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Synopsis

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Among the 50 recipes are mixed grain tartlet, boiled taro topped with savory awa millet crumble, buckwheat vegetarian sausages, icicle radish simmered with glutinous kibi millet, and hie millet parfait. A self-avowed gourmet, Yumiko Otani, used to lead an ultra-busy, irregular life, frequently eating out. The grain diet changed all that and brought her to a healthy lifestyle. Now Otani shares her original grain food recipes with us to promote the benefits of the grain diet. This book also contains essays about on the grain culture and culinary wisdom of various countries.

Category Level

Cooking
Nutrition

Editorial Review

This is a collection of the author's recipes and 36 essays. Yumiko Otani's enticing original recipes modernize the use of grain. Packed with interesting facts, the book will show you the uniqueness, beauty, and environmental benefits of various kinds of grain. You will also learn grain's history, its value, and its future in Japanese cuisine. This book offers a cornucopia of pleasure: beautiful pictures, informative essays, and delicious recipes.
Otani has experimented with grain from all over the world, and this healthy grain diet has made her sound in mind and body. She believes that a grain diet is essential for the preservation of the environment, not just for our welfare, which is the ideal of LOHAS (Lifestyles of Health and Sustainability). Otani shares 50 recipes based on the LOHAS principle, and also discusses grain culture and cuisine from all over the world.

Submitted by Takako Iwaki

Table of contents

• 1: Spring: the season to wake up
• 2: Summer: the season to purify
• 3: Autumn: the season to store energy in the body
• 4: Winter: the season to rest the body and relax the heart

About the Author

Yumiko Otani lives with her husband, four children, and a dog, at the foot of a mountain in Yamagata. Their home is "Inochi no Studio" (Studio of Life), an environmentally friendly house they built themselves. As the owner of "Tsubu-Tsubu Café" (Tokyo Japan] and a representative of the citizens' group ILFA (International Life and Food Associations), she acts as a proponent of LOHAS. She established the food catering service company "TEAM E," which specializes in grain products.