Podcasts about Umeboshi

Don't Forget To use discount code CHRISTMAS for $30 for 1 year of Survival Punk Army and it will renew for life at $30 Food Preservation Methods Around The World | episode 306   Preserving food has always been essential for survival and culture, with each region developing unique techniques tailored to their environment. Let's explore five fascinating food preservation methods from around the world. Kimchi A staple of Korean cuisine, kimchi is made by fermenting vegetables—most commonly napa cabbage and radishes—in a spicy, garlicky brine. This process relies on natural lactobacillus bacteria to preserve the vegetables while developing their signature tangy, spicy flavor. Packed with probiotics, kimchi is not just a preservation technique but also a health-boosting food. Umeboshi Japan offers umeboshi, salty and sour pickled plums. These fruits are packed in salt and left to ferment, creating an intensely flavorful and shelf-stable product. Umeboshi are often paired with rice or tea and have been prized for their purported health benefits, including aiding digestion and boosting energy. Biltong South Africa's biltong is a protein-packed snack made by drying seasoned strips of meat—traditionally beef or game. Unlike jerky, biltong relies on vinegar and salt for preservation and is air-dried rather than smoked. This simple yet effective method has made biltong a beloved survival food for centuries. Labneh In the Middle East, labneh—a tangy yogurt cheese—is preserved by straining yogurt to remove whey and then storing the resulting thickened cheese in olive oil. This method extends the shelf life of the dairy product while infusing it with rich flavors. Labneh is often served with bread or as part of mezze spreads. Preserved Lemons In North Africa, lemons are preserved in salt and their own juices, transforming into a flavorful ingredient used in Moroccan tagines and other dishes. The preservation process softens the lemons and creates a uniquely intense citrus flavor that adds depth to savory recipes. These diverse methods showcase humanity's ingenuity in extending the life of food while enriching culinary traditions.

Don't Forget To use discount code CHRISTMAS for $30 for 1 year of Survival Punk Army and it will renew for life at $30 Food Preservation Methods Around The World | episode 306   Preserving food has always been essential for survival and culture, with each region developing unique techniques tailored to their environment. Let's explore five fascinating food preservation methods from around the world. A staple of Korean cuisine, kimchi is made by fermenting vegetables—most commonly napa cabbage and radishes—in a spicy, garlicky brine. This process relies on natural lactobacillus bacteria to preserve the vegetables while developing their signature tangy, spicy flavor. Packed with probiotics, kimchi is not just a preservation technique but also a health-boosting food. Japan offers umeboshi, salty and sour pickled plums. These fruits are packed in salt and left to ferment, creating an intensely flavorful and shelf-stable product. Umeboshi are often paired with rice or tea and have been prized for their purported health benefits, including aiding digestion and boosting energy. South Africa's biltong is a protein-packed snack made by drying seasoned strips of meat—traditionally beef or game. Unlike jerky, biltong relies on vinegar and salt for preservation and is air-dried rather than smoked. This simple yet effective method has made biltong a beloved survival food for centuries. In the Middle East, labneh—a tangy yogurt cheese—is preserved by straining yogurt to remove whey and then storing the resulting thickened cheese in olive oil. This method extends the shelf life of the dairy product while infusing it with rich flavors. Labneh is often served with bread or as part of mezze spreads. In North Africa, lemons are preserved in salt and their own juices, transforming into a flavorful ingredient used in Moroccan tagines and other dishes. The preservation process softens the lemons and creates a uniquely intense citrus flavor that adds depth to savory recipes. These diverse methods showcase humanity's ingenuity in extending the life of food while enriching culinary traditions. KimchiUmeboshiBiltongLabnehPreserved Lemons --- Support this podcast: https://podcasters.spotify.com/pod/show/contra-radio-network/support

Hello Japanese learners ! Let's practice listening and speaking basic Japanese using podcasts. Practice makes perfect !   ◆ The topic of this episode is that homemade Umeboshi is finally ready, using vocabulary and grammar from GENKI 1 Lesson 1 - Lesson 12. (GENKI 1 is a Japanese textbook meant for beginners at JLPT N5 / CEFR A1 level.)   ◆ I've just started a Patreon membership. If you want to get the most of my podcast to master Japanese, this is perfect for you. Here is what's included : - Vocabulary lists - True or false questions - Transcripts - Answer keys for the questions - Photos related to the episodes - Invitation to a monthly gathering Check out  my Patreon page for more information : patreon.com/JapanesewithMeg   ◆ You are cordially invited to... - leave me a review on Apple Podcast - rate my podcast on Spotify - support my podcast on Ko-fi   ◆ My Website : https://www.japanesewithmeg.com/      Instagram : https://www.instagram.com/japanesewithmeg  

Hello Japanese learners ! Let's practice listening and speaking basic Japanese using podcasts. Practice makes perfect !   ◆ In this episode, I'm talking about making Umeboshi, using vocabulary and grammar from GENKI 1 Lesson 1 - Lesson 12. (GENKI 1 is a Japanese textbook meant for beginners at JLPT N5 / CEFR A1 level.)   ◆ I just started a Patreon membership. If you want to deepen your understanding of Japanese using this podcast, this is perfect for you. Here is what's included : - Vocabulary lists - True or false questions - Answer keys for the questions - Full scripts for dictation exercises  - Photos related to the episodes - Invitation to a monthly gathering Check out  my Patreon page for more information ! : patreon.com/JapanesewithMeg   ◆ You are cordially invited to... - leave me a review on Apple Podcast - rate my podcast on Spotify - support my podcast on Ko-fi   ◆ If you want to talk about the topic or to learn the grammar and the vocabulary used in my podcast, a few more spots for online weekly 1-on-1 lessons with Meg are available ! https://www.japanesewithmeg.com/

Hello Japanese learners ! Let's practice listening and speaking basic Japanese using podcasts. Practice makes perfect ! ◆ In this episode, I'm talking about the first flush of tea, using vocabulary and grammar from GENKI 1 Lesson 1 - Lesson 11. (GENKI 1 is a Japanese textbook meant for beginners at JLPT N5 / CEFR A1 level.) ◆ I read the script twice, first slowly and then a bit faster.　 - The slow version starts at 1:53. - The faster version starts at 3:46. ◆ From Ep.20 onwards, a PDF file of the new vocabulary list, transcript with Kanji and Furigana, and true or false questions for each episode is available at store : ⁠https://www.japanesewithmeg.com/store/transcript ◆ If you like my podcast, please leave us a review on ⁠Apple Podcast ⁠ or rate us on ⁠Spotify⁠. Even one sentence helps ! ◆ If you want to talk about the topic or to learn the grammar and the vocabulary used in my podcast, a few more spots for online weekly 1-on-1 lessons with Meg are available ! https://www.japanesewithmeg.com/

