Recipe | | Page 5

Bancha Twig Tea (Kukicha)

I love tea.
Yes, I am Japanese.
I’ve also been told that I was English in a previous life so that naturally gives me the title of “Tea Lover.”

Since I was about 7 years old, one of my favorite things was taking a tea break with my mother’s housekeeper, Mrs. Kato. We usually had bancha (harvested from the same tree as sencha grade, but it is plucked later than sencha, giving it a lower market grade). It is considered to be the lowest grade of green tea. There are 22 grades of bancha. Its flavor is unique; it has a stronger organic straw smell than sencha (a type of Japanese ryokucha/green tea prepared by infusing the processed whole tea leaves in hot water). Mrs. Kato said sencha was too strong for a child, and usually, it is for guests. I tried some, but I did not like it because it tasted bitter.

I started to learn Japanese tea ceremony when I was 17 years old. I used macha, a finely ground powder of specially grown and processed green tea. It was very creamy, and its aromatic taste matched the Japanese tea ceremony sweets. Macha is for special times, but it is high in caffeine. I am not able to drink it most of the time since I am sensitive to caffeine now, so my favorite tea became non-caffeinated herbal tea, like rosehip tea and bancha twig tea (kukicha).

Kukicha is very low in caffeine. Most of the caffeine is in the leaves, which are not used, and the rest is reduced by the aging process. Kukicha is called “three-year bancha” in Japan, because after the stems, stalks and twigs of the tea are picked, they are dried in the sun and aged for three years before roasting. I usually do not feel any caffeine effects, and it is safe for children to drink.

Kukicha has a unique flavor and aroma among teas, due to its aging process and becoming more alkaline. And the benefits of kukicha are numerous. It is an important part of the macrobiotic diet and is thought to lead to stable health and longevity.

It also good to add apple juice when you want to have a little sweet taste when your body gets too tight and need to relax. I usually add a half purified water and a half apple juice and heat up. You can add a slice of apple too.

I use Eden’s Tea Bag for when I am traveling or going out for lunch/dinner. It still give a good taste of Kukicha.

Benefits of Kukicha Tea

Most of the benefits of kukicha tea stem from its alkalizing properties. Prevention of numerous diseases is achieved through alkalization of bodily fluids and tissues and consequent balanced levels of acidity. A diet containing white flour, sugars, dairy products, eggs and meat raises the body’s acidity and eventually results in fatigue, premature aging, weakened immune system, heart, kidney or bladder conditions, and problems with weight, joints and bones. A body containing too much acid draws minerals from bones and other organs and stores fat.
Twig tea (kukicha) is abundant with minerals like copper, selenium, manganese, calcium, zinc and fluoride, as well as A, C and B-complex vitamins and flavonoids. Like green tea, it contains polyphenolic catechins, which are famous for their anti-cancer action. The most powerful of these substances is epigallocatechin, which prevents cancer by discouraging the growth of tumors and stopping it from spreading within cells. Kukicha is also known to promote digestion. Moreover, it has a high content of tannin, which helps clean the body from toxins. Tannin can even free the body from nicotine and radioactivity, which is why it is recommended for people who take many medications.

Similarly to green tea, kukicha regulates the levels of blood sugar, and by lowering high blood pressure, it prevents strokes and heart disease. Being an immunity booster, it helps combat virus-induced colds and flu. Kukicha can also promote weight loss, slow down the aging process, and prevent ulcers. When brewing twig tea, it is important to use hot water, but not boiling. Once boiled water has cooled, the tea is steeped for three minutes at the most. It can also be served cold, with the addition of apple juice, and enjoyed throughout the day—even by children.

Many health benefits may be gained from drinking kukicha, including:

Contains six times more calcium than cows’ milk, helping to build bone density
Contains 2.5 times more vitamin C than oranges
Reduces high blood pressure
Helps with digestion
Combats fatigue
Benefits people suffering from bladder infection and heart diseases
Reduces the risk of certain types of cancer
Fluoride helps reduce plaque and bacterial infection
Helps lower cholesterol levels
Low in caffeine
Burns fat

Source

How to Make Twig Tea (Kukicha)

2–3 cups purified water (depending on how strong you want to make the tea)

1 tablespoon twig tea (kukicha)

Place the water in a teakettle, and bring to a boil. Place the twigs directly in the pot or in a tea ball. Reduce the flame to low, and simmer 3–5 minutes. If adding the tea directly to the pot, strain through a tea strainer when serving.

Umeboshi Plum With Twig Tea (Kukicha) Remedy

https://www.sanaesuzuki.com/2016/11/30/california-organic-umeboshi-plums-and-recipe/

California Organic Umeboshi Plums and Recipe

Umeboshi plums offer really good medicinal benefits for everyone. During the holiday season, most of us eat too much; Umeboshi Twig Tea (Kukicha) Remedy Drink helps our intestines and alkaline levels (recipe below).

Umeboshi Plum with Twig Tea (Kukicha) Remedy

The combination of umeboshi plum and twig tea (Kukicha) is good for strengthening the blood and circulation through regulation of digestion.

MAKES ONE SERVING

one-half or one umeboshi plum
1 cup Kukicha (twig tea), brewed

To make the drink:

Place the umeboshi in a tea cup.
Pour in hot tea and stir well. Drink while hot and eat the plum.

Resource from Love, Sanae cookbook which has many recipes of Umeboshi plums.

