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Spring is Pickles Time!

I have learned a lot since I moved to America, and the Five Elements of Macrobiotics were one of the significant lessons that changed my life.

I grew up in Japan, where people live seasonally.

The four seasons are commonly heard of, but traditionally people have lived by the five seasons of spring, summer, late summer, autumn, and winter, so it made sense to me.

It also reminded me of the *”seasonal hand-work” that my grandmother and mother used to do when I was little. *”seasonal hand-work” means making something with your hands each season.

I started to follow the seasonal rituals of Japanese tradition much later as I began to appreciate nature and season changes, even while living in Santa Monica in Southern California, where the five seasons are not as apparent.

Winter is not harsh here, but I noticed the contractions and tightness of the energy of the air and my own body so I appreciated the vegetables and fruits that grow in the winter.

Seasonal hand-work in January is making apple jam and citrus marmalade (usually mandarin). However, this year I made yuzu marmalade with my husband for the first time, and it came out very delicious. ), I also made kumquat syrup for sore throats.

February is miso-making. I make barley miso and rice miso in small amounts, and I feel the new year is here.

Then, spring suddenly emerges in Santa Monica and pushes winter out every year.

In spring the energy rises up, and the taste of sourness supports liver and gallbladder functions by the Five Elements.

I prepare my nuka doko (brown rice bran pickles bed/base)for nuka pickles: start roasting the new brown rice bran and adding it to the old nuka doko to prepare my nuka pickles for March.

I like daikon radish nuka pickles and kabu) (Japanese turnip) before the weather gets warmer. Once the weather gets warmer, I like cucumber nuka pickles. Another one is asazuke pickles (shorter-time pickles that taste more salad-like lightly pickled pickles).

In Japan, pickles (tsukemono) have been one of the staple foods, along with rice and miso soup, for a long time.

There were almost always pickles in each meal. I was not too fond of traditional Japanese pickles when I was younger because they smelled funny and were too salty and too sour. I only ate koji pickle, which had a sweet taste.

My mother always said, “Oh, you did not touch your pickles…finish your pickles. It is good for you!” She also often said, “Don’t worry you will like pickles when you grow up.”

She never told me why pickles were good for me and how much I had to grow before I like them, and I did not bother to ask.

When I came to America to study English, still, I didn’t like any of the American pickles, but I tried relish pickles, and I liked them because they were sweet.

When I studied Macrobiotics in 1993 for the first time, I found that pickles are essential to our meals. The processing of pickling allowed for the preservation of foods throughout history, and pickles are a staple food in various regions worldwide. Fermented pickles promote lactic acid bacteria, which help our digestion, strengthen intestines, assimilate food, and fight diseases. They provide the health benefits of fiber, vitamins, and antioxidants and increase appetite.

I have been loving all kinds of pickles since I have “grown up” enough to understand the benefits. I have been making homemade pickles, traditional Japanese pickles: umeboshi plum (you can see my blog for the recipe https://sanaesuzuki.com/2021/05/29/santa-monica-homemade-umeboshi-plums/), nuka pickles, and nontraditional pickles called asazuke (short-time pickling), like pressed salad in Macrobiotic recipes.

I had read in Japanese historical literature that pickles started in the Nara era (710~794) as preserved food with salt. It showed that vegetables such as eggplants and melons, as well as fruits such as peaches, were pickled in salt, mainly for temple monks as side dishes.

In the Heian era (794~ 1191), pickles were introduced as side dishes: bracken, butterbur, and melons were pickled in salt in the spring. Eggplants, persimmons, and pears were pickled in salt, miso, moromi (raw unrefined sake or soy sauce mash), and sake kasu (sake lees) in the fall.

In the Kamakura era (1180～1336) to the Muromachi era (1336~1537), because of the development of tea ceremonies and use of monkō (incense), people began to eat pickles more and more, and they learned not only to sense the taste and aroma with their senses of taste and smell, but to enjoy the atmosphere and aroma of the place with their heart. It can be said that this is related mainly to the fact that Japanese people enjoy a delicate and subtle sense of taste and smell. Pickles have the effect of renewing the sense of taste and smell, so they were served in tea ceremonies.

In the Edo era(1600～1868), the variety of vegetables increased, and many merchants from all over the country began to gather in Edo. As a result, different methods of making pickles were devised. Until then, foods were pickled for storage purposes, but research began to allow foods to be pickled for a short time for consumption more readily.

