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Mushi-ni (Basic method of macrobiotic cooking)

 

What is "Mushi-ni"?


"Mushi-ni" (combination of sauteing and boiling or braising) is the most basic method used in macrobiotic cooking. The general method for "boiling" is to put just enough water or soup stock to cover the ingredients. However, with this method, it takes time for the water to boil and for the ingredients to cook, and the nutrients and the flavor of the ingredients are likely to be lost.
To extract the goodness from the ingredients and cook them efficiently, just a little bit of salt and a little bit of oil are required.  Even if water is not added, the juice from the vegetables themselves is extracted along with the goodness.

 

 

 

How to braise

1. Warm the pot and add oil. For miso soup and other dishes that should not be oily, slightly brush the bottom of the pot with oil.
 
     
2. Fry the ingredients over medium heat, and when the oil is spread evenly, pile the vegetables in the pot, slightly higher in the middle, add a pinch of salt, cover and turn the heat down low. When the steam escapes from the gap and covers the vegetables making them tender, and when the raw smell of the vegetables turns to a sweet smell, they are finished.  


Recipe by Seishoku Macrobiotic Association.

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