In the coming season when the heat has eased, there will be a variety of festivals and events in addition to Halloween, Christmas, and the year-end party! Opportunities for drinking sake and eating delicious dishes will increase.
Everyone will be looking forward to participating, but after that comes a real shock of weight gain. I feel like my jeans got crunchy, my face turned round, and my stomach became heavy and I was depressed.
A dish that resets your physical condition at that time is hot pot. Of course, it is highly recommended not only for resetting, but also for choosing a hot pot for daily health.
Nabe cuisine is a variety of ingredients and seasoning arrangements that are easy to make and never get bored.
In addition, if you choose “Fermental Pot”, which was selected as a trend pot for this year, we will support your intestines! Fortunately, the compatibility with sake, the same fermented food, is also outstanding.
So this time,
- Intestinal life and beauty benefits of fermentation pot
- Fermentation fans are still undeveloped! A treasured fermented food for sake lovers
- Sake gets even better! "Our site original" low-calorie fermentation pot recipe
I will introduce you.
Please enjoy the sake of fermented sake in a fermenting pot without worrying about your weight, and enjoy your health!
Why is a fermentation pot good for intestinal activity?
The reason why fermenting pots are superior in intestinal activity is that fermented foods are often used as materials for fermentation pots. Our familiar fermented seasonings include miso and soy sauce, but these seasonings also have the effect of increasing good bacteria.
In addition, if you are a sake fan, you will have many opportunities to enjoy sake with hot pot as a bowl.A fermented food made with sake. Supporting intestinal activity with double of fermentation pot and sakeTo do.
① Fermenting pot is good for diet
I have to go on a diet! I don't think there are many people who exercise first ... Of course, daily exercise is necessary to maintain good health, but it is not very useful when you want to lose weight quickly.
Because,It is said that it is necessary to consume 1kcal in order to lose weight of 7000kg, but this is a full marathon 3 timesDeserves
If that's the case, you may think that it may be easier to spend on 30 days. ThenThe calories you need to burn on 1 days is 230kcal. To do that, exercise equivalent to walking fast 1 hours 20 minutes is required.
この1kg finally reduced after 1 months after continuing to walk fast…. It's unlikely that motivation will go down and last long (T ^ T)
But if it's a fermenting pot diet, the story is different. Fermenting pots are expected to have the following effects and accelerate the diet.
- Fermenting pot is low calorie even if you eat a lot of tummy
- Fermenting pot warms the body, so fat burning effect increases
- Eating plenty of vegetables in a fermenting pot will encourage bowel movements and lighten your stomach
- The fermenting pot does not need to be fried■Can be suppressed
* We eat 1g of fats and oils in daily meals, about 50g of which is said to be consumed by cooking. Fermenting pans do not need to use cooking oil 15g, so 15kcal is reduced. With a “loose diet” that reduces 135kg in 1 months, you only need to consume 1kcal every day.
There are some differences depending on age and gender, but in order to consume 100kcal in combination with fermentation pot, roughly speakingIf you take a light walk every day for around 30 minutes or jogging for about 10 minutes, you will lose 1kg in 1 months.
②Fermenting pots increase the number of "lean bacteria"
2: 1: 7 is the ideal ratio of good bacteria in the intestines: bad bacteria: opportunistic bacteria. In this"Opportunistic bacteria" is good bacteria if there are many good bacteria, bad bacteria if there are many bad bacteriaSnuggle up to.
Now, there are people around you who maintain a slim body even though they eat a lot, but are you wondering what the person's body is like? In factThere is plenty of “lean fungus” on her stomachIs doing.
そのThe opportunistic bacteria have the slimeThing.
That meansIf the good bacteria increase, the opportunistic bacteria will add to the good bacteria, so the number of lean bacteria will increase and you will be able to get a body that is hard to get fatIs to say!
It's not just about losing weight. By restoring the intestines in the fermentation pot,
- Improving immunity and preventing colds
- Takes protein well, strengthens collagen and moisturizes skin
- Reduces skin problems such as acne
And the potential for even better results for women.