The emergence of nukazuke has had a major impact on household pickle-making. In times like this, when food shortages and conservation of the environment are of great concern, reusable rice bran beds are critical.

In the Meiji era(1868～1912), farmers in the suburbs of Tokyo and other urban areas started making takuan-zuke and narazuke (variety of Japanese pickles) as side businesses.

In the Taisho (1912～1926)and Showa (1926~1989) eras, the pickle manufacturing industry started to boom.

Over the years, there have been an amazing variety of pickles that have been made in Japan, and I am not kidding.

I heard there are currently over 1,200 pickle companies in Japan, and they make at least five~ten different kinds, so you can imagine how many pickles are made all the time besides local homemade ones, which each family has prepares with various recipes.

Most commercial pickles use instant seasoning MSG, non-natural salt, and sugar to numb consumers’ tongues and create false flavors. Making homemade pickles using quality natural ingredients is safer for our health and improves taste.

These are the nine pickles that are the main varieties in Japan today:

1. Salt pickles (shio zuke)

Simplest and most common types of pickles.

2. Rice Bran (nuka zuke)

Household pickles are fermented in a mixture of roasted rice bran (the hard outer skin of the rice that is removed when polishing the rice grain), salt, kombu, and other ingredients.

3. Sake Lees (kasu zuke)

Pickles are preserved in a mixture of sake lees (the yeast mash that is left over after filtering sake), salt, sugar, and sweet cooking wine (mirin).

4. Vinegar (su zuke)

Pickles brined in vinegar are known as Su zuke. Rice vinegar is commonly used as the pickling agent and lends a crunchy texture and sweet and sour flavor to the resulting pickles.

5. Miso (miso zuke)

Pickles are made by covering vegetables in miso, a fermented soybean paste.

6. Soy Sauce (shoyu zuke)

Pickles are preserved in a soy sauce base.

7. Koji pickles (koji zuke)

vegetables, fish, other meat, etc., are pickled in base (toko/doko), which is made by mixing koji with sugar and salt.

8. Mustard (karashi zuke)

Pickled in mustard mixed with sake and rice malt after being pickled in salt.

9. Lightly pickled (asa zuke)

Pickled with seasoning for a short time. You can easily make it using various vegetables such as napa cabbage, radishes, and cucumber.

I want to share Japanese pickles recipes that I have been making for spring.

Nuka Pickle ((Brown Rice Bran Pickles) edited from Love, Sanae cookbook

It is my favorite pickle in spring-sour, salty, and pleasantly pungent taste with a satisfyingly crunchy texture and refreshing flavor.

For the nuka bed:

1 pound nuka (brown rice bran)

2 cups purified water

2 to 4 tablespoons sea salt

2-inch square piece of kombu kelp (5cm)

one cup “starter” vegetables (carrots, cabbage, daikon, etc.), coarsely chopped

To make the nuka bed:

1. The first batch of nuka doko is very important in making nuka pickles. In a large skillet over medium-high flame., dry roast the bran (nuka) until the color changes slightly and the smell of bran intensifies. When evenly roasted, turn off the heat and allow it to cool.

2. In a small saucepan, boil the water. Add the sea salt and stir to combine. Add kombu, turn off the heat and let it cool.

3. Transfer cooled-off nuka to a ceramic crock, wooden barrel or enamel container. Add the kombu water mixture. Using your hands, gently combine the ingredients to form the nuka doko, or basis of the brown rice bran pickle bed.

4. Add chopped starter vegetables (dry them with a kitchen towel to take moisture out) which help to stimulate the fermentation process. Cover the crock with a clean cotton cloth and allow it to sit overnight.

5. Mix the nuka by hand once daily for the next 3 to 5 days. After this time, remove and discard the starter vegetables (I put them in the compost). The nuka doko is ready to make your delicious pickles.

6. Make sure vegetables (dry them with a kitchen towel to take moisture out) are ready to eat in a day, a couple of days to one week, depending on the kind of vegetables. Root vegetables and bigger sized vegetables take longer, and leafy vegetables and smaller sized vegetables take a shorter time.—For example, carrot- 2~3 days, red radish- 1 day, and small whole cucumber- 1 day.

