01/02/2021 / Last updated : 02/02/2021 Sachiaki Takamiya fermented food How to Make Fermented Wheat Berries The recipe for making fermented wheat berries.
31/01/2021 / Last updated : 31/01/2021 Sachiaki Takamiya Ikigai cooking Native Grains Have Arrived from Tubu-Tubu Future Food Store I received native grains that I ordered from Tubu-Tubu Future Food.
30/01/2021 / Last updated : 30/01/2021 Sachiaki Takamiya Ikigai exercises The Second Full Moon in the Age of Air In the Age of Air, I feel living with celestial rhythm, which I talked about in Chapter 16 “Satoyama Living”, has become more crucial than in the Age of Earth, and being aware of lunar activities helps us stay integrated.
29/01/2021 / Last updated : 29/01/2021 Sachiaki Takamiya health trends Ocha, a Japanese Magic Custom can Save You for the Rest of Your Life I think Ocha( having green tea with pickles) is a very good custom. It is so much better than having sweets in your break. Can you imagine how much sugar intake we can reduce if we switch to Ocha custom?
28/01/2021 / Last updated : 28/01/2021 Sachiaki Takamiya Ikigai cooking Superfood Rich Curry with Quinoa Being inspired by Tubu-Tubu Future Food, which values native grains, I tried putting quinoa in my curry.
27/01/2021 / Last updated : 27/01/2021 Sachiaki Takamiya ikigai diet The Ikigai Diet is based on the Lifestyles of the Longest-Lived Regions in Japan The Ikigai Diet is based on the lifestyles of regions which are known to be the longest lived prefectures in Japan, Nagano, Shiga, and Okinawa.
26/01/2021 / Last updated : 26/01/2021 Sachiaki Takamiya health trends Tubu-Tubu Future Food Miraishoku Tsubutsubu, Tubu-Tubu Future Food is a native grain based diet.
25/01/2021 / Last updated : 25/01/2021 Sachiaki Takamiya fermented food Fermented Brown Rice and Natto aren’t Common in Macrobiotics Fermented brown rice and Natto are not recommended so much by the macrobiotic diet.
24/01/2021 / Last updated : 24/01/2021 Sachiaki Takamiya health trends Fermented Brown Rice isn’t a Macrobiotic Dish after all I talked about macrobiotics for the first time in a long time today.
23/01/2021 / Last updated : 23/01/2021 Sachiaki Takamiya fermented food Hinona Cafe I went to a Hinona cafe held at Hino Station today. It was an event to promote Hinona, which is an heirloom radish grown in our town. I introduced it in chapter 8 of the book.
