From Heisei to Reiwa
The new era “Reiwa” will begin on May 1. The current “Heisei” era which began in 1989 will end on April 30.
I read the book “Heisei-kun Sayonara” (Good bye Heisei-kun) which was nominated for Akutagawa Prize. The book tells the life story of Heisei-kun. Heisei-kun was born in 1989 when Heisei era began. Although he is only 29 years old he decided to end his life by euthanasia when the Heisei era ends.
Will he really die? Why does he want to die? What is euthanasia?
I was fascinated by the story.
One of the interesting parts of the book is that it uses a lot of real names, such as famous people, places and brands. Sometimes it makes me wonder whether I am reading a fiction or non-fiction.
It is a good time to read this book, isn’t it?
After reading the book, I checked about euthanasia. Euthanasia is not legal in Japan. Will it be legalized in the future?
This story was not only about Heisei era but even into the future.
It is a good time to read this book while we are transitioning from Heisei to Reiwa, isn’t it?
Miso is a superfood.
Miso is made from fermented soybeans.
This time I’d like to share “nagaiki (longevity) miso soup” from the book named 「医者が考案した長生きみそ汁」(longevity miso soup produced by a doctor). It says that nagauki miso soup can improve autonomic nervous system and the digestive system.
This book is very popular recently.
How to make the “nagaiki miso”
Here is how to make the “nagaiki miso”.
- red miso (80g)
- white miso (80g)
- 1 onion (graded onion 150g) *to avoid burning eyes, put the onion in the fridge an hour before grating.
- apple vinegar (1 table spoon)
- Mix all the ingredients together and put them in the freezer for 2-3 hours.
In my case, I put them in a plastic bag and put it in the freezer.
30g per serving for 1 person
I want to keep making “nagaiki miso”
The book has many recipes. You can use the miso like regular miso when you make miso soup. I like the taste and want to keep making it.
I used the nagaiki miso to make whole tomato miso soup. It tasted wonderful. I was kind of shocked to see the combination of miso soup and tomato with olive oil. It turned out perfect.
There are many recipes that I haven’t tried yet. I’m looking forward to trying out all of them in the next few months.
↓Here is a link to “nagaiki miso 17 recipes”↓