7. Once you add vegetables, leave the crock in a cool dark area and mix vegetables daily.

If you cannot mix them daily, you can leave them in the refrigerator for a few days to a week. If you have kept it too long, the vegetables get more sour and salty, so make sure you rinse them with water.

If you are going out of town for a while, keep nuka in the refrigerator without vegetables. You can usually use the nuka bed to re-start making nuka pickles by adding a new roasted nuka to the old nuka bed to refresh.

Asazuke Napa Cabbage Pickle

Popular pickle with a refreshing taste for someone who loves crispy and light vegetables.

Ingredients

500 g napa cabbage (about half of whole)
80 g red radish (option)
20 g carrots (option)

Seasonings

10~20g sea salt 2~4% of the total weight of the vegetables
1 sheet kombu kelp ５cmx8cm/２”x 3.2″(Approximately 0.5 to 1% of the weight of the vegetables)
5 g ginger root shredded (optional)
2~4 dried red chili pepper without seeds sliced into rings to taste (optional)
water (1/3 of the container)
weight – Approximately 1.5 ~ 2 x of the weight of the vegetables

1. Gather all the ingredients.

2. *Cut napa cabbage: Make an incision about 5 cm (2 “) deep from the base of the napa cabbage and tear it into two pieces. It will make them not come apart. Furthermore, insert a kitchen knife in the same way, tear it apart, and divide it into four pieces. If the nap cabbage is large, you can split it into 6 to 8 pieces.

3. Add water to about 1/3 of the capacity of the pickle’s container and add salt to dissolve.

4. Arrange the cabbage in the same direction. If you need to layer the second ones, put half the salt on the first layer and sprinkle red chili pepper and kombu. Place the remaining napa cabbage in the opposite direction, place them in the second row, and sprinkle with the remaining salt. Press it firmly with your palm while applying it, which helps water rise easily.

5. Put a drop lid on it and use weight (I use big river rocks) to press.

Cover with a thin cotton cloth and leave it for 12 ~ 24 hours (in colder times, leave it for 24~48 hours)

6. When you’re ready to eat, take out just the portion you’re going to eat, squeeze out the juice, rinse with water and squeeze it again.

7. Cut into bite-sized pieces before serving, and add **condiments if you like.

Note:

Cut napa cabbage: if you want the cabbage to pickle faster, cut it into small pieces, but you may lose the crispiness.
* Condiments: If you like, add roasted sesame seeds and citrus juice, such as yuzu or lemon or zest, and grated ginger to make it even more delicious!

Soy Beans Sprout Quick Pressed Salad Style Pickle

It is not like your usual pickles – My mother made this more to my liking, crispy like a salad and less salty, so I could enjoy it as a child, and I still love it as a side dish.

Ingredients

1 pound of soybean sprouts, rinsed and drained
1 teaspoon sea salt
1/2 cup water
1 green onion, chopped
1 teaspoon roasted sesame seeds
1~2 teaspoon toasted sesame oil
1~2 garlic clove, minced (option for people who eat meat/fish)

Place soybean sprouts in a pot. Add the salt and ½ cup of water and cover. Bring to a boil over medium-high heat for 5 minutes. Drain.
Put the cooked soybean sprouts in a mixing bowl. Add green onion, sesame seeds, and toasted sesame oil and mix well by hand.
Put a lightweight plate as a lid over it to press for one hour.
Transfer to a serving plate.
Serve as a side dish to rice.

My pickles class on March 5th.

Enjoy your spring pickles!

Love, Sanae❤️

I wrote this article for “Macrobiotic Today” March 15th, 2023 Issue.

Subscribe for FREE: https://madmimi.com/signups/828f181e33dc41d0ae4d59bb5f4f2301/join

Nine Star Ki, Bach Flower and Medicinal Tea Class

Setsubun ((節分) is February 3, the day before the beginning of spring/the new year in the old calendar in Japan is over, and Nine Star Ki’s new year has started. (it starts the day after Setsubun).

This year’s my first class was held last weekend.

I taught Nine Star Ki, Bach Flowers, and Medicinal Tea (support winter organs, kidneys, and bladders).

See what kind of year you will be in 2023 at Nine Star Ki, and get help to spend this year mentally (emotionally) meaningfully at Batch Flower.

Traditionally, the Kyoko area has new year’s tea Obukucha (Kombu kelp and Umeboshi plum tea with green tea), but I chose the medicinal tea of Nettle instead of green tea with Kombucha kelp and Umeboshi plum for the class.