Welcome to the Instant Trivia podcast episode 1160, where we ask the best trivia on the Internet. Round 1. Category: Where Does It Hurt? 1: Myalgia (these parts). muscles. 2: Dermatalgia. skin. 3: Hepatalgia. the liver. 4: Odontalgia. teeth. 5: Arthralgia (these parts, whether hinge or ball-and-socket). joint. Round 2. Category: Will You Still Feed Me? 1: Och aye! Haggamuggie is a simplified version of this, but with fish liver--sounds even better. haggis. 2: Rachael Ray has a 22-minute recipe for burgers of this "cordon bleu"; 10 minutes of prep and 12 to cook. chicken. 3: From the Dutch for "to curl", this doughnut-style dough is fried and brushed with a sweet glaze. a cruller. 4: "Why don't you dance with me? I'm not no" this cheese described as "devastatingly odorous". limburger. 5: "Polska" precedes the name of this sausage in a Hillshire Farm product. kielbasa. Round 3. Category: Japanese Food 1: Tonyu is the liquid left over when this bland substance is made from soybeans. Tofu. 2: Surimi, meaning "formed fish", turns up in packages labeled this type of "crabmeat" and "lobster". imitation. 3: It's traditional for the host to serve a meal called kaiseki before this ceremony. The Tea Ceremony. 4: Tendon is a one-dish meal of rice topped with this mix of battered and fried seafood and vegetables. tempura. 5: Umeboshi are plums that are pickled, not tickled, this color. pink. Round 4. Category: Shakespeare'S Lovers 1: "The barge she sat in, like a burnisht throne burned on the water...". Cleopatra. 2: Bassanio found this lady lawyer's picture inside a leaden casket. Portia. 3: In 3rd play in which he appears, he becomes king and gets a girl, but she can't speak English. Henry V. 4: After he murdered her husband, Lady Anne spit in his face and then agreed to wear his ring. Richard III. 5: In "12th Night" it's Maria, not Olivia, who writes him the love not about his yellow stockings. Malvolio. Round 5. Category: Name That Tunesmith 1: 1967:"Ruby Tuesday"(both men, please). Mick Jagger and Keith Richards. 2: 2012, with Yoo Gun Hyung:"Gangnam Style". Psy. 3: 1957:"Peggy Sue"(along with Jerry Allison and Norman Petty). Buddy Holly. 4: 1980:"(Just Like) Starting Over". John Lennon. 5: 2006:"Waiting On The World To Change". John Mayer. Thanks for listening! Come back tomorrow for more exciting trivia!Special thanks to https://blog.feedspot.com/trivia_podcasts/ AI Voices used

Matt found himself at an Umeboshi farm, home to one of the most traditional pickles in Japan. We'll explore how he landed this job and his experiences working alongside local Japanese people in the countryside. Additionally, Matt faced a health emergency during his stay; we'll uncover how he managed this challenge.マットは日本滞在中に日本の伝統的な漬物のひとつ、梅干し農場にたどり着きました。彼がどのようにしてこの仕事を得たのか、そして地元の日本人との田舎での仕事体験について話していきます。さらに、彼は農場滞在中に健康上の緊急事態に直面しましたが、状況をマットはどのように乗り切ったのか⁉Support the showhttps://linktr.ee/Sojapanese

私はうめぼしが好きです。よく、うめぼしのおにぎりを食べます。ときどき、うめぼしのお酒を飲みます。 私はうちでジントニックを作ります。ジントニックにレモンを入れます。ライムでもいいです。ある日、ジントニックに梅干しを入れてみました。とてもおいしくて、びっくりしました。梅干しはすっぱいです。そして、しょっぱいです。この、しょっぱさが甘いトニックウォーターとよく合います。今年の夏は梅ジントニックにはまっていました。今は寒くなったので、温かいジンに梅干しを入れて飲んでいます。 ジンを使ったカクテルといえばマティーニがありますよね。マティーニにはよくオリーブが入っていますが、オリーブと梅干しは味が似てると思います。でも、温かいジンにオリーブを入れても、あまりおいしくなさそうです。梅干しが温かいジンに合うのは、梅のかくれた甘さのせいだと思います。ジンの苦さと梅干しのしょっぱさと甘さのバランスが絶妙です。日本なら焼酎をお湯で割って梅干しを入れるのはよくあります。うちには焼酎がないので、ジンでもおいしいというのは、いい発見です。 I like umeboshi, pickled plums. I often eat rice balls made of umeboshi. Sometimes I drink alcohol with umeboshi. I make gin and tonic at home. I put lemon in my gin and tonic. Lime is also fine. One day I put umeboshi in my gin and tonic. It was very tasty and I was surprised. Umeboshi are sour. And salty. This salty taste goes well with sweet tonic water. This summer I was addicted to ume gin and tonic. Now that it's colder, I drink warm gin with umeboshi in it. Speaking of cocktails made with gin, there is the martini. Martini's often have olives in them, and I think olives and umeboshi taste similar. But if you put olives in warm gin, it doesn't seem to taste very good. I think umeboshi goes well with warm gin because of the hidden sweetness of the plums. The balance between the bitterness of the gin and the salty-sweetness of the umeboshi is perfect. In Japan, it is common to mix shochu with hot water and add umeboshi. I don't have shochu in my house, so it's a nice discovery that it tastes good with gin.

I like umeboshi, pickled plums. I often eat rice balls made of umeboshi. Sometimes I drink alcohol with umeboshi. I make gin and tonic at home. I put lemon in my gin and tonic. Lime is also fine. One day I put umeboshi in my gin and tonic. It was very tasty and I was surprised. Umeboshi are sour. And salty. This salty taste goes well with sweet tonic water. This summer I was addicted to ume gin and tonic. Now that it's colder, I drink warm gin with umeboshi in it.