③ Fermenting pot never gets tired
Not only fermented pots, but also pot dishes can be enjoyed with various flavors, so you won't get tired of eating them every day. in addition,Infinite arrangements can be made with ingredients in the refrigerator without having to prepare the ingredients according to the recipe..
in addition,Easy to clean up with 1 pan! Even busy people can easily eat a well-balanced meal with plenty of vegetables every day.
Let's take a look at what ingredients should be used in the fermentation pot.
Ingredients you want to use in the fermentation pot
I will list the ingredients that I want to use when actually making a fermentation pot. All the ingredients we introduce are all familiar and easily available.
“Natto”, the fermented soybean flavor in the fermenting pan
According to the National Natto Cooperative Federation, natto consumption in the year of 2018 is 2,497 billion. We have achieved a record high.
Natto association is goodThe “fungal activity” boom that incorporates fungi into the body and leads to health does not end transiently, but people still incorporate it into their daily meals by realizing the effectIt is proof of that.
Actual examples of the natto effect
According to a research report by Gifu University, people who had eaten one pack of natto 1-1 times a week in 2 weeks had a lower risk of stroke death than those who had not eaten, and risk of death from myocardial infarction It is falling.
"Yogurt" which adds richness and umami to the fermentation pot
Some people may be worried that if the yogurt fermented with lactic acid bacteria is heated in a pan and eaten, the bacteria will die!
In realityEven if you eat unheated yogurt, there are very few bacteria that reach the intestines alive. Most of them are killed by gastric acid and bile acids, but still work as a food for enteric bacteriaI know that.
So don't be afraid to use yogurt as a pot ingredient.
"Cheese" is not only a fermenting pot, but also excellent compatibility with Japanese sake
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Natural cheese is not heat-treated after lactic fermentation of milk.
Some people think that heating lactic acid bacteria will not work.Natural cheese is delicious when melted and eaten, and dead bacteria are nutrients of enteric bacteria.
Please enjoy with confidence!
“Kimchi” is a complex flavor that comes from a variety of ingredients in a fermentation pot.
Kimchi is not a food made by fermenting alone, such as cheese or yogurt,Fermented food made with Chinese cabbage mixed with chili, squid, octopus, apples, ambi shrimp, sesame, etc..
However, some kimchi on the market is not fermented and is often "kimchi-style pickles". Even if you use kimchi-style pickles, it won't become a fermentation pot, so be careful when purchasing.
* Most kimchi imported directly from Korea is authentic. Unfortunately, kimchi made in Japan is lightly pickled and contains almost no fungus.
"Miso, soy sauce, vinegar, pickles" is essential for fermenting pots and daily dining
It is a traditional fermented food that Japan is proud of. Although the number of people reviewing these foods has been increasing due to the salt-boil boom, there are foods with high fermentative effects that the intestines are pleased with and foods that are not.
For example, soy sauce. When purchasing
- The material soybean is not defatted soybeanWhole soybean
- Long fermentation and aging periodNatural brewing
Let's choose. Differences appear in nutrition, flavor, and richness.
“Sake” is also used as a substitute for the soup stock from the fermentation pot
Some people do not know that sake is a fermented food, but sake is a fermented food. If you have leftovers from last night, add them instead of the soup stock in the pot. The pot taste will be mellow. Sake born through a complex fermentation process is perfectly compatible with other fermented foods!
How is sake made? A thorough explanation of the sake production process
And when you want to drink a glass with a fermenting pan, it ’s not beer or shochu,"Sake, the king of fermented foods"recommend.
... The above is an example of a general fermented food that you know, but it's actually a non-major but you should try it.Amazing fermented foodExists in Japan.
Moreover, this is a perfect match for sake!
Super-recommended, knowing people, Japan's proud fermented food
Japanese fermented food is profound.
From here, it is a special gem that I would recommend to Japanese sake fans who admit gastronomy. Please try the direction that is questioned as “What is the hot pot?” To match with the sake you are proud of \ (^ o ^) /.
Of course, it is a fermented food that is large enough to be eaten in a fermenting pan, so the choice of “Eat alone or in a pan” depends on your preference!
“Sake Sake Bitter, Shio-buchi”-Murakami, Niigata Prefecture
In the Sanmyu River, which flows into Murakami City, Niigata Prefecture, the salmon from the egg goes out to the ocean and returns to your hometown after the excursion. This came backSake was dried slowly as salt-drawn rice cake, and “Sake Bitashi” was made by promoting fermentation with enzymes over 1 years..
