Tray RIM
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
It is said that pumpkins from Central and South America were first introduced to Japan around the 16th century. Among vegetables, it is outstanding in terms of nutritional value, especially in its well-balanced content of the three antioxidant vitamins A, C, and E, dietary fiber, and β-carotene.
The bright yellow color of pumpkin is a result of the beta-carotene. Carotene is one of the pigment components known as carotenoids, which are converted to vitamin A in the body as needed. Its function is to strengthen the mucous membranes, prevent colds, and maintain the health of the eyes, skin, hair, and gums. In addition, its antioxidant effect removes active oxygen, improves immune function, and strengthens resistance. It also activates the functions of other vitamins and minerals thus producing a multitude of synergistic effects.
Anti-aging foodstuffs Pumpkin
<Ingredients> For 2 servings
150g Rice
200g Pumpkin
1 Small leek
Parmigiano Reggiano (As needed)
30g Butter
1 tbls olive oil
800ml consommé soup
＜How to Cook＞
1. Cut the pumpkin into bite-sized pieces, sauté in butter, and add about 100ml of water (not included in the ingredients). Simmer for about 15 minutes.
2. Remove the sautéed pumpkin and mash it roughly with a fork.
3. Slice the leek thinly.
4. Sauté the leek in olive oil, then add the pumpkin and rice and continue sautéing.
5. Gradually add the consommé soup to Step 4.
6. Once the liquid has been absorbed and the rice is al dente, grate and add the cheese. Taste and add salt and pepper if needed.
7. Plate the dish and add extra cheese if desired.
New project, a total of 44 anti-ageing recipes are presented together with serving dishes using kaba-zaiku.
We hope that everyone interested in cooking will enjoy our anti-aging recipies and our Kaba-zaiku tableware.
It is said that pumpkins from Central and South America were first introduced to Japan around the 16th century. Among vegetables, it is outstanding in terms of nutritional value, especially in its well-balanced content of the three antioxidant vitamins A, C, and E, dietary fiber, and β-carotene.
The bright yellow color of pumpkin is a result of the beta-carotene. Carotene is one of the pigment components known as carotenoids, which are converted to vitamin A in the body as needed. Its function is to strengthen the mucous membranes, prevent colds, and maintain the health of the eyes, skin, hair, and gums. In addition, its antioxidant effect removes active oxygen, improves immune function, and strengthens resistance. It also activates the functions of other vitamins and minerals thus producing a multitude of synergistic effects.
Anti-aging foodstuffs Pumpkin
<Ingredients> For 2 servings
150g Rice
200g Pumpkin
1 Small leek
Parmigiano Reggiano (As needed)
30g Butter
1 tbls olive oil
800ml consommé soup
＜How to Cook＞
1. Cut the pumpkin into bite-sized pieces, sauté in butter, and add about 100ml of water (not included in the ingredients). Simmer for about 15 minutes.
2. Remove the sautéed pumpkin and mash it roughly with a fork.
3. Slice the leek thinly.
4. Sauté the leek in olive oil, then add the pumpkin and rice and continue sautéing.
5. Gradually add the consommé soup to Step 4.
6. Once the liquid has been absorbed and the rice is al dente, grate and add the cheese. Taste and add salt and pepper if needed.
7. Plate the dish and add extra cheese if desired.
Download this recipe's PDF File (English)