"Umeboshi" by Rebecca Nakaba is an exploration of what it means to be connected through heritage—and chain email. Copyright khōréō magazine 2023. Story by Rebecca Nakaba, edited by Sachiko Ragosta. Audio edition read by Heidi Tabing, with sound design by Lian Xia Rose, and casting and production by Jenelle DeCosta. Visit khoreomag.com and follow us on Twitter, Instagram and Facebook @KhoreoMag. Music: This Too Shall Pass by Scott Buckley https://soundcloud.com/scottbuckley Creative Commons Attribution 3.0 Unported CC BY 3.0 Sound effects by jess90, p0lter, jptalty, jrsevers3, rodrigovaz, chris_dagorne, samijoslapaho, Leonardmedia.n, and KeshaFilm from freesound.org licensed under CC0 1.0

Please subscribe to my Youtube channel!　 【AMAOJAPAN やさしい日本語】 https://www.youtube.com/channel/UCkv50KSNRlNZNT0wva-eSQQ やさしい日本語43 梅干し離れ　independence from umeboshi. https://amaojapan.com/yasashiinihongo43 ★ポッドキャストとストリーミングをサポートするために寄付をお願いします。 Please Donate to Support Our Free Podcast and Streaming https://anchor.fm/amao/support ★質問や相談のメッセージはこちらへどうぞ。 Please contact us with any questions or messages for consultation. https://amaojapan.com/contact/ --- Send in a voice message: https://anchor.fm/amao/message

Viel wissen die meisten Menschen in Deutschland nicht über die japanische Art Lebensmittel zuzubereiten, außer sie sitzen gerade vor einem Running-Sushi-Band oder schlürfen heiße Ramen in sich hinein. Das die japanische Küche allerdings noch so viel mehr zu bieten hat und das man auch in Deutschland hervorragende Produkte und spannende Zutaten kaufen kann, zeigt sich im Hanabira in Berlin. Mit diesem gut sortierten kleinen Feinkostladen hat sich Katrin Tiede ihren Traum erfüllt und berät und beglückt nun dort ihre Kunden mit allerhand faszinierender Lebensmittel und japanischen Esszubehör.FETT & Rauchig findest du auch auf INSTAGRAM: fettundrauchigWer FETT & Rauchig unterstützen möchte, der kann das hier tun!https://www.patreon.com/fettundrauchigIch freue mich außerdem sehr, wenn ihr den Podcast bei iTunes und Spotify bewertet und auch, wenn ihr euren Freunden, Kollegen oder sogar euren Feinden von Fett & Rauchig erzählt!Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Jasper and Jeremy are joined by the host of the Flawed Workshop Podcast and creator of Umeboshi comics to discuss their wish-lists for Dungeons and Dragons 5.5 set to be released in 2024. Warning: Tangents include augmented reality TTRPG's and misogynistic British Chocolate Bars. Want more 3BH in your life? You can now buy merchandise here!  Support us on Patreon at patreon.com/tbhalflings for your Shirefolk Shoutout and Bonus Episodes including Campfire Chats where we dive into each episode of Outlaws & Obelisks. Connect with us on Twitter, Instagram, and Facebook @tbhalflings, on our Discord, or email secondbreakfast@tbhalflings.com See omnystudio.com/listener for privacy information. See omnystudio.com/listener for privacy information.

Chaque dimanche dans la Table du dimanche, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.

Chaque dimanche dans la Table du dimanche, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.

１つぶ２ドルの梅干しを食べたことはありますか？あるいは「手が汚れないタレ袋」付き納豆はいかがでしょうか？ Have you ever tried a $2 umeboshi? Or, natto with special “don't get it on your hands” sauce? 今週のエピソードでは、お豆腐やコーヒー、梅干しなど、和食やアメリカの料理におけるちーちゃんとやっこの食のこだわりをシェアします。 In this week's episode, Yakko & Cheechan discuss being connoisseurs of various American and Japanese foods - tofu, coffee, and umeboshi, just to name a few! みなさんにとって「ここはこだわる！」という食べ物や飲み物をぜひご紹介下さい☆ Do you have a favorite food or beverage that you love to geek out on? Let us know! ポッドキャストの無料視聴は上記プロフィールのリンクからアクセスして下さい！アップルポッドキャストやアンドロイドでのご購読もお忘れなく！ Check out this week's episode at the link in our profile and don't forget to subscribe via Apple Podcast or Android! 《今週のフレーズ》 geek out (on) : 夢中になる、（マニアックなほど）ハマる、（オタクのように）完全に没頭する オタクやマニアの英語と言えば「geek」と「nerd」！今や geek や nerd の時代とも言えますのでぜひ関連表現を引き出しとして持っておきましょう！ Sound effects obtained from https://www.zapsplat.com

Todd Van Horne is a Japan-based entrepreneur who worked as an Ume plums and Umeshu plum-liqueur salesman based in the Wakayama region. Originally from Portland, Todd ran a restaurant and has a deep understanding of Japanese fermentation and Koji as well as Ume. In this video he shares his insights into how the products are grown, processed, and sold across Japan and how the effect the business has on community, environment and economy. We also talk about the history, heritage and sustainability challenges and successes in the industry. Support this podcast