Photo: Umeboshi Plum with Twig Tea (Kukicha) Remedy

We have been offering California organic umeboshi plums since 2011. My longtime friend Kazuko and her husband, Jyunsei, planted about 450 ume plum trees after they move to the US in 1968. It was their dream to make California organic umeboshi plums. They also grew organic red shiso leaves (Japanese medicinal herb beefsteak) on their property in order to make umeboshi plums (the plums’ color comes from red shiso leaves).
They made their umeboshi plums in the truly traditional way: They grew the ume trees organically, picked the plums by hand, and sun-dried them for three days under California’s long hours of sunshine. When I went to help them make the plums, I learned to continuously turn each one for hours so it wouldn’t get burned or stick to the bamboo mat.

Photo: Drying ume plum before pickling with red shiso leaves

For many years, Jyunsei and Kazuko have used only selected sea salt and organic, home-grown red shiso leaves to make their premium hand-made California organic umeboshi plums.

Jyunsei passed in 2000, and Kazuko kept up the work by herself, but she eventually retired in 2008. Since Jyunsei passed, Kazuko was not able to promote her umeboshi plums widely. Settled in a retirement home now, she still has the plums but no access to sell them. We decided to help her and seize this opportunity to spread the love and care with which she and Jyunsei prepared these plums. We have sold at least 400 pounds of them all over the US. I even gave them to Japanese friends as gifts, and they said they never see such high-quality aged organic umeboshi plums in Japan anymore.

The plums we received from Kazuko were made in 2003–05, so they are aged. They contain more alkaline and super enzymes with high healing properties than any umeboshi plums you can find anywhere.
Umeboshi plums are like wine; the aged ones are rich in enzymes and have a naturally sour, delicious flavor. Most companies limit their production to a yearly basis, and many of them are not organic, while others use preservatives. So, this is a rare occasion to find aged, organic umeboshi plums.

We have a limited quantity, so if you want to get these special California organic umeboshi plums, click here to order.

When you receive the plums, transfer them to a glass jar or container and keep them in a cool dark place—but not in the refrigerator—to preserve the enzymes and healing properties.

Hope you get to taste these rare umeboshi plums before they are all gone.

Love,

Sanae💖

Pumpkin Season’s Healthy Tips and Recipe

Happy pumpkin season to all of you!

Here are the Pumpkin Benefits for you:

Good for eyesight: Pumpkin is high in beta carotene and contains vitamin A, which is good for our eyes.
Helps weight loss: Pumpkin is high in fiber and low in calories, so we can get a full feeling with fewer calories.
Supports the heart: Pumpkin seeds help reduce LDL, or bad cholesterol.
Protects the skin: Pumpkin’s orange hue is from carotenoids, wrinkle-fighting plant pigments that help neutralize free radicals in the skin.
Mood booster: Pumpkin seeds are rich in the amino acid L-tryptophan, a compound that improves mood naturally and may even be effective against depression.

Seasonal Recipe:

MILLET with KABOCHA (Japanese Hard Squash)

This is one of my favorite recipes for this season. It is easy to make and very delicious!

1 cup millet
3 to 4 cups purified water
1 cups Kabocha, diced
1⁄8 teaspoon sea salt  or 1″ square kombu sea vegetable
roasted pumpkin seeds as you like

① Wash the millet and lightly dry roast the washed millet in a skillet over medium heat, stirring constantly until it smells toasty.
② Meanwhile, in a large saucepan over medium- high heat, bring the water to a boil. Add millet, kabocha and sea salt, reduce heat to low, cover and simmer for 20 minutes.
③ Serve with roasted pumpkin seeds as garnish.

Hope you try it.

Love,

Sanae 💖

Natto Canapé

Natto is fermented soybeans that has been recognized as one of Japan’s most unique traditional health foods. Highly nutritious and rich in protein. One of best good bacteria foods for your stomach and intestine and many benefits so hear the list of benefits:
It moves blood circulation, which is great for those who have cold hands and feet due to poor blood circulation. Natto is also spleen supportive and digestive supportive. Natto’s unique culture also boosts the immune system.

1. Benefit of Natto
1) It moves blood circulation, which is great for those who have cold hands and feet due to poor blood circulation.
2) Natto is also spleen supportive and digestive supportive.
3) Natto’s unique culture also boosts the immune system.
4) Scientific research has revealed such a rich palette of health benefits, that many Westerners have adapted their palate to include this unusual food that is naturally rich in vitamin K2.
5) Protection from Alzheimers by removing plaque from the brain.
6) Prevention and reversal of arterial sclerosis and hypertension.
7) Anti-inflammatory properties promote joint health and reduce arthritic pain (also osteoporosis risk by K2)

8) Dissolves blood clots, offering protection from strokes (many people take aspirin for cardiovascular protection, but natto does this without the side effects of aspirin.)
9) Reduces bone loss, particularly in post-menopausal and older women.
10) Promotes healthy skin.

It has a powerful smell like cheese, strong flavor, and slimy texture so it is not easy to eat unless you get to use to eat it so preparation is important. Many people try Natto because it is healthy, but because of the strong smell and slimy texture they never enjoy to eat.
If you want to learn how to prepare to eat Natto deliciously and also learn how to make homemade Natto, please contact me sanaeshealing@gmail.com so I can let you know when I offer next Natto making and preparation class.

Here is one of my Natto preparation recipes “Natto Canapé” for Natto eating beginners so you can enjoy.

2. Recipe
Natto Canapé (fomented soy beans)

MAKES 4 SERVINGS

1 sun dried tomato (0.5 oz)
two leaves basil (5 leaves)
3 oz Natto (organic none GMO homemade is better)
tamari -soy sauce with no wheat or shoyu-soy sauce (option)
olive oil (option)
rice crackers
sprout

1. Soak sun dried tomato to be soft, drain the water and sliced very thin.
2. Chop basil leaves.
3. Mix sliced sun dried tomato and chopped basil into Natto in a bowl.
4. Add tamari or shoyu and/or olive oil.
5. #4 mix to place on a rice crackers.
6. Add sprout on the top as garnish/decoration.