The hour-and-a-half class ended in no time.

First, I asked everyone to write down their goals from this year (and three years and ten years), what is preventing them from progressing toward that goal, and what they are doing to reach it.

After that, I explained briefly by checking everyone’s Nine Star Ki number.

Many people who participated in the class were with Three Tree. Other people were Two Soil, Four Tree, and Seven Metal.

This year’s Nine Star Ki is “Four Tree” in the center (above is Nine Star Ki Basic “Five Soil” is in the center). Four Tree is growing and prosperous in Nine Star Ki.

To thrive this year, we all need to be in shape. What does mean “need to be in shape”? It is not a physical shape the case.

In the class, I explained to everyone that after planting seeds of what you want to do and it sprouts, then thinning is sorting out/shaping up the things that have sprouted and grown and focusing on only the things you want to grow.

It also means that you must clean up what you have been procrastinating or not connecting with your feelings, so you also need to mentally and emotionally organize yourself.

For example, those who attended the class, especially for people with Three Tree are in the position of growing up more this year, so they need to be thinned out.

The person with the Two Soil was in the position of sowing seeds last year, so it is necessary to water and give the sunshine so the seeds will sprout and spend every day regularly.

People with Four Tree‘s nature is growing in Nine Star Kinninth, but this year they are in the center position. They might feel the energy from the left, right, up, and down (it means from everywhere or everybody)will come in, so they might support other people’s prosperity more than themselves. Remembering to support yourself to grow more this year is important.

Seven Metal person is the year of sowing this year. It’s the year to start new things.

It’s different from Nine Star Ki, but this year’s Chinese zodiac is Water Rabbit year.

The Rabbit represents peaceful and patient energy. The Rabbit is a gentle creature known for thinking things through before acting. This energy will encourage us to approach challenges and opportunities calmly and rationally. In addition to the Rabbit’s peaceful energy, the Water element brings intuition and inner peace. Water is all about tapping into our inner wisdom and trusting our instincts. It encourages us to be more in tune with our emotions and sensitive to those around us.

As the Year of the Rabbit 2023 has come, it’s time to tap into its energy and make the most of it. Let’s focus on building strong connections with loved ones, colleagues, and anyone else in our lives. After all, the Rabbit is known for its ability to create and maintain harmonious relationships.

Next, let’s turn our attention to our careers. 2023 is the perfect time to focus on professional development and advancement. Take advantage of networking opportunities, build relationships with colleagues, and even consider taking on new projects or additional responsibilities.

Of course, the Rabbit represents wealth and prosperity, so according to the Chinese horoscope 2023, it’s a great time to focus on our finances and work towards increasing our income. Whether it’s investing in stocks, property, or other types of savings plans, now is the time to make smart financial moves.

But let’s remember the importance of being cautious. The Rabbit is also associated with trustfulness and an easygoing attitude, but it’s essential to be vigilant regarding potential scams or frauds. Trust, but verify.

On a more creative note, the Rabbit is also associated with creativity and artistic talents. So, let’s tap into our inner artists and explore our creative side. The possibilities are endless, whether it’s taking up a new hobby, trying your hand at painting, writing, or any other form of art that you’re interested in.

Lastly, the Rabbit is also associated with taking care of oneself, so let’s prioritize self-care and maintaining a healthy lifestyle. Eating well, exercising regularly, and getting enough sleep will help us stay balanced and take advantage of the positive energy of the year. By following these tips, we can make the most of the Year of the Rabbit 2023 and take advantage of the positive energy and opportunities it brings.

[Source: The Chinese Zodiac]

Bach Flower Remedy.

I asked people what they were going through emotionally and mentally.

These are examples of people who attended classes that they needed for Bach Flower Remedy recommendations:

Person in transition – Walnut

People who can’t see the future – Wild Oat

Anxious people – Mimulus

Those who feel resentment for what happened – Willow

Setback – Gentian

People who are taking care of their families all the time and are overwhelmed by responsibility – Elm

Overthinking – White Chestnut

Everyone got their remedies to take home. They will take 2 drops of Bach Flower Remedy at least 4 times a day for 1-2 weeks. I look forward to seeing how all students progress with their remedies.

For the Medicinal Tea, I chose Nettle, which is rich in minerals and suitable for the New Year.

