(3) Fat Burning Support / Pickled Jerusalem Artichoke

Book Introduction
[Jerusalem Artichoke Diet]
Author: Hayato Kaji

(3) Fat Burning Support
Pickled Jerusalem Artichoke
This is the recipe the author used to
succeed in their diet with these pickled Jerusalem artichokes.
Cited section (pp. 47–51)

Pickled Jerusalem Artichoke
1. Slice the Jerusalem artichoke into rounds
I used a slicer to cut them into rounds.
Up to this point, it is the same as the
'Preparation' in the 'Storing Jerusalem Artichokes' chapter.
2. Soak in vinegar
Soak the sliced Jerusalem artichokes in vinegar.
I recommend Mizkan's 'Kantan
Junmai Su' (Simple Pure Rice Vinegar). What you need to be careful about here is
which vinegar you use. Mizkan also has
a vinegar called 'Kantan Su'.
'Kantan Su' is super convenient. You can season
everything with just that one bottle and it tastes delicious.
However, it contains sugar and high-fructose corn syrup,
and is also higher in calories. That would be
counterproductive for eating Jerusalem artichokes for diet purposes.
On the other hand, 'Kantan Junmai Su' does not
contain high-fructose corn syrup.
Considering the balance, I use 'Kantan
Junmai Su'. That said,
the world of vinegar is deep.
Please try to find the best vinegar for yourself.
3. Squeeze in citrus fruits like yuzu if you like
Squeeze in citrus fruits like yuzu.
I said 'if you like,' but it goes perfectly
with 'Kantan Junmai Su,' so please
definitely squeeze some in.
4. Cut the citrus peel into small pieces and add it
Use the citrus peel as well.
Chop it into small pieces and use it as a topping.
Leave it as is overnight and it's ready.
I had this with my breakfast and dinner
and succeeded in my diet. Vinegar has the
dietary effect of supporting fat burning and reducing visceral fat.
In other words, combined with the 'inulin' in Jerusalem artichokes,
it's like killing two birds with one stone (dietary benefits).
When fresh Jerusalem artichokes are in season,
this makes for the best, easy-to-make side dish for your rice.
Farewell 👋