukyarion rich (green onions), natto.

 

 

 

 

 

ペスクタリアン 　　スード・ベジタリアン。ベジタリアンとの違いは、養殖などの工業的でない魚を食べる人。またしばしば工場方式の農場による食品を避ける人を指す。

Pescetarian　　　 is the practice of a diet that includes seafood but not the flesh of other animals （Wikipedea)

 

醤油は保存料・化学調味料・甘味料は一切使用しない　小豆島で、原料に丸大豆・小麦・天日塩を仕込み昔ながらの醤油蔵の杉桶（こが）の中で四季を通じてじっくりと醸造した醤（ひしお）もろみをそのまま搾（しぼ）った天然醸造醤油。 生搾醤油 　大豆味がして濃くて美味しい！そのまま食材にかける時に使ってます。

 

塩は古く中世の昔から、塩の名産地として知られているエセックス地方のマルドン「大量生産せずに手作業で...」のポリシーの会社、塩分濃度の高い海水を汲み上げ、ろ過を行った後、平釜にて15時間から16時間煮詰め海水に含まれるマグネシウムやカルシウム、カリウム、亜鉛などのミネラル分が損なわれない製造方法のマルドン塩　強い塩分と甘みが美味しい！結晶が荒いから食材に振り掛けるなら下ごしらえを早めにしないと食材に浸透しにくいから焼き料理より

煮る蒸す料理の仕上げに入れると食材が引き立ちます。もちろん　塩漬けなんかに使うなら最高！！

 

 

 

 

 

オイルはニューヨークでは日本に比べてかなり安いオリーブオイルを中心に　特に気に入っているエキストラヴァージンオリーブオイルの最高峰イタリア・トスカーナの 名門フレスコバルディ侯爵家の「ラウデミオ」ちょっとお高いけど調味料のように使える大好きなオイル。

 

 

 

The basis of a small amount of fish and rice macrobiotic meals at home (including the whole rice) or vegetables can be centered in New York and a fresh diet? ! I also question the first time I tried anyway. Sometimes stress is to eat meat for lack of
Such a diet is "Sukutarian pace" is said to be so.
The first important point is it's macrobiotic brown rice and seasonings
I gathered the ingredients into the hands seems to be good in New York.

Soy sauce flavoring chemical sweetener uses no preservatives in Shodoshima, built cedar tubs classic soy sauce to raw whole soybeans were fed wheat solar salt (Koga) sauce carefully brewed in all seasons ( your diamond) as it squeezed mash (grain), soy sauce, was a natural brewing. Squeezed raw soy sauce

Old medieval old salt, Maldon Essex region famous for being known as "salt by hand without the mass production ..." company policy, high salinity seawater pumping, filtration is carried out After the addition, magnesium and calcium contained in boiled water for 15 hours to 16 hours flat pot, potassium, Maldon salt production method is not compromised and zinc minerals

It's easy enough with the mushroom soup and dried kelp in filtered water (not overnight, with six pieces dried shiitake and cut into 5 × 5cm ii kelp to 1L water)

Sweetener is honey produced in New York, I began to cook, such as sweet red wine and stir-fried vegetables, steamed.

Sesame seeds are used to grate just before serving in the machine just minutes grated roasted sesame seeds. It is also used sesame paste.

Oil Oil is New York's favorite seasonings to use as your little high but the Marquis Frescobaldi family Raudemio prestigious pinnacle of Italian extra virgin Tuscan olive oil have a special fondness for the olive oil especially cheap.

Seasoning ingredients are still looking for a good while, please tell me if there is seasoning.

Use seasoning to make the "rice-like macrobiotic" I want to study.