Hot Pregnancy Trends in Okinawa
by Taiyo no Ekubo, Okinawa Parenting Support Magazine
No.1 Moroheiya (nalta jute)
*High in iron & folic acid, also good source of vitamins, calcium and potassium
How to Eat Use only the leaves and boil for about 2 minutes, drain, rinse in cold water and squeeze the water out. Chop and mix with ponzu (citrus soy sauce), natto (fermented soybean) or mozukusu (seaweed with vinegar).
★Bulk cooked and frozen in a flattened shape is best for easy preparation.
★Stems are best used in smoothies and the broth is good for miso soup.
No.2 Han dama (Okinawan spinach)
*High in iron & folic acid, also good source of vitamins and polyphenol
★Eaten raw as salad is also great.
No.3 Tsuru murasaki (Indian spinach)
How to Eat Wash and cut stems and leaves into 3cm pieces and stir-fry with canned tuna or pork slices until wilted. Add salt and pepper to taste.
★Blanched and mixed with an oil-based salad dressing is also good.