When the German gourmets held a beer competition that gathered processed seafood from around the world, the gem that was praised as "Japanese sake sake is the best!" It is.
The sake vinegar is a thin slice of salt-boiled soaked in Japanese sake.
By aging fermentation of koji with sake, amino acids are increased, and the power of amino acids that are also abundant in sake is added. As a result, the umami of aged koji reaches its peak.
It is recommended to eat it as it is, but if you want to taste it like a fermentation pot, please refer to the following procedure.
- Cut zucchini, pumpkin, potatoes, etc. to a thickness of about 2mm
- Arrange vegetables in a pan
- Heat the soup a little and when the vegetables become soft, place the toasted sake lees and mascarpone cheese.
- Cover and steam for a few minutes, and if the cheese is melted, it's ready!
Click here for "Sake no Sake Bitashi"
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Kanzuri-Myoko City, Niigata Prefecture
Good for hot pots, good for tofu and cold sushi, just open the can and get on!
The body seems to burn with chili pepper power.
The red wizard “Kanzuri”, which instantly transforms the ingredients there into sake ate, is a seasoning unique to Niigata.
In the freezing air, on a clear day, spread the chili peppers on unclean snow and let them dry in the sun. It is a precious spicy seasoning that is dried and ground and then fermented and matured for several years with the addition of strawberries, eggplant and salt.
For those who want to taste Kanzuri, just lick it with the tip of a chopstick. After 3 years of fermentation, the pungent taste of chili changes mellowly and adds a deep flavor.
However, there is much better kanzuri than kanzuri xnumx years. That's 3 year.
The taste goes well beyond mellowness!
How to get a kanzuri, of course, I want you to eat it on top of freshly prepared Koshihikari as well as match it to the pot ~ ♪
Click here for "Ginjosei Kanzuri 6 Years Preparation"
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"Sunkinzuke" ~ Kiso region, Nagano
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The traditional pickle sunki-zuke, made in the Kiso region of Nagano Prefecture, is an ultra-healthy food rarely seen in pickles.
Ordinary pickles are often pickled after adding salt.Sunki-zuke uses neither salt nor sugar. Just ferment the red turnip leaves with lactic acid bacteriaWhat is it?
Pickles that are fermented only with plant-derived lactic acid bacteria among Japanese traditional fermented foods that have been used for a long time are rare. Etc. have also been confirmed.
The taste of such a healthy healthy dish, pickled with sour, is characterized by a clean acidity.
Excellent compatibility with sake even when sprinkled with bonito. However, if possible, try it on a warm side. The umami of soba is combined with the sourness and umami of the pickled soup, soaking up the feeling of happiness that reminds you of the cold weather of Kisoji in winter.
If you want to have a strong intestinal activity, it is recommended to mix with natto and eat it ♪
Click here for "Pickles fermented with plant lactic acid bacteria"
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"Wasabi pickles"-Shizuoka
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Wasabi is an essential part of Japanese sushi and sashimi. In fact, you cannot eat sushi or sashimi without wasabi.
In order to preserve such precious wasabi, heating is NG. Because the tingling feeling is lost.
thereWhat was pickled in sake lees, fermented and preserved was wasabi pickles (pickled yam)is. The combination of wasabi tunes, savory flavors and the rich flavor of sake lees is an indispensable gem for Japanese sake fans.
The sake lees used for wasabi pickles are a by-product of making sake, so they should not be suitable for sake.
Choose a light-flavored food to match with wasabi pickles. For example, good quality kamaboko goes well ♪
Click here for "Wasabi-zuke"
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"Shotsuru"-Akita
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Fermented seasonings that represent Akita's fermentation culture are common.
Shotsutsuru is made by fermenting salted fish (spotted fish) as written as “salt fish soup”.
If you don't know how to use it, don't you know if you're using Nampra or Thai Nyokumam for Thai cuisine? Fish sauce similar to them is drunk.
People who say "fishy smell" at first will have a rich experience when they experience it several times!
It is mainly used in hot pots and cricket pots, but it can be used to make ramen hidden or deep-fried under-flavor.
