Cucumber Miso Grated Udon

You can mix everything on the plate thoroughly before eating, or you can break it up little by little and pick up the fluffy ingredients with your chopsticks as you go.
Either way, it ends up as a sea of mixed sauce.
This exquisite harmony is hard to describe...
I polished it off while trying to think of the right words (｡•ᴗ•｡) Even though I knew all the ingredients, it was a flavor I'd never experienced before.
The moment I mixed the barley miso and sesame oil, I could picture the finished result in my mind. But when I tasted it, it was even better than expected. A delicate resonance and a complex landscape.

The characteristic of cucumber, a staple summer vegetable, is that it cools and relaxes the body. That's why I combined it with Umi no Sei barley miso, using the power of salt to simultaneously exert a clockwise energy that firms up the body.
I thought 100g of Kanzaki udon would be too much, so I used 85g, but I probably could have eaten it easily.

So, when I opened the recipe book 'Vegetables Only?' to upload it, I realized I had actually forgotten the final topping (*’д’*)💦

A bitter mistake!
I thought I'd just quickly get it out after finishing, so I didn't prepare it at hand... •̆₃•̑
Once it was done, it looked so delicious that I completely forgot about it...

Ah... 🥺 I should have sprinkled torn nori on that...
The sea flavor and crispy texture on that...
Sounds delicious... (｡・з・｡)φ 💕
I'll make sure not to forget next time ٩( ᐛ )و♬

🌷Cucumber Miso Grated Udon🌷
〚Ingredients〛(1 serving)
Udon: 100g
Coarsely grated cucumber: 1 cucumber
Grated daikon radish: 150g

A
Miso: 1 and 1/2 tablespoons
Sesame oil: 1 tablespoon
Water: 2 tablespoons
Salt: 1/6 teaspoon
Minced garlic: a little

Nori seaweed: to taste

〚Instructions〛
1. Grate the daikon and cucumber.

2. Boil the udon. Meanwhile, add the ingredients for A in order,
mix, and combine with the grated cucumber and grated daikon from step 1.

3. Wash the boiled udon in cold water, pour (2) over it,
　and sprinkle with torn nori seaweed.
　　*The key is to time the boiling and the grating!
　　

🍧✨
It seems there are cooking methods for summer, just as there are for winter.
Ayumi has had a renewal of consciousness over the past few years, sweeping away her previous fixations and assumptions about everything.
This applies to Tsubutsubu cooking as well.
For example, "salt reduction" is the prime example of this.
It's not that I was actively working on it, but it was something that was drifting gloomily over a wide area of my heart's ocean.
Now that I understand that "salt reduction is the cause of poor health," I prefer to drink miso soup with the appropriate amount of salt.
"Hydration" is the same. I used to force myself to drink it.

And because of that, I was always going to the bathroom.
If you drink water without taking in salt, your body tries to get rid of the water to keep the salt concentration from dropping, right? Certainly, if you think about it normally, that's true.

For elderly people who suffer from frequent urination, there is a high possibility that it is either "drinking too much water" or "not taking enough salt." It is said that for everyone, regardless of age or gender, if you return to an appropriate salt intake, most ailments will disappear in the blink of an eye.
Ayumi's body changed all at once after she started drinking salt water. So now, I don't drink much water, and when I do, I just keep a little "plum vinegar water" in my mouth occasionally.

The conversation has wandered, but...
In summer, minerals are lost along with sweat.
We enjoy summer vegetables to act as an air conditioner for the body, but if you keep cooling yourself with raw vegetables, your body will weaken, so I wrap them in salt, miso, and soy sauce to cook them and act as a heater.

For example, if you set the air conditioner in your room to 19°C and think "It's cold!", then switch the heater to 28°C and think "It's hot!", repeating this over and over is wasteful and makes you feel unwell. That's why, even though I eat vegetables and miso, to maintain an appropriate temperature (neutrality), I eat neutral "🌾rice🍚✨".
Rice is right in the middle, neither an air conditioner nor a heater.
"Rice is the staple food" is what that means. In other words, rice is what eliminates the need to repeat the seesaw of heating and cooling🍚✨
The same goes for acidic and alkaline ingredients.
I'll save that for another time...

Ayumi☽

🐰I'm making recipes from Mirai-shoku Tsubutsubu🌾↓↓

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👚The Mogu-Poko Diary is a record of Ayumi's daily life practicingMirai-shoku Tsubutsubu
　 by Yumiko Otani🐰
　I write articles freely, referring to her books and theories.

Ayumi☽