Spring is now with us. Spring time is such a dreamy season of the year. Flowers bloom and greens look more greener than those in other seasons.
But I definitely feel that we have shorter spring and fall as a result of global warming. At least in Japan, we used to have four completely different seasons that make us wear what we are supposed to wear for, say, spring time, and eat what we can get seasonally in time.
Now, spring is too short, probably a month or even less than that. We have to take off light jackets right after we just pulled them from drawers, then wear short sleeves or summer dress.
I must say that the same thing can be said for seasonal ingredients, too. Almost everything we can buy at big supermarkets are grown in green houses. Still edible but tasteless. No definite difference between one season to another. Personally, seeing this slow but big change makes me sad, instead of convenience.
Anyway, I want to try taking more ingredients in season, grown locally, not necessarily organic. As long as I can see who made these produces locally, I feel safe.
Taste of spring
What's spring like?
- Spring is the season of growing, development or prospect. The temperature gets warmer gradually, flowers bloom, animals actively hunt their feast and move around, humans enjoy this beautiful season.
- In the nature, as we experience every year, the wind blows in spring quite heavily. This also would happen to our body system. The more the wind blows, the more we tend to catch some virus or flu as the wind carries everything to us, and likely take these unnecessary stuff into us. This means symptoms in spring likely appear on the upper body parts, such as headache, skin problem, etc.
- Yang qi occupies spring which means we tend to have frustration or stress in daily life.
- Also, yakuzen/medicinal food theory suggests that we carefully pay attention to liver which is the key organ in spring.
- Allergic symptom (itchy skin, dry skin, etc)
- Feeling dizzy
- Less good quality of sleep
- Less appetite
Effective medicinal ingredients in spring
- The list of five elements tells us that we can take sour ingredients or add some vinegar-like taste. I know and you might wonder there are not so many selections of sour ingredients. I can't even think about more than vinegar. Taking sourness in your meal is just an idea to protect your body system from external virus. You still can use the following list of ingredients that can also help you the same way as sour taste does to you, based on yakuzen/medicinal food theory.
- Some ingredients in green is also the key when you chose what to combine for your healthy meal.
- Crab meat
- Oranges or other citrus fruits
- Green tea or matcha
- Black beans
- Jasmin tea
- Sesame seeds
- Mushroom (Enoki, Shiitake mushroom, or any kind)
How do you combine these ingredients to maximize their natural tastes and benefits for us? Of course, you can pull some ingredients from the lists of summer, fall, and winter. I hope this can be of any help for readers who are aware of leading healthy living!