For the New Year, Kombu kelp (I get it from The Seaweed Man)and Umeboshi plum (Check my blog: Santa Monica Homemade Umeboshi plums)with green tea is a traditional drink in the Kyoko area in Japan.

Nettle instead of green tea, which supports the kidneys and bladder and is also beneficial for the liver and lungs.

Kelp benefits the kidneys, bladder, liver, and stomach.

Umeboshi is an alkaline food that aids intestinal function and relieves fatigue, detoxifies, sore throat, fatty liver, and cholesterol, and purifies water.

Herbal tea is easy to make at home, and you can drink it and take care of yourself.

Please give it a try.

Love,

Sanae❤️

Please email me if you are interested in Bach Flower online classes or individual consultations.

Also, if you are interested in Medicinal Tea consultation, please let me know by email.

sanaehealing@gmail.com

Yuzu Kosho -Japanese Yuzu Seasoning/Condiment

In Japan, there are other citrus fruits besides lemons and limes. Yuzu, Sudachi, Kabosu, and Yuko and more. I love Yuzu because of its unique aroma. I have seen more Yuzu in Asian markets last ten years, but I have yet to see other citrus fruits here.

Lemon has a clearing, pungent flavor and a tangy sourness when you put it in your mouth (Meyer lemon is different). The scent of lime is slightly lighter than lemon, but when harvested before the matured stage, it has a solid tangy acidity, and the character is a light yet fresh and pleasant scent than lemon.

Yuzu has different enjoyment tastes depending on harvested time: when it is still green or yellow ripe. After ripening, the juice has a slightly sweet and refreshing flavor and somewhat neutralized acidity.

After about three years of planting a yuzu tree in my garden, I was excited when it finally produced even one fruit. We used it only zest preciously.

The following year, I harvested a small but a few more fruits. We mixed the zest of green yuzu (green yuzu season from July to August) and the yuzu fruit to make a yuzu paste. It was simple but so flavourful, and we enjoyed it so much. Since I only harvested a few yuzu fruits, we could only make a small amount of yuzu paste, so we used it for hot pot vegetables and salads, and it was gone in no time.

I wished it would be nice to make it more.

A few months later, a friend in Clovis contacted me she had harvested yuzu, more than she could use, so we went to pick them up on the way back from North Fork. She gave me so many Yuzu fruits!

Wow, somebody was listening to my wish; I was grateful.

I suggested making *Yuzu Kosho to Eric this time.

*Yuzu Kosho is a type of Japanese seasoning/condiment.

Kosho means in Japanese “pepper or peppercorn,” so usually white or black pepper. Yuzu Kosho originated in Oita, Kyushu (south island).

Since it is called “kosho” pepper, I thought it would be made with yuzu and white or black pepper, but I found out that in some parts of Kyushu, pepper is an old word that means Japanese chili pepper, not white or black pepper.

I never tasted homemade Yuzu Kosho, and the commercial Yuzu Kosho is usually made with “green yuzu.”

The yuzu fruits I got from my friend were “ripe yellow yuzu,” so I wondered how they came out as Yuzu Kosho.

I heard that ripe yellow yuzu has less bitterness, mild taste, less spiciness, and a sweet aroma, so I was excited even before I made it.

I’m not so good with spices, so I used fewer chili peppers, giving a perfect hint of spicy taste blended with a rich aroma!

Yuzu Kosho Recipe

Ingredients:

100g Yellow Yuzu zest

25g Green Chili pepper (Japanese Green Chili is recommended, but we used Jalapeno chili)

25g Sea salt

* These ingredients are what we used – most of the recipes you find they use Yuzu and Chile pepper are the same quantity, and sea salt is one-third of the Yuzu amount. You can adjust how spicy and salty by your preference.

Instruction:

1. Wash yuzu fruits and green pepper with water and dry them with a kitchen towel.

2. With a knife, remove any black spots on the skin and cut yuzu fruits in half. Remove the seeds (Yuzu has so many seeds I used a tiny spoon to pick them out.) Separate yuzu fruit from the skin. Avoid the white pith under the skin’s surface between the peel and the fruit as much as possible. If you use the pith, it will make the yuzu kosho bitter. We scraped the pith with a knife carefully to take the pith as much as we could.

