Japanese 25 “Mottainai” Kitchen Habits For Seniors Living Alone That Waste NOTHING

Japanese 25 “Mottainai” Kitchen Habits For Seniors Living Alone That Waste NOTHING 🔔 Subscribe to join our family and more Japanese kitchen wisdom 🤍   / @granny-yuki   These are twenty-five Japanese mottainai kitchen habits, the waste-nothing side of Japanese home cooking that turns scraps into warm food for one or two. Mottainai is the old Japanese word for the feeling that wasting anything, even a carrot peel, is a shame. You'll hear what Japanese grandmothers do with ginger peel on cold nights, why salmon heads and bones end up in a pot with miso, and why the cloudy water from rinsing rice never goes down the drain. There's the cabbage core, the tin of green tea gone stale, burdock root, half a daikon going soft in the crisper, okara from the tofu shop and the green tops of the onion. You'll hear how a dropped block of tofu at a Zen temple in Kamakura became a soup, and why Japanese soba shops bring the noodle water to the table. And my grandma Yuki has one rule about the last of any soup in her kitchen that she has never once explained. These are fall and winter recipes, each scaled for one or two, and I'm still learning to cook them the way she does. Articles and sources used for research outside Granny: https://www.bunka.go.jp/seisaku/shoku... https://www.nippon.com/ja/guide-to-ja... https://www.maff.go.jp/tokai/keiei/sh... https://www.maff.go.jp/j/pr/aff/1701/...