Why shouldn't you eat crab and watermelon together? What will happen if you don't eat all the rice in your bowl? Today I'll answer these and a whole lot more. Japanese food superstitions and sayings are quite interesting and sometimes funny.   You can also find me on: Twitter: https://twitter.com/UncannyJapan Facebook: https://www.facebook.com/uncannyjapan/ Patreon: https://www.patreon.com/thersamatsuura Instagram: https://www.instagram.com/uncannyjapan/ YouTube: https://www.youtube.com/channel/UCqAtoUS51HDi2d96_aLv95w Website: https://www.uncannyjapan.com/ Notes: Intro/Outro by Julyan Ray Matsuura. Here and here. And here. Relaxing Piano Music by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4273-relaxing-piano-music License: http://creativecommons.org/licenses/by/4.0/ Unseen Horrors by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4569-unseen-horrors License: http://creativecommons.org/licenses/by/4.0/ Wholesome by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/5050-wholesome License: http://creativecommons.org/licenses/by/4.0/ This episode is supported by Sonnet. Transcript: Eel Restaurant Let’s pretend you’re traveling around Japan and you end up in a small town.  There are mom and pop shops all up and down this narrow road. Pottery, rice, a place that weaves those straw tatami mats, and a store that makes homemade senbei rice crackers that smells divine. You realize how hungry you are. Looking a few shops up the road you spot a hole in the wall restaurant. Out front is a split noren-curtain flapping in the breeze. This let’s you know that the shop is open. The characters “u na gi” are brushed on noren in black ink and alongside that, the image of a happy eel twisting its way up the cloth. Eel! You love eel. You duck into the restaurant. Irrashaimase~ is called out by both the the cook in the back and his wife who is working as a waitress. With a flip of the hand she says, Doko demo ii desu yo. You can sit where ever you want. There are only five small tables and a bar that faces the back into the kitchen. You choose a little table by a window and after a cursory glance at the hand written menu, you order the unadon. Rice with grilled eel on top. You wait expectantly. A little while later the wife-waitress comes over and sets a wide mouthed lacquer bowl in front of you. Two filets of grilled eel atop white rice. You can almost taste the sweet salty tare-sauce that has been brushed over the unagi, again and again as it was grilled over hot coals. You pick up your chopsticks, itadakimasu! The wife-waitress smiles at you. You like eel, you speak Japanese, and you can use chopsticks. She takes the tiny tea pot and starts to fill your cup. You look around the table, something is missing. One of your favorite foods. Umeboshi. Pickled plums. You ask the wife-waitress in your wonderful Japanese, could she bring you some? A look of horror crosses her face. She drops the tea pot and it smashes on the floor. She screams. What did you do? Well, I’ll tell you on today’s episode of Uncanny Japan. More specifically, I’ll tell you about various food sayings and superstitions. There are quite a few and they’re quite fun, so keep listening. Intro/Welcome Hey hey, everyone. How are you doing? I’m fine, thank you. It’s been raining here like crazy. Maybe you’ve seen the horrible news out of Kyushu, all the flooding and mudslides. It’s heartbreaking. Other places are getting hit, too. We’ve had non stop rain for weeks it seems and have had some flooding, landslides, and blackouts, but I haven’t read or heard anything about injuries or deaths in my area yet. Checking the weather and it looks like it isn’t going to let up anytime soon. That said, today was a very rare sunny day here. And as if by magic, the cicadas came out. It’s supposed to start raining again tomorrow, so they’re going to have to wait until the end of this rainy season before summer officially starts. A little news about something new we’re going to be trying out. We, being Rich Pav my sound and tech guy. Here, I’ll give him the mic. Rich Pav Cooks in Japan Unless you grew up in a Japanese household or have lived in one, I'm going to guess you don't know what Japanese people really eat at home. But I'm just guessing. I've never even seen a single episode of Iron Chef, and in the past 30 years, I've eaten at Japanese restaurants in America exactly two times. I'm going to start making videos to show what kinds of foods people here typically make in their kitchens and how they do it. I want to teach people things that are considered basic food-related common knowledge, so that if you ever walk into any Japanese supermarket, you'll not only know what you're looking at, you'll also know what to do with it after you take it home. I'm taking this on mostly for Uncanny Japan Patrons. They help Terrie and me pay our monthly bills and rent by contributing anywhere between 2 and 50 dollars a month. We used to mail all kinds of stuff to $15 a month and up Patrons, but thanks to the coronapocalypse, we can't do that right now and we don't know how long it's going to last. A number of Patrons have said they'd like to us to share Japanese recipes, so I bought a little action camera to strap to my forehead while I cook and teach you what I know about normal, everyday Japanese food people make in their kitchens, including the time-saving short cuts they use and the packaged stuff you can buy that you just have to add fresh ingredients to. So no Iron Chef food. No American strip mall Sushi Hut food. And probably not food that's going to get you likes on Instagram. I just want to show you how to make food that going to taste as close as possible to real Japanese home cooking. For all you language learners out there, I'm going to teach basic food vocabulary so you'll be able to understand Japanese food vloggers and read recipes written in Japanese. So here's the part online marketers call "the call to action." I've got whole bunch of questions I want to ask our Patrons. Like, what are some things you want to see? What do you want to learn? And most importantly, I need to know what ingredients you can and can’t get from local supermarkets or online. If you're a Patron or you'd like to become one, please visit the Uncanny Japan Patreon page and fill out the cooking video questionnaire. The link is in this episode's description, or just type three words into Google: Uncanny Japan, Patreon. And now, back to Terrie. Sonnet CM Okay, let’s get started with the show.  There are quite a few superstitions involving food here in Japan and a lot of them I find really interesting. Let me start with: Superstitions 1. Myouga wo taberu to mono wasure suru. ミョウガを食べると物忘れする。 To understand this one you need to know about an interesting plant called a myouga. I’ve seen it called Japanese ginger. Although similar, kinda, it’s really got its own unique taste. One of those you love it or you hate it tastes. It’s kind of nice in small doses. Myouga grows in Japan, China and South Korea. It’s recognizable by its small bulby shape and purple-ish skin and it can be eaten fresh or pickled. The way I see it eaten most often around here is being very finely sliced with a knife and used as a garnish on different Japanese dishes, like miso soup, roasted eggplant, and cold somen noodles to name a few. It can usually be found year round, but its true season is June and July. Now to the superstition. It states that if you eat too much myouga you’ll become forgetful. Well, it seems that one of the Buddha’s great disciples was a man named Shuri Handku. He was a devoted follower of the Buddha, he just happened to be extremely forgetful. After he passed away, myouga started growing on his grave. Suddenly eating myouga became associated with being forgetful. So there you go. 2. Gohantsubu wo nokosu to me ga tsubureru. ご飯粒を残すと目が潰れる。 When eating rice, don’t leave even a single grain behind. If you do, your eyes will get smushed. Gross, right? This one is thought to have come about to make sure children eat all their food. I think being told my eyes would get smushed would have worked better than there are starving children in the world, eat all your food. Eating all your rice in your bowl down to the last grain is thought to be a very noble and polite thing to do. I once heard this weird story from a friend. A woman was on a train sitting next to some random man. She was eating her lunch and ate it very cleanly, daintily but also not leaving any rice at the bottom of her obento bako. The man was so impressed he asked her to marry him. I guess he was some super rich CEO or something. I know there is a lot to unpack there. Moving on to number three! 