I just learned that the fruit and veg market is exploding in Japan, and I’m super excited about it.
I have to admit, I had a lot of expectations from eating fruits and vegetables that aren’t baked, but I couldn’t have been happier with the results.
I’ll be honest, I was worried about the banana-farming, avocado-loving people of Japan.
I had no idea what to expect from them.
And while they love the fresh fruits and veggies in their diet, I don’t think they have the experience to really prepare their own fresh fruit.
They’re also often very picky about the vegetables they eat, so it can be hard to tell what’s really good for you.
The best way to go about getting good fruit and vegetables is to start with one of my favorite foods: shigure.
Fruits like apples and peaches are great for the body.
You don’t need to add much to them, and you can keep them in the fridge for a week or two before you eat them.
The main thing you need to know about shigure is that they’re delicious raw and cooked.
They’re not high in sugar and you don’t have to worry about them becoming too sweet.
You can get them from the market at your local market.
My favorite shigure recipe is the ones I’ve made at home.
Here’s what you need: 1/2 cup of apples or peaches 2 cups of water 1/4 cup of soy sauce 1/3 cup of sugar (optional) Mix the apples and sugar together until the mixture becomes smooth and creamy.
Add a little water if you want a thicker texture.
Pour the mixture into a small saucepan and cook for about 3 minutes, or until the apples begin to turn darker and the sauce begins to thicken.
If you want to get the texture more caramelized, add more sugar to the saucepan.
While the sauce cooks, put the shigure in the freezer for 30 minutes and add more water if necessary.
Once the sauce has thawed, remove the shigmas from the freezer and cut into 1/8-inch pieces.
Place in a large bowl.
You want a little bit of the sauce on the edges of the shigs and a little less on the middle, so the sauce will be thick and sticky when you add it to your shigure, too.
Dice up your shigas and add them to a large pot.
Add a little of the water if needed, and simmer for about 2 hours.
Once you’ve cooked your shigs, add them back to the freezer.
If you’d like to be able to eat the shiga directly, you can chop them up into small pieces.
Combine the sugar, soy sauce, and sugar in a medium saucepan over medium heat.
Sauté the sugar and sugar until the sugar is dissolved, then add the water and cook over medium-low heat until the water turns dark brown.
While the sugar melts, add the apples, soy, and water to the pan.
Cook for about 1 minute more.
Stir in the shibas.
Once everything is cooked through, remove from the heat and transfer to a cutting board.
Pour a little more sauce into the pan and continue cooking the shiba until the shikigas are soft and fragrant.
Top each shiba with the shiatsu, sesame seeds, and a sprinkle of sesame oil.
Serve with a scoop of fresh shiges, but don’t overdo it. Enjoy!