<6 Steps Basic of KASANENI>
1. Prepare a pot
Use a pot that is made of clay, ceramic, enamel or stainless steel.
We don’t recommend using a pot made of aluminum because it causes the vegetable to become too mushy. (You can use an aluminmum pot if the lid is designed to hold humidity inside)
2. Cut ingredients in the same size in order to cook them evenly.
The trick is to cut the ingredients that take longer to cook – for example carrots, potatoes, brussel sprouts- a little smaller than other vegetables. The cutting method varies depending on what dish you make. We recommend not peeling the vegetables as well. The skin or peel is rich in a variety of nutrients.
3. Salt is the key
Salt is used to bring out the natural flavor of the raw ingredients.
Sea salt is best because it is rich in minerals.
4. Add a small amount of water
Add a small amount of water if you feel they might burn or stick to the pot. Although it varies with the seasons, some quantity of water may be released from the vegetables,
5. Cooking time is about 7 to 15 minutes.
In terms of basic CASANE, the aroma gathers at the bottom and rises to the top. The aroma begins with the scent of white radish and then that of onion. When you encounter the smell of carrot, eat a couple pieces to check whether they are soft and sweet.
＊Be careful when you open the lid not to waste the moisture that has accumulated on the underside. Allow it to trickle into the pot..
6. Gratitude
This is the most important step. Extend your sincere gratitude to the food before you put the pot over the fire. Vegetables will respond to your gratitude and their taste will become sweeter. “I cook food in appreciation of the bounty of the universe and the affection of those who make the ingredients. I hope the food comes into my body and gives energy to myself and others. Thank you.”
<The order of KASANENI>
Basic KASANENI in Kanto uses white radish, onions and carrots.
(Mushrooms, onions and carrots in Kansai)
Salt
Carrot
Onion
White Radish
Salt
○ ○ ○ ○
The order is decided by the natural characteristics of each vegetable.
Those foods that cool the body -grow upward- are in the bottom of the pot.
At the top are those that warm the body –grow into the ground.
Use the diagram below to compare how we order the ingredients.
Salt
Fish, Meat
Grains
Root Crops
Tuber Crops
Leafy Vegetables
Fruits
Mushrooms
Seaweeds
Salt
○ ○ ○ ○
<It's ready to eat! >
You can cook any meal with using this one.
We will upload recipes later.
<Enjoy KASANENI meal! >