3. Cut yuzu skin.

4. Remove the seeds and stems of green chili peppers, which have a potent stimulant and can irritate the eyes and skin of some people, so be careful if you have sensitive skin (you might want to use kitchen gloves and don’t touch your eyes or mouth when preparing).

5. Place yuzu skins, green chili, and sea salt into a food processor. Smooth over the ingredients. Keep processing until the ingredients become well combined and smooth.

When I did not have a food processor, I used a grater.

I did not need to remove the fruit or pith when I used the grater. After washing and drying out the yuzu, grate the skin surface, but I had to remember not to include pith as much as I could.

I ground the grated yuzu skin first, then finely chopped green chili, and sea salt at last in my Japanese mortar, ceramic Suribachi, and wooden pestle, Surikogi.

It took time for me to make it this way, so if you are going to use a pestle, be ready to have your patience and time.

6. Prepare the jars using as hot water bath canning method to preserve the yuzu kosho.

Yuzu kosho is ready to use for dishes.

I like to keep it in the fridge for at least one week, the spiciness becomes milder, and the flavor is more harmonized.

If you have juice left, you can use it for dressing or dip sauce with miso or tamari or soy sauce for steamed tofu, dumpling, and potsticker. Enjoy!

One of my cats, Tin Tin loves Yuzu aroma so he stayed in the kitchen while we were making.

Love, Sanae ❤️

Vow with the New Year Sunrise

Santa Monica (Southern California) is known that it does not rain much.

There is Albert Hammond’s 1972 hit song “It Never Rains In Southern California” (the Japanese title is “Blue skies of California”)
If you listen carefully to the lyrics in the song, you will hear, “It never rains in California. But girl, don’t they warn ya? It pours, man, it pours.”

My garden succulent with rain drops

This song might have more meaning, but as actual weather here in Southern California, it is true that we get a lot of rain in some winters.
This winter was one of those winters.
It rained a lot in December and all day long on New Year’s Eve.
I was concerned that I might not be able to go see the annual first sunrise, but the rain stopped early in the morning, and when I got up at 5:00 a.m. and went outside, the scent of my favorite petrichor was in the air.

As the pitch-black sky gradually turned indigo blue, my breath slowly exhaled on the mountain path and disappeared like white smoke, becoming one with the outside air.

The intense reddish-orange light dyed the whole horizon in a blink of an eye.
Praising the light was so comfortable, and I noticed I was not breathing.
I focused on moments of being “Alive” with the light; the realization was present without effort, then my natural breath came into my heart.

Suddenly I noticed some clouds and no more indigo blue in the sky.
As if to counteract my fears, the sun showed a golden thread of light on a wavy line, shining orange on the thick clouds over the mountains.

It seemed as if it took longer than usual for the sun to show its face, as it had been raining for a few days, and the sun felt shy.
When the sun finally rose, it did so slowly, gently, and grandly, with a light of joy like I had never seen before.
I couldn’t even speak.

I was so lost in admiration that I forgot to take the video I always take.
There was only gratitude.
Thank you, thank you, thank you, I repeatedly muttered as if I was reciting the Buddha’s prayer.

The sun seemed to be trembling with joy to see us for the first time in a long time after its whole body had risen.
The light became stronger and stronger, and rose higher and higher.
The whole sky was connected to the light.

After I came back home, I was moved again when I looked at the photo of the first sunrise while eating New Year’s Ozouni.

I was happy to see the first sunrise of the new year in such good health once again.
Seeing the New Year sunrise is very personal and connects to my soul.
Even only on New Year’s Day, I wake up really early in the morning, hike up a mountain, and formally say “thank you!” to the sun.
I can let the sun know how much I appreciate it officially.

In the afternoon, a rain started to fall again.
The sun was hesitant to say goodbye but left a promising vibe that we would see each other again.
Yes, we will see each other again!
Until then, I vowed with the first sunrise to practice getting along with the clouds and the rain.
(The weather report said it will rain continuously for at least two days!)

Love,
Sanae❤️

Looking back to 2022. . .

This year is almost over (today is December 30th), and I was eating miso soup with mochi (brown rice cake) for breakfast, looking at the cloudy sky, and thinking about this year.
The weather report says it rains heavily on New Year’s Eve!
Ummmmm…can we go see our annual first sunrise of the year?

