Heart-shaped tray
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.
Summer vegetables are rich in water and potassium, helping to cool the body and providing nutrients that are beneficial for protection against UV rays. They also contain abundant beta-carotene and vitamin E, which help protect the body from summer fatigue and UV damage.
Citrus fruits and summer vegetables also contain vitamin C, and by consuming them without heating, the vitamin C remains intact and can be effectively absorbed.
Anti-aging foodstuffs
Summer Vegetables
<Ingredients> For 4servings
1 Summer orange (Natsumikan)
Summer vegetables as you desiered
2 table spoons of EV olive oil
20g grated ginger
A little dill
Salt to taste
<Gelée Dressing>
30 ml lemon juice
60 ml ponzu
(citrus-based soy sauce)
200 ml dashi stock
5 g gelatin
*For this recipe, the summer vegetables used are cucumber, Chinese yam, and celery.
＜How to Cook＞
1. Peel the summer orange, remove the pith and seeds, and separate the segments.
2. Soften gelatin in the specified amount of water. Heat ponzu sauce and dashi stock together, then cool to room temperature.
3. Cut summer vegetables into roughly 1 cm cubes.
4. Combine the summer orange pieces (step 1) and the chopped summer vegetables from step 3.Add grated ginger, olive oil, and salt, then mix well. Chill the mixture in the refrigerator.
5. Once the gelatin has set, loosen it with a fork and plate in the glass.
Top with the vegetable mixture from step 4, and garnish with dill.