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Japanese snacks(food) Which is really good with Shochu ver.5

Hey guys Japan is more and more becoming hot , some of prefecture is already beyond 40.5℃!!

We need good food for body and shochu! I’ll introduce you my local favorite vege !!

Moroheiya (Corchorus olitorius)

Molokheiya, a famous healthy food, is native to the Eastern Mediterranean region, mainly Egypt, and has been eaten since ancient times in the Middle East and Africa.

There is a legend that this vegetable called “Murkiah” in Arabic was once a king of Arabia who was suffering from a disease, and he completely recovered after eating the soup containing it.

Since then, it has come to be called “The king of vegetables” in Egypt and the Middle East.

Nutrients of Molokheiya

Molokheiya is a very nutritious vegetable.

Molokheiya is rich in vitamins such as vitamin B1, vitamin B2, and vitamin E to promote fatigue recovery.

In addition, it contains a lot of minerals such as beta-carotene, vitamin C, calcium, potassium and magnesium, which increase the body’s resistance.

One of the major characteristics of molokheiya is that it has a unique slimy texture when minced or boiled. It depends on the ingredient called mucin.

Mucin slows the absorption of sugar, suppresses the rise of blood sugar level, and is expected to be effective for the prevention of diabetes.

Let’s know about Japanese cuisine of Morokheiya!

Vinegared dishes of Morokheiya

How to make

Boil water in a pot and boil the molokheiya. Place in water and cut into 1 cm lengths.

 

Combine 2 tablespoons of vinegar, 1 teaspoon of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of salt, and dashi stock, and serve the mulukhiya on a plate.

Octopus with vinegar

How to make

Prepare octpus which we can eat sashimi

Boil water in a pot and boil the molokheiya. Place in water and cut into 1 cm lengths.

Combine 2 tablespoons of vinegar, 1 teaspoon of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of salt, and dashi stock, and serve the mulukhiya and octpus on a plate.

Tenpura of Morokheiya

How to make

① Cut the molokheiya to a size that is easy to eat.

Cut the fishcake tube to a size that is easy to eat.

② Add the tempura flour and salt to the cut chikuwa, add the water little by little, coat with the batter, fry, and it’s done.

Vibes point

Let’s find out what the sticky stuff is!!

The sticky substance of okra, natto, yam, molokheiya is pectin, a dietary fiber, and mucin, a glycoprotein.

Because pectin increases good bacteria in the intestines, it helps regulate the intestines and prevents constipation. It also prevents the body from absorbing cholesterol. Mucin is expected to protect the stomach and intestines and contains an enzyme that promotes the breakdown of protein. This action is said to promote recovery from fatigue.

So many Japanese people loves to eat sticky cuisin on summer season that is why!

Here is sticky nudle picture which has natto , yam ,okura and raw-egg!!

We mix all and eat on summer season for energy !!

It is also good ‘after drink’!! Fresh and healthy !

Writer

Glocal BAR Vibes / Nori