In spring, when plants sprout and grow their branches and leaves upwards,
the human body also tends to have heat rise to its upper parts.
When heat accumulates in the head, it can cause dizziness, lightheadedness,
irritability, and restlessness.
People say, “There are many strange people in spring,” but
climate change and autonomic nervous system imbalances can be contributing factors.
To spend this season comfortably, try to lower the rising qi by consciously
eating ingredients that suppress heat.
Wild vegetables, including bracken, are characterized by their unique bitterness,
which has the effect of detoxifying excess waste products accumulated during the winter.
Wild vegetables available in each season are gifts from nature.
By actively eating them, let’s regulate both our minds and bodies.
Key Ingredient: Bracken
Bracken is one of the wild vegetables that heralds the arrival of spring, and when the roots are refined into powder, it becomes the raw material for warabi mochi (bracken rice cake).
In terms of Yakuzen, it has the effect of suppressing irritability by removing excess heat accumulated in the body.
It also has a strong diuretic effect, so it eliminates swelling and refreshes the mind and body.
Bracken with a lot of fuzz is a sign of freshness, so choose ones with unopened tips.
Since it has a strong acrid taste, it is important to remove the acridity before eating.
RECIPE
“Bracken Rice” to Suppress Irritability
In early spring, various kinds of wild vegetables appear, so much so that you might want to call it a “wild vegetable relay,” and eating them in moderation can regulate the condition of both mind and body.
When qi rises to the head, causing dizziness and irritability, bracken, which lowers qi and cools down heat, is a strong ally.
Boil leftover bracken that has been removed of acridity in kelp broth with a little soy sauce and mirin to make nimono (simmered dish), or mix it with sesame oil and salt, sprinkle with twisted sesame seeds to make namul (seasoned vegetables) (pictured right), and enjoy.
Rice cooked with roasted green tea is known as “chameshi,” and it goes perfectly with the slightly bitter bracken.
The rich aroma of roasted tea leaves has a relaxing effect and calms the mind.
Ingredients (for a generous amount)
Bracken … 200g
White rice … 2 cups
Strong Hojicha (roasted green tea) … 2 cups
A
Soy sauce … 1 1/2 tablespoons
Sake … 1 1/2 tablespoons
- Wash the bracken thoroughly with water while removing excess fuzz from the tips. Arrange in a tray, sprinkle with an appropriate amount of baking soda (not included in the ingredients list), and pour hot water (around 90°C) over the bracken to cover. Let it sit at room temperature for 8 hours or more to remove the acridity. Rinse well with water and cut into 3cm wide pieces.
- Wash the rice and place it in a pot (or inner pot of a rice cooker). Add strong hojicha (2 cups) and let it soak for at least 30 minutes.
- Put the bracken from step 1 and A in a small pot, bring to a boil over medium heat, and simmer briefly until the flavors blend. Remove from heat and let it cool.
- Add the bracken and its broth from step 3 to the rice in step 2, and bring to a boil over high heat. Once boiling, reduce heat to low and cook for 10-15 minutes. Remove from heat and let it steam for about 5 minutes (if using a rice cooker, cook as usual).
POINT
If the fuzz on the tips remains,
it will feel unpleasant in your mouth when you eat it,
so rub the bracken with your hands under running water
to carefully remove it.
Have a try!
If you make a lot of sansai gohan (wild vegetable rice), it is also recommended for lunch the next day.