3. Suika no tane wo nomu to mouchou ni naru. スイカのタネを飲むと盲腸になる。 If you eat watermelon seeds you’ll get appendicitis. I’m not sure why, but as kids we did all believe if you ate watermelon seeds vines would grow from your throat, so…related? 4. Su wo nomu to karada ga yawarakakunaru 酢を飲むと体が柔らかくなる。 Drinking vinegar makes you more flexible. Keep in mind that the word yawarakai means both soft, as in a soft pillow and flexible, as being able to touch the floor with your palms. You can kind of follow the logic here. Marinating meat in vinegar will break down the proteins and make the meat soft. Therefore, a frail kind of logic would state that by drinking a little vinegar you become more yawarakai, flexible. Although thinking about this now, I do hope this wasn’t originally a type of Hansel and Gretel thing. Drink this vinegar. It’ll make you soft. 5. Wakame wo taberu to kaminoke ga oukunaru, fueru, kurokunaru. ワカメを食べると髪の毛が多くなる、増える、黒くなる。 If you eat wakame seaweed your hair will get thick and turn black. Wakame has lots of minerals, no idea why it was thought to affect your hair, but this is probably one of the first food superstitions I ever heard and I’ve heard it a lot since. So…there are quite a few people who still believe it. 6. Touji ni kabocha wo taberu to kaze wo hikanai. 冬至にかぼちゃを食べるとかぜをひかない。 If you eat kabocha on the winter solstice you won’t catch a cold Kabocha are sometimes called pumpkins, but they’re actually the kabocha squash, dark green on the outside, pretty orange on the inside. They’re picked in the summer but they have a long shelf life. The thought behind this superstition is that by eating these nutritious vegetables on the winter solstice, back when vegetables were fewer and farther between and also not grown all year round, it meant you were getting important nutrients, making you healthier and less likely to catch a cold. 7. Hatsu mono wo taberu to juumyou ga 75 nichi nobiru. 初のもを食べると寿命が７５日伸びる。 If you eat the first foods as soon as they are harvested you will live an extra 75 days. There are two thoughts on this one. One that those first vegetables or fruits right after they’re harvested have a special vitality and by eating them you gain that energy. Thus extending your life 75 days. Another idea is that if there was a prisoner doomed to be executed and he was asked what he wanted for his last meal, he would choose something that wasn’t in season yet. That meant he put off his death sentence until the next season or about 75 days. 8. Aki nasu ha yome ni kuwasuna. 秋茄子は嫁に食わすな。 Don’t let the new wife eat autumn eggplants. I experienced this one firsthand when my mother-in-law wouldn’t let me eat an eggplant dish in the fall when I was first married. She repeated this saying back to me and when I asked why she explained it as fall eggplants, or nasu in Japanese, are really delicious so you don’t let your son’s wife eat them. Ha ha. But that is only one joking explanation. There are a couple more. A second reason not to let the new wife eat autumn nasu is that they have a cooling effect on the body and this going into the winter months is not good for a young woman. So no eggplant. A third theory and my favorite is that fall eggplants have fewer seeds than usual. Having fewer seeds, being without seed, um, I’m not sure how you want to look at that, but it boils down to a metaphor for not being able to get pregnant. Bad Food Pairings So those are all sayings or superstitions involving food. Next I’m going to talk about something called kuiawase ( 食い合わせ).  Kui （食い）comes from kuu which is a rather blunt and rude way of saying eat. Awase (合わせ) means to bring something or somethings together. So a combination of foods might be a good translation. Kuiawase ga warui would mean a bad pairing of foods. This is sometimes called gasshokukin・合食禁 or shokugoukin・食合金 Anyway, I knew about, I don’t know, a dozen of these. But while researching for today’s show I found heaps more. First, I will talk about the more common ones. The bad kuiawase I’ve heard about again and again through the years. Here are some foods you should never eat together or you’ll get sick and possibly die. If I could find the reason for the belief why you shouldn’t combine them, I’ll mention that. But some are just kind of mysterious. Remember the beginning of the show? You got your eel on rice, you wanted to have some pickled plum alongside it and were met with horror and disgust. Well, I don’t know if it would be that bad. Naw, I’m pretty sure there wouldn’t be any broken ceramics or screaming, but it’s pretty well known that you never eat unagi and umeboshi, or eel and pickled plum together. The reasoning being eel is very greasy so having that on your stomach and then eating a very acidic pickled plum will really mess up your gut. However, it seems modern thought might suggest the acidity in the plum could help aid digestion of a greasy meal. But that aside, it’s still frowned upon to eat eel and pickled plums together. I also read that eating eel and gingko nuts eaten together could be deadly. But I couldn’t find out why. Another one that is quite common: Tempura and watermelon or tempura and shaved ice. Imagine a warm oily food suddenly combined with something cold. It’s all going to gloop up in your stomach and give you an awful bellyache, or so it is said. Let’s look at some of the new ones to me. I found you should never ever eat crabs and persimmons at the same time. It’s said that both lower the body temperature. Double body temperature lowering isn’t good for you. Just ask an old Korean king named Kyonjon Keisou who it is rumored ate this deadly pairing in October 1724 and, he died. Yes, there is a rumor he died from eating crab and persimmons together. Scary. The same reasoning goes for crab and ice water. Drop in body temperature and that is bad for you. Thinking about it now, didn’t I just say that eggplant is thought to have a cooling effect on the body? I’m guessing eating crab, persimmon, ice water, AND eggplant would be really, really, really bad. Okay, next, soba noodles and snails, in particular a snail found in rice fields here in Japan that I don’t believe anyone eats anymore anyway, but they're called tanishi・タニシ. I read that since soba noodles are usually sucked down, not chewed very well, and tanishi snails are difficult to digest anyway, your stomach has to work overtime, so it’s a very bad combo. Another. Octopus and plums. I don’t know why. Just don’t eat octopus and plums at the same time. And another, walnuts and sake. This one I found a reason for. Walnuts are said to increase your blood pressure, as does drinking booze. We don’t want high blood pressure, do we? No walnuts with your sake. Oh, here’s a funny duo. Bamboo shoots and brown sugar shouldn’t be partaken together. Why? Because they were both rare and quite the luxury foods back in the day. So this wasn’t so much you’d get sick, just don’t eat all the really good expensive food, will ya? And finally, I found these old posters from the Taisho Era depicting images of bad kuiawase. No explanations but interesting. Let me list them here so you don’t accidentally ingest them together and mess up your guts or die! Never, ever eat pomegranates with sweet potatoes, sanma, or Pacific saury fish, with watermelon, garlic with eggs, rabbit with ginger, or and we’re getting weirder and weirder here, don't eat peppermint and potatoes, don't eat watermelon and bear stomach, and lastly just in case you’ve ever been tempted, don’t eat rat poop and sake together. Separately is fine. There you have it, food sayings and superstitions. Have you heard of any? There are a whole lot more and I imagine some regional ones that I didn’t run across. Let me know if you have any to add to the list. That’s all for today. Super duper thank you to my Patrons. My $5 and up patrons are really going to dig Richard’s video recipes. I can’t wait for those to start happening. Thank you, too, kind listeners, reviewers, spread the Uncanny Japan worders. I’ll talk to you in two weeks. Bye bye.

