The scorching summer days continue, putting a strain on the summer organ, the “heart.”
When heat accumulates in the heart, it tends to lead to a mental state where you feel irritated, hazy, impatient, and unable to feel refreshed no matter what you do.
If such exhaustion continues, it may lead to emotional instability.
It is important to effectively cool down the body’s heat through daily meals.
Speaking of summer heat-relieving ingredients, goya (bitter melon) comes to mind.
Goya is famous as an ingredient often eaten in tropical regions such as Okinawa,
precisely because of its powerful cooling effect.
We will introduce a dish perfect for midsummer that combines goya with octopus, which is rich in taurine known for its fatigue-recovering effects,
and tofu, which also cools down the body’s heat.
Key Ingredient: Goya (Bitter Melon)
The bitter component of goya, “momordicin,” is said to lower the heat accumulated in the upper body and suppress excess heat.
It is also rich in vitamin C, which is good for recovery from fatigue and skin whitening, making it a recommended ingredient for those who tend to suffer from summer fatigue.
In Okinawa, people also drink a decoction of goya seeds and cotton as a medicinal tea.
This tea is also useful for preventing summer fatigue.
RECIPE
“Goya and Octopus Shiraae” to Suppress Summer Irritability
We want to eliminate irritability caused by the summer heat by actively eating ingredients that clear heat.
Goya and tofu are prime examples of such ingredients.
Tryptophan, which is abundant in tofu, is a precursor to serotonin, which stabilizes the mind and body, and melatonin, which promotes sleep.
It has a calming effect on the mind, so it is an ingredient you want to rely on when you are feeling very irritable.
Octopus replenishes qi and blood and helps with recovery from fatigue.
Washing it with vinegar removes the fishy smell and tightens the taste.
In summer, when you sweat a lot and tend to lose minerals, it is good to season it with a slightly stronger saltiness.
Ingredients (for 2-3 servings)
Goya (bitter melon, net weight without seeds) … 140g
Octopus … 120g
Silken tofu … 1/2 block
White roasted sesame seeds … 2 tablespoons
Soy sauce, sugar … 1 1/2 tablespoons each
Vinegar … appropriate amount
- Wrap the tofu in a thick paper towel and heat in a 600W microwave for 3 minutes to drain.
- Spread the sesame seeds in a frying pan and dry-roast for 2-3 minutes while shaking the pan. Put them in a mortar and grind until smooth while still hot.
- Thinly slice the goya (bitter melon), sprinkle with 1/2 teaspoon of soy sauce, and rub lightly. Cut the octopus into easy-to-eat pieces, wash with a little vinegar, and discard any excess liquid.
- Add the tofu from step 1, the remaining soy sauce, and sugar to the mortar from step 2, and mix well. Add the goya and drained octopus from step 3 and mix together.
POINT
After heating the tofu in the microwave,
rewrap it in a new paper towel
to drain it properly.
This will prevent the flavor from becoming diluted and ensure a well-defined taste.
Have a try!
Although the summer heat is getting more intense year by year, it truly sets in when July arrives.
Many people find it difficult to maintain concentration even when they try to work or do housework,
and their minds become hazy, making it hard to think clearly.
This is because the body’s heat tends to accumulate in the upper body.
Especially when heat accumulates in the head, it can cause discomfort such as irritability.
Green tea, which is harvested after Rikka (the beginning of summer), is said to have the effect of cooling down excess heat accumulated in the body
and clearing the head.
Excess water accumulating in the body can also cause headaches and poor concentration,
but azuki beans eliminate swelling, improve circulation, and relieve mental and physical sluggishness.
With this refreshing summer dessert, let’s cool down the heat and improve circulation to revitalize both the mind and body.
Key Ingredient: Green Tea
Shincha (new tea), harvested 88 days after Risshun (the beginning of spring) (around May 1st to 2nd every year), is considered a lucky charm for longevity.
Immediately after that comes Rikka, and green tea is known for its effects that perfectly match the summer body, such as cooling down heat, clearing the head, and producing moisture.
It is also packed with active ingredients such as catechin, which has antioxidant properties and is good for high blood pressure, and tannin, which also has antioxidant and antibacterial properties.
Cold brewing results in a mellow taste with less bitterness and astringency, making it refreshing and easy to drink.
If you want to make the jelly a beautiful and refreshing green color, “Fukamushi-cha” (deep-steamed tea) is recommended.
RECIPE
“Matcha and Azuki Jelly” to Improve Concentration
Let’s borrow the “heat-cooling power” of green tea to combat the annoying summer heat.
It is also helpful that it is rich in vitamin C, which has a skin-whitening effect against the strong sunlight during this season, and it also has strong antibacterial properties, so it can prevent food poisoning.
Many people cook azuki beans with sugar to make anko (sweet bean paste), but cooking them as they are expands their range of use.
The cooking liquid is full of good ingredients for the body, such as polyphenols, dietary fiber, saponins, potassium, and vitamins.
It is also recommended to drink it as “azuki tea” with dessert.
This time, we used “agar” to solidify the jelly.
It is a very easy-to-use gelling agent derived from seaweed, and its tasteless and odorless nature makes it easy to bring out the flavor of the ingredients.
Kanten (agar-agar) has a slightly hard texture, and gelatin tends to be cloudy, but agar has the best of both worlds: it sets quickly, has a smooth texture while maintaining transparency, and sets quickly.
Ingredients (for 4 glasses of about 120ml each)
Green tea (tea leaves) … 2 tablespoons
Azuki beans (dried) … 1 bag
A
Agar … 5g
Granulated sugar … 3 to 4 tablespoons
- Make cold brew green tea. Put green tea leaves in a pot, pour 400-500ml of water (not included in the ingredients list), and leave in the refrigerator overnight.
- Cook azuki beans. Wash the azuki beans with water, drain in a colander, and put them in a pot. Pour in about 4 times the amount of water and cook according to the instructions on the bag (no need to boil and drain to remove the astringency).
- Mix A well. Put 100ml of the cold brew green tea from step 1 in a small pot and heat over medium heat. Add A while the tea is still cold, bring to a boil while stirring, and remove from heat. When it has cooled slightly, add 300ml of green tea, mix, and remove from heat.
- Put 2 tablespoons of the cooked azuki beans from step 2 into each glass, then pour 100ml of the green tea mixture from step 3. Refrigerate for at least 1 hour to cool.
*It is a good idea to cook azuki beans in bulk, and if there are any leftovers, divide them into portions, freeze them, and use them for salads, soups, porridge, sweets, etc.
POINT
If agar clumps together, it will not dissolve properly even when heated,
so mix it well with sugar beforehand
before adding water.
Have a try!
Enjoy a comfortable summer with familiar Japanese ingredients.
