Recipes

Miso Soup

  • 2-inch piece of dried wakame sea vegetable
  • 1 cup onions, sliced thinly
  • 1 quart water
  • barley miso

Soak the wakame (about ¼-½-inch piece per person) for 5 minutes and cut into small pieces. Add the wakame to fresh, cold water and bring to a boil. Meanwhile, cut onions into small pieces. Add the vegetables to the boiling broth and boil all together for 3-5 minutes until the vegetables are soft and edible. Reduce flame to low. Dilute miso (½ to 1 level teaspoon per cup of broth) in a little water, add to soup, and simmer for 3-4 minutes on a low flame. Once the miso is added, don’t boil the soup. Just let it simmer. Garnish with finely chopped scallions or parsley before serving.

• Be sure to simmer the soup for 3-4 minutes after miso paste is added to the broth. This is a very simple soup to make, but not letting the miso cook properly will reduce its effects

• For variety or a gluten-free miso, use brown rice miso or all soybean (hatcho). As a rule, misos for daily soup should be aged a minimum of 2 years. Misos may also be combined for a unique taste and flavor. Lighter red, yellow, and white misos make great dressings and sauces

• Vary the vegetables daily. Nice combinations include onions and tofu; onions and sweet autumn or winter squash; cabbage and carrots; and daikon and daikon greens

• Include leafy greens often in miso soup, including kale, collards, watercress, etc. Add them toward the end of cooking since they don’t need to cook as long

• A small volume of shiitake mushrooms (soaked and finely chopped beforehand) may be added and cooked with the other vegetables from time to time

• For the most beneficial effect, miso soup should be cooked fresh each time and not stored overnight

Ume-Sho-Kuzu Drink

Ume-Sho-Kuzu Drink is the principal drink to strengthen blood quality, lymph quality, and other bodily fluids and prevent infection from coronavirus and other virulent microbes.

Ume refers to umeboshi plum; sho to shoyu or natural soy sauce, and kuzu to kuzu (kudzu) root thickener. If kuzu is not available in the natural foods store or supermarket, use kukicha (bancha twig tea). If this is not available, just use water.

  • 1 teaspoon kuzu
  • 2-3 tsp cold water
  • 1 cup cold water
  • ½ to 1 umeboshi plum
  • Several drops to 1 tsp shoyu

  1. Dissolve heaping teaspoon of kuzu in 2-3 teaspoons of cold water.
  2. Add 1 cup of cold water to the dissolved kuzu.
  3. Bring to a boil over a medium flame, stirring constantly to avoid lumping, until the liquid becomes translucent. Reduce the flame to low.
  4. Add the pulp of the umeboshi plum.
  5. Add several drops to 1 teaspoon of shoyu/natural soy sauce and stir gently.
  6. Simmer for 2-3 minutes. Drink hot.

Take 1 small cup once a day if you test positive for coronavirus and once or twice a day if you begin to symptomize with cough, fever, etc. Relief should be experienced immediately and continue for several days. This is a powerful remedy and should be discontinued after the infection has run its course.

Peach-Rhubarb Kanten

This plant-based gelatin (kanten) is a tasty, relaxing snack or dessert. Rhubarb has traditionally been used in the Far East as an effective remedy for respiratory infections, including the plague, influenza, and Covid-19. Use only the stalks, as the roots and leaves are toxic.

  • 1 cup peaches, sliced
  • Rhubarb stalk, 1 cup sliced thinly
  • 1 cup apple juice
  • 1 to ½ cups water
  • ¼ teaspoon salt
  • 5 Tablespoons agar agar flakes

  1. Slice the peaches and rhubarb stalks.
  2. Place apple juice in a saucepan with the salt and agar agar and bring to a gentle boil. Stir the agar flakes continuously.
  3. Add the peaches and rhubarb and rest of the water to the saucepan and simmer for 20 minutes.
  4. Let cool for a few minutes and transfer the kanten to individual serving dishes.

Take ½ to 1 cup several times a week.

Note: apples may be substituted for peaches and pear or grape juice used instead of apple juice

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