Bettina’s Diet: Kinpira Gobo…But Why?
The last few posts I’ve shared have gone into greater detail about the macrobiotic diet in general, and specific recommendations made by Bettina to improve my health. One such dish I have incorporated into my diet is Kinpira style vegetables…but why?
Beautiful serving of kinpira gobo from http://www.oishiirasoi.com/
What is Kinpira?
Kinpira is a traditional Japanese cooking technique that involves sautéing, simmering, and steaming. While the technique may be used on a variety of ingredients, it is most commonly used on root vegetables that are sliced into thin matchsticks. The veggies are sauteed in a bit of oil or water, then more water is added, brought to a simmer, and the pot is covered, allowing the vegetables to steam to the desired doneness.
Named after the fictional 18th century Japanese strongman, Sakata Kinpira Nyudo, who was known for his superhuman strength and endurance, Kinpira style vegetables are high in vitamins A, B6, B9, C, and K, and rich in many important minerals.
How I Incorporate Kinpira into My Diet
At Bettina’s recommendation, I eat Kinpira style vegetables once or twice each week. I cut equal amounts of burdock root (if you missed my post on burdock root tea as a part of my macrobiotic diet, you may read it here) and carrots into thin matchsticks or very small pieces. If you don’t have burdock root on hand, you may use lotus root, parsnips, rutabaga, or onions.
I brush a skillet with sesame or toasted sesame oil and heat, then add the burdock root and sauté for several minutes before adding the carrots. If you are avoiding oil or don’t have it on hand, you can sauté the burdock root in a little water.
Layer the carrots on top of the burdock root and add enough water to the skillet to cover the burdock (or ½ the vegetables) and cover. Cook 10 – 20 minutes until the vegetables are about 80% done—tender but with a bit of “bite” left.
At the end of the cooking time, you may add a small amount of tamari, soy sauce, or sea salt. Allow all the water in the skillet to evaporate. You may also add a few drops of freshly squeezed ginger juice to the vegetables just before serving.
I have found the addition of Kinpira style vegetables into my diet to be….
Kinpira Vegetables…But Why?
Kinpira style foods are an important part of the macrobiotic diet and are believed to purify the blood while improving strength and stamina.
Equally important in the preparation of Kinpira is the cooking method. After sautéing the vegetables, a lid is placed on the skillet to capture steam. As the steam rises, it meets the lid, condenses, and rains down over the vegetables, creating a stabilizing downward energy. And when the vegetables simmer as the water is reducing, that energy travels deeper into the carrots and burdock root. That energy is transferred to you when you eat the dish, and roots deeply within, which is why Kinpira is often used to treat weakness and anemia.
One of the most fascinating aspects of my macro journey has been changing the way I think about food. Food, at its core, is energy…just as you are energy. As am I. Learning how the energy found in what I eat affects my energy has changed my relationship with food in a surprising and wonderful way.
As always, I am grateful to share this road of self-discovery with you.
Ever onward,
Hita
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