Click here for "Akita Shoturu Hatahata"
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Suitable for sake! "Recommended fermentation pot recipe"
Various fermenting pot recipes are proposed on the net, but here we introduce the original “fermenting pot recipes that match sake”. The material is about 2 people.
① "Congukchanchige-style fermenting pot" with kanzuri + shotsutsuru + miso + natto + kimchi
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“Choong-cheon” is miso fermented with soybeans.
Unlike Japanese miso, it sticks like natto and smells like natto. However, because of its intense smell, there is a sweetness and fragrance of soybeans that you can not imagine, and it brings together kimchi, vegetables, meat, and tofu deliciously.
If you don't get Congguchan, you can mix Japanese miso and natto ◎
The soup stock is taken from iriko, but adding a drizzle makes it even more delicious! The saltiness can be adjusted individually.
Chinese cabbage kimchi: 100g
Sliced pork: 100g (with seasoning with sake, citrus, garlic, pepper)
In addition, add your favorite ingredients such as tofu, onion, shiitake
Stock soup: appropriate amount and water
Method
Put the seasoned pork in a pan, stir-fry it, add the broth to the boil, and boil the remaining ingredients ♪
(2) Pickled with pickled seaweed + "Steamed pork belly with fermented stew"
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A fermenting pan that changes the refreshing taste of pork belly when combined with pickled pickles. The deliciousness and sourness of pickled pickles are the key points!
Pickled pickles: 250g
Dried shiitake mushrooms: 2 (return with water and cut in half)
Ginger: cut into pieces
Sesame oil, black pepper, liquor, drizzle: as appropriate
Method
- Stir in pork belly with salt, pepper and sake and season it.
- Heat the frying pan, add pork, color the sides, and cut off excess oil.
- Add shiitake mushroom soup, ginger, sake and drizzle to the pan, add pork, heat,
- Add the pickled and dried shiitake mushrooms, and finish with black pepper.
③ This is addictive! Pickled with wasabi + grated radish `` boiled fermented wasabi pot ''
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Arrangement of local hot pot “Wasabi hot pot” in Amagi Yugashima, Shizuoka Prefecture. This is a fermenting pot where sake is pickled and accented with sake. The stomach is refreshed thanks to grated radish! Recommended for stomachs that are recommended even when you have no appetite.
Japanese radish: Grated with 250g
Pork loin: 200g
Tofu: Hancho
Wasabi pickles: As appropriate
Water, liquor, soy sauce, drizzle: as appropriate
Method
- Add water, liquor, soy sauce and drizzle to the pot and bring to a boil. Add pork loin and vegetables and boil.
- When the ingredients are cooked, I will put the radish and pickled horseradish ♪
Summary: Let's go to Niigata fermentation
In the sake kingdom Niigata, there is a “Numaburi brewery area” where you can find sake breweries, miso breweries, and candy stores.
The place is within walking distance from Niigata Station.
There are all pure rice breweries, “Imayo Tsukasa Sake Brewery”, “Minemura Brewery” from Miso Kura, and “Furumachi Koji Manufactory / Kurashiki Store”, which became famous for its koji drink. A group of breweries such as
You can enjoy brewery tours and tastings without reservations at Imadaji Sake Brewery, Misomura brewing tours and tastings, and Furumachi Coffee Factory, where you can enjoy popular coffee drinks and ice cream at women's shops ♪
Everyone who awakened to fermentation and started a new fermentation life! Please visit the Numabari area of Niigata City where fermentation is the theme.
When you can't eat a fermenting pot, you can easily replenish with an enzyme drink!
Fermenting pot you want to eat every day.
But when you're tired, you don't have the energy to make a hot pot, though it's easy. In such a case, let's maintain the beauty and health with the help of an enzyme solution by a Niigata fermentation specialist.
Easy to drink!
Simply put the premium enzyme in a glass and dilute 2 to 5 times. Not only does it break with orange juice and carbonic acid, but it also tastes good when you break it with wine as a nightcap.
Also, because it comes with a name service, it is also ideal as a gift for those who want to incorporate fermented ingredients in sake but are hesitant because of alcohol.
Enzyme life that has just begun. Let's continue without interruption and maintain beauty and health forever!
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Reference materials
