Seasonal Japanese and Chinese Medicinal Cuisine: Summer
Summer is the time when vitality is at its peak. To manage the heat that accumulates in the body, it’s essential to sweat and improve water metabolism to cool down. Since the heart is more easily burdened in summer, special care should be given to maintaining heart health. Additionally, Japan’s high humidity means balancing both moisture and heat is key to enjoying the season.
Cooling Foods for Summer:
Eggplant
Cucumber
Tomato
Winter melon
Watermelon
Wakame seaweed
Job’s tears
Hibiscus tea
Bean sprouts
Digestive Health and Summer Fatigue Prevention:
Pickled plums (umeboshi)
Pumpkin
Cabbage
Perilla leaves
Korean ginseng
Hawthorn berries
Yam
Heart-Healthy Foods:
Celery
Tomato
Natto (fermented soybeans)
Tofu
Jujube
Lily bulbs
Mulberries
Watermelon
Sea cucumber
Adzuki beans
Wheat
Eggs
Bean sprouts
Tea
Chili peppers
Red bell peppers
Olive and olive oil
Seasonal Fruits and Vegetables:
Cucumber
Eggplant
Pumpkin
Green beans
Bell peppers
Green tea
Tropical fruits like bananas and mangoes
Bitter melon (goya)
Foods to Limit in Summer:
Beef
Lamb
Sticky rice
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簡単レシピ