"hesch no Wc Papier? Nei sorry nur no 20 Rolle.. Mir lönd eus nöd vo Vire beirre sondern sind wie immer miteme Bunte bluemestruss us Theme am Start. Au wenns dasmal recht glatt ohni Mat het müsse si" ps: Die Folg isch vor de BAG Pressekonferenz vom 13.3.2020 ufgnoh worde

Hola a todos, hoy vengo con otro alimento que seguro te va a ayudar a estar más fuerte. Hace parte de algunos alimentos muy beneficiosos para la salud. Como son el #miso, el #kefir o el #kuzu, de los cuales he hablado en algunos de mis post, anteriormente. Ésta vez se trata del Umeboshi. No podía dejar pasar la ocasión y hablarte de él. Otro alimento que te ayudará a recuperar y fortalecer tu salud. Pero antes, te hablar de éste maravilloso alimento. El “Umeboshi”, se elabora a partir de una variedad de ciruela verde, originaria de Japón. Una vez seleccionados los frutos, sencillamente se dejan secar al aire libre sobre alfombrillas hechas de arroz. Pasados un par de días, cuando los frutos se han arrugado y encogido, se depositan en barriles con sal marina. Allí se dejan fermentar, por un periodo mínimo de dos años. También suele añadir una especie de planta, llamada #shiso. Ya que aporta minerales y propiedades antialérgicas. También tiene función como colorante, ya que le proporciona el típico color rojo brillante al umeboshi. El shiso, llamado “la albahaca japonesa”, posee un sabor entre el anís y la menta. Lo que lo hace, un aderezo apetecible para acompañar las recetas de #sushi. Te dejo mis enlaces de: Mi web: https://fabiolaortizcarrillo.es/ Mi Blog: https://fabiolaortizcarrillo.es/blog-2/ Recuerda que *** TU PRIMERA CONSULTA ES GRATIS *** https://fabiolaortizcarrillo.es/contact/

Topics include: the conventional theory of cancer, the METABOLIC theory of cancer, cell division, the WARBURG effect, lactic acid, SUGAR AND GLUCOSE, circadian rhythms, stress, APPLEGATE bacon, synthetic sausage casings (gross!), cancer meds, the alkaline diet MYTH LOL, Umeboshi vinegar, DIOXIN IN TAMPONS, and MORE!Support the show (https://www.patreon.com/baconphat?alert=2)

Kayla and Ellen discuss the events of chapters 7 and 8 of Fruits Basket. Kyo and Yuki struggle with their envy of each other, we meet some new Sohmas, and learn a bit more about the curse this week on Let’s Stay Together.

Melanie has a pickle problem, and there’s only one way to solve it: More pickles! Can she pickle anything? We explore the difficulty of starting a food business when you have no experience, and getting hung up on the details that don’t matter (or do they?). There’s value in an enthusiastic partner when starting a business who helps with the heavy lifting (literally and figuratively). In our Wrap-id Fire round, we explore ‘kraut and pickle pairings, some good, some... less good. Links and Show Notes Slow Brine (https://www.slowbrine.com) Sauerkraut (https://www.thespruceeats.com/sauerkraut-the-quintessential-eastern-european-vegetable-1137498), Kimchi (https://en.wikipedia.org/wiki/Kimchi), and Pickles (https://en.wikipedia.org/wiki/Pickled_cucumber) What Is Fermentation? Benefits of Fermentation + How to Ferment Foods (https://www.foodnetwork.com/healthy/packages/healthy-every-week/healthy-tips/fermented-fundamentals) Natural Chef (https://www.baumancollege.org/programs/natural-chef/) program at Bauman College in Berkeley, CA. 99 Designs (https://99designs.com) Half Moon Bay Wasabi Farm (https://half-moon-bay-wasabi.myshopify.com) Wasabi plant (https://en.wikipedia.org/wiki/Wasabi) Coastside Kraut (https://www.slowbrine.com/thegoods) SobreMesa (https://sobremesa.life) Miso (https://www.bonappetit.com/story/what-is-miso) Do You Know Your Tsukemono? A Guide to Japanese Pickles (https://www.seriouseats.com/2014/06/guide-japanese-pickles-tsukemono.html) Blaukraut (https://www.slowbrine.com/fullscreen-page/comp-jb8my5e8/a7dda4dc-d81b-46c5-9ffe-e19c91ea5462/0/%3Fi%3D0%26p%3DaboutPage%26s%3Dstyle-jch1zfq3) Salvadoran Curtido (https://www.slowbrine.com/fullscreen-page/comp-jb8my5e8/b6c56638-c815-4403-bb53-3982346a8277/1/%3Fi%3D1%26p%3DaboutPage%26s%3Dstyle-jch1zfq3) Fiery Kimchi (https://www.slowbrine.com/fullscreen-page/comp-jb8my5e8/9befebae-aede-427f-a5ac-b0eb051d7114/4/%3Fi%3D4%26p%3DaboutPage%26s%3Dstyle-jch1zfq3) Seed and Salt Sauerkraut (https://www.slowbrine.com/fullscreen-page/comp-jb8my5e8/a7dda4dc-d81b-46c5-9ffe-e19c91ea5462/0/%3Fi%3D0%26p%3DaboutPage%26s%3Dstyle-jch1zfq3) Local company wins food award. Slow Brine noted for sauerkraut (https://www.hmbreview.com/food_and_drink/local-company-wins-food-award/article_fc53f484-d563-11e7-9da9-23bff1342c26.html) Celery Seeds (https://spicehound.com/products/celery-seeds) Nigella (https://spicehound.com/products/nigella) Half sour vs. Full sour (https://en.wikipedia.org/wiki/Pickled_cucumber#US_kosher_dill) Umeboshi (https://en.wikipedia.org/wiki/Umeboshi) Pickle ice cream (https://www.tasteofhome.com/article/pickle-ice-cream-is-a-thing/) Garlic ice cream (https://www.thespruceeats.com/gilroy-garlic-ice-cream-recipe-101385) Pickleback (https://tipsybartender.com/recipe/pickleback-shot/) recipe Dirty Martini (https://www.bbc.com/food/recipes/dirtymartini_93631) recipe Bloody Mary (https://www.liquor.com/recipes/classic-bloody-mary/) recipe White Cucumber/White Wonder (https://homeguides.sfgate.com/white-wonder-cucumbers-31005.html) Ghost Pickles (https://www.slowbrine.com/thegoods) Ghost Chiles (http://www.spicehound.com/detail.php?list=spice&id=80) Where to buy Slow Brine (https://www.slowbrine.com/wherecanibuy) Coastside Farmers’ Market (http://www.coastsidefarmersmarkets.org), Half Moon Bay, CA Castro Famers’ Market (https://www.facebook.com/CastroFarmersMarket/), San Francisco, CA Fort Mason Farmers’ Market (https://fortmason.org/event/fort-mason-center-farmers-market/), San Francisco, CA Spangler’s Market (https://www.facebook.com/spanglersmarket/), Half Moon Bay, CA Rainbow Grocery (https://www.rainbow.coop), San Francisco, CA Driver’s Market (https://driversmarket.com), Sausalito, CA Oceana Market (http://www.oceanamarket.com), Pacifica, CA Bianchi’s Market (http://bianchinismarket.com), San Carlos, CA Palace Market (https://www.visitmarin.org/business/palace-market), Point Reyes, CA Our thanks to Melanie for joining us. You can find her online at slowbrine.com (https://www.slowbrine.com) and @slowbrine (https://www.instagram.com/slowbrine/) on Instagram. Thank you for listening. You can follow us on Twitter: Lettuce Wrap (@lettucewrappod) (https://twitter.com/lettucewrappod) Christine Doerr (@christinedoerr) (https://twitter.com/christinedoerr) Tammy Tan (@spicehound) (http://twitter.com/spicehound) or email us at lettucewrappod@gmail.com (mailto:lettucewrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2LwIAZg), iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show. Special Guest: Melanie Rogers, Slow Brine.

