Re: "In a Pickle" about Breakfast

: Hi again Elizabeth,

: I forgot to mention, I have two basic cookbooks, and
: neither mentions natto, tekka, what are they and how
: do you make them? Rebecca has given me some shiso
: leaves which she grew herself... and I guess I could
: make powder from them in my suribachi. Thanks for the
: ideas. I've been told I have a yang constitution (so
: that may be why I'm not supposed to eat salt in the
: morning -- I have a hard time getting out of bed in
: the morning and probably need a little something
: toward the yin side to get my juices flowing?)

: Thank you, ~Stephanie

: Hi

Hi Stephanie,

Tekka is a root vegetable condiment made of miso and various root vegetables that have been sauteed together for a long time and cooked down into a concentrated black powder. It's supposed to be a blood strengthener. However it is also extremely yang and should only be used in very small amounts. I would ask your counselor before you use it. As for natto, it is a fermented soybean product that looks like baked beans connected by long sticky strands. It is supposed to aid the intestinal tract. It can be made with koji, a grain starter also used in making miso and tamari soy sauce.---Annie