Seasonal Japanese and Chinese Medicinal Cuisine: Spring
Spring
In spring, the vitality that has been stored up begins to awaken and move towards the yang. Just as many plants and animals awaken and start to become active, people also become more lively during this season. Pores open, and both energy and blood rise and flow outward. However, if the energy and blood circulation do not awaken properly, it can result in persistent drowsiness, symptoms like hay fever, bloodshot eyes, shoulder stiffness, and irritability.
Therefore, it is important to first wake up the body and promote blood circulation to release energy and vitality upwards and outwards.
To wake up the body, focus on incorporating foods that cool the body (yin) and promote liver function to aid blood circulation.
Spring Yin Foods:
Clams
Celery
Strawberries
Corbicula (shijimi)
Bamboo shoots
Spinach
Green tea
Foods for the Liver:
Shellfish
Japanese parsley (seri)
Garlic chives (nira)
Celery
Pork
Strawberries
Plums
Lemon
Vinegar
Cottage cheese
Goji berries
Hawthorn
Burdock root
Mustard spinach (komatsuna)
Taro
Shiitake mushrooms
Corn
Rapeseed blossoms (nanohana)
Carrots
Spinach
Mugwort
Persimmons
Kumquats
Walnuts
Mulberries
Grapes
Peaches
Abalone
Squid
Shrimp
Oysters
Crab
Jellyfish
Soft-shelled turtle
Octopus
Loach
Sea cucumber
Scallops
Venison
Chicken
Horse meat
Kelp
Cinnamon
Eucalyptus leaves
Sesame oil
Seasonal Foods:
Tomatoes
Broccoli
Burdock root
Lettuce
Asparagus
Shiitake mushrooms
Spring cabbage
Bok choy
Udo
Butterbur sprouts
Rapeseed blossoms (nanohana)
Tara sprouts (taranome)
Bracken
Golden needles (kinsai)
Dandelion
Spring can surprisingly be quite dry, so it’s also important to include foods that provide moisture:
Daikon radish
Lotus root
Shiso leaves
Honey
White fungus (bai mu er)
Bee pollen
Dried orange peel (chenpi)
Sesame seeds
Apples
Cassia seeds tea
Pine nuts
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簡単レシピ