An engineer by day, Rich Shih moonlights as Jean Dough, Koji Extraordinaire, by night. We’ll be talking about his hugely popular blog, Our Cook Quest, his crazy ferment projects — can you really umeboshi anything and everything?! — why he’s here in NYC this weekend, and the exciting projects he has brewing for the near future. Meant to be Eaten is powered by Simplecast.

What We’re Drinking Spontanlemon by Mikkeller Lambic - Fruit 7.7% ABV Lemon was generously added during the brewing process, creating a truly unique, distinct and very sour beer Oak Barrel aged at our Mikkeller's barrel house in Belgium. Umeboshi by Beachwood Blendery Lambic - Traditional 7% ABV Lambic/Gose-inspired ale made with plums and Bamboo Jade sea salt. Untappd Feedback We're always listening to your feedback regarding our apps or website. Here are some ways you can get in touch! If you're using the Untappd app, you can go to your settings screen and tap the "Feedback" option to email us directly from the app. Submit a ticket at our help desk: http://help.utnappd.com Send us a message on your favorite social platform: Twitter Facebook Instagram Google+ Or you can email us at: help@untappd.com Style of the Week This week we take a look at the history of the Lambic. Beer Articles This week we take a look at the history of the Lambic. Why You Need Fruity Beers in Your Cooler This Summer The U.S. Has a New Favorite Hop Variety Hate IPAs? It’s Because Your Genetics Programmed You To Dislike Bitter Beers. #AskUntappd Have a question for us? Send it over using #AskUntappd on Twitter, Facebook, or Instagram. Sponsor Show off your love of Untappd. Check out our online store and pick up Untappd branded glassware, shirts, sweatshirts, hats, and more! Go to http://store.untappd.com and enter the coupon code “PODCAST” at checkout to get 20% off all orders Connect Twitter Facebook Instagram Google+

Me and Tim recap what's been going on the past couple of months and try some Umeboshi for the first time. So savory!

Varieties: The Spice of Life in the Garden, An Important and Fun Tool Why are there so many varieties of some vegetables?  Different uses dictate different varieties.  If you want to make pickles, then you want to select a pickling cucumber variety. Take Tomatoes for instance, the nation’s favorite vegetable, (which is actualy a fruit!), has so many varieties that even the varieties have varieties! But why? When I say the word tomato in my garden class I can almost see the vision of a huge Brandywine tomato in thought bubbles of each person, the bread and mayo ready for a thick slab of juicy goodness.  I always pop that bubble by explaining that it is best to start with Cherry Tomatoes, I can see the shoulders slump and disappointment on their faces!  There are two general categories, Bush (determinate) and Vine (indeterminate). Then there are different sizes, Cherry, Saladette, Grape, Medium Slicers, Paste, and Beefsteak or Brandywine. There are Hybrids, Heirlooms, Greenhouse and Grafted tomatoes. To add to this there are Red, Pink, Yellow, Orange, Black, Purple, Zebra and Green Tomatoes (Pink Berkley Tie Dye). Then add to this we have Early, Mid-season and Late But Why? Why So Many Different Varieties? Well besides the ‘Spice of life’ thing, there are good reasons to choose and that comes down to what you plan to use the tomato harvest for when they are ripe. To start, decide if you want bush or vine tomatoes.  I apologize it is not either or bush or vine.  The bush tomato will produce a crop that is ripe and ready within a short window of time so you can get several large batches to can, freeze or dry all at once. So for storage bush is the way to go. The vine type produces tomatoes regularly over the season so are best for daily salads and cooking. But you will need staking or a trellis to support the vine. So you may want some of both varieties. What Ripens When First to ripen are the cherry, grape and saladette (1 to 4 ounces), for the early salads and eating out of hand - plant these.  For beginners it is the easiest to succeed with smaller varieties, and the Sungold Orange are like eating candy. Most cherry tomatoes are vine types and need a trellis.  Mine will usually grow 6 to 8 feet tall and will produce fruit up until the last frost. For sauce, drying or freezing, select the Roma Paste tomato types (4 to 12 oz)  I suggest you only use red tomatoes for sauce because the colored tomatoes tend to turn the sauce brownish. The Medium slicers (4 to 12oz.) are great for general use and if the meat is solid they will work for sauce as well.  I know Ed liked the Jet Star, a great producer bush type. Beefsteak and Brandywine (12 to 16 oz.) are the largest and we love to make sandwiches from these big boys. They are also the most difficult to grow.  They are heavy feeders, require pruning the fruits to one or two per bunch and need strong supports so they don’t fall over from their own weight.  With the work goes the reward!  All the colors are just for spice.  The green tomatoes of ‘fried green tomatoes’ are unripe tomatoes but there are green varieties that are green when mature.  They are a novelty but useful when you make a Tomatillo Salsa to add for flavor and retain the unique green color of tomatillos. I plant a red, yellow and orange variety for my salads.  Green Beans Bean varieties are similar to tomatoes.  There are Bush and Pole Beans, each has it own purpose for the gardener. The bush beans, like the bush tomato bear fruit in a short window of time, good for canning and freezing.  Pole beans bear over the whole season for fresh eating.  We love to steam the beans to just tender, dress with butter, and Umeboshi vinegar, a salty plum vinegar from Japan. It’s like eating popcorn. Both Pole There are also Shell beans for eating the bean and not the pod like Fava and Soybean Edamame, as well as Lima Beans and Black Eyed Peas for eating fresh.

