Being inspired by Tubu-Tubu Future Food, which values native grains, I tried putting quinoa in my curry.
The curry has a lot of superfood ingredients; Satoimo, carrots, broccoli, onions, daikon radish, radish, mushrooms, Chinese cabbage, soybeans, lentils, konbu seaweed, dried small sardine’s powder, and quinoa.
I put dried small sardine’s powder to get some calcium, and Konbu to get magnesium. Magnesium helps us absorb calcium, so I usually have seaweed, as well, whenever I have fish.
You want to cut Konbu into small pieces so that it wouldn’t kill the taste of curry.
In Japan, we usually have curry with rice and it is called Curry Rice, but in my case, Curry Fermented Brown Rice.
That means it has Azuki beans, as well, since fermented brown rice contains Azuki beans.
The Ikigai Diet: The Secret Japanese Diet to Health and Longevity