The year 2022 was said to be the year of passion in Kyusei Kigaku (Nine Star Ki-a popular system of astrology, often used alongside Feng shui), where I stand in the highest position of “summer” in the south, illuminated by light and gathering everyone’s attention and expectations.
I can see the goal of life in the brightness, my head and feelings are clear, and I can demonstrate the power of my birth star.

Certainly, this year I was able to hold five Bach Flower Remedy classes online for the first time and three seasonal outdoor medicinal herb workshops (selecting medicinal herbs based on the five elements of Yin and Yang, how to make remedies and taste them, how to grow them)at a garden center in my neighborhood. I was also given a lecture on how to make seasonal macrobiotic diets and cooking methods.

Online Bach Flower class

Medicinal Herb Workshop at Merrihew’s garden in Santa Monica

Eric is trying out my organic herbal toner

Fennel seeds and Tangerine peel medicinal tea infusion

In addition, I studied one year course in “Cancer Care Herbology.”

I completed training for an international education instructor who can provide the certificate to students with the Bach Flower Foundation of the UK.
I was thrilled to hear that I was the first Japanese teacher of international education in North America.

I also offered online counseling, and as the covid virus was lowered, the clients could come directly to receive the healing session at my tiny healing studio.

Physically, it’s been 21 years since the terrible accident I had a near-death experience. I was diagnosed by a doctor that I could no longer walk. For the first year, I was bedridden. After that, I was in a wheelchair for three years. I went to physical therapy to try my best to walk. Two years later, I could walk with two canes. Another year later, I could walk without one cane and no more cane inside the house.

This year, for the first time, I was able to walk outside without a cane. I now walk one mile daily and take a short hike once a month without a cane.

The other day, I blurted out, “I want to participate in a marathon on foot oneday!”
I still have a big dream! Who knows, I may run someday!!!

Indeed, I started to see what I wanted and could do, and I began making plans for the first time in a long time.
For example, I love traveling, so going to Paris and Rome with Eric was on my bucket list for a long time. Hiking up to Mt. Fuji in Japan( this is just a dream, but I would love to revisit Mt. Fuji someday.)

In 2017, I was diagnosed with stage IV diffuse large B-cell non-Hodgkin’s lymphoma, fast-progressive cancer, with less than one month to live.
It has been a long, challenging recovery process. Six months of EPOCH chemotherapy (Red devil chemotherapy which was 24 hours for five days every three weeks) and macrobiotic cancer healing food helped, so I got remission miraculously after one year without any complications.

While I was sick, I could not do any things at home.
After I got better, I wanted to clean my art room, which my cats share.
It became a storage room, so I felt terrible for them, but I could not have enough strength and mood to do it since clearing the space somehow took so much of my emotional state.
Finally, two days ago, I felt suddenly I was in the mood to move things, clean them up, and organize the room.
I wish you saw my cats’ surprised eyes when they saw the room had lots of space for them to enjoy, haha!

Tin Tin and Mai Mai

I learned from my challenging life that there is no need to hurry and do what I can. It’s only natural that I have things to worry about, but when worrying things come to mind, I just deal with them like a cloud in the sky. I pay attention a little, so I worry a bit and just say, “See you later.” Why see you later? Because I know it will come back again like clouds in the sky.
So I acknowledge it – worry a little and learn to be happy.
This process has been helping me, so you might try it.

I always wanted to be or live with many people, like a community life.
I’m envious of the people who can live and do with many others together because it looks fun with a big family, but I realized that being with more than a few people is exhausting and losing my energy is too much for me.
The way for me to feel comfortable with my true self is to have creative time alone.
It does not mean I want to live totally alone and isolated. I love living with my dogs, cats, and plants/nature and am lucky to find another human I could live and marry.

With Dogs family at Bass Lake

So, since 2017, I’ve spent much time alone to heal myself from stage IV diffuse large B-cell non-Hodgkin’s lymphoma, and my heart is calm even with the coronavirus pandemic from 2020 with my husband, animal family, and a garden full of my plants’ kids.

I admit that I’m moody, and my mood changes a lot. I learned to accept my mood.

It took a long time, but I want to work a little and do a lot of art, gardening, handcrafting, and making artisan foods, which makes little happiness for me.

Today we made Yuzu Kosho

Yuzu Kosho-ingredients that we used:
100g Yuzu zest
30g Japanese green chile pepper
40g sea salt

I will post a full recipe in New year!