E aí Otakus, otomes e similares! Trazemos a vocês mais um AnimeSphere! E hoje o episódio é sobre um seriado que conta o dia a dia de Tokyo. Contando com a convidada de hoje, falamos de Midnight Diner, presente na Netflix. Não percam! Citações do episódio PQP Cast 117 – Por que Midnight Diner conta histórias cotidianas do Japão? Kosuke Toyohara – ator citado pelo Alvaro no programa Lista dos Episódios, pelos pratos 1. Lamen 2. Corn Dog 3. Tonteki 4. Omuraisu 5. Tamago (Tofu) 6. Umeboshi e Vinho de Ameixa 7. Fondue Chinês 8. Batata-doce Refogada 9. Presunto Empanado 10. Macarrão no Revéillon, de novo (Toshikoshi Soba) Site da Campanha O Podcast É Delas Soundtrack usada Midnight Diner OST Accidents Will Happen – Kevin MacLeod free music library Contato E-mail: contato@animesphere.com.br Twitter Facebook Telegram Compre nossa Caneca Oficial Loja Giges / AnimeSphere Agregadores Podflix GoCastr Ouvindo Podcast Narrador YouTuner TeiaCast – Mundo Podcast Páginas amigas Anime See Guilda dos Mundos Três Quartos Cego, Canal YouTube Loja Giges Jorge Twitter Facebook Instagram Alvaro Twitter Facebook Instagram Thata Finotto PQPCast Clube Secreto PodProcura

E aí Otakus, otomes e similares! Trazemos a vocês mais um AnimeSphere! E hoje o episódio é sobre um seriado que conta o dia a dia de Tokyo. Contando com a convidada de hoje, falamos de Midnight Diner, presente na Netflix. Não percam! Citações do episódio: PQP Cast 117 – Por que Midnight Diner conta histórias cotidianas do Japão? Kosuke Toyohara – ator citado pelo Alvaro no programa Lista dos Episódios, pelos pratos: 1. Lamen 2. Corn Dog 3. Tonteki 4. Omuraisu 5. Tamago (Tofu) 6. Umeboshi e Vinho de Ameixa 7. Fondue Chinês 8. Batata-doce Refogada 9. Presunto Empanado 10. Macarrão no Revéillon, de novo (Toshikoshi Soba) Site da Campanha O Podcast É Delas Soundtrack usada: Midnight Diner OST Accidents Will Happen – Kevin MacLeod free music library Contato: E-mail: contato@animesphere.com.br Twitter Facebook Telegram Compre nossa Caneca Oficial: Loja Giges / AnimeSphere Agregadores: Podflix GoCastr Ouvindo Podcast Narrador YouTuner TeiaCast – Mundo Podcast Páginas amigas: Anime See Guilda dos Mundos Três Quartos Cego, Canal YouTube Loja Giges Participantes: Jorge Twitter Facebook Instagram Alvaro Twitter Facebook Instagram Thata Finotto PQPCast Clube Secreto PodProcura

We talk about last weekend’s Oregon Fermentation Festival with Austin Durant and Brent Sanada of Fermenters Club. Show notes: Ozuke - The Best Pickled Things Ume Ceasar Salad Dressing Umeboshi cocktails 6th Annual Portland Fermentation Festival Reedsburg Fermentation Festival Boston Fermentation Festival Berkshire Fermentation Festival Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Remedios para sanar con la naturaleza por Pilar Munné en el 4º Congreso de Alimentación Viva y Consciente que tuvo lugar los días 8 y 9 de febrero de 2014 en Barcelona. ----------------------------------------­----------------------------------------­----- Pilar Munné. Diplomada en Nutrición Humana. Dietista - Nutricionista Barcelona y Miami. REMEDIOS PARA SANAR CON LA NATURALEZA. TÉ DE JENGIBRE, LIMÓN Y CAYENA, UMEBOSHI, BEBIDA DE KUDZU Y VINAGRES PARA PROBLEMAS DIGESTIVOS. ---------------------------------------­­---------------------------------------- http://www.viadimension.es http://www.mindalia.com - La Red Social de Ayuda a través del Pensamiento Los videos de esta y otras conferencias y entrevistas de interés en http://www.mindaliatelevision.com Puedes escuchar este y otros audios en http://mindaliacomradio.ivoox.com

Remedios para sanar con la naturaleza por Pilar Munné en el 4º Congreso de Alimentación Viva y Consciente que tuvo lugar los días 8 y 9 de febrero de 2014 en Barcelona. ----------------------------------------­----------------------------------------­----- Pilar Munné. Diplomada en Nutrición Humana. Dietista - Nutricionista Barcelona y Miami. REMEDIOS PARA SANAR CON LA NATURALEZA. TÉ DE JENGIBRE, LIMÓN Y CAYENA, UMEBOSHI, BEBIDA DE KUDZU Y VINAGRES PARA PROBLEMAS DIGESTIVOS. ---------------------------------------­­---------------------------------------- http://www.viadimension.es http://www.mindalia.com - La Red Social de Ayuda a través del Pensamiento Los videos de esta y otras conferencias y entrevistas de interés en http://www.mindaliatelevision.com Puedes escuchar este y otros audios en http://mindaliacomradio.ivoox.com