Introduction of Tsubu Tsubiu Cooking
What do I do with them?
Let’s try! Gourmet cooking with millet
Unrefined grains contain almost all the essential nutrients in prefect
balance. This has been phisiologically proven recently. For a balanced
diet we need to re-examine traditional diets and eat meals which consists
of up to 70% millet.
Some harmful chemicals, including dioxins, can accumulate in animal
food, such as meat, fish, dairy foods and eggs. Animal food may also
contain growth hormones and antibiotic that are used to speed up the
growth of animals. Grains, especially, millet, enable a reduced dependence
on animal food and a smooth change to a better diet without breaking
the nutritional balance.
It seems, however, impossible to change immediately from a diet with
strong artificial tastes and a high calorie and protein intake to
a diet based on the mild and natural taste of grains.
Tsubu-tsubu cooking was invented to help us change to a better diet.
Cooked millet can be kept in the refridgerator for up to five days
without loosing their tastes.
You can create healthy dishes that taste like meat, eggs, cheese and
fish with millet. Millet will diversify your diet.
Millet grains give these tastes:
1. Tsubu-tsubu pasta made from barley, buckwheat or white sorghum;
2. Soft egg texture of glutinous kibi and awa;
3. Mashed potato from Hie;
4. Cheesy and creamy glutinous awa;
5. Mince meat from dark red sorghum and buckwheat;
6. Tsubu-tsubu caviar-like textured amaranth; and
7. Soft and light texture of non-glutinous awa and kibi.
The taste and volume of millet dishes
are as mouthwatering as conventional dishes. You can create delicious
food that is rich in life force and makes a very nice meal for your
family, friends, and last but not least, for yourself.
Welcome to the most creative and authentic
cooking on the planet!
