Even though it's the same ginger, the effects are different—'Kankyo' (dried ginger), a crude drug that thoroughly warms the depths of the abdomen

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Hello everyone. This is Yuyu Kampo.

Yesterday, we talked about the small 'hearth' inside the abdomen. How the fire in that hearth becomes small due to cold drinks and air conditioning. And I introduced three names as prescriptions to rekindle the fire: Nin-jin-to・Goshakusan・Anchusan.

At that time, I touched on something a little mysterious. Even though all three use 'ginger family' plants to warm the body, the ginger used in each is different.

Today, let's take a slow look at Kankyo (dried ginger), which is said to warm the deepest parts. It is a story that continues from that ginger in your kitchen.

Shokyo (fresh ginger) and Kankyo (dried ginger) are siblings born from the same root

First, let's start by organizing the names. The ginger used in Kampo has several faces.

Shokyo (fresh ginger) is close to the ginger we use in cooking. Think of that aroma and spiciness when you grate it and put it on cold tofu, or use it in ginger pork.

On the other hand, Kankyo (dried ginger) is the same ginger that has been steamed and then dried. Even though it comes from the same root, once you take the time to change its form, even the direction of its effect on the body changes. I think this is the interesting thing about crude drugs.

And there is one more, Ryokyo (galangal). Although this is in the ginger family, it is a different plant from the ginger we eat. This Ryokyo is what is contained in the Anchusan I introduced yesterday.

The difference between a bonfire and charcoal fire

So, how are Shokyo and Kankyo different?

Let's think about it by continuing with yesterday's 'hearth.' When you light a fire in a hearth, thick firewood won't burn right away. First, you light newspaper or small twigs. It flares up brightly, and the area warms up immediately. However, that fire does not last long.

Shokyo is thought to have a function similar to these twigs. It quickly reaches the surface of the body and eases shivering chills. Being recommended ginger tea at the beginning of a cold is related to this property. However, that warmth is somewhat short-lived, and the depth it reaches is shallow.

On the other hand, Kankyo is like charcoal. It takes a little time to catch fire, but once it is glowing, it continues to burn slowly and for a long time. It doesn't just brighten the surface, but warms the hearth itself from the core.

In Oriental medicine, this 'place in the depths of the body responsible for digestion' is called the Chusho (middle burner). Right in the middle of the abdomen. Kankyo has been positioned as a crude drug that thoroughly warms this Chusho.

The place most troubled by summer cold is exactly this area. Cold drinks pass through the throat and reach the depths of the abdomen. It is not the surface, but the depths that are cold. That is why Kankyo has its turn in this season.

Kankyo works in these prescriptions

I would like to introduce a few formulas that use Kankyo. There is no need to memorize their names. It is enough if you can just get a sense of the atmosphere, thinking, 'Oh, it's included in formulas that warm the abdomen.'

Ninjinto (Ginseng Decoction) is a formula I introduced yesterday as well. It is made of only four crude drugs: Ninjin (Ginseng), Kankyo, Sojutsu (Atractylodes Rhizome), and Kanzo (Licorice). Because of its simple composition, the 'warming' role that Kankyo plays comes straight to the forefront.

Daikenchuto (Major Construct the Middle Decoction) is a formula that comes up in consultations when someone complains of a cold, bloated abdomen. The name itself, which means 'to greatly reconstruct the middle,' expresses the concept of rebuilding the depths of the abdomen.

Ryokyojutsukanto (Poria, Ginger, Atractylodes, and Licorice Decoction) is discussed when someone feels cold and heavy from the waist down. As the character for 'ginger' (kyo) is in the name, Kankyo plays one of the leading roles.

Hangeshashinto (Pinellia Decoction to Drain Epigastric Focal Distension) also contains Kankyo. This formula not only warms but also combines ingredients that cool to regulate the condition of the abdomen.

Note: Kampo medicines vary from person to person depending on their constitution (sho) and symptoms. To choose the right Kampo medicine for you, please do not rely on self-judgment and be sure to consult a pharmacist or doctor who is knowledgeable about Kampo.

Can you do the same thing with kitchen ginger?

Having read this far, you might have thought, 'Then shouldn't I just eat the ginger I have at home?' I think that is a very natural line of thought.

The answer is half yes, and half a little different.

Fresh ginger from the kitchen is closer to what is known as Shokyo (fresh ginger). It has long been familiar at the dining table as something that warms the surface of the body. Adding it as a condiment in the summer is, I believe, a manifestation of the wisdom of people from the past.

On the other hand, if you are looking for the effect of 'thoroughly warming the depths' like Kankyo, it is considered closer to the goal to heat or dry it rather than eating it raw. Instead of putting grated ginger into a cold drink, drop it into warm miso soup or broth. Even with the same ginger, if you take it with something cold, the warmth you were hoping for will be offset.

Of course, Kankyo as a crude drug and the ginger in your home are not the same thing. Even so, just by being conscious of the single point of 'heating it and taking it with something warm,' your kitchen will move a little closer to supporting your health.

Today's small health practice: Drop ginger into something warm

Today's step is a very modest one.

Try moving the ginger you use as a condiment for cold tofu or somen noodles into a warm dish just once a day. Drop a little into miso soup. Add it to broth. Put it in tea. Just by doing that, the place where the same ingredient reaches your body will change.

Summer dining tables inevitably have more cold items. Among them, have one warm dish with ginger dropped into it. It is like a dining table where the charcoal in the hearth continues to glow quietly.

Tomorrow, I will talk in more detail about the formula that features this Kankyo as the main ingredient, Ninjinto itself.

May your every day be even a little more energetic and comfortable.

Yuyu Kampo

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