Recipes from Japan

This Japanese seasoning is often used in place of salt. It is high in Calcium and tasty as well.

1 Cup sesame seeds, ground in coffee grinder, food processor or blender (just enough to crush, not enough to make sesame butter) 2 tsps sea salt 1/2 – 1 tsp sea kelp

Roast all in heavy bottomed fry pan (cast iron is best) until sesame seeds are lightly browned. Stir frequently. Let cool and pour into a shaker. Use in place of salt for seasoning your favourite foods.

Miso Soup
Miso Soup is a mainstay in the Japanese diet. A light soup is often served for breakfast or a first course of a meal, and a heartier soup (with more of the additions listed) makes a great lunch or dinner. Be sure not to boil the miso as cooking will destroy the fabulous enzymes that make it so great for you. Experiment with different types of miso for a different taste.

5 Cups Water
1 Tbsp Tamari
1/4 Cup miso paste

Sliced mushrooms
Finely grated carrot
Finely chopped greens (such as Kale or bok choy)
Chopped green onions

Boil the water, add the tamari and any of the optional ingredients (according to how hearty you would like to make it). Reduce heat and simmer for 10 mins. Turn heat off and ladle 1/4 of the soup into a small bowl; mix the miso in with it. Add the miso mixture to the rest of the soup, stir well and serve hot.