My first Sashiko embodied bookmark made with old jeans and clothes

My tiny (2.5″ x 3.75″)holiday watercolor

My first trying holiday wreath drawing with calligraphy pen and watercolor

My blooming succulent with my original mosaic pot

Next year Kyusei Kigaku (Nine Star Ki), I will be in the middle of winter in the north, a year of rest, a year of long-term planning while reflecting.
I want to start and finish writing the next book I’ve always wanted to write.

And just like this year, I will continue to practice living a slow life, walk every day without a cane, have the compassion to notice when I’m tired, take a break, and start the new year with a vow to take care of myself.

I hope you find truthful yourself and have a wonderful New Year!

With gratitude and love,

Sanae

Homemade Orange Marmalade

My month of September was swept away by Covid.

(I wrote about it on my blog, How I Care for Myself When I Got Sick with “Covid”)

I had a fever for two weeks and could not eat much, but I was craving the comfort food I ate as a child and I had dreams about these foods!

Pancake: my father made it with instant pancake mix only once or twice a year.

Donkey’s Steam bread: When I was a child, it was a popular “donkey bakery” ( a popular bakery that came to town on a donkey-drawn cart and sold various bread).

Orange marmalade: I was not too fond of jam, but I loved orange marmalade with sweet orange skin. Marmalade also sounds something special to me instead of just jam and the golden orange color of the sunshine.

Eric made a flaxseed pancake and a blackberry steamed cake to satisfy the first two. But my craving for orange marmalade still existed, and I thought of it every day.

A few days later, Eric told me the orange tree in my garden had fruits, so maybe we could make it.

I tried to make it a few years ago, but it was not like what I remember. My memory of Orange marmalade was beautiful orange transparent color, and when I tasted it, my mouth got wrapped in orange flavor, and the skin was soft but tasted crispy.

The one I made was a little bitter because I did not separate the white pith, the orange flavor was not fully there, and the skin was not crispy.

I had to think about the recipe differently this time.

Eric has made jam many times, and when I told him how I made my orange marmalade, he said it sounded like making jam, so it was not marmalade. We talked together and made a new recipe.

The new recipe I wanted to try again was more labor and time, so I asked Eric to help me make it.

How did it come out?

Well, Eric is a skillful chef, so his advice helped as we made it, and it came out perfectly!

What did I change?

The main change was to separate the white pith of skin and cook membranes and seed as pectin in cheese clothes.

Here is the recipe if you want to try it.

Ingredients

5 pounds Oranges (ripe)
4 cups Water
3~5 cups organic white Beet sugar (depending on how sweet you want)

1. Gather the ingredients.

2. Wash and dry the oranges. Using a sharp paring knife, remove only the brightly colored zest from the oranges. Please do not remove any white pith directly underneath as much as you can because it is very bitter.

3. Thin match sticks the zest. Set the zest aside.

4. Cut the ends off the zested oranges, and then, working with one orange at a time, cut off the thick white pith from around each orange. Discard the ends and white pith.

5. Hold a fully peeled orange and use a sharp knife to cut out each segment between the membranes that have the sections together.

6. Once you’ve cut out all the fruit, squeeze any juice out of the membranes into the bowl of segmented fruit. Set the membrane aside, along with any seeds (the pectin in these will help “set” the marmalade later).

7. Combine the zest, fruit, juice, water, and sugar in a large, heavy stainless pot and bring it to a boil. Stir just until the sugar dissolves, then stop stirring.

8. Meanwhile, lay a double layer of cheesecloth in a medium bowl and put the membranes and seeds on top. Lift the corners and tie the cheesecloth into a bag to hold the membranes and seeds.

9. Meanwhile, bring the marmalade to 220 F simmering (which took us over 2 hours, so be patient). Then once it reaches 220 F, hold it there for 5 minutes. Do not stir.

10. Remove the pectin bag, squeezing any marmalade out and back into the pot, and discard the bag. Take the marmalade off the heat and let it sit for 5 minutes. Set up three clean pint jars or several small jars like we did with sealable lids (if canning, they should be hot and sterilized) next to the pot.

11. Stir the marmalade to distribute the zest evenly in the mixture. Use a ladle or spoon to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar.

12. Put the lids on the jars and refrigerate, or you can proceed with canning.

Enjoy your marmalade!

Love,

Sanae❤️