As a medicinal food specialist, Ms. Taniguchi proposes delicious, medicinal food recipes that can be easily made with familiar ingredients under the themes of “Health begins at the daily dining table” and “Delicious food is healthy.” She serves as president and honorary advisor to various organizations related to medicinal food, such as the Oriental Beauty Food and Yakuzen Association and the All Nippon Yakuzen Association. Her activities are diverse, including lectures, seminars, and media appearances. She has also authored numerous books, including “Yakuzen Beauty Recipes” (“Yakuzen byutei reshipi”). Her medicinal food cooking class, Salon de Maman, which she has been holding at her home for over ten years, is so popular that reservations are always fully booked. We asked Ms. Taniguchi about the appeal of fermented foods, which go perfectly with macrobiotic cuisine. Be sure to check out the recipe she has created for this occasion.
A Diet That Makes Your Body Happy
While medicinal food might seem complex and require special ingredients, it can actually be made with everyday foods found at your local grocery store. The foundation of medicinal food lies in understanding the properties and benefits of each ingredient and selecting them based on your individual constitution and health condition. Beginners can start by learning about the characteristics of different ingredients and adding them to their existing dishes. For instance, if you feel cold, you can easily incorporate warming ingredients like gingers, green onions, and pumpkins into your meals. As Ms. Taniguchi says, “the key to medicinal food is listening to your body, balancing your diet according to your condition, and maintaining optimal health.” By choosing foods based on your body’s needs, you can not only alleviate physical discomfort but also improve your skin and mental health. The benefits of medicinal food are truly remarkable.
Discovering Medicinal Cooking
Ms. Taniguchi’s journey to reevaluate her diet began with unexplained health issues. During her single years, she frequently experienced poor health and visited numerous hospitals, but the cause remained unidentified. While struggling with her condition, she rarely paid attention to her body’s signals. After giving birth to her second child, she also started experiencing dizziness.
As a mother who needed to protect her young children, she was determined to build a healthy and strong body by improving her diet through the principles of medicinal cuisine. Already passionate about cooking and enjoying hosting home parties, Ms. Taniguchi studied diligently between childcare responsibilities and eventually obtained an international medicinal cuisine cooking certification.
Encouraged by friends who requested her to teach cooking, she started holding medicinal cooking classes in her home, which eventually led to the establishment of “Salon de Maman.” In 2015, her medicinal cuisine recipe book won the grand prize at the Gourmand World Cookbook Awards. “After I began focusing on medicinal cuisine, my body constitution changed completely, and I haven’t had any health issues since,” says Ms. Taniguchi.
Medicinal Cooking and Fermentation Food
Ms. Taniguchi has long been interested in the synergy between fermented foods and medicinal cuisine. “Many fermented foods have the effect of improving gut health. When our gut is clean, our metabolism improves, and nutrients from food can be distributed throughout our body. Additionally, women who tend to feel cold should actively incorporate fermented foods,” she explains. Regarding fermented foods from Nagano Prefecture, she says, “Nagano Prefecture has a rich variety of fermented foods due to its well-developed preservation techniques. They are easy to incorporate into recipes and can be easily used. Moreover, fermented foods that suit the Japanese palate and constitution make it easy to create delicious medicinal dishes.”
Ms. Taniguchi has a particular interest in miso among Nagano Prefecture’s local ingredients. “Miso is a fermented food that warms the body, boosts metabolism, and improves circulation. Additionally, the lactic acid bacteria in miso have a beneficial effect on the intestines. Miso, which warms the body while improving gut health, is a wonderful ingredient for women who tend to feel cold. A healthy gut can also lead to beautiful skin,” she explains. She also shared her thoughts on Nagano miso, saying, “I think it’s great that Nagano Prefecture produces a wide variety of miso, allowing you to choose the perfect one for any dish. I find that Nagano miso tends to have a rich, deep, and slightly spicy flavor, which allows it to enhance the flavors of other ingredients even when used in small amounts.” This time, we’ve asked Ms. Taniguchi to create recipes using Nagano ingredients selected from Ginza Nagano, the prefecture’s pilot shop. Here’s one of them.
Freeze-dried Tofu, Miso, and Cheese Gratin
●Ingredients (2 servings): 15g freeze-dried tofu (square type) / 1tsp miso paste / 20g nozawana pickles / 10g butter / 1/2 onion / a small amount of maitake mushrooms / a handful of shredded cheese / 150ml milk / 1tsp flour
●Method
- [1] Rehydrate freeze-dried tofu in water and drain well.
- [2] In a pot, sauté thinly sliced onions and finely cut maitake mushrooms in butter. Add finely chopped nozawana pickles and sauté lightly, then add 1 tbs flour. Once the floury texture disappears, gradually add milk to make a white sauce.
- [3] Add 1 tablespoon of miso to [2] to adjust the seasoning, then add [1] (the rehydrated freeze-dried tofu) and mix well to combine.
- [4] Transfer [3] to ramekins or similar dishes, and top each with a handful of melting cheese. Bake in a preheated oven at 230°C for about 20 mins, or until the surface is lightly browned.
Living a Delicious, Fun, and Beautiful Life
“I’ve even experienced a 14-year reduction in my skin age after starting to take medicinal cuisine into my diet,” Ms. Taniguchi shared. Based on her personal experience of achieving health and beauty, the recipes in her cookbooks are designed to make medicinal dishes accessible with everyday ingredients. She also expressed her desire to promote the benefits of combining fermented foods with medicinal cuisine in the future. “I’m particularly interested in the synergistic effect of fermented foods, which improve gut health and allow nutrients from food to be distributed throughout the body,” she said. Ms. Taniguchi continues to share the charms of fermented foods and medicinal cuisine by drawing on her own experiences.