Pears are one of the representative fruits of the autumn in Japan, and are familiar fruits in our everyday life. Actually, pears are also known as an essential ingredient for medicinal cooking.
Today, the expert in medicinal cooking Sumi Sakaguchi will be teaching us the recipe for a dessert made with pears that is an easily arranged version of Beijing smothered foods.
Pears and white cloud ear fungus dessert
Ingredients (2 servings)
- Pears…2 pieces
- white cloud ear fungus…5 gr
- Chinese wolfberry fruit…1 tbsp
- Honey… 4 tbsp
1) Wash and rehydrate the white cloud ear fungus in water. Cut the top (about one fourth) of the pears horizontally, and take the core out with a tea spoon.
2) Place the pears from step 1) in the bowl that will go into the steamer, and pour 1 tbsp of honey inside the hole you emptied. Put the rehydrated white cloud ear fungus and wolfberries around the pears and pour the rest of the honey on them.
3) Place aluminium foil on top and steam for 30 minutes in a previously warmed steamer.
4) Take out of the steamer and eat while still hot by carving out the pears and eating them together with the white cloud ear fungus, wolfberries and the steaming stew.
☆You can prepare more than you are going to eat and keep it in the fridge.
Yakuzen Info from Sakaguchi
In Chinese medicine, the skin and the lungs are thought to be connected. Pears are effective protecting lungs against troubles caused by “dryness;” they are used to treat dry or sore throats, or when there is a dry cough. This combination of pears, which give moisture and protect against dry skin, and “white cloud ear fungus,” another moisturizing ingredient, is commonly known as an ideal dessert for beauty care.
When I was studying abroad in Beijing and the kids had a cough or a sore throat caused by the extreme dryness of the Beijing autumn, I would make a medicinal dish by steaming pears at home and make them eat them. This is a way of taking care of our health at home that we can try before going to see a doctor.
The nice thing about this dessert is that it can be eaten both warm and cold. Since it is sweet and tasty, children tend to enjoy eating eat too. Make sure to give it a try♪
Recipe by: Sumi Sakaguchi, expert in medicinal cooking.
Representative of Kanpo Kitchen Inc. Professor at the Japanese branch of Beijing University of Chinese Medicine. Pioneer in researching about traditional Chinese medicinal cooking in Japan. She studied abroad in Beijing from 1991, becoming the first government sponsored Japanese student overseas. She holds lessons of medicinal cooking and does menu consultations for companies and municipalities. She did her research on the medicinal cooking records from the Qing Dinasty Court at the Xiyuan Hospital CACMS, at the graduate studies division of the Beijing University of Chinese medicine. She has also written numerous books including “Omedeta yakuzen (published by Shufunotomo Co.)” [Happy yakuzen] and “Seitaikou no anti-aging recipe (published by Shufunotomo Co.)” [The anti-aging recipes of Empress Dowager.] She loves China to the point that she went to study abroad there in 2012 with her 7 year old daughter.
Chisumi Sakaguchi’s book now has on sale in Taiwan
Chisumi Sakaguchi’s book “The Empress Xi’s Anti-Aging Recipes” now has a Chinese version on sale in Taiwan, published by Taiwan Television Culture Co (TTVC). Please give it a read.