articles are copyright Julene Tripp Weaver. If you are an individual,
you may download the article for your personal use. Please contact
author directly for permission to quote or any other usage. Find contact info here: http://newroots.drizzlehosting.com/
By Julene Tripp Weaver
TEKKA: A Condiment to counteract anemia
Tekka can be used to improve anemia instead of iron pills. This condiment,
consisting mainly of root vegetables, is delicious sprinkled in small amounts
over grains or vegetables. It is a very strong, yang food and has an uplifting
effect on energy level. About one-quarter teaspoon should be enough if
used daily. If you use too much you may find yourself wanting to drink
excessive quantities of orange juice, coffee, or to use vinegar or other
acid foods not particularly conducive to improving an anemic condition.
Recipe for Tekka:
1 medium burdock root
1 medium lotus root
1 small carrot
1 teaspoon grated ginger
1 teaspoon chirimen iriko (little dried fishes)
1 1/2 cups Mugi (barley) or Genmai (brown rice) miso
2/3 cup sesame oil
Cut vegetables as small as possible. If you have a food processor or a
vitamix this works well. Heat the oil in a cast-iron skillet, and sauté
the burdock until the color is light brown and the smell has changed. Then
add the chirimen iriko, carrots, and lotus root, cooking each one a little
bit before adding the next. Mix in Miso and grated ginger and, reducing
the heat, simmer for about four to six hours until dry and crumbly. Mix
the tekka gently every 15 to 20 minutes to prevent burning. When the tekka
is cool, it can be stored at room temperature for many months without spoiling.
These tiny dried fishes, about the size of small minnows, are available
at most oriental food stores. They are rich in iron, calcium, and other
minerals. They are a delicious condiment for grains, pasta, or vegetables
when dry roasted or pan-fried in a little sesame oil first.
From: Mothering Magazine, By Barbara Jacobs in Dear Barbara Column
"The word tekka is composed of the Chinese characters for "metal"
and "fire": this all-purpose condiment was traditionally simmered
for a long time on a metal griddle or in a heavy metal pot. A favorite
topping for brown rice, rice porridge, rice patties, and regular or deep-fried
tofu... Several commercial varieties are now available at Japanese natural
food stores and miso retail stores, and every good chef has his or her own
unique blend.... The composition of typical commercial varieties is 9 percent
protein, 40 percent moisture, 5.2 percent fat, and 3 percent minerals (ash),
with 249 calories per 100 grams.
In Japan, this preparation is known formally as Konjo Tekka Miso.
The word konjo means "root nature" and refers to those
qualities in a great man which carry him through the most difficult situations.
It is said that this miso was first developed during WWII for use as a
seasoning with brown rice -- which took the place of the usual white rice
since it was less expensive, more nourishing, and did not require the time,
energy, and manpower necessary for polishing. Eating this miso was believed
to help a man develop his "root-character". Today, tekka is widely
regarded as one of Japan's finest and high-class miso preparations, prized
for its flavor and aroma, its long lasting qualities and versatility, and
its medicinal properties (which make it a popular gift to friends who are
sick). In Zen Temples it is often served as a condiment with each meal
of the day." P. 141 - 142
From: The Book of Miso, Food for Mankind, By William Shurtleff
& Akiko Aoyagi, Ballantine Books, New York, 1976.
Disclaimer: Please be advised this is a sharing of information that is
not meant to be used to replace medical treatment and your own intuitive
sense of your body and what it needs. Please see your medical provider
(Dr., Naturopath, Acupuncturist, etc.) to follow up on suggestions.