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Brillian Beauty - Gout!

My poor husband got gout. Last weekend, his foot suddenly swelled. He could not move for two days. At first, I thought that he was acting – like when I asked him to cut a pumpkin and he cut his finger. Over the phone, I thought that he needed to surgery attaching his joint or something very serious. However, it was a little cut— just like other men, he is over dramatic. But this time, he was really serious.

He is well built, but not over weight; however, his father’s side may carry gout in their DNA. In addition, I loved to cook tomato, asparagus, broccoli, beans, and seafood, which trigger problems. Moreover, we occasionally drink local beer. Beer and alcohol cause gout as well. Along with my brilliant beauty project, we are going to prevent the next attack.

For neutralizing uric acid, having food such as daikon-radish, gobou-burdock, carrot, kabocha-pumpkin, spinach, potato, sweet potato, okura, and seaweed is helpful. Thankfully, those vegetables are main ingredients for Japanese cooking.

Hijiki-seaweed is delicious when it is cooked with rice. I have not eaten white and brown rice for a long time because they highly contain sugar—even though I avoided rice, I welcomed a huge chocolate birthday cake—I like one cup of brown rice and a half cup of white rice mixed together. I cooked them with a lot of water, cooking wine, salt, and a little bit of soy sauce. Brown rice needs a lot of water to soften.

For Japanese culture, I cannot waste even one grain of rice—a grain is the same value of one thousand of monks’ death (it doesn’t help when my husband cries in a little voice when one grain is left on his plate, “eat me, please!”). I really need to wash them carefully with thankful feelings toward the farmers and workers. I sometimes wish that I can open a rice bag and throw it into the microwave and be done with it. But that is not the beauty of cooking, nor being healthy. I shall take small additional steps. So I decided to cook rice once in a while with hijiki-seaweed.

Using a pressure cooker is very helpful to make the meal. I only need fifteen minutes to cook beans chili, chicken soup, and beef stew. I am not a vegetarian, but I only cook meat for special occasions—mainly I do not trust meat from local supermarkets. I purchase high quality meat from a trusted store—but actually it is a good thing because having a lot of meat is not good for one’s health anyway.

For cooking vegetables, I only need three to five minutes. Daikon-radish is super delicious during the winter in a simple vegetable soup. Carrots are yummy in every meal. Okura is super easy to cook in a microwave in two minutes. It is very delicious with my favorite dressing.  However, gobou-burbock is unfamiliar territory for me. It was easy to find at an Asian store, and it looked like an archer’s bow or long branch—perhaps, it is a root vegetable—sometimes it is almost taller than me.

I looked up recipes in Japanese and English—I am thankful for the advantage of knowing a second language—and I found one recipe that both my husband and I could enjoy for today’s dinner.

#1) Wash the gobou-burbock with a brush.
#2) Cut it into bite-sized pieces and soak them in vinegar water.
#3) Drain the vinegar water and cover them with potato starch powder.
#4) Deep fry them with oil.
#5) Mix them with cooking wine, soy sauce, and Japanese dashi-seasoning.

Wish me luck not burning myself!

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